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A finished pot pie made with seafood with a portion taken out fills a large white baking dish that sits atop a creamy white textured surface. The pot pie is garnished with flaky salt and fresh chopped herbs. A gold spoon rests atop of the baking dish for serving and the baking dish is surrounded by a black and white window pane linen napkin, a gold oven mitt, a small wooden pinch bowl filled with flaky salt, a small ceramic pinch bowl filled with fresh chopped herbs, and a small ceramic plate with a serving of seafood pot pie.

Easy Seafood Pot Pie with Puff Pastry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Jess Larson
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: serves 8-10 1x
  • Category: Main Dishes, Seafood Recipes
  • Method: Baked, Stovetop, Oven
  • Cuisine: American

Description

Few meals are more comforting than classic pot pie, but rich and creamy Seafood Pot Pie takes it to the next level! This seafood-loaded pot pie smothers frozen shrimp, scallops, and lobster in a chowder-inspired sauce with loads of veggies, potatoes, and white wine.

Top it off with flaky, golden-brown store-bought puff pastry and bake in the oven until bubbling and golden.

A simple yet decadent seafood pot pie recipe and the BEST way to warm up on a chilly day! Equally perfect for weeknights and special occasions like holidays or date-nights.

Ingredients

Scale
  • 10 ounces jumbo sea scallops (U/20-30), thawed if frozen (see Recipe Notes)
  • 12 ounces medium shrimp (U/41-50), peeled and deveined, and thawed if frozen (see Recipe Notes)
  • 8 ounces lobster meat, raw or precooked and thawed if frozen (see Recipe Notes)
  • 1 sheet puff pastry (about 14 ounces), homemade or thawed from frozen (see Recipe Notes)
  • egg wash (1 large egg, whisked with 1 tablespoon water)
  • 3 tablespoons unsalted butter
  • 1 medium carrot, diced
  • 1 stalk celery, diced
  • ½ medium yellow onion, diced
  • 1 small Russet potato, peeled and diced
  • 6 cloves garlic, finely chopped or grated
  • scant ¼ cup all-purpose flour
  • ¼ cup dry, unoaked white wine
  • ¼ cup clam juice (see Recipe Notes)
  • 1 ¾ cups half and half
  • 1 tablespoon + 1 teaspoon lobster base (see Recipe Notes)
  • ½ cup frozen peas
  • kosher salt and ground black pepper, to season
  • for serving, as desired: finely chopped fresh parsley

Instructions

  1. Prep: Preheat the oven to 400 degrees F, ensuring a rack is positioned in the center of the oven. Line a baking sheet with parchment and set aside. Lightly spray a 2.5-quart baking dish (e.g. 9x9x2-inches or 11x7x2-inches) with nonstick cooking spray and set aside. If using frozen seafood, thaw (see Recipe Notes) and use paper towel to pat as dry as possible. Set aside. Gather and prep remaining ingredients (e.g. dice veggies, measure liquid ingredients, etc.) and set within an arm’s reach of the stovetop. Seafood pot pie ingredients arranged atop a creamy white textured surface: jumbo sea scallops, medium shrimp, lobster meat, a sheet of puff pastry, egg wash, unsalted butter, carrot, celery, yellow onion, Russet potato, garlic, all-purpose flour, white wine, clam juice, half & half, lobster base, and frozen peas.
  2. Par-bake the puff pastry: Unfold the puff pastry on a lightly floured surface. Use a rolling pin to gently roll the puff pastry out such that it will fit overtop your baking dish. Transfer to the prepared parchment-lined baking sheet. Cut 4-6 slits down the middle of the puff pastry, then brush the entire surface with egg wash. Transfer to the oven and bake for 10 minutes, until lightly browned and puffy. Remove from the oven and set aside for seafood pot pie assembly. Reduce oven temperature to 375 degrees F. Par-baked puff pastry rests atop a parchment lined baking sheet pan. The sheet pan sits atop a creamy white textured surface.
  3. Soften the veggies: Meanwhile, as the puff pastry par-bakes, prep the seafood pot pie filling. Melt the butter in a large saucepan over medium heat. Once melted, add the carrots, celery, onion, and potato. Season with a pinch of salt. Cook, stirring occasionally, for 5-7 minutes, until the veggies are softened and slightly browned. Add the garlic and cook for another 1-2 minutes, until fragrant.Diced carrot, yellow onion, celery, and Russet potato fill a large white double-handled braising pan. The pan sits atop a creamy white textured surface with a wooden spatula resting inside for stirring.
  4. Build the seafood pot pie sauce: Sprinkle the flour over the softened veggies and stir to coat. Cook for 1-2 minutes, until deeply browned. While scraping the bottom of the pan with a wooden spoon, slowly pour in the wine. It will bubble vigorously, almost cooking all the way down very quickly. Be sure to scrape up any brown bits that may have formed at the bottom of the skillet – that’s where the flavor is! While stirring constantly, slowly pour in the clam juice and half and half. Mix in the lobster base and season with ½ teaspoon ground black pepper. Simmer, stirring occasionally, until thickened slightly, about 3 minutes. Taste and season with additional kosher salt or ground black pepper as desired, then remove from the heat. Seafood pot pie sauce fills a large white double-handled pan that sits atop a creamy white textured surface. A wooden spatula rests inside of the pan for stirring.
  5. Seafood pot pie assembly: Layer the scallops, shrimp, lobster, and peas in the prepared baking dish. Pour in the seafood pot pie sauce and gently transfer the par-baked puff pastry over top. [gallery columns="2" size="full" ids="34290,34292"]
  6. Bake the seafood pot pie: Place the assembled pot pie on a baking sheet and transfer to the 375 degree F oven. Bake 20 minutes, until the filling is bubbling and the pastry is golden brown. Remove from the oven and rest for 5 minutes. A finished seafood pot pie recipe fills a large white baking dish that sits atop a creamy white textured surface. The pot pie is garnished with flaky salt and fresh chopped herbs. A gold spoon rests atop of the baking dish for serving and the baking dish is surrounded by a black and white window pane linen napkin, a gold oven mitt, a small wooden pinch bowl filled with flaky salt, a small ceramic pinch bowl filled with fresh chopped herbs, and a stack of small ceramic bowls.
  7. Serve the seafood pot pie: Portion the seafood pot pie into individual bowls, being sure to top each with plenty of golden brown pastry. Finish with a sprinkling of fresh parsley as desired. Enjoy!A finished pot pie made with seafood with a portion taken out fills a large white baking dish that sits atop a creamy white textured surface. The pot pie is garnished with flaky salt and fresh chopped herbs. A gold spoon rests atop of the baking dish for serving and the baking dish is surrounded by a black and white window pane linen napkin, a gold oven mitt, a small wooden pinch bowl filled with flaky salt, a small ceramic pinch bowl filled with fresh chopped herbs, and a small ceramic plate with a serving of seafood pot pie.

Equipment

Notes

  • Ingredient Notes: 
    • Seafood: The beauty of seafood pot pie is that it’s pretty versatile! While we like the combination of scallops, shrimp, and lobster meat, you can use whatever seafood you like most – provided it’s hearty enough to hold up to a 20-minute bake. Swap lobster for lump crab meat, swap scallops with 1-inch pieces of hearty white fish, etc. – have fun with it and use whatever looks best to you at the grocery store or fish market, aiming for about 2 lb seafood total. If you don’t live on the coasts, consider using frozen seafood, which is often fresher than what’s available at the seafood counter of a conventional grocery store. For this seafood pot pie, I use all frozen seafood (specifically, Luke’s Maine Lobster Meat is great, highly accessible frozen lobster!) – see below for thawing guidance. 
    • Thawing frozen seafood: The fastest and safest way to thaw frozen seafood is to place it in a zip-top bag and submerge in cool water. The steady, cool temperature of the water creates a really controlled environment for the frozen seafood to come up to room temperature. This is better from a food safety standpoint, since it limits bacterial growth. Refresh the water every 10 minutes or so, until the seafood is completely thawed – 25-30 minutes, tops!
    • Clam juice and lobster base: Aside from the seafood, the clam juice and lobster base are what give this pot pie its rich seafood flavor. Check your local fish market or purchase online (the brands we use are linked above). If you prefer to just use 1 instead of both, replace the clam juice with an equal amount of chicken stock/water and increase lobster base by 1 teaspoon. 
    • Puff pastry: While you can certainly make your own homemade puff pastry, this is an instance when store-bought options are just as good. Puff pastry is usually sold in the ‘dessert’ freezer section of the grocery store, next to bread dough and pie crusts. I really like the frozen puff pastry from Trader Joe’s. It’s really affordable, and 1 box contains 2 sheets. You will need 1 sheet for this seafood pot pie recipe. 
  • Storage, Reheating, and Freezing:
    • Seafood Pot Pie Storage and Reheating: Leftover seafood pot pie will keep, stored in an airtight container in the refrigerator for 2-3 days. Reheat in the microwave until warmed through.
    • Seafood Pot Pie Freezer Instructions: You can also freeze leftover seafood pot pie for an easy dinner down the road. Simply transfer leftover pot pie into a freezer container – I love using these freezer containers to freeze individual portions. Freeze up to 3 months. 
  • 15-Minute Meal Prep: Nearly all of the active prep work for this seafood pot pie comes from prepping the veggies. Take care of this in advance – it takes 15 minutes, tops – and you can jump straight in to cooking during the week. Here’s what you’ll do:
    • Dice 1 medium carrot, 1 stalk of celery, and ½ medium yellow onion. Transfer to an airtight container and store in the refrigerator for up to 5 days. (10 minutes active)
    • Peel and dice 1 small Russet potato. Transfer to an airtight container, submerging the potato in water to prevent browning. Store in the refrigerator for up to 3 days, refreshing the water every day. (<5 minutes active)

Find it online: https://playswellwithbutter.com/seafood-pot-pie/