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Seafood Pot Pie

These Seafood Pot Pies are the ultimate comfort food with a touch of elegance! Perfect for a chilly night when you're craving a little something special! Tender shrimp, flaky fish, and sweet scallops coated in a savory, creamy sauce tucked under a golden, flaky pastry lid. It's a comforting and sophisticated meal. Serve them hot and bubbly straight from the oven with a crisp side salad, a glass of wine, and a little squeeze of lemon for a show-stopping dinner that's actually low-stress.

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 4
Calories: 722 kcal
Course: Main Course
Cuisine: Australian

Ingredients

  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 1 rib celery finely chopped
  • 1 tablespoon butter
  • ⅓ cup AP flour
  • 1¼ cup broth (see note 1)
  • ½ cup cream cheese room temperature
  • ½ tablespoon lemon juice
  • ½ tablespoon fresh parsley finely chopped
  • ½ teaspoon dried dill weed
  • ½ teaspoon salt
  • ½ teaspoon old bay
  • 9 oz raw shrimp peeled and deveined (see note 2)
  • 9 oz raw scallops (see note 3)
  • 11 oz white fish cut into chunks (see note 4)
  • 1 sheet puff pastry (see note 5)
  • 1 tablespoon milk/egg wash

Instructions

    Cup of Yum
  1. Preheat oven to 390ºF/200ºC.
  2. Heat the oil in a large frying pan and add the chopped onion and celery.1 tbsp olive oil1 onion1 rib celery
  3. Sauté the veg over low heat for 10 minutes until softened. Add the butter and let it melt into the veg.1 tbsp butter
  4. Add the flour to the pan and stir well, then cook for a minute.⅓ cup / 45 g AP flour
  5. Combine the broth/stock and cream cheese, then slowly pour it over the vegetable mixture, stirring continuously.1¼ cup / 300 ml broth½ cup / 125 g cream cheese
  6. Bring the sauce to a simmer and cook for 7-8 minutes until very thick.
  7. Remove the pan from the heat and add the lemon juice, herbs, and seasonings. Stir to combine. (see note 6 if you want to make these in advance)½ tbsp lemon juice½ tbsp fresh parsley½ tsp dried dill weed½ tsp salt½ tsp old bay
  8. Add the seafood and stir to coat it in the sauce.9 oz / 250 g raw shrimp9 oz / 250 g raw scallops11 oz / 300 g white fish
  9. Use the top of one of your ramekins to cut out 4 disks from the pastry sheet. (see note 7)1 sheet puff pastry
  10. Spoon the seafood mixture into the 4 ramekins and top each with a pastry disk.
  11. Use a sharp knife to pierce the top of each pie, and then use a pastry brush to glaze the top of each pie with a little bit of milk or egg.1 tbsp milk/egg wash
  12. Bake the pies for 20-25 minutes until golden and puffed up.

Notes

  • Fish or shrimp broth/stock is great here. But vegetable or chicken broth will work well, too.
  • You can use any shrimp that you have available. I would avoid very small ones as they may overcook. I go for 31/35 count.
  • If you have large sea scallops, cut them in half or quarters.
  • Any firmish, flaky white fish is good - Cod, Pollack, Haddock, Tilapia, Halibut, Hake, or Snapper.
  • You can find ready-rolled frozen puff pastry sheets in the grocery store's freezer section. If you can buy an all-butter puff, you'll find it has a much better flavor. If you can't find puff pastry, a rolled sheet of pie crust will also work.
  • If you are making these in advance, allow the sauce mixture to cool before adding the fish.
  • I use 130z/380ml ramekins.

Nutrition Information

Calories 722kcal (36%) Carbohydrates 44g (15%) Protein 41g (82%) Fat 43g (66%) Saturated Fat 15g (75%) Polyunsaturated Fat 4g Monounsaturated Fat 20g Trans Fat 0.1g Cholesterol 171mg (57%) Sodium 1237mg (52%) Potassium 644mg (18%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 655IU (13%) Vitamin C 4mg (4%) Calcium 98mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 722

% Daily Value*

Calories 722kcal 36%
Carbohydrates 44g 15%
Protein 41g 82%
Fat 43g 66%
Saturated Fat 15g 75%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 20g 100%
Trans Fat 0.1g 5%
Cholesterol 171mg 57%
Sodium 1237mg 52%
Potassium 644mg 14%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 655IU 13%
Vitamin C 4mg 4%
Calcium 98mg 10%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.