Seafood Pot Pie

A creamy seafood pot pie filled with shrimp, lump crab, and Cajun-seasoned vegetables in a rich cream sauce, topped with flaky golden puff pastry. This Louisiana-inspired comfort food is packed with flavor but easy enough for a cozy family dinner.

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Prep Time 25

Cook Time 35

Total Time 1

Servings: 6

Course: Dinner, Main Course

Cuisine: American, Cajun

Calories: 415

Ingredients Equipment Method Video Notes

Ingredients

For the Cajun Seafood Filling

2 tbsp butter
1 tbsp olive oil
1 small yellow onion finely diced
1 celery stalk finely diced
½ green bell pepper finely diced
4 cloves garlic grated
1 ½ tbsp The Spice Girl Kitchen Cajun Seasoning see notes for substitution
½ tsp salt adjust to taste
½ tsp black pepper
3 tbsp flour
½ cup dry white wine
1 cups seafood stock or chicken broth
¾ cup heavy cream
1 small Yukon gold potato peeled and diced into ¼-inch cubes
½ cup frozen peas
½ cup frozen corn
¾ lb shrimp peeled, deveined, cut into 1-inch pieces
⅓ lb lump crab meat
½ cup crawfish tails optional
1 tsp fresh lemon juice

For the Puff Pastry Topping

1 puff pastry sheet thawed
1 egg
1 tbsp water

Equipment

12-inch oven-safe skillet or cast iron skillet: Used to cook the filling and bake the pot pie in one pan.
Cutting board and knife: For chopping vegetables and seafood.
Wooden Spoon or Spatula For stirring the roux and sauce.
Measuring cups and spoons To accurately measure ingredients.
Rolling pin (optional): Useful for slightly rolling the puff pastry so it fits the skillet.
Pastry brush: For brushing the egg wash onto the puff pastry.

Method

Preheat oven to 400°F.
Heat butter and olive oil in a 12-inch oven-safe skillet or cast iron skillet over medium heat. Add onion, celery, and bell pepper. Cook for 5–6 minutes until softened. Stir in grated garlic and cook 30 seconds until fragrant.
Stir in Cajun seasoning, salt, and black pepper. Sprinkle flour over the vegetables and cook 1–2 minutes, stirring constantly to remove the raw flour taste.
Pour in the white wine while stirring and scrape the bottom of the pan to loosen any browned bits. Simmer 2 minutes to cook off the alcohol.
Slowly stir in seafood stock and heavy cream. Add diced potato and simmer 8–10 minutes until the potatoes are tender and the sauce thickly coats a spoon.
Stir in peas and corn and cook 2 minutes.
Reduce heat to low and gently fold in shrimp, crab, and crawfish (if using). Cook 2–3 minutes, just until shrimp begin turning pink.
Stir in lemon juice and taste for seasoning. Remove from heat.
Lay the puff pastry over the skillet. If needed, lightly roll the pastry with a rolling pin to about 11–12 inches so it fits the skillet. Trim excess edges if necessary and cut 3 small slits in the pastry to allow steam to escape.
Whisk egg and water together. Brush the mixture over the puff pastry for a golden finish.
Bake 20–25 minutes until the pastry is golden brown and puffed.
Let rest 5–10 minutes before serving so the filling thickens slightly.

Video

Notes

Cajun Seasoning: This recipe uses The Spice Girl Kitchen Cajun Seasoning for balanced Louisiana flavor. If you don’t have it, substitute 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, ½ tsp cayenne, and ½ tsp black pepper.
Best Seafood for Seafood Pot Pie: Shrimp and lump crab are ideal because they stay tender and hold their texture in the creamy sauce. Crawfish tails are optional but add great Louisiana flavor.
Don’t Overcook the Seafood: Shrimp and crab cook very quickly. Add them near the end of cooking so they finish gently in the oven without becoming rubbery.
Puff Pastry Tip: If the pastry becomes too soft while working, refrigerate it for a few minutes before baking. Cold puff pastry rises better and creates a flakier crust.
Prevent Oven Drips: Because the filling bubbles as it bakes, place an empty sheet pan on the rack below the pot pie to catch any drips and keep your oven clean.
Pie Crust Option: If you prefer a traditional pot pie crust, substitute refrigerated pie crust for the puff pastry and bake using the same method.
Individual Pot Pies: Divide the filling between oven-safe ramekins and top each with puff pastry before baking.
Make Ahead: The filling can be prepared up to 24 hours in advance and refrigerated. When ready to bake, gently rewarm the filling, top with puff pastry, and bake.
Storage: Refrigerate leftovers up to 3 to 4 days. Reheat in a 350°F oven until warmed through.
Nutrition (per serving, 6 servings): 415 calories, 27g fat, 22g carbs, 23g protein, 3g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.