Shrimp and Crab Pot Pie
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!
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.
Then add the garlic and cook for one minute.
Next add the heavy cream, wine, old Bay seasoning, and chicken or seafood base.
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.
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.
Pour this mixture into a very well greased 9 by 13 casserole dish.
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.
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.
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.
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.
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.
If you like shrimp and crab pot pie, you might also like these recipes…
Cajun Red Pepper Shrimp
Shrimp Pesto Lasagna Roll Ups
Shrimp Cannelloni with Red Pepper Cream Sauce
.
Follow me on:
TikTok
Instagram
Facebook
Pinterest
And join my Grilling and Smoking Facebook Group!
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
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
-
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.
-
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.
-
Stir in the crab meat, shrimp, sliced green onions, and lemon juice. Cook four to five minutes stirring a few times.
-
Pour the seafood mixture into a 9 x 13 casserole dish. And let it cool slightly while you roll out the puff pastry dough.
-
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.
-
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.
-
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.
-
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.
My new cookbook is now available, check it out HERE!
