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a slice of seafood pot pie next to leafy greens on a white dinner plate
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5 from 2 votes

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Entree, Main Course, Seafood
Cuisine: American
Servings: 6
Calories: 642kcal

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

Calories: 642kcal | Carbohydrates: 52g | Protein: 24g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 1264mg | Potassium: 367mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3005IU | Vitamin C: 5mg | Calcium: 252mg | Iron: 3mg