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Kawaii but realistic seafood pot pie with a golden flaky crust in a pastel pink dish, showing creamy shrimp, scallops, flaky white fish, carrots, and celery in a rich sauce.
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🥧 Creamy Seafood Pot Pie

A cozy, creamy seafood pot pie filled with tender shrimp, flaky white fish, and sweet scallops, simmered in a rich herb-infused sauce with onion, carrot, celery, and peas, then baked beneath a golden, flaky crust for a comforting yet elegant dinner.
Course dinner, Main Course
Cuisine American, Coastal, Comfort Food
Keyword coastal comfort food, creamy seafood pot pie, fish pot pie, scallop pot pie, seafood pot pie, shrimp pot pie
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 5 servings
Calories 520kcal
Cost $24 for entire recipe

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
  • â…“ 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.