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    Home » Recipes » Main Courses

    Seafood Pot Pie

    Published: Oct 30, 2021 · Modified: Dec 8, 2024 by Karin and Ken · This post may contain affiliate links. Leave a Comment

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    This Seafood Pot Pie is filled with creamy vegetables and seafood filling and then topped with a crispy puffed pastry.

    I love a hearty and comforting meal and this seafood pie is the perfect combination of both. This meal is filling and a great treat to enjoy for a stay-at-home date night.

    Seafood Pot Pie with Puff Pastry

    Do you love the taste of seafood? Do you love a good pot pie? If so, this recipe is for you. It's easy to make and only requires a few ingredients. Plus, it tastes amazing!

    If you're looking for more seafood recipes check out our Fall Fish Recipes post. I believe you'll find something else you might want to try there too. I hope that with this blog post, you will find out how to enjoy all their favorite foods in one dish by making a seafood pot pie.

    Ingredients

    I know the ingredient list for this recipe is longer than most of my recipes, and some of the ingredients are costly, but I promise this seafood pot pie is worth it and you won't regret making it.

    • clam juice or seafood stock
    • butter
    • yellow onion
    • shallot
    • garlic
    • celery stalks
    • baby carrots
    • russet potatoes
    • thyme
    • bay leaves
    • shrimp
    • scallops
    • king crab meal
    • frozen peas
    • all purpose flour
    • heavy cream
    • whole milk
    • cherry tomatoes
    • sea salt
    • smoked paprika
    • black pepper
    • puff pastry dough

    See the recipe card for quantities.

    Instructions

    There are seven steps to make this creamy homemade Seafood Pot Pie. It may seem like a lot of work, but after one delicious bite, you will realize just how worth the effort it was.

    Step 1: Make the sauce

    Heat a large saucepan and a Dutch oven or stockpot over medium-high heat. Pour clam juice into the saucepan, and melt butter in the dutch oven. Once the butter has melted in the Dutch oven, add the sliced shallots and diced yellow onion. Cook for 3 minutes, then add celery and carrots. Cover and cook for 10 minutes.

    Step 2: Cook the potatoes

    Once clam juice comes to a simmer, add the diced potatoes, thyme, and bay leaves and cover. Cook for 10 minutes. Remove potatoes from seafood stock with a slotted spoon and set aside.

    Step 3: Add the seafood

    Next, add shrimp, scallops, and crab to the seafood stock. Cook for 3 minutes, then remove with a slotted spoon and place into a bowl. Turn off the heat.

    Step 4: Make a roux

    Lower heat for the Dutch oven. Add diced potatoes, peas, and minced garlic and cook for 3 minutes. Next, stir in the flour. Cook for 2 more minutes. Increase the heat to medium and add the clam juice. Bring to a simmer (about 3 minutes) then slowly add the heavy cream and milk. Add about ¼ cup of each at a time.

    Step 5: Finish the pot pie filling

    Once the soup is simmering, stir in the cherry tomatoes, salt, pepper, paprika, shrimp, scallops, and crab. Cook for 5 minutes, then remove bay leaves and thyme. Turn off the heat.

    Step 6: Preheat the oven and prepare the pan

    Preheat the oven to 375 degrees. Pour soup into a 9x13 casserole dish.

    Step 7: Top the pot pie and bake

    Unroll puff pastry dough. Cut to the shape of the casserole dish you will be using. Pour soup into a casserole dish and drape puff pastry over the top. Cut 2-3 slits in the dough, then place into the oven and bake for 20 minutes.

    Personal size Seafood pot pie placed on a black colored mug with a spoon, on a table. Identical servings and a fork in the background.

    Substitutions

    Don't have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change up this Seafood Pot Pie recipe.

    • Pie Crust - Don't have puff pastry on hand? Pie Crust would work as well.
    • Minced Garlic - Out of fresh garlic? Minced garlic will work instead.
    • Chowder - Don't want to take the time to make homemade seafood chowder, you can use store bought as your filling.

    Variations

    Want to personalize this Seafood Pot Pie recipe? Here are some of my tried and true tips for changing up this recipe.

    • Spicy - add chili pepper flakes to your chowder to increase the flavor of this dish.
    • Clam Chowder - Don't like crab or scallops? You can use just clam chowder.
    • Crab - Don't want to cook crab? Use lump crab meat instead.

    If you love recipes like this, you may also enjoy the Seafood Dip recipe. Or if you're feeling up for it, try our delicious Cocktail Seafood Salad. For a different "Pot Pie" idea, try our Turkey Pot Pie with Stuffing Crust recipe.

    Storage

    Do you have leftovers? I give you props my family gobbles this pot pie faster than I can blink. However, have no fear if you have leftovers you can store them for up to 3 days in the fridge.

    close up image of a corner of a seafood pot pie with a wooden spoon in the middle of getting the pot pie out.

    What To Serve With Seafood Pot Pie

    If you want to impress your family and friends, pair this seafood pot pie with a totally delicious side dish. They'll be amazed by your kitchen skills and fall in love at first bite!

    Now, although this link refers to soup sides...it's about clam chowder and we often refer to it to figure out the perfect side dish to serve with this oh so delicious pot pie!

    More Seafood Recipes

    Do you like Seafood Recipes? Here are some recipes you may also like to try:

    • Jerk Salmon
    • Smoked Cream Cheese Crab Dip
    • Smoked Clams

    FAQ

    Do you have questions about this Seafood Pot Pie recipe? Here are some of the most commonly asked questions about this recipe.

    How do I reheat?

    Reheat leftovers in the microwave or in the oven at 350 degrees for 10 to 15 minutes.

    Can I freeze?

    No, sadly this recipe does not freeze well due to the dairy products in the chowder.

    Can I make individual portions instead of a large pot pie?

    Yes! Pour soup into individual oven-safe bowls.
    Unroll the puff pastry dough. Place the bowl's lid side down onto the puff pastry and trace a knife ½” from the edge of the bowl. Drape puff pastry rounds over each bowl and makes a small slit in each. Place into the oven and bake for 15 minutes, or until pastry is golden brown.

    Seafood Pot Pie

    Ready to get cooking? Remember that you can print this recipe if you would like.

    Seafood Pot Pie.

    Seafood Pot Pie

    Karin and Ken
    Seafood Pot Pie is loaded with creamy chowder and then topped with fluffy puff pastry. This makes for a delicious and hearty meal
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    Course Main Course
    Cuisine American
    Servings 6 Servings
    Calories 973 kcal

    Equipment

    • saucepan
    • Dutch Oven
    • 9x13 Baking Dish

    Ingredients
      

    • 3 cups clam juice or seafood stock
    • ½ cup butter
    • 1 cup diced yellow onion 1 small yellow onion
    • 1 small shallot thinly sliced
    • 4 garlic cloves minced
    • 2 celery stalks chopped
    • 1 cup baby carrots chopped
    • 3 russet potatoes diced
    • 1 bundle thyme
    • 3 bay leaves
    • 1 lb shrimp
    • ½ lb scallops
    • ½ lb king crab meat
    • 1 cup frozen peas
    • ¼ cup all purpose flour
    • 1 ½ cups heavy cream
    • 1 ½ cups whole milk
    • 1 cup cherry tomatoes
    • 1 ½ teaspoon sea salt
    • 1 ½ teaspoon smoked paprika
    • 1 teaspoon coarse black pepper
    • 2 sheets puff pastry dough
    Get Recipe Ingredients

    Instructions
     

    • Get out and measure your ingredients.
      Overhead photo of all the ingredients.
    • Heat a large saucepan and a Dutch oven or stockpot over medium high heat. Pour clam juice into the saucepan, and melt butter in the dutch oven.
    • Once clam juice comes to a simmer, add the diced potatoes, thyme, bay leaves and cover. Cook for 10 minutes.
      Diced potatoes, thyme and bay leaves added to the saucepan.
    • Once butter has melted in the Dutch oven, add the sliced shallots and diced yellow onion. Cook for 3 minutes, then add celery and carrots. Cover and cook for 10 minutes.
      Onion, celery and carrots added to the Dutch oven.
    • Remove potatoes from seafood stock with a slotted spoon and set aside.
    • Next, add shrimp and scallops to the seafood stock. Cook for 3 minutes, then remove with a slotted spoon and place into a bowl. Turn off the heat.
      Shrimp and scallops cooking in seafood stock.
    • Add crab, thyme and bay leaves.
      Crab, thyme and bay leaves added to the pot with the scallops and shrimp.
    • Lower heat for the Dutch oven. Add peas and minced garlic and cook for 3 minutes.
      Peas and minced garlic added to the Dutch oven.
    • Add diced potatoes.
      Diced potatoes added to the Dutch oven.
    • Next, stir in the flour. Cook for 2 more minutes.
      Flour added to the Dutch oven.
    • Increase the heat to medium and add the clam juice or seafood stock. Bring to a simmer for about 3 minutes.
      Clam juice added to the Dutch oven.
    • Preheat the oven to 375 degrees.
    • Slowly add the heavy cream and milk. Add about ¼ cup of each at a time.
      Heavy cream and milk slowly poured into the Dutch oven.
    • Once soup is simmering, stir in the cherry tomatoes, salt, pepper, paprika, shrimp, scallops, and crab.
      Cherry tomatoes added to the simmering soup.
    • Cook for 5 minutes, then remove bay leaves and thyme. Turn off the heat.
      Soup is cooked inside a Dutch oven.

    For Serving as Casserole

    • Pour soup into a 9 x 13 casserole dish.
      Soup poured into a 9 by 13 casserole dish.
    • Unroll the puff pastry dough and place over hanging on 13 x 9 inch pan. Using a sharp knife make sure to add about 9 slits to allow steam to escape.
      Puff pastry dough placed over the casserole dish. Vent holes are created using a knife.
    • Alternatively, if you baked inside a 13x9 inch pan it will take 55 minutes to an hour. Once top is golden brown and filling hot remove from oven.
      Overhead photo of a baked Seafood pot pie.
    • Serve immediately.
      Overhead photo of a wooden spoon digging into the seafood pot pie.

    For Individual Servings in Bowls

    • Pour soup into individual oven safe bowls.
    • Or, if you're making individual pies, unroll puff pastry dough. Place the bowl's top side down onto the puff pastry. Trace a knife ½” from the edge of the bowl so the piece of puff pastry is larger than each container.
      Overhead photo of seafood pot pie placed inside large soup bowls.
    • Cut to the shape of the casserole dish you will be using. Pour soup into a casserole dish and drape puff pastry over the top.
    • Drape puff pastry rounds over each bowl and make a couple small slits in each.
      Puff pastry placed over the bowls.
    • Place into the oven and bake for 20 minutes, or until pastry is golden brown and filling hot.
      A vent hole is created in the center of the puff pastry.
    • Enjoy every bite!
      Closeup photo of seafood pot pie served inside a bowl.

    Notes

    Every good meal needs a great side dish to complete it and bring it up to next level goodness. Ken and I created a list of sides for you to do just that. With so many options, you'll be able to switch it up and create a new meal every time you serve it.
    Another delicious list of sides that can go with this pot pie is actually about side dishes for clam chowder. Yes, I know what you're thinking...this is not a clam chowder recipe, but we still refer to it because there are great ideas there and we're always looking for new inspiration.
    For now, pick one that appeals to your tastebuds and let me know what you think...I just love feedback!

    Nutrition

    Serving: 1ServingCalories: 973kcalCarbohydrates: 90gProtein: 27gFat: 57gSaturated Fat: 23gPolyunsaturated Fat: 5gMonounsaturated Fat: 25gTrans Fat: 1gCholesterol: 115mgSodium: 1776mgPotassium: 1152mgFiber: 6gSugar: 14gVitamin A: 4707IUVitamin C: 34mgCalcium: 213mgIron: 5mg
    Keyword seafood pot pie
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    Welcome!

    We are the kitchen divas: Karin and my partner in life, Ken.

    We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!

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