Shrimp and Crab Pot Pie
Meals

Shrimp and Crab Pot Pie

Follow UsFacebookpinterestyoutubeinstagram
Share PostFacebooktwitterredditpinterestlinkedintumblrmail

Shrimp and crab pot pie is definitely a labor of love type of recipe.

I definitely cook my fair share of easy weeknight meals, but this is more of an extra special occasion dinner.

It’s certainly not difficult to make but it is decadent, rich, and does just take a little extra time.

However every single bite will be well worth your efforts 🙂

This day in particular was very fun, because both my mom and dad came over to help me cook this wonderful meal!

Ingredients for the seafood pot pie

How to make shrimp and crab pot pie

The first step is setting a large skillet over medium heat and adding some butter, a diced onion, and a diced red pepper.

Also some kosher salt and pepper.

Cook these veggies stirring a few times for four to five minutes.

Diced Peppers and onions in a skillet before cooking

Then add the garlic and cook for one minute.

Next add the heavy cream, wine, old Bay seasoning, and chicken or seafood base.

Adding heavy cream to the skillet

Bring this mixture to a boil then reduce the heat to simmer for 25 to 30 minutes stirring a few times.

It should reduce by almost half.

Cream in the skillet reducing

Stir in the crab meat, shrimp, sliced green onions, and lemon juice.

Making sure that the shrimp and crab are pat dry will help keep the sauce on the thicker side.

Cook four to five more minutes stirring a few times.

Adding the seafood and green onions

Pour this mixture into a very well greased 9 by 13 casserole dish.

Putting the filling into a casserole dish for shrimp and crab pot pie

As it cools slightly, roll out a sheet of thawed puff pastry dough.

Check the package directions on the puff pastry, mine told me to add some flour and roll out with a rolling pin.

I aimed to create a rectangle slightly bigger than the 9 by 13 casserole dish.

Rolling the puff pastry

The puff pastry should go up the sides of the dish slightly.

Then brush the puff pastry with an egg wash and poke some holes so the steam can release as it cooks.

Brushing eggwash on the puff pastry and poking holes to vent

Bake this seafood pot pie in a 400 degree oven for about 24 to 26 minutes.

Keep checking toward the end and remove once the puff pastry is golden brown and cooked how you like.

Shrimp and Crab Pot Pie

Perhaps the most difficult part is waiting for this to cool.

I recommend letting it cool for at least 10 minutes, my parents and I were absolutely drooling and watching the clock because we could not wait to dig in!

The seafood filling is not meant to be as thick as traditional pot pie, but the longer you wait and let it cool the thicker it will get.

Shrimp and Crab Pot Pie

When my mom and dad and I finally cut in to our shrimp and crab pot pie we couldn’t have imagined a more beautiful sight!

Most of each piece will come out easily in one spoonful, but if there’s any seafood filling or sauce left in the pan just spoon that right over top.

The flavor is unique and incredible and this was such a fun spin on a traditional pot pie.

Shrimp and Crab Pot Pie
Shrimp and Crab Pot Pie

Follow me on:
My Amazon Author Page
YouTube
Instagram
Facebook
Pinterest

If you like shrimp and crab pot pie, you might also like…

Cajun Red Pepper Shrimp

Cajun Red Pepper Shrimp

Shrimp Pesto Lasagna Roll Ups

Shrimp Pesto Lasagna Roll Ups

Shrimp Cannelloni with Red Pepper Cream Sauce

Shrimp Cannelloni with Red Pepper Cream Sauce

Follow me on:
My Amazon Author Page
YouTube
Instagram
Facebook
Pinterest

Shrimp and Crab Pot Pie

Shrimp and Crab Pot Pie is a rich and decadent dinner with a creamy shrimp and crab filling and a light and fluffy puff pastry topping

Course Main Course
Cuisine American
Keyword Crab, Pot Pie, Puff Pastry, Recipe, Seafood, Shrimp
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 6
Calories 756 kcal
Author Cheri Renee

Ingredients

  • 2 Tbsps butter
  • 1 onion finely diced
  • 1 red bell pepper finely diced
  • kosher salt, pepper
  • 4 to 5 cloves garlic minced
  • 1 1/2 cup heavy cream
  • 1/2 cup dry white wine (I used pinot grigio)
  • 1 1/2 Tbsps old Bay seasoning
  • 1 Tbsp seafood or chicken base (I used better than bouillon)
  • 8 oz crab meat
  • 1 pound medium sized shrimp (or jumbo shrimp that have been cut in half) peeled and deveined
  • 1/4 cup sliced green onions
  • 1 to 2 Tbsps lemon juice
  • 1 Tbsp flour
  • 1 sheet puff pastry thawed
  • 1 egg beaten

Instructions

  1. Set a large skillet over medium heat. Once hot add the butter, finely diced onions, peppers, kosher salt, and pepper. Cook four to five minutes stirring a few times.

  2. Add the garlic and cook for one minute. Then add the heavy cream, wine, old Bay seasoning, and the chicken or seafood base. Bring to a boil then reduce the heat to simmer for 25 to 30 minutes stirring a few times, it should reduce by almost half.

  3. Stir in the crab meat, shrimp, sliced green onions, and lemon juice. Cook four to five minutes stirring a few times.

  4. Pour the seafood mixture into a 9 x 13 casserole dish. And let it cool slightly while you roll out the puff pastry dough.

  5. Sprinkle the flour on a cutting board and lay the puff pastry over top. Use a rolling pin to roll it out slightly. Then place it over the 9 by 13 casserole dish, it's OK if it overlaps slightly.

  6. Crack the egg into a bowl and add just a tablespoon of water and beat it with a fork. Brush the egg mixture over the puff pastry dough. Then use a small knife to poke a few holes in the puff pastry dough to vent it.

    Note: You will not use all of the egg just brush enough so that the puff pastry is coated.

  7. Place the casserole dish on a tray just in case some of the filling bubbles over. Bake in a 400 degree oven for 24 to 26 minutes or until the puff pastry is cooked and golden brown.

  8. Let it cool for at least 10 minutes before serving.

    Note: The filling is not meant to be as thick as a traditional pot pie, letting it cool longer will create a thicker filling.

Follow UsFacebookpinterestyoutubeinstagram
Share PostFacebooktwitterredditpinterestlinkedintumblrmail

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: