Creamy Crab and Shrimp Seafood Pot Pie – Easy Homemade Comfort Recipe

Introduction

The first spoonful of this creamy crab and shrimp seafood pot pie is like a warm hug on a chilly day—rich, savory, and full of coastal magic. I still remember the first time I whipped up this recipe, layering sweet crab and juicy shrimp under a golden, flaky crust. My kitchen smelled like a fancy seaside bistro, and my family gathered around, drawn in by that irresistible aroma.

You know, I never thought seafood and comfort food could go hand in hand until I started experimenting with seafood pot pies during a particularly cold winter. The idea popped up after a trip to the coast—arms loaded with fresh crab and shrimp, I wanted something cozier than a cold seafood salad. That’s how this creamy crab and shrimp seafood pot pie recipe was born. Every time I make it, I think of salty air, laughter, and the simple joy of homemade comfort food.

What I love most about this pot pie is how it brings together two classics: the nostalgia of chicken pot pie and the luxury of a seafood feast. This is the kind of meal that turns an ordinary Sunday into something special—perfect for impressing guests or just spoiling yourself. And honestly, it’s surprisingly easy to pull off. After testing and tweaking this recipe more times than I can count (sometimes with canned crab, sometimes with fresh), I can say with confidence: this is my go-to comfort dish for seafood lovers. If you’re looking for a creamy crab and shrimp seafood pot pie that’s both effortless and out-of-this-world delicious, you’ve landed in the right spot.

Why You’ll Love This Creamy Crab and Shrimp Seafood Pot Pie

Let’s face it—when it comes to comfort food, you want something that feels like a treat but doesn’t take you hours or a culinary degree to make. Here’s what makes this creamy crab and shrimp seafood pot pie stand out:

• Quick & Easy: Ready in about an hour, most of which is hands-off baking time. Perfect for weeknights when you crave something special but don’t want to spend forever in the kitchen.
• Simple Ingredients: No need for hard-to-find seafood—fresh or frozen shrimp and crab both work beautifully. The rest? All pantry staples!
• Perfect for Special Occasions: Whether it’s a date night, a family gathering, or your next holiday meal, this seafood pot pie adds a touch of elegance without the fuss.
• Kid- and Crowd-Pleaser: Even picky eaters can’t resist the creamy filling and buttery crust—trust me, my kids ask for seconds every time!
• Unbelievably Delicious: The combo of tender shrimp, sweet crab, and a rich, herby cream sauce is pure comfort food bliss. The golden, flaky topping is just the cherry on top.

What really sets this seafood pot pie apart is the ultra-creamy sauce—I blend a touch of cream cheese for extra richness (a little trick I learned after my first few attempts felt too thin). Plus, I add a squeeze of lemon and a dash of Old Bay seasoning for that classic seafood flavor. No bland, watery pot pie here—just thick, spoon-coating goodness in every bite.

This isn’t just another seafood casserole. It’s the sort of dish that makes you close your eyes and sigh with happiness. It’s decadent but not too heavy, and honestly, it makes any ordinary night feel like a celebration. If you’re looking for a creamy crab and shrimp seafood pot pie that truly delivers, you’re in for a treat!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying, creamy texture without any fancy tricks. Most of what you’ll need is probably already in your fridge or pantry, and the rest is easy to grab at any grocery store. Here’s what goes into the magic of this creamy crab and shrimp seafood pot pie:

• For the Seafood Filling:
  • Crab meat (8 oz/225g, lump or claw – fresh, frozen, or high-quality canned works. If using canned, drain well.)
  • Shrimp (8 oz/225g, peeled, deveined, and chopped into bite-sized pieces. I prefer medium shrimp, but large works too.)
• For the Creamy Sauce:
  • Unsalted butter (4 tbsp/56g – for sautéing and richness)
  • Yellow onion (1 small, diced – adds sweetness and depth)
  • Celery (2 ribs, diced – classic pot pie flavor)
  • Carrot (1 large, diced – for color and a touch of sweetness)
  • Garlic (3 cloves, minced – or use 1 tsp garlic powder in a pinch)
  • All-purpose flour (1/4 cup/30g – for thickening the sauce. Use gluten-free blend if needed.)
  • Seafood or chicken broth (2 cups/480ml – seafood broth gives the most flavor, but chicken works if that’s what you have.)
  • Heavy cream (1/2 cup/120ml – makes the sauce silky and decadent. Half-and-half works for a lighter version.)
  • Cream cheese (2 oz/55g, softened – optional, but it adds extra creaminess.)
  • Lemon juice (1 tbsp/15ml – brightens up the seafood flavors)
  • Old Bay seasoning (1 tsp – classic seafood spice blend; substitute with a pinch of paprika and celery salt if needed.)
  • Fresh parsley (2 tbsp, chopped – for color and freshness)
  • Salt and black pepper (to taste)
• For the Pot Pie Crust:
  • Refrigerated pie crust (1 sheet – saves time, but homemade is always welcome!)
  • Egg (1, beaten with 1 tbsp water, for egg wash and shine)
• Optional Add-ins:
  • Frozen peas (1/2 cup/75g – adds color and texture. My kids love them!)
  • Corn kernels (1/2 cup/75g – sweet and colorful)
  • Red bell pepper (1/2, diced – for a pop of flavor and color)

Ingredient Notes: For best results, use firm, good-quality crab meat (I like Phillips or Chicken of the Sea). If you’re after a gluten-free pot pie, swap the flour for a 1:1 gluten-free blend and use a GF crust (store-bought or homemade). Don’t worry if you’re missing an herb or veggie—this recipe is forgiving and flexible.

Equipment Needed

You don’t need a fancy kitchen to pull off this creamy crab and shrimp seafood pot pie. Here’s what you’ll reach for:

• Large skillet or heavy-bottomed saucepan (for making the filling; nonstick or stainless both work. I’ve used my trusty cast iron skillet for years!)
• Wooden spoon or silicone spatula (for stirring—scrapes up all the flavorful bits)
• Measuring cups and spoons (for accuracy, especially with flour and liquids)
• Pie dish or casserole dish (9-inch/23cm round or 8×8-inch/20x20cm square. Ceramic or glass both work—just avoid metal if possible, as it can overbrown the crust.)
• Rolling pin (only if you’re using homemade crust or want to patch up store-bought dough)
• Pastry brush (for the egg wash—your fingers work in a pinch!)
• Sharp knife (to cut steam vents in the crust)
• Oven mitts (because that dish will get hot!)

No pie dish? No problem. I’ve baked this recipe in a deep 10-inch skillet and even in individual ramekins for cute, single-serve pies. If you use a different baking dish, just adjust the crust to fit. For cleaning, soak your skillet with hot water—those creamy bits come right off!

Budget tip: If you don’t have a rolling pin, a clean wine bottle does the job. And store-brand pie crusts work great—no shame in shortcuts!

Preparation Method

1. Prep the Seafood:
   If using frozen shrimp or crab, thaw completely (overnight in the fridge or under cold running water). Pat dry with paper towels to prevent a watery filling. Chop shrimp into bite-sized pieces. Set aside.
2. Preheat the Oven:
   Heat your oven to 400°F (200°C). Place the rack in the center position. Lightly grease your pie dish or casserole with butter or nonstick spray.
3. Sauté the Aromatics:
   In a large skillet over medium heat, melt 4 tbsp (56g) unsalted butter. Add the diced onion, celery, and carrot. Sauté for 5–7 minutes, until veggies are soft and fragrant. Stir in the garlic and cook for one more minute (don’t let it brown).
4. Make the Creamy Sauce:
   Sprinkle 1/4 cup (30g) flour over the veggies. Stir constantly for 1–2 minutes to cook off the raw flour taste. Gradually pour in 2 cups (480ml) seafood or chicken broth, whisking as you go to avoid lumps. Bring to a gentle simmer—sauce will thicken after about 2–3 minutes.
5. Add Creaminess:
   Lower heat to medium-low. Stir in 1/2 cup (120ml) heavy cream and 2 oz (55g) cream cheese (if using). Whisk until smooth and creamy—no streaks of cream cheese should remain. Add Old Bay seasoning, salt, pepper, and lemon juice. Taste and adjust seasoning as needed.
6. Stir in Seafood and Veggies:
   Gently fold in the chopped shrimp, crab meat, and any optional veggies (peas, corn, red bell pepper). Simmer for 2–3 minutes, just until shrimp start to turn pink (they’ll finish cooking in the oven). Remove from heat and fold in chopped parsley.
7. Assemble the Pot Pie:
   Pour the creamy seafood filling into your prepared pie or casserole dish. Roll out your pie crust and lay it over the top, trimming any excess. Press the edges to seal (a fork works well), and cut 2–3 small slits in the center for steam to escape.
8. Add the Egg Wash:
   Beat 1 egg with 1 tbsp water. Brush the crust with egg wash for a glossy, golden finish.
9. Bake:
   Place pie on a baking sheet to catch any drips. Bake at 400°F (200°C) for 25–30 minutes, or until the crust is golden brown and filling is bubbling at the edges.
10. Cool and Serve:
    Let the pot pie rest for 10–15 minutes before serving. This lets the filling thicken up and makes slicing easier. The aroma will drive your family wild—trust me!

Troubleshooting: If your crust starts to brown too quickly, cover the edges loosely with foil. If the sauce seems too thin after baking, let it cool a bit longer before cutting—the sauce thickens as it sits.

Personal Tip: Prep the filling a day ahead and refrigerate. When ready to bake, just top with crust and pop into the oven! It’s a huge time-saver on busy nights.

Cooking Tips & Techniques

When you’re working with seafood and a creamy sauce, a few small tweaks can mean the difference between a soggy pie and a showstopper. Here’s what I’ve learned after many, many seafood pot pies:

• Don’t Overcook the Seafood: Shrimp and crab cook super fast! Add them just before the filling goes into the oven, so they stay tender and sweet. Overcooked shrimp turn rubbery, and crab loses its delicate flavor.
• Thicken the Sauce Properly: Give the flour a full minute to cook with the veggies before adding broth. If you rush, you’ll taste the flour later—trust me, I’ve done it.
• Let the Filling Cool Slightly Before Adding the Crust: If your filling is piping hot, the crust can melt before it bakes. A 10-minute cooling window helps keep the crust flaky.
• Steam Vents Matter: Always cut a few slits in your crust. It prevents the filling from bubbling over (and keeps your oven clean—learned that the hard way!).
• Egg Wash for the Win: Don’t skip it! The egg wash gives your crust that bakery-worthy shine and color. If you’re out of eggs, a splash of milk works in a pinch.
• Multitasking Tip: While your veggies sauté, prep the seafood and roll out the crust. A little back-and-forth keeps things moving fast.
• Consistency is Key: If the filling seems too thick before baking, add a splash of broth or cream. Too thin? Simmer a few extra minutes on the stove.

Honestly, some of my best pot pies have come from “mistakes”—like tossing in leftover veggies or swapping in Greek yogurt for cream cheese. Keep experimenting, and you’ll find your family’s favorite version!

Variations & Adaptations

This creamy crab and shrimp seafood pot pie is endlessly adaptable—so make it your own! Here are a few of my favorite twists:

• Gluten-Free: Use a gluten-free flour blend to thicken the sauce and a gluten-free pie crust. I’ve had great luck with King Arthur’s 1:1 blend and Wholly Wholesome GF crusts.
• Dairy-Free: Swap the butter for olive oil, use coconut cream or unsweetened almond milk for the sauce, and skip the cream cheese (or use a dairy-free version). Top with a dairy-free pie crust—no one will know the difference!
• Spicy Cajun-Style: Add 1–2 tsp Cajun seasoning in place of Old Bay, and toss in diced andouille sausage for a Louisiana twist. My husband loves this version with a little hot sauce on top.
• Seasonal Veggies: In spring, add fresh asparagus tips. In summer, diced zucchini or sweet corn is fantastic. Use what’s in season for the freshest flavor.
• Other Seafood: Substitute scallops, white fish (like cod or haddock), or even lobster if you’re feeling fancy. Mix and match based on what you have.
• Individual Pot Pies: Spoon filling into ramekins and cut circles of crust to fit. Bake for 18–20 minutes—perfect for dinner parties or portion control.

My personal favorite? I love making these as mini pot pies filled with crab, shrimp, and a handful of lobster chunks for special occasions. It feels so decadent—and honestly, it’s easier than it looks!

Serving & Storage Suggestions

This creamy crab and shrimp seafood pot pie is best served hot and fresh, with the crust golden and the filling bubbling. Here’s how to make every bite as delicious as the first:

• Serving Temperature: Serve warm, straight from the oven, after a 10–15 minute rest (it sets up perfectly and won’t burn your mouth!).
• Presentation: Garnish with extra chopped parsley or a wedge of lemon. I like to serve it in the pie dish for a rustic, homey look.
• Side Pairings: This pot pie is rich, so pair with a crisp green salad, steamed asparagus, or lemony roasted potatoes. A glass of chilled white wine (like Sauvignon Blanc) is a natural match.
• Storage: Leftovers keep well! Cover and refrigerate for up to 3 days. To freeze, cool completely, wrap tightly, and freeze for up to 2 months (bake straight from frozen, adding 10–15 minutes to the time).
• Reheating: Reheat in a 350°F (175°C) oven until bubbly and hot (about 20 minutes for a slice, 40 for a whole pie). The crust stays crisp and the filling gets even more flavorful!
• Flavor Note: Like most pot pies, the flavor deepens after a day in the fridge—so don’t shy away from leftovers!

Nutritional Information & Benefits

Here’s an estimated breakdown for a hearty serving (1/6th of the pie): around 390 calories, 23g protein, 19g fat, and 28g carbohydrates. Of course, exact values depend on your crust and extras.

Seafood lovers, rejoice! Crab and shrimp are both lean proteins full of omega-3 fatty acids, which support heart and brain health. You’re also getting vitamins A, C, and E from the veggies, plus calcium from the cream and cheese. This recipe is rich, so it’s definitely a treat—but it’s also full of wholesome, real ingredients.

Dietary notes: Easily made gluten-free or dairy-free with the swaps above. Contains shellfish, dairy, and gluten (as written). If you have allergies, double-check all your ingredients.

For me, this pot pie strikes a balance—it’s comfort food with a little boost of nutrition, and it always leaves me feeling satisfied rather than stuffed.

Conclusion

If you’re craving something warm, rich, and totally comforting, this creamy crab and shrimp seafood pot pie is calling your name. It’s the kind of easy homemade recipe that feels fancy enough for guests but simple enough for a weeknight. The sweet crab, tender shrimp, and creamy, herby sauce tucked under a golden crust—honestly, it never gets old.

Don’t be afraid to riff on the recipe—swap in your favorite veggies, try a different seafood, or adjust the seasonings to your taste. That’s the beauty of home cooking: it’s all about making it yours!

I make this whenever I want to bring a little coastal comfort to my table, and I hope it becomes a new favorite for you, too. If you give it a try, let me know in the comments—share your twists, your family’s reactions, or your best seafood pot pie stories! And if you love it, don’t forget to pin, share, and spread the comfort.

Here’s to cozy meals and happy memories—enjoy every bite!

Frequently Asked Questions

Can I use imitation crab instead of real crab in the pot pie?

Yes, you can use imitation crab if that’s what you have on hand. The texture is a little different, but the flavors still work. Just chop it into bite-sized pieces and mix it in as you would with real crab.

What’s the best way to thaw frozen shrimp and crab for this recipe?

Place the frozen seafood in a colander under cold running water for 10–15 minutes, or thaw overnight in the refrigerator. Pat dry before using to avoid a watery filling.

Can I make this seafood pot pie ahead of time?

Absolutely! Prepare the filling up to a day in advance and refrigerate. When ready to bake, add the crust and pop it in the oven. You can also freeze the fully assembled, unbaked pie for up to 2 months.

Is there a way to make this recipe without dairy?

Yes! Substitute olive oil or vegan butter for the butter, use coconut or almond milk for the cream, and choose a dairy-free pie crust. Omit the cream cheese or use a plant-based alternative.

How do I tell when the pot pie is fully baked?

Look for a deeply golden crust and bubbling filling at the edges. If the crust browns too quickly, cover the edges with foil and keep baking until the filling is hot and thick.

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