Description

Discover SEAFOOD POT PIE with an easy cozy weeknight recipecreamy filling flaky crust and a comforting dinner your family will love tonight

Ingredients

Mixed seafood (shrimp, scallops, white fish) – 1 lb (450 g)

Onion – 1 medium

Garlic cloves – 3

Celery stalks – 2

Carrot – 1 large

Butter – 4 tablespoons

All-purpose flour – 3 tablespoons

Dry white wine – 1/2 cup (120 ml)

Fish stock or seafood stock – 2 cups

Milk or dairy-free alternative – 1 1/2 cups

Coconut milk (optional dairy-free option) – 1 cup

Salt – to taste

Black pepper – to taste

Fresh thyme – 1 teaspoon

Fresh parsley – 2 tablespoons, chopped

Puff pastry sheet – 1 sheet (about 9×9 inches)

Egg white (for wash) – 1

Lemon zest (optional) – 1 teaspoon

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Instructions

Step 1: Prep and preheat – Begin by preheating your oven to 400°F (200°C). Gather all your ingredients and ensure seafood is completely thawed if using frozen. Dry seafood thoroughly to promote a good sear in the pan. This step sets the stage for a creamy, hug‑worthy filling and a flaky crust.
Step 2: Sauté aromatics – In a large skillet, melt the butter over medium heat. Add the onion, carrot, and celery; cook until softened and fragrant, about 5–7 minutes. Stir in the garlic and thyme, cooking for an additional 30–60 seconds until the garlic is aromatic. This flavor base is essential for depth without heaviness.
Step 3: Build the roux – Sprinkle the flour over the sautéed vegetables. Stir to coat and cook for 1–2 minutes to remove the raw flour taste. This creates a smooth roux that will thicken your sauce beautifully. If you see the roux browning too quickly, reduce the heat slightly and keep stirring to maintain a pale, creamy base.
Step 4: Deglaze and enrich – Pour in the white wine, if using, and allow it to simmer for 2–3 minutes to reduce slightly. Then whisk in the fish stock, followed by the milk. If you are using dairy-free options, add coconut milk in place of part of the dairy, stirring until the mixture is smooth and cohesive. Season with salt and pepper to taste.
Step 5: Simmer and fold in seafood – Bring the sauce to a gentle simmer and cook for 4–6 minutes, stirring occasionally, until it thickens slightly. Add the mixed seafood and chopped parsley. Cook just until the seafood is opaque and tender, about 2–4 minutes depending on the size of the pieces. Overcooking seafood at this stage will lead to a rubbery texture, so aim for a tender finish.
Step 6: Taste and adjust – Taste the filling and adjust salt, pepper, and a light pinch of paprika or Old Bay if you want a hint of warmth and coastal character. If the mixture seems too thick, stir in a splash of stock or milk to reach a creamy but spoonable consistency. If it’s too thin, simmer a couple of minutes longer while stirring gently.
Step 7: Prepare the crust – Lay out the puff pastry sheet on a lightly floured surface. If you prefer a full crust cover, you can cut the sheet to fit your dish, ensuring you have enough to cover the top with a slight overhang. Brush the surface with the egg wash for a glossy finish, and optionally sprinkle with a pinch of salt or paprika for color. If you’re making a crustless version, you can skip this step entirely.
Step 8: Assemble and bake – Pour the seafood filling into a pie dish or shallow casserole. Top with the puff pastry, trimming the edges and tucking under to seal. Cut a few small slits in the pastry to vent steam. Brush again with the egg wash. Bake in the preheated oven for 20–25 minutes, or until the pastry is puffed and golden brown and the filling is bubbling around the edges.
Step 9: Rest, serve, and savor – Allow the pot pie to rest for 5–10 minutes before serving. This helps the filling to set slightly for cleaner portions and easier serving. Garnish with additional chopped parsley or a zest of lemon to brighten the dish at the table. For a complete meal, pair with a crisp green salad or steamed greens to balance richness with freshness.

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Main course
Method: Sauté, roux, simmer, bake
Cuisine: American

Nutrition

Serving Size: 6 servings
Calories: 520–590 kcal
Sugar: 5 g
Sodium: 700–900 mg
Fat: 28 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 34 g