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Cajun Seafood Pot Pie

A delightful and creamy seafood dish encased in a flaky crust, perfect for family gatherings or weeknight dinners.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Cajun, Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

For the filling
  • 1/2 pound shrimp, peeled and deveined
  • 1/2 pound crab meat
  • 1/2 cup fish, diced (like cod or tilapia)
  • 1 cup heavy cream
  • 1 cup seafood stock
  • 1/4 cup diced onions
  • 1/4 cup diced bell pepper (preferably green)
  • 1/4 cup diced celery
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon flour (for thickening)
  • to taste Salt and pepper
For assembly
  • 1 pie crust homemade or store-bought
  • for garnish Fresh parsley or green onions to sprinkle on top before serving

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a skillet over medium heat, add a splash of oil and sauté the onions, bell peppers, and celery until softened (about 5 minutes).
Making the Sauce
  1. Stir in the flour, and cook for another minute.
  2. Add the seafood stock and heavy cream to the mixture, well combined, and let it simmer until it thickens (around 3-5 minutes).
Adding Seafood
  1. Fold in the shrimp, crab meat, diced fish, and Cajun seasoning.
  2. Cook for another 2-3 minutes until seafood is just cooked through. Season with salt and pepper to taste.
Assembly and Baking
  1. Pour the seafood filling into a pie crust, and cover it with the top crust, sealing the edges and making a few slits for steam to escape.
  2. Place the pie in the preheated oven and bake for about 30 minutes or until the crust is golden brown.
Serving
  1. Let the pot pie cool for a few minutes, sprinkle with fresh parsley or green onions, and enjoy!

Notes

For a spicier version, consider adding diced jalapeños or more Cajun seasoning. To prevent a soggy crust, blind bake the pie crust for a few minutes before filling.