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
Notes
Allow the pot pie to cool completely at room temperature before covering tightly with plastic wrap or aluminum foil for refrigeration. For longer storage, wrap cooled pot pie tightly in plastic wrap, then foil, or use freezer-safe containers for freezing up to 2-3 months.
