When you’re craving something cozy but still a little special, this seafood pot pie delivers the best of both worlds. A buttery, golden crust tops a creamy filling loaded with tender shrimp, flaky white fish, and sweet scallops, all simmered together with classic vegetables and herbs. It’s comforting enough for a weeknight dinner but elegant enough to feel like a treat.
🥧 Creamy Seafood Pot Pie
Equipment
- Large skillet or sauté pan
- Whisk
- Cutting board
- Chef’s knife
- measuring cups
- Measuring spoons
- 9-inch pie dish or oven-safe skillet
- Baking sheet (to catch drips)
- Pastry brush (for egg wash)
Ingredients
Seafood
- ½ lb shrimp peeled & deveined (chopped if large)
- ½ lb white fish cod, haddock, or halibut, cubed
- ½ lb bay scallops or chopped sea scallops
Filling
- 4 tbsp butter
- 1 small onion finely diced
- 2 celery stalks finely diced (about ½ cup)
- 1 cup carrots diced
- 2 cloves garlic minced
- 1 cup frozen peas
- ⅓ cup all-purpose flour
- 2 cups seafood stock or chicken stock
- 1 cup heavy cream
- ½ cup milk
- 1 tsp Old Bay seasoning
- ½ tsp salt adjust to taste
- ½ tsp black pepper
- 1 tsp fresh thyme or ½ tsp dried
- 1 tbsp fresh parsley chopped
- 1 tsp lemon juice
Crust
- 1 refrigerated pie crust or puff pastry sheet
- 1 egg + 1 tbsp milk for egg wash
Instructions
- Preheat oven to 400°F (205°C). Place a baking sheet under your pie dish.
Cook the vegetables:
- Melt butter in a large skillet over medium heat. Add onion, celery, and carrots. Cook 5–6 minutes until very soft and fragrant. Add garlic; cook 30 seconds.
Make the roux:
- Sprinkle flour over vegetables and stir constantly for 1–2 minutes until lightly golden.
Create the sauce:
- Slowly whisk in seafood stock, then cream and milk. Simmer 3–4 minutes until thick and silky.
Season:
- Stir in Old Bay, salt, pepper, thyme, parsley, and lemon juice.
Add seafood:
- Gently fold in shrimp, fish, scallops, and peas. Cook just 2–3 minutes (seafood should still be slightly undercooked).
Assemble:
- Transfer filling to pie dish. Top with crust, seal edges, and cut vents.
Egg wash & bake:
- Brush with egg wash. Bake 30–35 minutes until golden and bubbling.
Rest:
- Cool 10 minutes before serving.
Notes
- Finely dice the celery so it softens completely and blends smoothly into the creamy filling without becoming stringy.
- Do not fully cook the seafood before baking—slightly undercooking it prevents a rubbery texture once the pie finishes in the oven.
- If the sauce thickens too much before baking, stir in a splash of milk or seafood stock to loosen it.
- Puff pastry creates a lighter, flakier top, while traditional pie crust gives a more classic, hearty feel.
- For extra depth, add a pinch of smoked paprika or a small splash of dry white wine when making the sauce.
- Let the pot pie rest for 10 minutes after baking to allow the filling to set before slicing.
FAQ
Can I use frozen seafood instead of fresh?
Yes. Frozen shrimp, scallops, and fish work well—just thaw completely and pat dry before adding them to avoid excess liquid in the filling.
What type of fish is best for seafood pot pie?
Firm, mild white fish like cod, haddock, halibut, or pollock holds its shape best and won’t fall apart in the creamy sauce.
Can I make this seafood pot pie ahead of time?
You can prepare the filling up to one day in advance and store it in the refrigerator. Assemble with the crust just before baking for the best texture.
How do I store leftovers?
Cover and refrigerate leftovers for up to 3 days. Reheat in the oven at 350°F to keep the crust crisp.
Can this be made without dairy?
Yes. Substitute full-fat coconut milk or unsweetened oat cream for the cream and milk, and use dairy-free butter for the roux.
Can I turn this into individual pot pies?
Absolutely. Divide the filling into ramekins and top each with pastry, reducing the baking time to about 20–25 minutes.
🥧 More Cozy & Comforting Recipes You’ll Love
If this creamy seafood pot pie hits the spot, here are some other warm, comforting favorites from Sugar Cloud Baking to try next:
- Creamy Salmon and Clam Chowder
https://sugarcloudbaking.com/2025/12/06/creamy-salmon-and-clam-chowder/ - Cajun Crab Pasta
https://sugarcloudbaking.com/2025/12/30/cajun-crab-pasta/ - Cheesy Italian Sausage Tortellini Bake
https://sugarcloudbaking.com/2025/11/25/cheesy-italian-sausage-tortellini-bake/ - Pumpkin Sage Cream Pasta
https://sugarcloudbaking.com/2025/12/30/pumpkin-sage-cream-pasta/ - Buffalo Chicken Alfredo
https://sugarcloudbaking.com/2025/12/19/buffalo-chicken-alfredo/
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