Print

Creamy Crab and Shrimp Seafood Pot Pie

creamy crab and shrimp seafood pot pie - featured image
Print Recipe

This creamy crab and shrimp seafood pot pie is a comforting, decadent dish featuring sweet crab, tender shrimp, and a rich, herby cream sauce under a golden, flaky crust. It’s surprisingly easy to make and perfect for special occasions or cozy weeknights.

Ingredients

Scale
  • 8 oz lump or claw crab meat (fresh, frozen, or high-quality canned, drained if canned)
  • 8 oz shrimp, peeled, deveined, and chopped into bite-sized pieces
  • 4 tbsp unsalted butter
  • 1 small yellow onion, diced
  • 2 ribs celery, diced
  • 1 large carrot, diced
  • 3 cloves garlic, minced (or 1 tsp garlic powder)
  • 1/4 cup all-purpose flour (or gluten-free blend)
  • 2 cups seafood or chicken broth
  • 1/2 cup heavy cream (or half-and-half for lighter version)
  • 2 oz cream cheese, softened (optional)
  • 1 tbsp lemon juice
  • 1 tsp Old Bay seasoning (or substitute with pinch of paprika and celery salt)
  • 2 tbsp fresh parsley, chopped
  • Salt and black pepper, to taste
  • 1 sheet refrigerated pie crust
  • 1 egg, beaten with 1 tbsp water (for egg wash)
  • Optional: 1/2 cup frozen peas
  • Optional: 1/2 cup corn kernels
  • Optional: 1/2 red bell pepper, diced

Instructions

  1. If using frozen shrimp or crab, thaw completely and pat dry. Chop shrimp into bite-sized pieces and set aside.
  2. Preheat oven to 400°F (200°C). Lightly grease a 9-inch pie dish or 8×8-inch casserole dish.
  3. In a large skillet over medium heat, melt butter. Add onion, celery, and carrot. Sauté for 5–7 minutes until soft and fragrant. Stir in garlic and cook for 1 more minute.
  4. Sprinkle flour over the veggies and stir constantly for 1–2 minutes to cook off the raw flour taste.
  5. Gradually pour in broth, whisking to avoid lumps. Bring to a gentle simmer and cook until sauce thickens, about 2–3 minutes.
  6. Lower heat to medium-low. Stir in heavy cream and cream cheese (if using). Whisk until smooth and creamy. Add Old Bay seasoning, salt, pepper, and lemon juice. Taste and adjust seasoning.
  7. Gently fold in shrimp, crab meat, and any optional veggies (peas, corn, red bell pepper). Simmer for 2–3 minutes, just until shrimp start to turn pink. Remove from heat and fold in parsley.
  8. Pour the creamy seafood filling into the prepared dish. Roll out pie crust and lay over the top, trimming excess. Press edges to seal and cut 2–3 small slits in the center for steam.
  9. Brush crust with egg wash.
  10. Place pie on a baking sheet. Bake at 400°F for 25–30 minutes, or until crust is golden brown and filling is bubbling at the edges.
  11. Let rest for 10–15 minutes before serving.

Notes

For best results, do not overcook the seafood—add it just before baking. Let the filling cool slightly before adding the crust to keep it flaky. If the crust browns too quickly, cover edges with foil. The filling thickens as it cools. Easily adapted to be gluten-free or dairy-free with simple swaps. Filling can be made ahead and refrigerated.

Nutrition

Keywords: seafood pot pie, crab and shrimp pot pie, creamy seafood pie, comfort food, easy seafood recipe, crab pot pie, shrimp pot pie, holiday seafood, weeknight dinner, coastal comfort food

Find it online: https://tastypierecipes.com/creamy-crab-and-shrimp-seafood-pot-pie-easy-homemade-comfort-recipe/