Easy Seafood Pot Pie Recipe with Puff Pastry Crust
This super easy, creamy Seafood Pot Pie recipe is the perfect recipe for a special occasion or holiday get-together. I love this dish because it comes together so easily, and has a hearty, generous seafood filling full of scallops, shrimp, and lobster. The best part? An easy, store-bought flaky puff pastry dough crust! You can switch up the variety of seafood in this recipe, and customize it however you like. Follow along for more tips on how to make this amazing recipe all of your family members will love!

I love classic pot pies – and have two other recipes on my website for a lobster pot pie and a turkey puff pastry pot pie. All of these recipes can be made as a large pie, or into smaller pies using individual ramekins (cooking time will be faster this way). The secret to my pot pies is the flaky crust!
You achieve this using a puff pastry sheet. Buttery, delicious pastry, without breaking out the food processor! This recipe only has a top crust (no bottom crust) for the perfect balance.

Why You’ll Love This Recipe
- A traditional pot pie, but with seafood – Large shrimp, scallops, and lobster make for a delicious pot pie! If you like chicken pot pie, and are a seafood fan, then you will love this take!
- It’s customizable – Switch up the vegetables and seafood mixture to your liking! Ina Garten’s pie uses fennel, and you could always add some fish like cod in place of some of the fresh shrimp, lobster, or scallops! Any combination of fish will work for this seafood pot pie.
Ingredients

- Seafood Stock – Seafood stock adds a deep, briny flavor that highlights the seafood in the pot pie. Opt for a high-quality, low-sodium stock or make your own for the freshest taste for the creamy sauce.
- Dry White Wine – The wine adds acidity and brightness, balancing the richness of the cream sauce. Choose a dry wine like Sauvignon Blanc that you enjoy drinking, as its flavor will stand out.
- Large Shrimp –ย Shrimp add a juicy, tender bite and pair well with the scallops and lobster. Buy peeled and deveined shrimp to save time and look for wild-caught if available. Speaking of shrimp, you should try my baked stuffed shrimp or shrimp couscous recipe!
- Sea Scallops – Scallops add a sweet, delicate flavor that complements the other seafood. Look for dry-packed scallops for the best texture and avoid those soaked in preservatives.
- Kosher Salt – Kosher salt enhances the natural flavors of the seafood and creamy vegetables. Use a pinch of salt to taste, and add more as needed to adjust seasoning.
- Heavy Cream – Heavy cream makes the sauce rich, smooth, and slightly luxurious. Use full-fat cream for the best texture and avoid lighter substitutes that might split.
- Cooked Fresh Lobster Meat – Lobster meat brings a sweet, rich flavor that elevates the seafood pot pie. If buying pre-cooked, ensure itโs fresh and avoid any with a fishy smell.
- Puff Pastry – Puff pastry creates a flaky, buttery crust that tops the pot pie beautifully. Thaw the pastry in the fridge and handle it gently to keep it light and airy.
- Egg (for Egg Wash) – The egg wash gives the puff pastry a golden, glossy finish. Be sure to beat the egg well and brush lightly over the pastry for even browning.
Substitutions and Additions
- Different Broth or Stock – Use vegetable or chicken broth if you want a less pronounced seafood flavor, but keep in mind it will alter the overall taste slightly. You could also use fish stock.
- White Fish for Sea Scallops – Swap scallops for firm white fish like cod or halibut cut into chunks, which will still provide a tender bite.
- Lemon Zest – A sprinkle of lemon zest in the filling brightens up the dish and adds a burst of citrusy freshness.
- Fresh Herbs – Add chopped tarragon, dill, or chives to the filling for a fresh, herbaceous note that complements the seafood beautifully.
Step by Step Instructions

Cook the Vegetables: Melt 6 tablespoons unsalted butter in a large skillet or sautรฉ pan over medium heat. Add 1 1/2 cups chopped yellow onion, 1/2 cup sliced leeks, 1/2 cup diced carrots, 1 cup diced celery, and 1 cup finely chopped shallots. Cook for 10 to 15 minutes, until the onions are translucent.
Preheat the oven to 375ยฐ Fahrenheit (190ยฐ Celsius).

Stir in 1/2 cup all-purpose flour and cook over low heat for 1 more minute, stirring occasionally.

Cook the Seafood: In a separate large saucepan, bring 3 cups seafood stock to a simmer. Add 1/2 pound large shrimp and 1 pound sea scallops to the simmering stock. Cook for 2 minutes, just until firm. Remove the shrimp and scallops with a slotted spoon and transfer them to a large bowl, reserving the stock.

Make the Sauce: Slowly add the reserved stock to the sautรฉ pan with the vegetable mixture, stirring to combine. Add 1/4 cup dry white wine, 1 teaspoon kosher salt, and 1 1/2 teaspoons freshly ground black pepper, and simmer the mixture for 3 minutes, stirring occasionally. Stir in 3 tablespoons heavy cream until fully incorporated.

Combine and Assemble: Cut 3/4 pound cooked fresh lobster meat into medium-sized cubes and add it to the pan with the onion mixture.

Add the cooked shrimp, scallops, and 1 1/2 cups frozen peas.

Mix until well combined.

Pour the entire creamy filling into a 9 x 13 x 2-inch baking dish or casserole dish.

Prepare the Puff Pastry: Brush the outside rim of the baking dish with the beaten 1 egg to help seal the puff pastry.
Roll out 1 sheet of puff pastry (or two if needed) and place it over the filled baking dish, pressing lightly to adhere to the egg wash. Brush the top of the puff pastry with the remaining egg wash and make three slashes in the top to allow steam to escape. Place the dish on a sheet pan lined with parchment paper.

Bake: Bake in the preheated oven for 1 hour, or until the puff pastry is golden brown and the filling is bubbling hot. Let the seafood pot pie rest for a few minutes before serving.

Tips and Notes
- Keep Puff Pastry Cold – Chill the pastry until use; warm pastry wonโt puff properly.
- Donโt Overcook Seafood – Cook shrimp and scallops just until firm; theyโll finish in the oven.
- Thicken Sauce Properly – Cook flour for at least a minute, then gradually whisk in stock to avoid lumps.
- Vent the Pastry – Cut slashes in the top to let steam escape and keep the pastry crisp.

Serving Suggestions
- Wine Pairing – A crisp, dry white wine like Sauvignon Blanc or Chardonnay complements the creamy, seafood-rich filling beautifully. For a sparkling option, try a light Prosecco or Champagne.
- Side Salad – Serve with a simple mixed green salad tossed in a light vinaigrette to add freshness and balance to the rich pot pie. Try my warm goat cheese salad!
- Crusty Bread – A slice of warm, crusty bread like sourdough or baguette is perfect for soaking up the delicious sauce from the pot pie. You could also serve my gruyere popovers!
- Lemon Wedges – A few lemon wedges on the side provide a burst of brightness that can be squeezed over the pot pie for a fresh, zesty touch.
Storage and Reheating Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350ยฐ Fahrenheit (175ยฐ Celsius) for 15-20 minutes until warmed through. Cover with foil to prevent the pastry from over-browning.
Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a โญ๏ธโญ๏ธโญ๏ธโญ๏ธโญ๏ธ review below!

Easy Seafood Pot Pie Recipe with Puff Pastry Crust
Equipment
- Large sautรฉ pan
- Large saucepan
- Slotted Spoon
- 9 x 13 x 2-inch baking dish
- Pastry brush
- Rolling pin (if needed for puff pastry)
- Sheet pan lined with parchment paper
Ingredients
- 6 tablespoons unsalted butter
- 1 1/2 cups chopped yellow onion 1 large
- 1/2 cup sliced leeks white and light green parts
- 1/2 cup diced carrots
- 1 cup diced celery
- 1 cup finely chopped shallots
- 1/2 cup all-purpose flour
- 3 cups fish stock
- 1/4 cup dry white wine
- 1/2 pound large shrimp peeled and deveined
- 1 pound sea scallops sliced in half horizontally
- 1 teaspoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 3 tablespoons heavy cream
- 3/4 pound cooked fresh lobster meat cut into medium-sized cubes
- 1 1/2 cups frozen peas
- 1 sheet puff pastry thawed (you may need two sheets)
- 1 egg beaten (for egg wash)
Instructions
Preheat the Oven:
- Preheat the oven to 375ยฐ Fahrenheit (190ยฐ Celsius).
Cook the Seafood:
- In a separate large saucepan, bring 3 cups fish stock to a simmer.
- Add 1/2 pound large shrimp and 1 pound sea scallops to the simmering stock. You may need to do this in batches.
- Cook for 2 minutes, just until firm.
- Remove the shrimp and scallops with a slotted spoon and transfer them to a large bowl, reserving the stock.
Make the Filling:
- Melt 6 tablespoons unsalted butter in a large sautรฉ pan over medium heat.
- Add 1 1/2 cups chopped yellow onion, 1/2 cup sliced leeks, 1/2 cup diced carrots, 1 cup diced celery, and 1 cup finely chopped shallots.
- Cook for 10 to 15 minutes, until the onions are translucent.
- Stir in 1/2 cup all-purpose flour and cook over low heat for 1 more minute, stirring occasionally.
- Slowly add the reserved stock to the sautรฉ pan with the vegetable mixture, stirring to combine.
- Add 1/4 cup dry white wine, 1 teaspoon kosher salt, and 1 1/2 teaspoons freshly ground black pepper, and simmer the mixture for 3 minutes, stirring occasionally.
- Stir in 3 tablespoons heavy cream until fully incorporated.
Combine and Assemble:
- Cut 3/4 pound cooked fresh lobster meat into medium-sized cubes and add it to the pan with the onion mixture.
- Add the cooked shrimp, scallops, and 1 1/2 cups frozen peas. Mix until well combined.
- Pour the entire mixture into a 9 x 13 x 2-inch baking dish.
Prepare the Puff Pastry:
- Brush the outside rim of the baking dish with the beaten egg to help seal the puff pastry.
- Roll out 1 sheet of puff pastry (or two if needed) and place it over the filled baking dish, pressing lightly to adhere to the egg wash.
- Brush the top of the puff pastry with the remaining egg wash and make three slashes in the top to allow steam to escape.
- Place the dish on a sheet pan lined with parchment paper.
Bake:
- Bake in the preheated oven for 1 hour, or until the puff pastry is golden brown and the filling is bubbling hot.
- Let the pot pie rest for a few minutes before serving.