Name: Creamy Seafood Pot Pie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tbsp butter; 1 tbsp olive oil; ½ cup onion, chopped; 2 cloves garlic, minced; 1 cup carrots, diced; 1 cup celery, chopped; 1 cup frozen peas; ½ tsp salt; ¼ tsp black pepper; ¼ tsp dried thyme; ¼ tsp Old Bay seasoning (or to taste); 2 tbsp all-purpose flour; 1 ½ cups seafood or chicken broth; ½ cup heavy cream; ½ lb shrimp, peeled & deveined; ½ lb scallops (or substitute crab, lobster, or fish); 1 sheet store-bought puff pastry (or homemade pie crust); 1 egg, beaten (for egg wash)

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Introduction

This creamy seafood pot pie is a comforting dish loaded with tender shrimp and scallops in a rich, flavorful sauce, all topped with a flaky puff pastry crust. Perfect for a cozy dinner, it combines easy prep with impressive taste.

A single white bowl filled with a thick, golden-brown baked pie topped by a shiny, flaky crust that has a slightly puffed and uneven surface. The crust edges are crimped and browned, giving a crispy texture. The bowl sits on a white saucer, and both rest on a white marbled tabletop. The warm lighting highlights the pie’s glossy texture, making it look fresh and appetizing. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp butter
1 tbsp olive oil
½ cup onion, chopped
2 cloves garlic, minced
1 cup carrots, diced
1 cup celery, chopped
1 cup frozen peas
½ tsp salt
¼ tsp black pepper
¼ tsp dried thyme
¼ tsp Old Bay seasoning (or to taste)
2 tbsp all-purpose flour
1 ½ cups seafood or chicken broth
½ cup heavy cream
½ lb shrimp, peeled & deveined
½ lb scallops (or substitute crab, lobster, or fish)
1 sheet store-bought puff pastry (or homemade pie crust)
1 egg, beaten (for egg wash)

Instructions

Step 1: In a large skillet, melt butter and olive oil over medium heat. Sauté onion, garlic, carrots, and celery for 5 minutes until softened.
Step 2: Stir in peas, salt, pepper, thyme, and Old Bay seasoning; cook for 1 minute.
Step 3: Sprinkle in flour, stirring constantly for 1-2 minutes to form a roux.
Step 4: Slowly pour in broth, stirring well to prevent lumps. Add heavy cream and let simmer for 5 minutes until thickened.
Step 5: Stir in shrimp and scallops, cooking for 3 minutes until just opaque.
Step 6: Preheat oven to 375°F (190°C). Transfer filling to a baking dish or individual ramekins.
Step 7: Roll out puff pastry and place it over the dish, sealing the edges. Brush with egg wash and cut small slits for steam.
Step 8: Place dish on a baking sheet to catch spills and bake for 25-30 minutes until golden brown.
Step 9: Let cool for a few minutes before serving. Garnish with fresh parsley or extra Old Bay seasoning if desired.

Tips & Variations

Use fresh seafood for the best flavor and texture.
Don’t overcook the seafood; it should just turn opaque to stay tender.
Ensure the sauce is thick and creamy to prevent a soggy crust.
Try puff pastry for a flakier crust or a traditional pie crust for a classic pot pie feel.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 350°F (175°C) until warmed through to keep the crust crisp. Avoid microwaving to prevent sogginess.

How to Serve

A round pie with a golden brown, flaky crust sits in a white bowl on a matching white plate, resting on a surface with a white marbled texture. The pie has a slightly shiny top with crisp edges showing some light browning. The crust is thick and unevenly puffed, giving a homemade feel. In the background, blurred green plants add a soft touch. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of seafood?

Yes, you can substitute scallops with crab, lobster, firm white fish, or other shellfish based on your preference and availability.

Can I make the pot pie ahead of time?

Prepare the filling in advance and refrigerate it. Assemble the pot pie just before baking to maintain a flaky crust and fresh flavors.