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5 from 3 votes

Seafood Pot Pie


  • 2 Pie crusts
  • 3 tablespoons butter
  • 1 pound shrimp shelled, deveined and cut into bite size pieces
  • 8 oz. crab meat
  • 1/2 medium onion chopped (about 1/2 cup)
  • 1/3 cup chopped celery
  • 1 red bell pepper chopped (about 2/3 cup)
  • 1 1/2 tablespoons flour
  • 1 1/2 cups seafood stock
  • 1/2 teaspoon old bay
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup shredded Monterey Jack cheese
  • 1 1/2 cups heavy cream


  • Heat oven to 425 degrees.
  • Prepare pie crusts according to package directions.*
  • Melt the butter in a large saute pan over medium heat. Add shrimp and saute 1 minute per side. Remove shrimp from pan and set aside.
  • Add the onion, celery, and bell pepper. Cook for 8-10 minutes until the onions are translucent. Add the flour and cook over low heat for 1 more minute, stirring occasionally.
  • Pour the stock into the pan. Add the 4 seasonings. Bring to a simmer, stirring occasionally for about 15 minutes.
  • Add the shrimp back in. Stir in crab, cheese, and heavy cream. Cook for 5 minutes, until a gravy like texture forms.
  • Pour mixture into the pie dish. Cover with top pie crust. Bake according to pie crust instructions - if the crust begins to brown cover with strips of foil.


*I highly recommend blind baking your pie crust for about 10 minutes, this helps for the bottom not to become soggy.