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Seafood Pot Pie

seafood pot pie Serving

A luxurious pot pie filled with shrimp, scallops, crab, and langostino in a creamy sauce beneath a golden, flaky crust.

 

Ingredients

Scale
  • 1 pound shrimp, peeled and deveined
  • 12 ounces langostino tails or lobster meat
  • 8 ounces cooked lump crab meat
  • 8 ounces sea scallops
  • 1 cup chopped onion
  • 1/2 cup chopped bell pepper
  • 1/4 cup chopped celery
  • 1 cup sliced mushrooms
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 4 tablespoons butter
  • 5 tablespoons flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh dill, chopped
  • 1 sheet puff pastry or refrigerated biscuit dough
  • 1 tablespoon melted butter mixed with 1 teaspoon fresh herbs for brushing

Instructions

  1. Preheat oven to 375°F. Pat seafood dry with paper towels.
  2. Sear scallops and shrimp in 2 tablespoons butter until barely cooked. Remove from pan.
  3. Briefly heat langostino tails, then combine with other seafood and crab meat.
  4. In the same pan, sauté onion, bell pepper, and celery in remaining butter until soft.
  5. Add mushrooms and cook until they release moisture and brown slightly.
  6. Sprinkle flour over vegetables and cook for 2 minutes, stirring constantly.
  7. Gradually whisk in chicken broth until smooth, then simmer until thickened.
  8. Stir in cream, salt, pepper, and dill. Simmer until velvety.
  9. Fold seafood into sauce and transfer to a 2-quart baking dish.
  10. Top with pastry or biscuit dough, cutting vents for steam.
  11. Brush with herb butter and bake for 25-30 minutes until golden.
  12. Let rest 10-15 minutes before serving.

Notes

For best results, don’t overcook the seafood during initial cooking as it will continue to cook in the oven. Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: seafood pot pie, shrimp pot pie, crab pot pie, lobster pot pie, scallop pot pie, seafood casserole, creamy seafood dish