Easy Seafood Pot Pie Recipe with Puff Pastry Crust
Looking for a show-stopping dish? Try this seafood pot pie recipe with a flaky puff pastry crust. It's easy to make and full of delicious seafood.
Equipment
- Large sauté 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 375° Fahrenheit (190° 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 sauté 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 sauté 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.
Notes
Keep Puff Pastry Cold - Chill the pastry until use; warm pastry won’t puff properly.
Don’t Overcook Seafood - Cook shrimp and scallops just until firm; they’ll 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.
Nutrition Facts
Calories: 606kcalCarbohydrates: 42gProtein: 34gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.5gCholesterol: 204mgSodium: 1668mgPotassium: 718mgFiber: 4gSugar: 6gVitamin A: 2837IUVitamin C: 20mgCalcium: 161mgIron: 3mg
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