seafood pot pie

Getting a little cottagecore today as we wrap up our Thanksgiving prep!

I held out on this recipe merely because pot pie is a fucking ugly dish to photograph. There’s no two ways about it: it’s monochromatic, slightly messy, and sometimes resembles a bowlful of you-know-what. Yes, I’m selling this recipe real well, I know.

However, this is the main course my mom and I are featuring on Thursday, and it felt utterly wrong to withhold such an incredible dish because of its aesthetics. The appearance can’t be helped. The taste, however, is stupendous, far beyond what you might expect by merely looking at the photos.

Seafood Pot Pie is a cozy blend of cooked shrimp and crab (or imitation crab, as I used here) blanketed in a rich white wine gravy and stuffed between two flaky pie crusts. Bake it up golden and you’ve got comfort food in a pan. Swell for cooler temps and for warming hearts.

Sea Food, Eat Food

First, we’re gonna blind bake a pie crust. Some pot pies are single crusted, some are double, and I chose the latter mostly because I had no use for a second frozen crust and didn’t want it clogging up precious freezer space. Worked great, I’d say.

Because pot pie is a bit less precise than a sweet pie, we don’t have to fuss about weighing the crust down with beans or pie weights. Simply arrange your crust into a pie pan, poke some holes in the bottom, and bake for a bit until golden.

Now, the filling. Our key point here is to make it thick. I cannot do a runny pot pie – that’s fucken soup, man. Not too much liquid and a good proportion of roux will make this process glide smooth as butter. Oh yeah, there’s also butter involved. No surprise there.

Drizzle some olive oil in a skillet, then saute shallots, carrot, and celery until soft. Throw in some Old Bay seasoning, swirl around some butter, then plop in your flour and whisk until no longer lumpy. Pour in a good dab of white wine and whisk until reduced and the mixture thickens. Add in vegetable broth and simmer for a spell until a gravy forms. 5-10 minutes should do.

Finish with a good handful of cooked shrimp – I used extra large pre-cooked, thawed out and for sure deveined – and crab – imitation crab for me because I’m cheap. Stir in some heavy cream and season with salt and pepper to taste.

It’s Pie Day, Pie Day

Grab the pie crust you parbaked before and pour in the filling. Lay the second pie crust overtop and slash an X or + in the center. This will ventilate the pie so it doesn’t explode from trapped steam.

Brush with a lightly beaten egg and bake at 400 degrees for 25-30 minutes. Pull the pan from the oven, relish in the aromas, and let the pie sit for at least 20 minutes to let the filling set. Slice and serve!

Fully assembled pot pie doesn’t reheat super well since the crust will get soggy the longer it sits in the fridge. However, you can prep the filling ahead of time and stow away for up to 3 days before you’re ready to assemble. At that point, just blind bake your crust, fill, and arrange as directed.

Just a couple more little Thanksgiving treats to share and then The Big Day is come! Who’s excited? I am. Thanksgiving is my favorite.

Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

Cozy up with these pescatarian comfort dishes:

Red Wine Braised Salmon

Hot Baked Cheddar Bay Shrimp Dip

20 Minute Bourbon Honey Butter Shrimp

One Skillet Cranberry Braised Salmon

Maple Cider Glazed Salmon with Honey Butter Polenta

seafood pot pie

A cozy fall and winter cottage staple, but with seafood for all of us who don't do poultry or beef!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Main Course

Servings 8

Ingredients

  

• 2 shallots, minced
• 1/2 cup carrots, chopped
• 1 celery stalk, chopped
• 2 tsp Old Bay seasoning
• 3 tbsp butter
• 1/4 cup all purpose flour
• 1/2 cup dry white wine
• 1 1/2-2 cups vegetable broth
• 1 cup cooked shrimp, chopped
• 1 cup crab or imitation crab, chopped
• 1/2 cup heavy whipping cream
• 2 frozen pie crusts, homemade or store bought
• 1 egg, lightly beaten

Instructions

 

• Preheat oven to 400 degrees. Arrange one of the pie crusts into a pie pan and poke holes around the bottom. Parbake for 8-10 minutes until lightly golden.
• Heat 2 tablespoons olive oil in a large skillet over medium. Saute the shallots, carrots, and celery for 4-5 minutes until the vegetables are softened. Stir in the Old Bay, then melt the butter. Whisk in the flour until no lumps remain. Pour in the white wine and reduce for 2-3 minutes.
• Pour in the broth and bring to a gentle simmer. Cook for 5-10 minutes until slightly thickened. Stir in the shrimp and crab, then the heavy cream. Taste and adjust salt and pepper as needed. The filling should be thick and not runny.
• Transfer the filling into the prepared pie crust. Lay the second pie crust overtop, crimping the edges into whatever design you'd like. Trim any excess off the sides. Slide a "+" into the top of the crust to ventilate. Brush with the beaten egg.
• Bake for 25-30 minutes until golden. Let cool at least 20 minutes, then slice and serve!

Notes

*To make ahead: The filling can be made up to 3 days in advance. Transfer to an airtight container and store in the fridge until ready to prepare. Assemble and bake as directed.

Keyword comfort food, crab, fall, main course, pescatarian, pot pie, seafood, shrimp, thanksgiving, winter