Chicken pot pie is one of my favorite comfort foods. I also love seafood so, why not combine both and make a seafood pot pie. This pot pie is super easy to make and full of seafood flavor. It's a seafood chowder topped with a seasoned flaky puff pastry. It's rich and filling and will make you want to make it over and over again.
Seafood Pot Pie Ingredients
Puff Pastry is great to use because it takes the work out of making a fresh dough. If you can make fresh dough by all means go for it! You can also get pre-made pie crust. The puff pastry is nice and flaky and perfect for the individual pies.
In this recipe I use shrimp and crab. You can use both or one. You can even use more. Other options are lobster, clams, or fish.
Seafood Stock is ideal to use in this recipe because the protein is seafood. If you do not have it or can not find it, using chicken or vegetable stock would be fine too.
Vegetables used are celery, carrots, onions, garlic, and potatoes. They bring flavor and heartiness to this pot pie. You can also add different types of vegetables to customize it to your liking like corn, peas, and green beans.
How to make Seafood Pot Pie
Melt butter in olive oil in a dutch oven over medium high heat and add celery, carrots and onions. Cook for 5 minutes seasoned with salt and pepper. Add potatoes, stir, and cover cooking for 5 minutes. Next, add in garlic and chardonnay and scrape up the bits from the bottom of the pan cooking for 5 minutes.
Add flour to the pot and cook it out for a couple of minutes. Stir in seafood stock and allow to thicken. Add in seasonings and worcestershire and give another stir. After brought to a boil, stir in heavy cream.
Add in shrimp to broth and cook covered for 5 minutes. This adds even more flavor to the filling. Once the shrimp is done add the crab and stir to evenly distribute. Turn off heat and let sit. The seafood filling is complete.
Roll out puff pastry on lightly floured surface. Cut pastry 1 inch larger than the baking dish. Fill the tins with seafood filling and top with the puff pastry. Brush with egg wash and lightly season with salt and pepper.
Bake in a preheated 400° oven for 30 minutes. The result is perfectly flaky seasoned crust.
Enjoy this delicious seafood pot pie while it's hot!
If you enjoyed this pot pie recipe be sure to try my chicken pot pie recipe as well. It's just as delicious! Looking or more of a stew? Try my creole seafood gumbo recipe!
Seafood Pot Pie
Ingredients
- 2 tbsp butter
- 2 tbsp olive oil
- 1 stalk celery diced
- 1 carrot diced
- 1 onion diced
- 2 potatoes peeled and diced
- 4 cloves of garlic minced
- 1/2 cup chardonnay
- 1/3 cup flour
- 32 oz seafood stock
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/2 tsp dried parsley
- 1/2 tsp dried thyme
- 1/2 tsp crushed red pepper
- 1 tsp lemon pepper seasoning
- salt & pepper to taste
- 2 tsp worcestershire sauce
- 1/2 cup heavy cream
- 16 oz large shrimp
- 16 oz lump crab
- 1 box of puff pastry 2 sheets
- 1 egg
- 1 tbsp water
Instructions
- Melt butter in olive oil in a dutch oven over medium high heat and add celery, carrots and onions. Cook for 5 minutes seasoned with salt and pepper.
- Add potatoes, stir, and cover cooking for 5 minutes. Next, add in garlic and chardonnay and scrape up the bits from the bottom of the pan cooking for 5 minutes.
- Add flour to the pot and cook it out for a couple of minutes. Stir in seafood stock and allow to thicken. Add in seasonings and worcestershire and give another stir. After brought to a boil, stir in heavy cream.
- Add in shrimp to broth and cook covered for 5 minutes. Once the shrimp is done add the crab and stir to evenly distribute. Turn off heat and let sit. The seafood filling is complete.
- Roll out puff pastry on lightly floured surface. Cut pastry 1 inch larger than the baking tin. Fill the tins with seafood filling and top with the puff pastry. Combine water and egg and brush the pastry and lightly season with salt and pepper.
- Bake in a preheated 400° oven for 30 minutes. Serve while hot!
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