Cajun Seafood Pot Pie is a rich and savory dish that’s filled with a creamy, spiced seafood mixture and topped with a golden, flaky crust. It’s not heavy or overly spicy either. I think it’s a perfect comfort food for any season, and if you’re not a fan of certain seafood, feel free to substitute or omit them.
It will still be undeniably delicious! If you’re looking for a flavorful & hearty meal that’s not overly heavy, you’ve come to the right place. When you make a creamy seafood filling and pair it with a buttery, flaky crust, you get the perfect pot pie. The addition of Cajun spices just sends it over the top. I’ve really been in the mood for something warm and comforting, and this pot pie is a satisfying dish for any occasion. Not a fan of certain seafood? Don’t worry, it’s still delicious without it.
Kitchen Equipment Needed
- Large skillet
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Cutting board
- Knife
- Rolling pin (optional)
- Baking dish (9-inch pie dish or similar)
- Oven
Ingredients
- 1 lb shrimp, peeled and deveined
- 1/2 lb scallops
- 1/2 lb crab meat
- 1 cup frozen corn
- 1 cup frozen peas
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup diced onion
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups seafood stock or chicken broth
- 1 cup heavy cream
- 2 teaspoons Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 refrigerated pie crust (store-bought or homemade)
Directions
- Prepare the Seafood and Vegetables:
- In a large skillet over medium heat, melt the butter. Add the diced onion, celery, and carrots. Cook until the vegetables are tender, about 5 minutes.
- Stir in the flour and cook for an additional 1-2 minutes to create a roux.
- Make the Creamy Base:
- Gradually whisk in the seafood stock or chicken broth, ensuring there are no lumps. Bring the mixture to a simmer and cook until it thickens, about 5 minutes.
- Stir in the heavy cream, Cajun seasoning, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
- Add the Seafood and Vegetables:
- Add the shrimp, scallops, crab meat, frozen corn, and peas to the skillet. Cook until the seafood is just cooked through, about 5-7 minutes. Remove the skillet from heat.
- Assemble the Pot Pie:
- Preheat the oven to 375°F (190°C).
- Pour the seafood mixture into a 9-inch pie dish or similar baking dish.
- Place the pie crust over the top of the seafood mixture. Trim any excess crust and crimp the edges to seal. Cut a few small slits in the crust to allow steam to escape.
- Bake the Pot Pie:
- Place the pot pie in the preheated oven and bake until the crust is golden brown and the filling is bubbly, about 25-30 minutes.
- Let the pot pie cool for a few minutes before serving.
Enjoy your delicious Cajun Seafood Pot Pie!
Cajun Seafood Pot Pie
Cajun Seafood Pot Pie is a rich and savory dish that’s filled with a creamy, spiced seafood mixture and topped with a golden, flaky crust.
Equipment
- Large skillet
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Cutting board
- Knife
- Rolling pin (optional)
- Baking dish (9-inch pie dish or similar)
- Oven
Ingredients
- 1 lb shrimp peeled and deveined
- 1/2 lb scallops
- 1/2 lb crab meat
- 1 cup frozen corn
- 1 cup frozen peas
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup diced onion
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups seafood stock or chicken broth
- 1 cup heavy cream
- 2 teaspoons Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 refrigerated pie crust store-bought or homemade
Instructions
- Prepare the Seafood and Vegetables:
- In a large skillet over medium heat, melt the butter. Add the diced onion, celery, and carrots. Cook until the vegetables are tender, about 5 minutes.
- Stir in the flour and cook for an additional 1-2 minutes to create a roux.
- Make the Creamy Base:
- Gradually whisk in the seafood stock or chicken broth, ensuring there are no lumps. Bring the mixture to a simmer and cook until it thickens, about 5 minutes.
- Stir in the heavy cream, Cajun seasoning, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
- Add the Seafood and Vegetables:
- Add the shrimp, scallops, crab meat, frozen corn, and peas to the skillet. Cook until the seafood is just cooked through, about 5-7 minutes. Remove the skillet from heat.
- Assemble the Pot Pie:
- Preheat the oven to 375°F (190°C).
- Pour the seafood mixture into a 9-inch pie dish or similar baking dish.
- Place the pie crust over the top of the seafood mixture. Trim any excess crust and crimp the edges to seal. Cut a few small slits in the crust to allow steam to escape.
- Bake the Pot Pie:
- Place the pot pie in the preheated oven and bake until the crust is golden brown and the filling is bubbly, about 25-30 minutes.
- Let the pot pie cool for a few minutes before serving.
Notes
Enjoy your delicious Cajun Seafood Pot Pie!
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