Seafood Pot Pie
Dive into indulgent comfort with this creamy and decadent Seafood Pot Pie, a luxurious twist on classic pot pie recipes. This dish features a medley of tender bay scallops, succulent shrimp, and sweet lump crab meat, all enveloped in a velvety seafood stock-based sauce enriched with whole milk, heavy cream, and a hint of lemon juice for brightness. The filling is loaded with fresh vegetables like carrots, celery, peas, and parsley for wholesome flavor, then topped with a flaky, golden puff pastry crust that’s baked to perfection. Perfect as an elegant dinner centerpiece or a weeknight treat, this seafood pot pie pairs gourmet ingredients with classic, comforting appeal. Ready in just about an hour, it’s the ideal way to elevate your seafood recipes while satisfying your craving for cozy, home-cooked goodness.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 0.25 cup all-purpose flour
- 2 cups seafood stock (or chicken broth)
- 1 cup whole milk
- 0.5 cup heavy cream
- 0.5 pound bay scallops
- 0.5 pound shrimp, peeled and deveined
- 0.5 pound lump crab meat
- 0.5 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- to taste salt
- to taste black pepper
- 1 puff pastry sheet, thawed
- 1 egg, beaten (for egg wash)
Instructions
Preheat the oven to 400°F (200°C).
In a large skillet or saucepan, melt the butter over medium heat. Add the diced onion, carrots, and celery, and cook until the vegetables are softened, about 5-7 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the seafood stock, ensuring no lumps form. Then, add the milk and heavy cream. Cook, stirring frequently, until the mixture thickens, about 5 minutes.
Season the mixture with salt and black pepper to taste. Stir in the bay scallops, shrimp, and crab meat. Cook for 3-5 minutes, just until the seafood starts to turn opaque.
Gently fold in the frozen peas, chopped parsley, and lemon juice. Remove the skillet from heat.
Transfer the seafood mixture into a 9-inch round or square baking dish.
Unroll the puff pastry sheet over the baking dish, trimming any excess. Press the edges to seal and cut a few small slits in the top to allow steam to escape.
Brush the puff pastry with the beaten egg to ensure a golden crust.
Place the baking dish on a baking sheet to catch any potential drips. Bake in the preheated oven for 25-30 minutes, or until the crust is golden and flaky.
Let the pot pie cool for 5-10 minutes before serving. Enjoy your creamy and flavorful seafood pot pie!
Nutrition Facts
Calories |
2277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.3 g | 164% | |
| Saturated Fat | 64.6 g | 323% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1102 mg | 367% | |
| Sodium | 6928 mg | 301% | |
| Total Carbohydrate | 112.5 g | 41% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 32.7 g | ||
| Protein | 166.3 g | 333% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 857 mg | 66% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 4217 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
