Name: Cajun Seafood Pot Pie
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Southern
Ingredients: 1 lb mixed seafood (shrimp, crab meat, crawfish); 1 cup seafood stock; 1 cup diced onions; ½ cup diced celery; ½ cup diced bell pepper; 3 cloves garlic, minced; ¼ cup butter; ¼ cup all-purpose flour; ½ cup heavy cream; 2 tbsp Cajun seasoning (or homemade blend: paprika, cayenne, garlic/onion powder, thyme, salt & pepper); 1 pkg store-bought pie crust (enough for bottom+top); Salt and pepper, to taste

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A warm, comforting Southern dish, the Cajun Seafood Pot Pie is packed with shrimp, crab, and crawfish enveloped in a creamy, spiced filling, all wrapped in a flaky, golden crust. This is a perfect dish for cozy family dinners, offering both a rich, hearty flavor and a spicy kick that brings a little piece of Louisiana right to your table.

Cajun Seafood Pot Pie

Ingredients

1 lb mixed seafood (shrimp, crab meat, crawfish)

1 cup seafood stock

1 cup diced onions

½ cup diced celery

½ cup diced bell pepper

3 cloves garlic, minced

¼ cup butter

¼ cup all-purpose flour

½ cup heavy cream

2 tablespoon Cajun seasoning (or homemade blend: paprika, cayenne, garlic/onion powder, thyme, salt & pepper)

1 pkg store-bought pie crust (enough for bottom+top)

Salt and pepper, to taste

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375°F (190°C).

In a large skillet, melt the butter over medium heat. I sauté the onions, celery, and bell pepper until softened, which usually takes about 5 minutes. Then, I add the garlic and cook for another minute.

I stir in the flour to form a roux, cooking while stirring constantly until it turns a light brown color (about 15 minutes).

Gradually, I whisk in the seafood stock and then the heavy cream, stirring until smooth and slightly thickened.

Add the mixed seafood and Cajun seasoning to the mixture. I simmer for about 5 minutes to ensure the seafood is cooked through. Then, I season to taste with salt and pepper.

I roll out one pie crust and fit it into a 9-inch pie dish. Next, I fill the dish with the seafood mixture, and then cover it with the second crust. I seal the edges and cut slits in the top to allow steam to escape. If I want a golden finish, I brush the top with a little cream or egg wash.

Bake in the preheated oven for about 35 minutes, or until the crust is golden and flaky. I let it rest for 10 minutes before slicing.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 35 minutes

Total Time: 55 minutes

Servings: 6

Calories: Approx. 450 kcal per serving

Variations

If you don’t have all three types of seafood, feel free to adjust the recipe. I sometimes use just shrimp or a combination of shrimp and crab.

For a lighter version, I substitute half-and-half for heavy cream, and it still turns out creamy and delicious.

For a more intense Cajun flavor, I add a little extra Cajun seasoning or a few dashes of hot sauce to the filling.

Storage/Reheating

To store leftovers, I let the pot pie cool completely, then cover it tightly with plastic wrap or foil and refrigerate for up to 3 days.

To reheat, I suggest popping it back in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat individual servings in the microwave for a quick meal.

FAQs

Can I use frozen seafood for this recipe?

Yes! I often use frozen seafood, just make sure to thaw it before cooking and pat it dry to remove excess moisture.

Can I make this dish ahead of time?

Absolutely! You can prepare the filling and crust, assemble the pie, and then refrigerate it for up to a day before baking. Just make sure to let it come to room temperature before baking.

Can I freeze the Cajun Seafood Pot Pie?

Yes, you can freeze the assembled pot pie before baking. Just wrap it tightly in plastic wrap and foil, and it will stay good in the freezer for up to 3 months. When you're ready to bake it, I recommend letting it thaw in the fridge overnight before baking.

Can I make the crust from scratch?

Of course! If you prefer homemade crust, feel free to use your favorite pie crust recipe. I often go the store-bought route for convenience, but homemade adds that extra special touch.

What can I serve with Cajun Seafood Pot Pie?

This dish is hearty enough on its own, but I like to serve it with a simple green salad or roasted vegetables on the side to balance the richness of the pot pie.

Conclusion

The Cajun Seafood Pot Pie is a delightful fusion of Southern comfort food and bold Cajun flavors. With a creamy seafood filling nestled inside a flaky crust, this dish is sure to satisfy anyone looking for a warm, soul-satisfying meal. It’s easy to make, adaptable to what’s in your kitchen, and guaranteed to be a hit at the dinner table. Whether it’s for a special occasion or a cozy weeknight meal, this pot pie will always bring a little taste of the South into my home.

Recipe:

Cajun Seafood Pot Pie

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Author: Cheryl
Total Time: 55 minutes
Yield: 6 servings
Diet: Low Fat

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Description

A warm, comforting Southern dish, the Cajun Seafood Pot Pie is packed with shrimp, crab, and crawfish enveloped in a creamy, spiced filling, all wrapped in a flaky, golden crust. A perfect dish for cozy family dinners.

Instructions

Preheat the oven to 375°F (190°C).
In a large skillet, melt the butter over medium heat. Sauté the onions, celery, and bell pepper until softened, about 5 minutes. Add garlic and cook for another minute.
Stir in the flour to form a roux, cooking and stirring constantly until it turns light brown (about 15 minutes).
Gradually whisk in the seafood stock and then the heavy cream, stirring until smooth and slightly thickened.
Add the mixed seafood and Cajun seasoning. Simmer for about 5 minutes to cook the seafood through. Season to taste with salt and pepper.
Roll out one pie crust and fit it into a 9-inch pie dish. Fill the dish with the seafood mixture, then cover it with the second crust. Seal the edges and cut slits in the top.
Brush the top with cream or egg wash if desired for a golden finish. Bake for about 35 minutes, or until the crust is golden and flaky. Let it rest for 10 minutes before slicing.