Dive into the heart of Creole and Cajun country with this incredible Cajun Seafood Pot Pie, a comforting and flavorful dish that brings the warmth of a Louisiana kitchen right to your table. This recipe is specifically designed to guide you through creating a rich, creamy, and satisfying seafood pot pie, perfect for a cozy weeknight dinner or an impressive gathering with loved ones.
Key Ingredients for Cajun Seafood Pot Pie
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups seafood or chicken broth
- 1 cup whole milk
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon cayenne pepper, or to taste (adjust to your spice preference)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon smoked paprika
- 1 pound mixed seafood (such as shrimp, bay scallops, and lump crab meat), thawed if frozen and patted dry
- 1 cup frozen peas and carrots, thawed
- 1 sheet refrigerated pie crust (or your favorite homemade pie crust recipe)
- 1 large egg, beaten (for egg wash)
- Optional: Chopped fresh parsley, for garnish
How to Make Cajun Seafood Pot Pie
This Cajun Seafood Pot Pie is remarkably easy to make, delivering an explosion of authentic Louisiana flavors in every creamy, satisfying bite. With a preparation time of approximately 30 minutes and a baking time of 25-30 minutes, you’ll have a comforting meal ready for your family without a fuss. The rich, velvety sauce, packed with tender seafood and aromatic vegetables, truly makes this dish a standout.
Step-by-Step Instructions
- Preheat and Prepare Crust: Preheat your oven to 375°F (190°C). Unroll one sheet of refrigerated pie crust and carefully press it into the bottom and up the sides of a 9-inch pie dish. Trim any excess crust if needed. Set aside.
- Sauté the Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion, green bell pepper, and celery. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Create the Roux: Sprinkle the all-purpose flour over the sautéed vegetables. Stir continuously for about 1-2 minutes to cook out the raw flour taste. This will begin to form a light roux, which is essential for thickening our sauce.
- Build the Creamy Sauce: Gradually whisk in the seafood or chicken broth, a little at a time, ensuring no lumps form. Once all the broth is incorporated, whisk in the milk. Bring the mixture to a gentle simmer, stirring frequently.
- Season the Sauce: Once simmering, season the sauce with salt, black pepper, cayenne pepper, dried thyme, and smoked paprika. Stir well to combine all the seasonings. Continue to simmer, stirring, until the sauce has thickened to your desired consistency, which should be thick enough to coat the back of a spoon.
- Incorporate the Seafood and Vegetables: Gently fold in the mixed seafood (shrimp, scallops, crab meat) and the thawed peas and carrots into the thickened sauce. Cook just until the seafood is opaque and cooked through, which should only take about 3-5 minutes. Be careful not to overcook the seafood.
- Assemble the Pot Pie: Pour the seafood and sauce mixture evenly into the prepared pie crust in the pie dish.
- Top with Crust: Unroll the second sheet of pie crust and place it over the filling. Crimp the edges of the top and bottom crusts together to seal. Cut a few slits in the top crust to allow steam to escape during baking.
- Egg Wash for Golden Finish: In a small bowl, beat the egg. Brush the beaten egg evenly over the top crust. This will give your pot pie a beautiful golden-brown finish.
- Bake to Perfection: Place the pie dish on a baking sheet (to catch any potential drips). Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
- Rest and Serve: Let the Cajun Seafood Pot Pie rest for about 10-15 minutes before slicing and serving. This allows the filling to set slightly, making it easier to cut. Garnish with fresh parsley if desired.
Why You’ll Love This Cajun Seafood Pot Pie
Prepare to fall head over heels for this Cajun Seafood Pot Pie, a delightful reimagining of classic comfort food with an irresistible Louisiana flair. Its star is undoubtedly the incredibly rich and creamy sauce, infused with authentic Cajun spices that deliver a gentle warmth and incredible depth of flavor, transporting your taste buds straight to the bayou. Unlike other seafood dishes that can be finicky, making this pot pie at home is surprisingly cost-effective, allowing you to enjoy a decadent seafood meal without breaking the bank. The burst of flavors from the tender seafood, sweet peas and carrots, all nestled within a buttery, flaky crust, makes this a true culinary gem.
Forget those bland, uninspired pot pies! Our Cajun Seafood Pot Pie offers a vibrant and exciting twist that’s far more exciting than your average chicken pot pie. The unique blend of spices, the succulent seafood, and that perfectly baked golden crust come together to create a symphony of textures and tastes that will have everyone asking for seconds. So, why wait? Gather your favorite seafood, a few pantry staples, and give this deeply satisfying and wonderfully aromatic Cajun Seafood Pot Pie a try tonight – your taste buds will thank you!
Storing and Reheating Tips
Properly storing and reheating your delicious Cajun Seafood Pot Pie ensures you can enjoy its amazing flavors for days to come.
- Refrigeration: Allow the pot pie to cool completely at room temperature. Once cooled, cover the pie dish tightly with plastic wrap or aluminum foil, or transfer individual slices to airtight containers. Refrigerate for up to 3-4 days.
- Freezing: For longer storage, wrap the cooled pot pie (either whole or in individual portions) very tightly in plastic wrap, followed by a layer of aluminum foil, or place in freezer-safe containers. Frozen for up to 2-3 months.
- Reheating from Refrigerator:
- Oven Method (Recommended for whole pie): Preheat oven to 350°F (175°C). Place the covered pie dish on a baking sheet and bake for 20-30 minutes, or until heated through and bubbly. You may need to remove the foil for the last 10 minutes to crisp up the crust.
- Oven Method (for slices): Place individual slices on a baking sheet and reheat at 350°F (175°C) for 10-15 minutes, or until warmed through.
- Microwave Method (for individual slices): Place a slice on a microwave-safe plate and heat on medium power in 30-second intervals, checking frequently, until heated through. Be aware that the crust may not be as crisp when microwaved.
- Reheating from Freezer:
- Thaw First: It’s best to thaw the pot pie overnight in the refrigerator before reheating using the methods above.
- Directly from Frozen (for slices): You can reheat slices directly from frozen, but it will take longer. Increase reheating time in the oven to 30-40 minutes, or until thoroughly heated.
Final Thoughts
This Cajun Seafood Pot Pie is more than just a meal; it’s an experience of comfort and bold flavor. We encourage you to gather your loved ones and savor every delicious, satisfying bite of this Louisiana-inspired dish. Get ready to create a new family favorite!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Cajun Seafood Pot Pie
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Unroll one sheet of refrigerated pie crust and carefully press it into the bottom and up the sides of a 9-inch pie dish. Trim any excess crust if needed. Set aside.1 sheet refrigerated pie crust
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion, green bell pepper, and celery. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 tablespoon olive oil, 1 cup chopped yellow onion, 1/2 cup chopped green bell pepper, 1/2 cup chopped celery, 2 cloves garlic, minced
- Sprinkle the all-purpose flour over the sautéed vegetables. Stir continuously for about 1-2 minutes to cook out the raw flour taste. This will begin to form a light roux, which is essential for thickening our sauce.1/4 cup all-purpose flour
- Gradually whisk in the seafood or chicken broth, a little at a time, ensuring no lumps form. Once all the broth is incorporated, whisk in the milk. Bring the mixture to a gentle simmer, stirring frequently.2 cups seafood or chicken broth, 1 cup whole milk
- Once simmering, season the sauce with salt, black pepper, cayenne pepper, dried thyme, and smoked paprika. Stir well to combine all the seasonings. Continue to simmer, stirring, until the sauce has thickened to your desired consistency, which should be thick enough to coat the back of a spoon.1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon cayenne pepper, 1/2 teaspoon dried thyme, 1/4 teaspoon smoked paprika
- Gently fold in the mixed seafood (shrimp, scallops, crab meat) and the thawed peas and carrots into the thickened sauce. Cook just until the seafood is opaque and cooked through, which should only take about 3-5 minutes. Be careful not to overcook the seafood.1 pound mixed seafood (such as shrimp, bay scallops, and lump crab meat), 1 cup frozen peas and carrots
- Pour the seafood and sauce mixture evenly into the prepared pie crust in the pie dish.
- Unroll the second sheet of pie crust and place it over the filling. Crimp the edges of the top and bottom crusts together to seal. Cut a few slits in the top crust to allow steam to escape during baking.1 sheet refrigerated pie crust
- In a small bowl, beat the egg. Brush the beaten egg evenly over the top crust. This will give your pot pie a beautiful golden-brown finish.1 large egg, beaten
- Place the pie dish on a baking sheet (to catch any potential drips). Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the Cajun Seafood Pot Pie rest for about 10-15 minutes before slicing and serving. This allows the filling to set slightly, making it easier to cut. Garnish with fresh parsley if desired.Chopped fresh parsley