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! I hope that with this blog post, my readers will find out how they can enjoy both 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 9×13 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.
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.
Equipment
You only need a few basic kitchen tools to make this delicious and creamy Seafood Pot Pie recipe.
- baking dish
- saucepan
- dutch oven
- whisk
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.
More Seafood Recipes
Do you like Seafood Recipes? Here are some recipes you may also like to try:
FAQ
Do you have questions about this Seafood Pot Pie recipe? Here are some of the most commonly asked questions about this recipe.
Reheat leftovers in the microwave or in the oven at 350 degrees for 10 to 15 minutes.
No, sadly this recipe does not freeze well due to the dairy products in the chowder.
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
Equipment
- saucepan
- Dutch Oven
- 9×13 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
Instructions
- Get out and measure your 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.
- 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.
- 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.
- Add crab, thyme and bay leaves.
- Lower heat for the Dutch oven. Add peas and minced garlic and cook for 3 minutes.
- Add diced potatoes.
- Next, stir in the flour. Cook for 2 more minutes.
- Increase the heat to medium and add the clam juice or seafood stock. Bring to a simmer for about 3 minutes.
- Preheat the oven to 375 degrees.
- Slowly add the heavy cream and milk. Add about ¼ cup of each at a time.
- Once 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.
For Serving as Casserole
- Pour soup into a 9 x 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.
- Alternatively, if you baked inside a 13×9 inch pan it will take 55 minutes to an hour. Once top is golden brown and filling hot remove from oven.
- Serve immediately.
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.
- 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.
- Place into the oven and bake for 20 minutes, or until pastry is golden brown and filling hot.
- Enjoy every bite!
Leave a Reply