Description
Seafood Pot Pie delivers pure coastal comfort straight from your kitchen to the dinner table. Flaky crust and rich, creamy filling packed with tender seafood make this hearty meal a total crowd-pleaser your family will devour.
Ingredients
Scale
Main Ingredients:
- 1 cup shrimp, peeled and deveined
- 1 cup white fish
- ½ cup crab meat
- 1 sheet puff pastry
Supporting Ingredients:
- 1 small onion
- 2 cloves garlic
- ½ cup frozen peas
- ½ cup diced carrots
- ½ cup corn
Seasoning and Liquid Ingredients:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup seafood or chicken broth
- ½ cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon Old Bay seasoning
- 1 egg
- 1 teaspoon Cajun seasoning
Instructions
- Melt 2 tablespoons unsalted butter in a large skillet over medium heat. Sauté the finely chopped onion and minced garlic until they soften and release their aromatic essence, approximately 3-4 minutes.
- Sprinkle ½ teaspoon salt, ¼ teaspoon black pepper, and 1 teaspoon Old Bay seasoning over your onion mixture. Dust 2 tablespoons flour into the pan and stir for 1 minute to eliminate any raw flour taste.
- Gradually whisk 1 cup seafood broth and ½ cup heavy cream into your skillet. Maintain constant stirring to prevent lumps from forming. Simmer the sauce until it thickens, about 2-3 minutes.
- Introduce ½ cup frozen peas, ½ cup diced carrots, and optional ½ cup corn to the sauce. Stir and cook for 2 minutes to slightly warm the vegetables.
- Gently fold 1 cup peeled shrimp, 1 cup white fish chunks, and optional ½ cup crab meat into your creamy mixture. Remove the skillet from heat and allow the filling to cool slightly.
- Preheat your oven to 400°F. Transfer the seafood mixture into a 9-inch baking dish.
- Unfold the thawed puff pastry sheet and drape it over the baking dish. Trim any excess pastry edges and cut 2-3 small steam vents.
- Brush the pastry surface with 1 beaten egg to achieve a golden, glossy finish.
- Bake the pot pie for 25-30 minutes, until the pastry rises and turns a rich golden brown and the filling bubbles enthusiastically.
- Rest the pot pie for 10 minutes after removing from the oven. This allows the filling to set and prevents burning your mouth.
Notes
- Choose fresh seafood for the best flavor and texture, ensuring maximum deliciousness in every bite.
- When adding flour to the sauce, stir continuously to prevent clumping and create a smooth, velvety base.
- For a gluten-free version, swap regular flour with cornstarch or a gluten-free flour blend and use gluten-free puff pastry.
- Let the pot pie rest for 10 minutes after baking to help the filling set and make cutting and serving easier.
- Prep Time: 15-18 minutes
- Cook Time: 30-35 minutes
- Category: Pot Pies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 375 kcal
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 130 mg