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To make a great Cajun seafood pot pie, you need the best seafood and spices. The key seafood pot pie ingredients include shrimp, crab meat, and scallops. I love using one pound each of shrimp and crab meat, plus a cup of bay scallops. These seafood choices bring rich flavors and a nice texture.

Cajun Seafood Pot Pie A Southern Comfort Classic

Indulge in the rich flavors of Cajun Seafood Pot Pie, a comfort classic that will impress at any gathering! This recipe combines fresh shrimp, crab, and scallops with vibrant vegetables and bold Cajun spices, all wrapped in a flaky crust. Perfect for cozy nights or special occasions, this dish is sure to become a favorite. Click through to get the complete recipe and explore tips for personalizing your pot pie masterpiece!
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Ingredients
  

1 pound shrimp, peeled and deveined

1 pound lump crab meat, picked through for shells

1 cup bay scallops

1 tablespoon Cajun seasoning

2 tablespoons olive oil

1 small onion, diced

2 cloves garlic, minced

1 cup bell peppers (red and green), diced

1 cup celery, diced

1 cup carrots, diced

1 cup heavy cream

2 cups chicken or seafood broth

1 cup frozen peas

1 cup corn kernels (fresh or frozen)

1 teaspoon Worcestershire sauce

2 tablespoons fresh parsley, chopped

Salt and pepper to taste

1 pre-made pie crust (store-bought or homemade)

1 egg, beaten for egg wash

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large skillet over medium heat, add olive oil. Once hot, sauté onions and garlic until translucent, about 3-4 minutes.

      Add diced bell peppers, celery, and carrots to the skillet. Sauté for an additional 5-6 minutes until the veggies begin to soften.

        Stir in the shrimp, scallops, and crab meat, cooking for about 3-4 minutes until the seafood is just cooked through.

          Sprinkle Cajun seasoning over the mixture, then pour in the heavy cream, seafood broth, Worcestershire sauce, and mix well.

            Gently fold in the peas and corn, letting the mixture simmer for 5 minutes. Season with salt and pepper to taste. Remove from heat and stir in the fresh parsley.

              Carefully transfer the seafood filling into a greased pie dish, spreading it out evenly.

                Cover the dish with the pie crust, trimming any excess dough around the edges. Pinch the edges together to seal. Cut slits in the top crust to allow steam to escape.

                  Brush the top of the pie with the beaten egg to give it a golden color.

                    Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and flaky.

                      Let the pot pie cool for 10 minutes before slicing.

                        Prep Time: 25 minutes | Total Time: 1 hour | Servings: 6