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Delicious Seafood Pot Pie with shrimp, crab, and mixed vegetables in a flaky crust.

Seafood Pot Pie

A cozy Seafood Pot Pie with a creamy filling, loaded with seafood flavor and a golden crust, perfect for chilly nights and special occasions.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Seafood
  • 1 to 1.5 pounds mix of shrimp, crab, and scallops Use fresh seafood for special occasions; frozen seafood works well for convenience.
Vegetable Filling
  • 1 medium onion, diced
  • 2 cloves garlic, minced Add last to prevent burning.
  • 2 stalks celery, diced
  • 1 cup peas Fresh or frozen.
  • 1 cup carrots, diced Fresh or frozen.
Base and Seasoning
  • 3 tablespoons butter
  • 1/3 cup flour
  • 2 cups seafood stock or broth Can use chicken or veggie broth.
  • 1/2 cup milk or cream For a rich filling.
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon Old Bay seasoning or paprika Optional but recommended.
  • 1 lemon, juice squeeze Adds brightness to the dish.
Crust Options
  • 1 package store-bought pie crust, puff pastry, or biscuits Choose according to preference.

Method
 

Preparation
  1. Heat a big skillet over medium heat and melt the butter.
  2. Add diced onion and celery, cooking until soft, about 5 minutes.
  3. Add garlic for the last 30 seconds to prevent burning.
Make the Filling
  1. Sprinkle flour over the veggies and stir for a minute.
  2. Slowly pour in broth while stirring until smooth.
  3. Add a splash of milk or cream for richness.
  4. Stir in peas and carrots, season with salt, pepper, and Old Bay.
Add Seafood
  1. If using raw shrimp, add just before baking.
  2. If using cooked crab, fold it in at the end just to warm.
Assemble and Bake
  1. Pour the filling into a baking dish and add the crust on top.
  2. Cut a couple of small slits for steam and brush the top with egg wash if desired.
  3. Bake at 400°F until the crust is golden and the filling bubbles, usually 25 to 35 minutes.
  4. Let it rest for 10 minutes before serving.

Notes

Leftovers keep well for about 2 days; reheat in the oven or air fryer for best results. Can be made dairy-free by substituting olive oil for butter and using a dairy-free milk alternative.