This is comfort food with a coastal twist. A flaky, golden crust hides a creamy, savory filling loaded with tender shrimp, flaky fish, and sweet bites of seafood. The sauce is silky without being heavy, and the vegetables add color and freshness.
It’s the kind of dish that feels special but doesn’t demand fussy techniques. Serve it for Sunday dinner or a cozy weeknight, and watch it disappear.
What Makes This Recipe So Good
- Balanced, creamy sauce: The filling is thickened just enough to coat the seafood, never gloopy or pasty.
- Mixed seafood for flavor and texture: A blend of shrimp, white fish, and scallops gives variety in every bite.
- Common pantry ingredients: Butter, flour, stock, milk, and a few aromatics build big flavor without fuss.
- Make-ahead friendly: The filling can be prepared in advance, then topped and baked when you’re ready.
- Customizable: Swap in your favorite vegetables or use frozen puff pastry for an easy, impressive crust.
What You’ll Need
- Seafood: 1 pound total, such as peeled shrimp, bite-size chunks of firm white fish (cod, haddock, halibut), and sea scallops (quartered if large)
- Vegetables: 1 cup diced carrots, 1 cup frozen peas, 1 cup diced celery, 1 small onion (finely chopped), 1 cup sliced mushrooms (optional), 2 cloves garlic (minced)
- Fat and flour: 4 tablespoons unsalted butter, 1/4 cup all-purpose flour
- Liqiuds: 1 1/2 cups seafood or chicken stock, 1 cup whole milk or half-and-half, 1/4 cup dry white wine (optional)
- Seasonings: 1 teaspoon kosher salt (plus more to taste), 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1/4 teaspoon dried thyme, 1 bay leaf, pinch of cayenne or Old Bay (optional), 1 tablespoon chopped fresh parsley or dill
- Crust: 1 sheet puff pastry (thawed) or 1 single pie crust (homemade or store-bought)
- Egg wash: 1 egg beaten with 1 tablespoon water
- Other: 1 tablespoon lemon juice and zest from 1/2 lemon
Step-by-Step Instructions
- Prep and preheat: Heat the oven to 400°F (200°C). Thaw puff pastry if using, and lightly flour your work surface.
Pat the seafood dry with paper towels and season lightly with salt and pepper.
- Sauté the aromatics: In a large skillet or pot, melt the butter over medium heat. Add onion, celery, and carrots. Cook 5–7 minutes, stirring occasionally, until softened.
Add mushrooms and cook 3 more minutes. Stir in garlic for 30 seconds.
- Make the roux: Sprinkle flour over the vegetables and stir to coat. Cook 1–2 minutes to remove the raw flour taste, stirring constantly so it doesn’t brown.
- Build the sauce: Slowly whisk in stock, then milk.
Add wine if using, bay leaf, thyme, paprika, and a pinch of cayenne or Old Bay. Bring to a gentle simmer and cook 4–6 minutes, stirring, until the sauce thickens and coats a spoon.
- Add peas and herbs: Stir in frozen peas, parsley or dill, and lemon zest. Taste and season with salt and pepper.
Remove the bay leaf.
- Fold in seafood: Reduce heat to low. Add shrimp, fish, and scallops to the sauce. Simmer gently 2–3 minutes, just until the seafood starts to turn opaque.
It will finish cooking in the oven. Stir in lemon juice for brightness.
- Assemble the pie: Transfer the filling to a 9-inch pie dish or similar baking dish. Top with the puff pastry or pie crust, trimming any excess.
Cut a few slits for steam to escape. Brush with egg wash. For extra flair, place trimmed pastry shapes on top and brush again.
- Bake: Set the dish on a baking sheet to catch drips.
Bake 25–30 minutes, until the crust is puffed and deep golden and the filling bubbles around the edges.
- Rest and serve: Let the pot pie rest 10 minutes so the filling sets slightly. Garnish with more herbs and serve warm.
Storage Instructions
- Refrigerator: Cool completely, then cover and refrigerate for up to 2 days. Reheat at 350°F (175°C) until hot in the center and the crust re-crisps, about 20–25 minutes.
Tent with foil if the crust browns too fast.
- Freezer: Assemble and freeze unbaked for up to 2 months. Wrap well. Bake from frozen at 375°F (190°C) for 55–70 minutes, covering with foil for the first 35 minutes.
Bake until the internal temperature reaches at least 165°F (74°C).
- Leftover tips: Reheat slices in a toaster oven or air fryer to keep the crust flaky. Avoid microwaving if possible; it softens the pastry.
Health Benefits
- High-quality protein: Shrimp, white fish, and scallops deliver lean protein that supports muscle repair and keeps you full.
- Omega-3 fats: Many white fish contain omega-3s, which support heart and brain health.
- Vitamins and minerals: Seafood provides selenium, iodine, B12, and zinc; vegetables add fiber, vitamin A, and vitamin C.
- Balanced comfort: Using milk or half-and-half instead of heavy cream keeps the sauce creamy without going overboard.
Pitfalls to Watch Out For
- Overcooking the seafood: Add it near the end and bake just until done. Tough, rubbery seafood means it went too long.
- Thin sauce: If the sauce doesn’t coat a spoon before adding seafood, simmer a few extra minutes.
A too-thin filling won’t set nicely under the crust.
- Soggy bottom: Use a hot oven and a preheated baking sheet. Vent the crust so steam escapes.
- Underseasoning: Taste the sauce before adding seafood. Stock varies in saltiness, so adjust to make flavors pop.
- Watery vegetables: Don’t skip sautéing.
Raw veggies release water in the oven and dilute the sauce.
Alternatives
- Dairy-free: Use olive oil or dairy-free butter and unsweetened oat milk. Thicken with the same amount of flour or a slurry of cornstarch and stock.
- Gluten-free: Thicken with 2 tablespoons cornstarch mixed with cold stock instead of flour. Use a gluten-free pie crust or top with mashed potatoes for a fisherman’s pie vibe.
- No alcohol: Skip the wine and add a splash of extra stock plus a teaspoon of white wine vinegar or lemon juice for brightness.
- Different seafood: Try salmon, crab, or lobster.
Use what’s fresh and sustainable in your area.
- Vegetable swaps: Corn, leeks, fennel, or spinach all work well. Add delicate greens at the end so they don’t overcook.
- Crust choices: Puff pastry for height and flake, classic pie crust for sturdiness, or biscuits dropped on top for a rustic version.
FAQ
Can I use frozen seafood?
Yes. Thaw it fully in the refrigerator, then pat very dry before cooking.
Excess water can thin the sauce and make the crust soggy.
How do I keep the crust crisp?
Bake on a preheated baking sheet and make sure the filling is hot when it goes into the oven. Cut vents in the crust to let steam out. Reheat leftovers in the oven, not the microwave.
What fish works best?
Firm, mild white fish like cod, haddock, halibut, or pollock hold their shape.
Avoid very delicate fish that flake into mush or very oily fish unless you enjoy that stronger flavor.
Can I make the filling ahead?
Absolutely. Prepare the filling up to 2 days in advance, cool, and refrigerate. Warm it on the stove until hot, then assemble with the chilled pastry and bake.
Is there a lighter crust option?
Yes.
Use phyllo sheets brushed lightly with olive oil, stacked for a crisp, airy top. You can also do a top-only crust to cut down on pastry.
How do I thicken the sauce if it’s too thin?
Simmer a few more minutes, or whisk 1 teaspoon cornstarch with 1 tablespoon cold milk or stock and stir it in. Cook briefly until it thickens.
What sides go well with seafood pot pie?
A simple green salad with lemony dressing, roasted asparagus, or steamed green beans keep the meal fresh and balanced.
Warm crusty bread is a nice touch, too.
Wrapping Up
A seafood pot pie is cozy, creamy, and downright satisfying, with just enough elegance to feel special. Once you’ve made it once, you’ll see how flexible it is—mix up the seafood, change the vegetables, or switch the crust to match your mood. Keep your sauce silky, your seafood tender, and your crust golden, and you’ve got a crowd-pleaser on your hands.
Enjoy it fresh from the oven and savor every savory, flaky bite.