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Seafood Pot Pie

Seafood Pot Pie

This seafood pot pie recipe is full of juicy shrimp and sweet lump crab. It's rich, hearty and full of flavor. The flaky puff pastry is the perfect topper.
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Course: Appetizer, Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes
Servings: 8 people

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!

Video

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