Crab, Shrimp, And Lobster Pot Pie

Let's Cook

1. Step 1.

   Preheat the oven to 425°F.

2. Step 2.

   In a medium pan over medium heat, add the olive oil. Once hot, add the diced red potatoes and cook until tender, about 8–10 minutes, stirring occasionally.

3. Step 3.

   Add the diced red onion to the pan and cook for 5 minutes, stirring occasionally, until softened.

4. Step 4.

   Add the thawed frozen peas and carrots to the pan and cook for 3 more minutes, stirring occasionally. Turn off the heat and set the vegetable mixture aside.

5. Step 5.

   In a large saucepan over medium heat, melt the butter. Sprinkle in the flour and cook, whisking constantly, for 3–4 minutes to make a roux.

6. Step 6.

   Whisk in the seafood stock and milk, stirring until the sauce thickens, about 2–3 minutes.

7. Step 7.

   Add the cooked vegetable mixture, lump crab meat, lobster meat, raw shrimp, and Creole seasoning to the sauce. Stir gently to combine, then remove from heat.

8. Step 8.

   Place one pie crust into the bottom of a deep-dish pie pan. Pour the seafood filling into the crust, spreading evenly.

9. Step 9.

   Place the second pie crust on top of the filling. Pinch the edges of the top and bottom crusts together to seal, and crimp as desired.

10. Step 10.

    In a small bowl, whisk together the beaten egg and water to make an egg wash. Brush the top crust evenly with the egg wash.

11. Step 11.

    Bake the pot pie uncovered for 30 minutes, until the crust is golden brown and the filling is bubbly. Let cool slightly before serving.