Seafood Pot Pie

This Seafood Pot Pie is the ultimate comfort food, featuring a rich, creamy seafood filling topped with buttery, flaky puff pastry. It's an easy, impressive dinner that's perfect for busy weeknights, cozy weekends, or special occasions when you want a meal that feels both elegant and comforting.

Print Recipe

Seafood Pot Pie

Why You'll Love This Seafood Pot Pie Recipe

• Rich, creamy seafood filling packed with tender shrimp and flaky fish.

• Flaky puff pastry creates a beautiful golden crust with minimal effort.

• Comes together with easy-to-find ingredients and one skillet.

• Comfort food that feels restaurant-quality without the expensive price tag.

• Perfect make-ahead meal that can be assembled before baking.

• Easy to customize with your favorite seafood and fresh herbs.

• Great way to enjoy a hearty, protein-packed seafood dinner.

• Can be baked in one family-sized dish or individual ramekins for entertaining.

• Delicious leftovers that reheat beautifully for lunch or dinner the next day.

Baking Tips & Tricks

• Avoid overcooking the seafood in the skillet since it will continue cooking in the oven.

• Keep the puff pastry cold until you're ready to use it for the flakiest, puffiest crust.

• Cut several small vents in the pastry so steam can escape during baking.

• Brush the pastry generously with egg wash for a beautifully golden, glossy finish.

• Let the pot pie rest for about 10 minutes before serving so the creamy filling has time to set.

Seafood Pot Pie

Prep Time: 30 mins. | Cook Time: 35–40 mins. | Serves: 6–8

Ingredients:

• 8 oz shrimp, peeled, deveined, and chopped

• 8 oz cod, halibut, or salmon, cut into bite-sized pieces

• 1 tsp. Old Bay seasoning

• Salt and black pepper, to taste

• 2 T. butter

• 2 garlic cloves, minced

• 2 T. all-purpose flour, plus a little more as needed 

• 1-1/3 cup heavy cream

• 1 tsp. dried thyme 

• 1 T. parsley

• 2 T. lemon juice

• 1 sheet puff pastry, thawed (or homemade pie crust)

• 1 egg beaten with 1 tablespoon water (egg wash)

Let's Get Started!

1. Preheat oven to 400 degrees.  Coat a 9- inch pie plate with nonstick cooking spray.

2. Season the shrimp and fish with Old Bay, salt, and pepper. Set aside. In a large skillet, melt the butter over a medium heat. Add in the garlic.

3. Sprinkle in the flour and stir continuously for 2 minutes.

4. Slowly whisk in the heavy cream. Simmer until creamy, about 5 minutes.

5. Fold in the raw fish and shrimp. Simmer gently for 3–4 minutes.

6. Pour the seafood filling into a 9-inch pie dish or individual ramekins.

7. Lay the puff pastry over the top, trim the edges, cut a few small vents, and brush with the egg wash.

8. Bake at 400°F for 25–30 minutes, until the pastry is puffed and deep golden brown.

9. Let the pie rest for 10 minutes before serving.

Chef's Tip: For an extra-creamy pot pie, stir 2–3 ounces of softened cream cheese or mascarpone into the sauce before adding the seafood.