The Ultimate Seafood Pot Pie: A Luxuriously Creamy, Flaky Comfort Classic

By Jason Griffith

When the craving for true comfort food hits, most people reach for a classic chicken pot pie. And while I love a good poultry-filled hug, sometimes you need something a little more luxurious. That’s where this Seafood Pot Pie comes in. It’s a decadent mash-up of sweet lobster, tender shrimp, and delicate jumbo lump crab, all swimming in a rich, velvety cream sauce seasoned with a touch of Old Bay. It’s pure indulgence, baked under a perfectly golden, flaky crust.

This isn’t a weeknight shortcut—though I do include a few ways to make it quicker—this is a recipe you make when you want to truly treat yourself, or your guests. The aroma alone, as it bakes and fills your kitchen, is enough to get a crowd excited. Forget the canned soups; we’re making a simple, flavor-packed homemade cream sauce that elevates this pot pie from good to absolutely unforgettable.

Why I Love This Recipe

This Seafood Pot Pie is the ultimate special occasion dish, but it’s still simple enough to conquer without being a professional chef. I love it because:

• The Creamy Base is Everything: Instead of a heavy, gloppy filling, we make a light yet rich cream sauce using chicken broth and milk, thickened perfectly and seasoned with Old Bay. It truly lets the seafood flavors shine.
• A Balance of Textures: You get the crunch of the crust, the tender chew of the shrimp and lobster, and the soft, flaky crab meat, all combined with tender frozen veggies.
• It’s a Meal in Itself: This is a hearty, all-in-one dinner that requires very little on the side. It’s satisfying and cozy, perfect for a cold evening. If you love deep, comforting flavors like those in my Cajun Chicken and Sausage Gumbo, you will adore this pot pie.

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Ingredients

Component	Ingredient	Quantity	Notes
Crust & Assembly	Store-bought, refrigerated pie crusts (9 inch)	2	Puff pastry works well too!
	Egg	1	Beaten
	Water	2 tablespoons	For the egg wash
	Olive oil	2 teaspoons	Divided into 1 teaspoon portions.
Seafood	Jumbo lump crab	8 oz	See Swaps & Notes
	Lobster meat	8 oz	See Swaps & Notes
	Raw shrimp	5 oz	Peeled, deveined, and cut into 1-inch chunks.
	Frozen mixed vegetables	10 oz	Peas, carrots, corn, and green beans are perfect.
Homemade Cream of Seafood Soup/Filling	Chicken broth	1 cup
	Milk	¾ cup	Whole milk gives the best richness.
	All-purpose flour	¼ cup
	Old Bay Seasoning	1 teaspoon	Or your favorite seafood seasoning blend.
	Onion powder	¼ teaspoon
	Garlic powder	½ teaspoon
	Salt and pepper	To taste

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Swaps and Notes

• Seafood Variations: Seafood can be pricey! Feel free to use a mix of any seafood you like. Scallops or firm white fish like cod or halibut are great substitutes. If you can’t find lump crab, shredded crab meat works fine. You can even make this a chicken and crab pot pie by swapping some of the lobster/shrimp for cooked shredded chicken, similar to the fillings in my Easy Cheesy Chicken Sliders.
• The Quick Sauce Shortcut: If you are pressed for time, you can absolutely use one can of condensed cream of chicken soup (or cream of mushroom) and thin it out with about ½ cup of milk or broth. Just remember to still add the Old Bay, garlic, and onion powder for that classic flavor.
• Crust Options: While refrigerated crusts are a huge time saver, for the flakiest texture, try an all-butter homemade crust. You can also use a sheet of puff pastry on top instead of the second pie crust.

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Instructions

1. Homemade Cream of Seafood Soup

1. Boil the Broth: Add the chicken broth to a saucepan on medium-high heat. Bring it to a boil.
2. Combine the Thickener: In a separate bowl, combine the flour, milk, Old Bay, onion powder, garlic powder, salt, and pepper. Whisk until the flour is completely combined and there are no clumps.
3. Thicken the Sauce: Slowly add the milk/flour mixture to the pot with the boiling broth, stirring constantly.
4. Simmer: Lower the heat to medium-low and cook, stirring occasionally, until the mixture thickens into a creamy sauce, about 6-10 minutes.
5. Cool: Set the sauce aside and allow it to cool completely. This is critical for preventing a soggy bottom crust.

2. Vegetables and Seafood

1. Sauté Seafood: Preheat oven to 375°F (190°C). Heat a skillet on medium-high heat with one teaspoon of olive oil. Add the lobster meat and shrimp. Add salt and pepper to taste. Cook for about 3 minutes on both sides, until they just begin to turn opaque. They will finish cooking in the oven.
2. Add Veggies and Crab: Add in the frozen mixed vegetables (no need to thaw) and the crab. Stir and allow to cook for 1-2 minutes until the vegetables are slightly softened.
3. Combine Filling: Pour in the cooled cream of seafood soup and stir to combine. Taste repeatedly. Adjust the spices and salt as needed. This is the flavor of your finished pot pie!
4. Cool Again: Allow the final mixture to cool before adding it to the pie crust. A warm filling will cook the crust too quickly and make it tough.

3. Assemble and Bake

1. Prep the Pan: Lightly brush the bottom and sides of a cast-iron skillet or glass pie plate (9-inch is ideal) with the remaining teaspoon of olive oil.
2. Bottom Crust: Add one of the pie crusts to the bottom of the pan, gently pressing it against the sides.
3. Fill: Pour in the cooled seafood mixture.
4. Top Crust: Top with the second pie crust. Use a fork to crimp, seal, and close the edges of the crust.
5. Vent: Cut 3-4 slits in the middle of the top crust to allow steam to vent while baking.
6. Egg Wash: Combine the beaten egg and water in a small bowl to create an egg wash. Brush the top of the crust with the wash; this creates that classic shiny, golden-brown finish.
7. Bake: Bake for 35 minutes or until the crust is a deep golden brown.
8. Rest: Allow the pot pie to cool for at least 10-12 minutes prior to slicing. The longer it cools, the firmer the filling will set, making it much easier to cut and serve.

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Tips for Success

• Cool the Filling: I cannot stress this enough. If your filling is hot when it hits the raw dough, the bottom crust will be gummy and undercooked. Cool everything completely!
• The Egg Wash is Key: Don’t skip the egg wash. It makes the crust beautiful and professional-looking. If you don’t have an egg, a brush of milk or melted butter will also help with browning.
• Season Heavily: The filling is all the flavor your crust will get. Taste the finished cream mixture before you assemble the pie and adjust the salt, pepper, and Old Bay until it tastes slightly strong—the flavors will mellow a bit during baking.
• Check Halfway: If the edges of your crust are browning too quickly, gently cover them with strips of foil for the remainder of the baking time.

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Serving Suggestions and Pairings

This pot pie is rich and hearty, so I like to pair it with something light and fresh to cut through the richness.

• Green Salad: A simple salad with a bright vinaigrette—think lemon or balsamic—is the perfect contrast.
• Roasted Asparagus or Broccoli: A side of simply roasted vegetables tossed with a little olive oil and sea salt works wonderfully.
• Bread: A crusty slice of French bread or a piece of garlic bread is great for sopping up any extra creamy sauce.

For a drink pairing, try a crisp Sauvignon Blanc or a refreshing glass of The Classic Margarita.

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Nutritional Information (Per Serving)

Note: This is an estimated calculation and can vary based on specific ingredients and brands used.

Nutrient	Amount
Calories	550-650 kcal
Protein	40-50g
Fat	30-40g
Carbohydrates	35-45g

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This recipe yields 6 servings.

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Storage and Leftover Tips

• To Store: Allow the pot pie to cool completely, then cover the pie plate tightly with plastic wrap or aluminum foil. It will keep in the refrigerator for up to 3 days.
• To Freeze (Unbaked): Assemble the pot pie in an oven-safe dish (do not brush with egg wash). Wrap it tightly in several layers of plastic wrap and a layer of foil. Freeze for up to 3 months. Thaw overnight in the fridge, then bake as directed, adding 5-10 minutes to the baking time.
• To Reheat: The best way to reheat leftovers is in the oven. Place slices on a baking sheet and heat at 325°F (160°C) for 10-15 minutes until the filling is hot and the crust is crisp again. Microwaving is an option, but the crust will lose its crispness.

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More Recipes You Will Love

If you enjoy cozy, stick-to-your-ribs meals, here are a few other favorites from my kitchen:

• For another comforting main dish, try my go-to Chicken Enchiladas.
• If you’re craving Italian, you can’t go wrong with a classic bowl of Spaghetti with Homemade Sauce.
• For a sweet treat after this savory meal, bake a loaf of my moist Chocolate Chip Banana Bread.

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Final Thoughts

This Seafood Pot Pie is truly a showstopper. It takes the familiar comfort of a classic dish and elevates it with premium seafood and a sauce that is simple but incredibly satisfying. Don’t be intimidated by making the cream sauce from scratch—it’s just a simple butter-free roux, and the difference in flavor is night and day. Serve this at your next family gathering or just for a special night in.

Did you try swapping in a different type of seafood? Let me know what you used in the comments below! And be sure to follow me on Instagram for more comfort food creations.