Creamy Seafood Pot Pie

Creamy Seafood Pot Pie is a warm, rich dish that mixes seafood with a smooth, savory sauce.

introduction – Creamy Seafood Pot Pie

This Creamy Seafood Pot Pie blends shrimp, scallops, and fish in a silky cream sauce under a golden crust. It is easy to make and great for family dinners or special nights.

You can pair it with light sides like salads or something potato-based, such as a simple chermoula potato and fish stew for a heartier meal.

why make this recipe – Creamy Seafood Pot Pie

Make this Creamy Seafood Pot Pie when you want comfort food that feels a bit special.
It cooks in one dish and feeds several people without fuss.

Try it if you like creamy soups, seafood, and flaky pie crust. You can also serve a cold side like classic potato salad for variety.

how to make Creamy Seafood Pot Pie

Follow a few clear steps to make this Creamy Seafood Pot Pie.
Cook the aromatics, add seafood, make a cream sauce, stir in vegetables, then bake under crust until golden.

For extra fish flavor ideas, see recipes like cod, celery and potato stew for inspiration on seasoning and texture.

Ingredients : Creamy Seafood Pot Pie

• 1 lb mixed seafood (shrimp, scallops, and fish)
• 1 cup heavy cream
• 1 cup fish stock
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots
• 1 cup diced potatoes
• 2 tablespoons flour
• 1 teaspoon Old Bay seasoning
• Salt and pepper to taste
• 1 pre-made pie crust
• 1 egg (for egg wash)

Directions : Creamy Seafood Pot Pie

• Preheat the oven to 425°F (220°C).
• In a large pot, sauté onions and garlic until translucent.
• Add the seafood and cook for a few minutes until just opaque.
• Stir in the flour and cook for another minute.
• Gradually add the fish stock and heavy cream, stirring constantly until thickened.
• Add the peas, carrots, potatoes, Old Bay seasoning, salt, and pepper.
• Pour the mixture into a pie dish and cover with the pie crust.
• Cut slits in the crust for steam to escape and brush with beaten egg.
• Bake for 25-30 minutes until golden brown.
• Let cool slightly before serving.

how to serve Creamy Seafood Pot Pie

Serve the Creamy Seafood Pot Pie warm, right from the oven.
Cut into wedges and spoon extra sauce onto plates if you like it saucy.

Add a simple green salad or steamed green beans for a fresh contrast.

how to store Creamy Seafood Pot Pie

Let the pie cool to room temperature before storing.
Cover tightly and refrigerate for up to 3 days.

To reheat, warm in a 350°F (175°C) oven until hot, about 15–20 minutes. Do not freeze raw seafood pie; cooked pie may be frozen, but texture can change.

tips to make Creamy Seafood Pot Pie

• Use fresh or thawed seafood and pat dry before cooking.
• Cook seafood just until opaque to avoid rubbery texture.
• If sauce is too thin, simmer a few minutes longer to reduce.
• For a crispier top, brush the crust with egg wash and bake longer.

For crisp potato sides or ideas about cooking potatoes well, see this air fryer baked potato page.

variation (if any) – Creamy Seafood Pot Pie

You can change the seafood mix to what you have on hand.
Try adding corn, mushrooms, or a splash of white wine to the sauce.

For a lighter version, swap half-and-half for heavy cream and use less flour.

FAQs – Creamy Seafood Pot Pie

Q: Can I use frozen seafood for this Creamy Seafood Pot Pie?
A: Yes. Thaw and drain the seafood well, then pat dry before cooking to avoid extra liquid.

Q: How long can I keep leftovers of Creamy Seafood Pot Pie?
A: Store in the fridge up to 3 days. Reheat in the oven until hot through.

Q: Where can I buy pre-made crusts or seafood tools to make this pie easier?
A: Buy it here

Q: Can I make this Creamy Seafood Pot Pie ahead of time?
A: Yes. Assemble without the top crust, refrigerate, then add crust and bake when ready.

Creamy Seafood Pot Pie

A warm, rich dish blending shrimp, scallops, and fish in a silky cream sauce under a golden crust, perfect for family dinners or special nights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner, Main Course

Cuisine American, Seafood

Servings 6 servings

Calories 400 kcal

Ingredients

  

Seafood mixture

• 1 lb mixed seafood (shrimp, scallops, and fish) Can use fresh or thawed seafood

Cream Sauce

• 1 cup heavy cream
• 1 cup fish stock
• 2 tablespoons flour
• 1 teaspoon Old Bay seasoning
• Salt and pepper to taste

Vegetables and Aromatics

• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots
• 1 cup diced potatoes

Pastry

• 1 pre-made pie crust For covering the pie
• 1 egg for egg wash

Instructions

 

Preparation

• Preheat the oven to 425°F (220°C).
• In a large pot, sauté onions and garlic until translucent.
• Add the seafood and cook for a few minutes until just opaque.
• Stir in the flour and cook for another minute.
• Gradually add the fish stock and heavy cream, stirring constantly until thickened.
• Add the peas, carrots, potatoes, Old Bay seasoning, salt, and pepper.

Baking

• Pour the mixture into a pie dish and cover with the pie crust.
• Cut slits in the crust for steam to escape and brush with beaten egg.
• Bake for 25-30 minutes until golden brown.
• Let cool slightly before serving.

Notes

Serve warm, cut into wedges, and spoon extra sauce onto plates. Add a simple green salad or steamed green beans for a fresh contrast.

Keyword Comfort Food, Creamy Pot Pie, One Dish Meal, Seafood Pot Pie, Seafood Recipes