Cajun Seafood Pot Pie

Why You’ll Love This Recipe

Cajun Seafood Pot Pie is a bold and comforting dish that combines flaky golden pastry with a rich, creamy filling of shrimp, crab, and tender vegetables seasoned with classic Cajun spices. It’s a savory twist on traditional pot pie, packed with flavor, texture, and Southern soul. Perfect for family dinners or special gatherings, this dish is sure to impress with every spicy, buttery bite.

ingredients

this Recipe

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

unsalted butter
all-purpose flour
yellow onion (diced)
celery (diced)
bell pepper (diced)
garlic (minced)
shrimp (peeled and deveined)
lump crab meat
seafood or chicken broth
heavy cream
Cajun seasoning
salt
black pepper
hot sauce (optional)
frozen peas or corn (optional)
store-bought or homemade pie crust or puff pastry
egg (for egg wash)

directions

Preheat oven to 400°F (200°C).

In a large skillet, melt butter over medium heat. Add onions, celery, and bell pepper. Sauté until soft, about 5-7 minutes.

Add garlic and cook for 1 minute until fragrant.

Stir in flour to form a roux and cook for 2 minutes, stirring constantly.

Slowly whisk in broth, followed by heavy cream. Simmer until thickened.

Stir in Cajun seasoning, salt, pepper, and hot sauce if using.

Add shrimp and cook until just pink, about 2-3 minutes. Gently fold in crab meat and peas or corn if using.

Remove from heat and let cool slightly.

Pour the filling into a greased 9-inch pie dish or individual ramekins.

Top with pie crust or puff pastry, sealing edges and cutting slits in the top to vent.

Brush with egg wash and bake for 20-25 minutes, or until the crust is golden brown.

Let rest for 5-10 minutes before serving.

Servings and timing

This recipe serves 4-6.
Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: 45-50 minutes

Variations

Use crawfish or scallops for different seafood combinations.
Add chopped andouille sausage for extra Cajun flair.
Use a biscuit topping instead of pie crust.
Add a splash of white wine or sherry for depth of flavor.
Top with cheddar or pepper jack cheese before baking for a cheesy twist.

storage/reheating

Store leftovers covered in the fridge for up to 3 days.
Reheat in the oven at 350°F (175°C) until warmed through.
Freezing is not recommended due to the creamy filling and seafood.

FAQs

Can I use frozen seafood?
Yes, just thaw and drain well before cooking.

Is this dish very spicy?
It has a mild kick—adjust Cajun seasoning and hot sauce to taste.

Can I make this ahead of time?
You can prepare the filling ahead and assemble right before baking.

Can I use just shrimp?
Yes, it works well with only one type of seafood.

Can I use milk instead of cream?
Yes, but the sauce will be less rich—consider adding a bit of butter.

Do I need to pre-bake the crust?
No, just bake fully with the filling inside.

What if I don’t have Cajun seasoning?
Use a mix of paprika, garlic powder, onion powder, cayenne, thyme, and oregano.

Can I make it in mini portions?
Yes, use ramekins or muffin tins for individual pot pies.

Do I need to use a top and bottom crust?
No, a top crust is enough, but you can use both for a heartier version.

What should I serve with it?
Pair with a light salad or roasted green beans for a balanced meal.

Conclusion

Cajun Seafood Pot Pie is a hearty, flavor-packed dish that combines the comfort of a classic pot pie with the spicy, savory goodness of Cajun cuisine. Whether you’re looking to wow guests or treat yourself to something special, this creamy, flaky, seafood-filled masterpiece is sure to satisfy and impress every time.

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