Seafood Pot Pie Bowls with Puff Pastry

This seafood pot pie is loaded with juicy shrimp, jumbo lump crab meat, and tender potatoes in a rich, creamy Cajun-seasoned filling. Instead of a traditional pie crust, each serving gets topped with golden, flaky puff pastry that's perfect for dipping into the creamy seafood filling. It's a great recipe for Sunday dinner or holiday gatherings, especially if you're cooking for seafood lovers.

Why You'll Love This Viral Seafood Pot Pie

I've been on a bit of a pot pie kick this year, mostly making different chicken versions, like my crustless chicken pot pie. I saw this viral seafood pot pie from @imashleybreannn and loved how different it was from a traditional pot pie, so I had to try making it myself. The idea of swapping the usual chicken for shrimp and crab and pairing it with a creamy Cajun filling with potatoes, peppers, and celery was genius.

One of my favorite things about this recipe is how the puff pastry is served. Instead of baking everything together in a pie dish, I bake the puff pastry separately until it's golden and crispy, then add it to each bowl. You still get that flaky, buttery crust with every bite, but it doesn't get soggy sitting on top of the filling.

It's also easier to make than you'd think. The seafood filling comes together in one pot, and you can bake the puff pastry while the potatoes cook. There's no pie crust to make or individual pot pies to assemble, which makes this a great option if you're serving a group.

Seafood Pot Pie Ingredients

For the seafood:

• 1 pound raw shrimp, peeled, deveined, and tails removed
• 8 ounces jumbo lump crab meat
• 1 tablespoon olive oil, for cooking

For the shrimp seasoning:

• 1 teaspoon olive oil
• ½ teaspoon kosher salt
• ¾ tablespoon Cajun seasoning
• ½ teaspoon smoked paprika
• ¼ teaspoon black pepper

For the chowder:

• 4 tablespoons salted butter
• 1 onion, diced
• ½ green bell pepper, diced
• ½ red bell pepper, diced
• 3 celery stalks, diced
• 5 garlic cloves, minced
• ¼ cup all-purpose flour
• 5 cups chicken broth
• 1 pound Yukon Gold potatoes, peeled and cubed
• 1 cup heavy cream

For the chowder seasoning:

• 2 teaspoons kosher salt
• ½ tablespoon Cajun seasoning
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

For the puff pastry:

• 1 sheet puff pastry, thawed
• 1 large egg
• 1 tablespoon water

Ingredient Notes

This seafood pot pie uses a mix of fresh seafood, vegetables, and pantry staples. Here are a few things I recommend keeping in mind to get the best results.

• Shrimp: Use raw, peeled, and deveined shrimp with the tails removed. I recommend large or jumbo shrimp since you're cutting them into thirds before cooking. Avoid using precooked shrimp, which can turn rubbery when simmered in the filling.
• Jumbo lump crab meat: This gives the pot pie big, tender pieces of crab in every serving. Fresh or refrigerated pasteurized lump crab meat works well. Check for any small shell fragments before adding it, and be gentle when stirring so you don't break up the chunks.
• Cajun seasoning: This is where most of the flavor comes from, so use a Cajun seasoning you enjoy. Some brands contain significantly more salt than others, so I recommend starting with less of the additional kosher salt and adjusting it after the filling cooks.
• Yukon Gold potatoes: I recommend sticking with Yukon Golds because their creamy texture works really well in the filling, and they hold their shape better than russet potatoes. Cut them into roughly ½-inch cubes so they cook evenly without falling apart.
• Chicken broth: I recommend using low-sodium chicken broth since the Cajun seasoning already adds salt. You can also substitute seafood stock for a more pronounced seafood flavor. The 5 cups of broth give this recipe a creamy, chowder-style consistency rather than a super thick pot pie filling.
• Puff pastry: Frozen store-bought puff pastry makes this recipe so much easier. Thaw it according to the package instructions, but keep it cold until you're ready to bake. If the pastry gets too warm, the butter can soften too much, preventing it from puffing up into those light, flaky layers.

How to Make Seafood Pot Pie

Step 1: Season and Cook the Shrimp

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Cut the shrimp into thirds and toss them in a bowl with 1 teaspoon of olive oil, kosher salt, Cajun seasoning, smoked paprika, and black pepper. Let the shrimp sit for about 10 minutes while you prepare the vegetables.

Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes, stirring occasionally, until lightly browned but not fully cooked. Remove the shrimp from the pot and set aside.

Step 2: Cook the Vegetables

Reduce the heat to medium and melt the butter in the same pot. Add the chowder seasonings and stir for about 30 seconds until fragrant. Then add the diced onion, green and red bell peppers, and celery. Cook for 6-8 minutes, stirring occasionally, until the vegetables soften. Add the minced garlic and cook for another 30-60 seconds.

Step 3: Make the Creamy Pot Pie Filling

Sprinkle the flour over the vegetables and stir continuously for about 2 minutes to cook out the raw flour taste. Slowly pour in the chicken broth, stirring constantly to keep the mixture smooth.

Add the cubed Yukon Gold potatoes and bring everything to a gentle simmer. Cook for 10-12 minutes, or until the potatoes are fork-tender.

Step 4: Bake the Puff Pastry

While the potatoes cook, cut the thawed puff pastry sheet into 8 equal squares and arrange them on your prepared baking sheet.

Whisk the egg and water together in a small bowl, then brush the egg wash over the top of each pastry square. Bake for 12-15 minutes, or until the pastry is puffed up and golden brown. Remove from the oven and set aside.

Step 5: Add the Cream and Seafood

Once the potatoes are tender, stir the heavy cream into the filling. Bring it back to a gentle simmer and cook for about 5 minutes, stirring occasionally. Taste the filling and adjust the seasonings if needed.

Add the partially cooked shrimp and jumbo lump crab meat. Gently fold everything together, being careful not to break up the crab meat. Let the filling simmer for another 3-5 minutes, until the shrimp are fully cooked and the crab is heated through.

Step 6: Assemble and Serve

Ladle the creamy seafood pot pie filling into individual bowls and top each serving with a golden puff pastry square. You can also serve the pastry on the side for dipping. Enjoy!

My Tips for the Best Seafood Pot Pie

• Pat the shrimp dry before cooking. I recommend drying the shrimp with paper towels and cooking them in a single layer. Too much moisture or overcrowding will cause them to steam instead of getting a nice sear.
• Don't waste the browned bits. After searing the seasoned shrimp, scrape up the browned bits from the bottom of the Dutch oven when you add the broth. They add a ton of flavor to the creamy filling.
• Thicken the filling if needed. If you prefer a thicker, more traditional pot pie filling, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water. Stir it into the simmering sauce before adding the seafood and cook until thickened.
• Keep egg wash off the pastry edges. Brush only the tops of the puff pastry squares. Egg wash dripping down the cut edges can seal the layers together and prevent them from puffing up properly.
• Don't let the filling boil after adding the seafood. Keep the heat low enough for a gentle simmer. Boiling can make the shrimp rubbery and cause the cream sauce to separate.

Seafood Pot Pie Crust Variations

I like serving this seafood pot pie with individual puff pastry squares, but there are a couple of other ways you can make it depending on how you like your pot pie.

Traditional puff pastry crust: If you want more of a classic pot pie presentation, you can bake the puff pastry as one large sheet instead of cutting it into squares. Place it over the finished filling just before serving. You get the look of a traditional pot pie without overcooking the shrimp and crab. To bake the pastry directly on the filling, you'd need to thicken the sauce and adjust the seafood cooking time.

Cheddar Bay biscuit topping: Another option I think would be delicious is using the biscuit topping from my cheddar bay biscuit chicken pot pie. Bake the biscuits separately, then serve them on top of the creamy seafood filling. The cheesy, garlicky biscuits would pair really well with the Cajun-seasoned shrimp and crab.

How to Store and Reheat Seafood Pot Pie

• In the fridge: Store leftover seafood pot pie filling in an airtight container in the refrigerator for up to 3-4 days. Refrigerate within 2 hours of cooking, and keep the puff pastry separate so it doesn't get soggy.
• In the freezer: You can freeze the filling in a freezer-safe container for up to 2 months for the best quality. Keep in mind that the cream sauce may separate and the seafood and potatoes can soften after thawing. I recommend freezing the filling without the puff pastry. Thaw in the fridge overnight before reheating.
• To reheat: Warm the filling in a saucepan over medium-low heat, stirring gently until heated through to 165°F. Add a splash of broth if it's too thick. Reheat the puff pastry separately in a 350°F oven for 5-8 minutes to crisp it back up.

Seafood Pot Pie FAQs

What seafood is best for seafood pot pie?

Shrimp, crab, scallops, lobster, and firm white fish like cod or halibut are all great options for seafood pot pie. I like the combination of shrimp and jumbo lump crab because you get two different textures and plenty of seafood flavor. You can also use a seafood medley, but make sure to adjust the cooking time since different types of seafood cook at different rates.

Can I use frozen seafood to make seafood pot pie?

Yes! Frozen shrimp, crab, or a mixed seafood blend will work in this recipe. Just thaw the seafood completely in the refrigerator and drain away any excess liquid before cooking. This is especially important with frozen seafood mixes, which can release quite a bit of water and thin out the creamy filling.

Is seafood pot pie spicy?

This seafood pot pie has a little kick from the Cajun seasoning, but how spicy it turns out depends on the brand you use. If you prefer a milder filling, start with less Cajun seasoning and add more to taste. For extra heat, you can add a pinch of cayenne pepper or a few dashes of hot sauce.

Can I make seafood pot pie ahead of time?

Yes, and it's a great option if you're planning to serve it for a holiday dinner. You can prepare the vegetable and potato base a day ahead, refrigerate it, and reheat it when you're ready to serve. Add the heavy cream and cook the shrimp and crab just before serving so the seafood stays tender. I also recommend baking the puff pastry fresh.

What can I serve with seafood pot pie?

Since this seafood pot pie is already loaded with shrimp, crab, potatoes, and puff pastry, I recommend keeping the sides simple. An iceberg lettuce salad, roasted asparagus, or sauteed green beans all pair really well with the rich Cajun cream sauce.

Pot Pie Recipes to Try Next

• French onion chicken pot pie
• Trader Joe's chicken pot pie
• KFC chicken pot pie
• Crockpot chicken pot pie

Continue to Content

Yield: 8 servings

Seafood Pot Pie Bowls with Puff Pastry

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This viral seafood pot pie is really a creamy Cajun chowder, loaded with tender shrimp, jumbo lump crab, and Yukon Gold potatoes, topped with a crisp square of golden puff pastry. You get all the comfort of a pot pie in a spoonable soup, with a flaky pastry lid you can crack right into the bowl. It is rich, bold, and ready in about an hour.

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

For the seafood:

• 1 pound raw shrimp, peeled, deveined, and tails removed
• 8 ounces jumbo lump crab meat
• 1 tablespoon olive oil, for cooking

For the shrimp seasoning:

• 1 teaspoon olive oil
• ½ teaspoon kosher salt
• ¾ tablespoon Cajun seasoning
• ½ teaspoon smoked paprika
• ¼ teaspoon black pepper

For the chowder:

• 4 tablespoons salted butter
• 1 onion, diced
• ½ green bell pepper, diced
• ½ red bell pepper, diced
• 3 celery stalks, diced
• 5 garlic cloves, minced
• ¼ cup all-purpose flour
• 5 cups chicken broth
• 1 pound Yukon Gold potatoes, peeled and cubed
• 1 cup heavy cream

For the chowder seasoning:

• 2 teaspoons kosher salt
• ½ tablespoon Cajun seasoning
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

For the puff pastry:

• 1 sheet puff pastry, thawed
• 1 large egg
• 1 tablespoon water

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Cut the shrimp into thirds and add to a bowl. Toss with the olive oil, salt, Cajun seasoning, smoked paprika, and black pepper. Set aside for about 10 minutes while preparing the remaining ingredients.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Add the shrimp and cook for 2–3 minutes, stirring occasionally, until lightly browned but not fully cooked. Remove from the pot and set aside.
4. Reduce the heat to medium and add the butter to the same pot. Once melted, stir in the salt, Cajun seasoning, black pepper, smoked paprika, garlic powder, and onion powder. Cook for about 30 seconds, until fragrant.
5. Add the diced onion, bell pepper, and celery. Sauté for 6–8 minutes, stirring occasionally, until softened.
6. Stir in the minced garlic and cook for another 30–60 seconds, until fragrant.
7. Sprinkle in the flour and stir continuously for 2 minutes to form a roux.
8. Gradually pour in the chicken broth, stirring constantly until smooth. Add the cubed potatoes. Bring to a gentle simmer and cook for 10–12 minutes, or until the potatoes are fork-tender.
9. Meanwhile, cut the puff pastry into 8 squares and arrange them on the prepared baking sheet. Whisk together the egg and water, then brush over each square.
10. Bake the puff pastry for 12–15 minutes, or until puffed and golden brown. Set aside.
11. Once the potatoes are tender, stir in the heavy cream. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally.
12. Taste the chowder and adjust the seasoning as needed.
13. Add the partially cooked shrimp and crab meat. Gently stir to combine and simmer for another 3–5 minutes, until the shrimp are fully cooked and the seafood is heated through.
14. Ladle the creamy Cajun shrimp and crab chowder into serving bowls. Top each bowl with a golden puff pastry square or serve the pastry on the side for dipping.

Nutrition Information:

Serving Size:

⅛ of filling + 1 puff pastry square
Amount Per Serving: Calories: 460Total Fat: 28gSaturated Fat: 15gUnsaturated Fat: 12gCholesterol: 190mgSodium: 1,670mgCarbohydrates: 31gFiber: 3gSugar: 4gProtein: 23g