Seafood Pot Pie

This seafood pot pie is warm, creamy, and full of tender seafood and sweet vegetables under a flaky crust. The filling smells of butter, garlic, and Old Bay. The crust turns golden and crisp while the inside stays rich and silky. It’s a comforting weekend meal that feels special but comes together in a straightforward way. For a land-based twist, try a similar technique with a classic beef pot pie like this classic beef pot pie.

Recipe Information

• Prep Time: 20 minutes
• Cook Time (stovetop + baking): 40 minutes (10 minutes stove, 30 minutes oven)
• Total Time: 60 minutes
• Servings: 6
• Difficulty Level: Easy

Nutrition Information

(Approximate per serving, based on 6 servings)

• Calories per serving: 340 kcal
• Protein: 15 g
• Carbohydrates: 30 g
• Fat: 23 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 450 mg

Why Make This Seafood Pot Pie

This recipe balances bright seafood flavors with a creamy, seasoned sauce. The texture contrast — flaky crust and tender seafood — makes each bite satisfying. It’s a great way to use mixed seafood, rescue odds-and-ends from the freezer, or impress guests without fuss. The Old Bay gives a gentle seafood spice, and the vegetables add sweetness and color. Serve it for a cozy family dinner or a small dinner party.

How to Make Seafood Pot Pie

You’ll build a simple roux, add broth and milk, fold in the seafood and vegetables, then bake under a crust. Work quickly when adding seafood so it stays tender. Taste and adjust salt and Old Bay near the end. If potatoes are large, par-cook them so everything finishes at the same time.

Ingredients:

• 1 lb mixed seafood (shrimp, scallops, fish)
• 1 cup frozen peas and carrots
• 1 cup diced potatoes
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups seafood broth
• 1 cup milk
• 1 tsp Old Bay seasoning
• Salt and pepper to taste
• 1 package pie crusts (2 crusts)
• 2 tbsp butter

Directions:

Step 1: Preparation

Preheat oven to 400°F (200°C). If your potatoes are firm, boil or microwave them for 5–7 minutes until just tender. Thaw frozen peas and carrots by rinsing under warm water or set them out while you cook. Pat seafood dry and season lightly with salt and pepper.

Step 2: Mixing

In a large skillet, melt butter over medium heat. Add chopped onion and minced garlic. Sauté until the onion softens and becomes translucent, about 4 minutes. Stir in the flour and cook for 1 minute, stirring constantly to make a light roux.

Step 3: Cooking

Gradually whisk in the seafood broth and milk, stirring constantly until the sauce thickens and is smooth. Add the seafood, peas and carrots, diced potatoes, Old Bay seasoning, and a little extra salt and pepper if needed. Cook for just a few minutes until the seafood is opaque and cooked through — avoid overcooking so it stays tender.

Step 4: Finishing

Pour the hot seafood mixture into a pie dish. Cover with one pie crust, pressing and sealing the edges. Cut slits in the top crust to let steam escape. Bake in the preheated oven for 30–35 minutes, until the crust is golden brown and the filling bubbles at the edges. Let the pie cool for a few minutes before serving.

How to Serve Seafood Pot Pie

Serve warm with a crisp green salad or roasted asparagus. A squeeze of lemon brightens the seafood flavors. For a heartier plate, offer buttery mashed potatoes or crusty bread on the side. Garnish with chopped fresh parsley for color and a fresh aroma.

How to Store Seafood Pot Pie

• Refrigerator: Cover tightly and store leftover pie for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through to keep the crust crisp.
• Freezer: Freeze the baked pie for up to 2 months. Wrap tightly in foil and plastic wrap. Thaw in the refrigerator overnight before reheating in the oven.
• Reheating tip: Reheat at 350°F (175°C) for 20–30 minutes (covered with foil for the first half, uncovered to crisp the crust in the last 5–10 minutes).

Expert Tips for Perfect Seafood Pot Pie

• Use fresh or good-quality frozen seafood. If using frozen, thaw and pat dry to avoid excess liquid.
• Par-cook potatoes so they finish at the same time as the seafood. Tiny diced potatoes cook faster.
• Don’t overcook seafood in the pan; it will continue to cook in the oven. Remove from heat as soon as it turns opaque.
• If the filling is too thin, simmer longer to reduce, or mix 1 tsp cornstarch with 1 tbsp cold water and stir in to thicken.
• For a richer filling, swap half the milk for heavy cream. For a lighter version, use low-fat milk.
• Brush the crust with a beaten egg or milk before baking for a glossy finish.
• Add chopped fresh dill or parsley for herbal brightness just before serving.

Delicious Variations

• Cheddar Bay Crust: Add 1/2 cup shredded cheddar and 1 tsp garlic powder to the crust dough for a savory twist.
• Puff Pastry Top: Use puff pastry instead of pie crust for a taller, flakier top.
• Creamy White Wine Sauce: Replace 1/2 cup of broth with dry white wine for depth.
• Gluten-Free: Use a gluten-free flour blend and a gluten-free pie crust. Thicken sauce with cornstarch if needed.
• Individual Pot Pies: Make in ramekins for single servings; reduce baking time to 20–25 minutes.

Frequently Asked Questions

• Can I use pre-cooked seafood?
  Yes. If you use pre-cooked seafood, add it at the very end just to heat through. Overcooking pre-cooked seafood will make it rubbery. Warm it briefly in the hot sauce off the heat, then proceed to bake just to set the pie.

• Can I make this ahead of time?
  Yes. Assemble the pie and refrigerate for up to 24 hours before baking. If you freeze an unbaked pie, wrap tightly and bake from thawed for best results.

• How can I prevent a soggy bottom crust?
  Blind-bake the bottom crust for 8–10 minutes before adding the filling. Also make sure the filling is not too watery — simmer until thickened, and avoid excess liquid from thawed seafood.

• Is it safe to use mixed seafood?
  Yes, as long as all seafood is fresh or properly thawed and cooked. Mix types that have similar cook times (shrimp and scallops pair well). If one type cooks faster, add it later.

• Can I replace Old Bay with other seasonings?
  Yes. Use 1 tsp seafood or Cajun seasoning, or a mix of 1/2 tsp paprika + 1/4 tsp cayenne + 1/2 tsp celery salt. Taste and adjust to keep balance with the seafood.

• What if I only have frozen seafood?
  Thaw in the refrigerator overnight or under cold running water. Pat dry before using. If moisture remains, sear seafood briefly to remove excess liquid before adding to the sauce.

• How many servings does this make?
  This recipe yields about 6 servings, depending on portion size and whether you serve sides.

Conclusion

This seafood pot pie is a cozy, flavorful dish with a creamy filling and a crisp crust. It’s forgiving, adaptable, and perfect for a comforting meal that still feels a bit special. For another cheesy-crust idea that inspired some variations, check out Seafood Pot Pie (with Cheddar Bay Crust) – The Bold Appetite for extra inspiration: Seafood Pot Pie (with Cheddar Bay Crust) – The Bold Appetite. Give this recipe a try — the aroma alone will make your kitchen feel like a warm, inviting place.

Seafood Pot Pie

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• Author: hannah-belssy
• Total Time: 60 minutes
• Yield: 6 servings 1x
• Diet: Seafood

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Description

A warm, creamy seafood pot pie filled with tender seafood and sweet vegetables under a flaky crust.

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Ingredients

Scale 1x2x3x

• 1 lb mixed seafood (shrimp, scallops, fish)
• 1 cup frozen peas and carrots
• 1 cup diced potatoes
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups seafood broth
• 1 cup milk
• 1 tsp Old Bay seasoning
• Salt and pepper to taste
• 1 package pie crusts (2 crusts)
• 2 tbsp butter

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Instructions

1. Preheat oven to 400°F (200°C). If your potatoes are firm, boil or microwave them for 5-7 minutes until just tender. Thaw frozen peas and carrots.
2. In a large skillet, melt butter over medium heat. Add onion and garlic. Sauté until onion softens, about 4 minutes. Stir in flour and cook for 1 minute.
3. Gradually whisk in seafood broth and milk, stirring until the sauce thickens. Add seafood, peas and carrots, potatoes, and Old Bay. Cook until seafood is opaque.
4. Pour seafood mixture into a pie dish, cover with a pie crust, seal edges, and cut slits in the top. Bake for 30-35 minutes until golden brown and bubbly.

Notes

Serve warm with a crisp salad or roasted asparagus. For added flavor, squeeze lemon over the pie before serving.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 340
• Sugar: 2g
• Sodium: 450mg
• Fat: 23g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 15g
• Cholesterol: 55mg