Seafood Pot Pie
Creamy seafood pot pie is an extravagant version of classic pot pie that still doesn’t break the grocery budget. A medley of crab, cooked shrimp, creole seasoning, bacon, and veggies get tucked into a flaky crust.
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I grew up eating classic chicken pot pie.
And my friend Marie Callendar introduced me to a beef pot pie when I was first living on my own and existing mainly on frozen foods.
While both chicken and beef pot pies still remain some of my favorite comfort foods, my tastes have evolved and grown.
And I will never ever turn down a piece of decadent seafood pot pie- especially when it’s this easy and surprisingly inexpensive to make.
How do you manage to make a dish loaded to the brim with seafood and still make it budget friendly?
Easy!
Because it’s a pot pie and the seafood gets mixed with other flavors it’s ok to use the inexpensive stuff like salad shrimp and imitation crab meat.
Both of those cost a fraction of the premium seafood and taste amazing in this.
Ingredients
To make this you’ll need:
- Seafood– 1 package of frozen cooked salad shrimp and 1 package of roughly chopped imitation crab meat
- Frozen veggies– We used the blend with corn, carrots, and peas.
- Condensed Soup– Cream of shrimp for maximum seafood flavor
- Milk– Whole milk or even half and half is best
- Bacon– Cooked crispy and crumbled
- Cheese– Shredded Monterey Jack
- Seasonings– Salt, pepper, Creole seasoning, and garlic powder
- Pie crust– The prepared pie crust you find in the refrigerated section. You’ll need 2 crusts.
- Butter– Melted
How to Make
This seafood pot pie is pretty easy to make.
To do it, stir together the shrimp, veggies, cream of shrimp soup, and milk in a large skillet over medium heat until the shrimp and veggies have both begun to thaw.
When the frozen ingredients start to thaw, stir in the crab, crumbled bacon, 1/4 cup of the shredded cheese, salt, pepper, garlic, and creole seasoning until they’re all evenly incorporated into the sauce.
Heat the sauce until the mixture is heated through and the cheese is melted and completely incorporated, stirring occasionally.
Remove the sauce mixture from the heat and set it aside while you get the 9 inch pie plate ready.
Spray the pie plate with non-stick cooking spray and then carefully unroll the first pie crust so it sits against the bottom of the dish and goes evenly up the sides.
Then spoon the seafood mixture evenly out over top of the pie crust.
Spread the remaining shredded cheese out evenly on top of the seafood filling.
Carefully unroll the second crust and place it on top of the seafood pot pie, lightly pressing the edges together to seal the pot pie crust together.
Cut 1-3 small slits in the middle of the top crust so the steam can escape.
Lightly brush the top crust with melted butter.
Bake at 450 degrees for 15-20 minutes, or until the crust is golden brown.
Let the pie rest for a couple of minutes to set before slicing and serving warm.
Enjoy!
Storing Leftovers
Store leftovers of creamy seafood pot pie in an airtight container in the fridge for no more than 2 days.
Reheat it in the oven or microwave until warmed through.
Tips and Tricks
- You can substitute real crab or use 2 packages of salad shrimp instead of a mix of salad shrimp and imitation crab.
- Make sure to cut slits in the top crust so the steam can escape as the pie cooks.
- Don’t skip the resting period. It allows the filling to thicken slightly.
Other Pot Pie Recipes
Seafood pot pie is a delicious and surprisingly easy twist on classic pot pies.
Make it and enjoy!
Looking for other pot pie recipes?
Try these:
If you’ve tried this SEAFOOD POT PIE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Seafood Pot Pie
Ingredients
- 1 8 oz pkg frozen cooked salad shrimp
- 1 1/2 cups frozen mixed veggies we used a combo of corn, carrots, and peas,
- 1 10.75 oz can condensed cream of shrimp soup
- 1/3 cup milk
- 1 8 oz pkg imitation crab roughly chopped
- 1/4 cup crisp cooked crumbled bacon
- 1 1/4 cup shredded Monterey jack cheese divided
- 1/4 tsp pepper
- 1/4 tsp salt
- 2-3 tsp Creole seasoning
- 1/2 tsp garlic powder
- 1 15 oz pkg refrigerated pie crust 2 crusts
- 2 tbsp butter melted
Instructions
- In a large skillet add the shrimp, veggies, cream of shrimp, and the milk in a large skillet. Stir together and heat over medium heat, just until the shrimp and veggies have both begun to thaw.1 8 oz pkg frozen cooked salad shrimp, 1 1/2 cups frozen mixed veggies, 1 10.75 oz can condensed cream of shrimp soup, 1/3 cup milk
- Stir in the crab, bacon, 1/4 cup of the shredded cheese, salt, pepper, garlic, and creole seasoning until they're all evenly incorporated into the sauce. Heat, stirring occasionally, for about 6-8 minutes, or until the mixture is heated through and the cheese is melted and completely incorporated. Remove from heat and set aside.1 8 oz pkg imitation crab, 1/4 cup crisp cooked, 1 1/4 cup shredded Monterey jack cheese, 1/4 tsp pepper, 1/4 tsp salt, 2-3 tsp Creole seasoning, 1/2 tsp garlic powder
- Prepare a 9" pie plate/dish with non-stick cooking spray. Gently unroll the first pie crust and transfer it to the pie dish so it's flush along the bottom and evenly up against the sides.1 15 oz pkg refrigerated pie crust
- Spoon the seafood mixture evenly out over top of the pie crust, then spread the remaining shredded cheese out evenly on top.
- Gently unroll the second crust and place it on top, lightly pressing the edges together to 'seal' the pot pie crusts shut together. Cut 1-3 small slits in the middle of the top crust, then lightly brush the top crust with melted butter.2 tbsp butter
- Bake at 450 degrees for 15-20 minutes, or until the crust is golden brown. Let the pie rest for a couple of minutes to 'set' before slicing and serving warm.
Notes
- You can substitute real crab or use 2 packages of salad shrimp instead of a mix of salad shrimp and imitation crab.
- Make sure to cut slits in the top crust so the steam can escape as the pie cooks.
- Don't skip the resting period. It allows the filling to thicken slightly.
Nutrition
adapted from Dizzy, Busy, and Hungry
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
Wow! How you managed to make a slice of cream coloured pie look so appealing is amazing! :) I’m thinking I need to make this for dinner this week – I haven’t made a pie for a while and this looks perfect! Thank you so much for sharing at Fiesta Friday – don’t forget to add your link so everyone can see where you’re sharing your pie! :) Oh, if I can’t find condensed cream of shrimp soup (as it’s not one I’ve come across) what would you suggest as an alternative?
You could use cream of chicken or cream of mushroom as an alternative. Or if you don’t have access to either, then a really thick cream sauce would work.
Perfect for weeknight dinner! Thanks for sharing
It does make a perfect dinner on busy weeknights or even on a lazy Saturday or Sunday evening.
Hmm, I haven’t thought of a seafood potpie. Sounds incredibly delicious!!
I loved the flavors and also the fact that it was a twist on the more traditional chicken or beef versions.
This looks incredible and a great way to sneak in some of that krab!! I could eat this over and over!!
Mollie
Yes, and it holds up great for leftovers too :)
My husband loves pot pies and I love seafood – this sounds perfect for us. Thanks for sharing, pinning for later!
A perfect compromise then!
This looks AMAZING!!!! Perfect for the fresh sea food we bring home from the beach.
Oh yes! Frozen works well in this, but fresh would just be exploding with flavor.
I love seafood casseroles so I know I will love this too! We make pot pie a lot…time to make a new variation!
Same here Michelle– love the everything in one dish meals.