Name: Creamy Seafood Pot Pie
Prep time: 20 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 1 lb mixed seafood (shrimp, scallops, crab, or fish); 3 tbsp unsalted butter; 1 small onion, diced; 2 stalks celery, chopped; 2 carrots, chopped; 2 cloves garlic, minced; 3 tbsp all-purpose flour; 1 cup seafood or chicken broth; 3/4 cup heavy cream; 1/4 cup white wine (optional); 1/2 cup frozen peas; 2 tbsp fresh parsley, chopped; Salt and pepper, to taste; 1 sheet puff pastry or 1 pie crust; 1 egg, beaten (for egg wash)

Creamy Seafood Pot Pie is a rich, comforting dish filled with tender chunks of seafood and vegetables all baked under a golden, flaky crust. With a luscious cream sauce and layers of flavor in every bite, this pot pie is a satisfying way to enjoy seafood in a hearty, cozy meal.

Why You’ll Love This Recipe

I love how this pot pie combines the elegance of seafood with the comfort of classic home cooking. The creamy filling is loaded with flavor, and the buttery crust gives it just the right crunch. Whether I’m using shrimp, crab, scallops, or a mix of all three, this recipe feels both indulgent and approachable. It’s perfect for chilly nights, family dinners, or when I just want something truly special. Creamy Seafood Pot Pie

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Mixed seafood (shrimp, scallops, crab, or fish)
Unsalted butter
Onion, diced
Celery, chopped
Carrots, chopped
Garlic, minced
All-purpose flour
Seafood or chicken broth
Heavy cream
White wine (optional)
Frozen peas
Fresh parsley
Salt and pepper
Puff pastry or pie crust (store-bought or homemade)
Egg (for egg wash)

Directions

I preheat the oven to 400°F (200°C) and lightly grease a deep pie dish or baking dish.
In a large skillet, I melt the butter and sauté the onion, celery, carrots, and garlic until soft.
I sprinkle in the flour and stir constantly for about 1–2 minutes to make a roux.
I slowly whisk in the broth and cream, and let it simmer until the mixture thickens. I also stir in a splash of white wine for extra flavor, but that’s optional.
I gently fold in the seafood, peas, parsley, salt, and pepper, then simmer for just a few minutes until the seafood starts to cook through.
I pour the creamy seafood mixture into the baking dish.
I top it with puff pastry or a pie crust, trimming and crimping the edges to seal. I cut a few slits in the top and brush it with a beaten egg.
I bake for 25–30 minutes or until the crust is golden and the filling is bubbling.
I let it cool for about 10 minutes before serving to allow the filling to set.

Servings and timing

This recipe serves 4 to 6 people and takes about 1 hour total—20 minutes for prep and 35–40 minutes for cooking and baking.

Variations

Sometimes I swap in lobster meat for a fancy twist, or I use just shrimp and white fish for a lighter version. I’ve also added a dash of Old Bay seasoning or Cajun spice for a kick. When I want a more rustic crust, I use biscuit dough on top instead of puff pastry. For extra veggies, I stir in mushrooms or corn along with the peas.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place individual portions in the oven at 350°F until warmed through, covering loosely with foil to keep the crust from overbrowning. I avoid microwaving if possible, since it can make the crust soggy, but in a pinch I reheat on medium power. Creamy Seafood Pot Pie

FAQs

What seafood works best in this pot pie?

I like a mix of shrimp, scallops, and crab, but I use whatever I have on hand. Firm white fish like cod or halibut also works great and holds up well in the sauce.

Can I use frozen seafood?

Yes, I just make sure to thaw and pat it dry before adding it to the sauce. That helps keep the filling from getting watery.

How do I prevent the crust from getting soggy?

I bake the pie uncovered and make sure the filling isn’t too watery before topping with the crust. Letting the filling cool slightly before adding the crust can also help.

Can I make this ahead of time?

Absolutely. I prepare the filling a day in advance and store it in the fridge. Then I just assemble with the crust and bake it fresh when I’m ready to serve.

Can I use milk instead of cream?

I’ve used whole milk when I wanted a lighter version. It still works, but the filling won’t be quite as rich or thick. I sometimes add a bit of cream cheese to boost the creaminess.

Conclusion

Creamy Seafood Pot Pie is one of those recipes that feels both comforting and luxurious. I love how flexible it is, and every time I make it, it turns out warm, flaky, and full of flavor. Whether I’m feeding family or hosting guests, this dish always makes an impression and brings a little coastal comfort to the table.