Crab, Shrimp, And Lobster Pot Pie
- 30m Prep Time
- 30m Cook Time
- 1h 0mReady In
A creamy seafood pot pie filled with crab, shrimp, and lobster, reminiscent of a chowder in a pie crust. Perfect comfort food for colder months.
Ingredients
- 44.4 ml extra-virgin olive oil
- 2 medium red potatoes peeled and diced
- 0.5 medium red onion diced
- 355 ml frozen peas and carrots thawed
- 118 ml salted butter
- 118 ml all-purpose flour
- 355 ml seafood stock
- 237 ml whole milk
- 237 ml lump crab meat
- 237 ml lobster meat
- 237 ml medium raw shrimp peeled and deveined
- 12.3 ml Creole seasoning
- 2 refrigerated store-bought pie crusts
- 1 egg beaten
- 14.8 ml water
Nutrition (per serving, estimated)
Estimated based off 11 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 120 mg
- Iron: 1.9 mg
- Magnesium: 49 mg
- Phosphorus: 242 mg
- Potassium: 517 mg
- Zinc: 2.47 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 44.4 ml extra-virgin olive oil
- 118 ml salted butter
- 118 ml all-purpose flour
- 355 ml seafood stock
- 237 ml whole milk
- 237 ml lump crab meat
- 237 ml lobster meat
- 12.3 ml Creole seasoning
- 2 refrigerated store-bought pie crusts
- 14.8 ml water
Prepare
- 2 medium red potatoes, peeled and diced
- Dice 0.5 medium red onion
- Thaw 355 ml frozen peas and carrots
- 237 ml medium raw shrimp, peeled and deveined
- Beat 1 egg
Let's Cook
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Step 1.
Preheat the oven to 425°F.
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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.
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Step 3.
Add the diced red onion to the pan and cook for 5 minutes, stirring occasionally, until softened.
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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.
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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.
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Step 6.
Whisk in the seafood stock and milk, stirring until the sauce thickens, about 2–3 minutes.
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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.
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Step 8.
Place one pie crust into the bottom of a deep-dish pie pan. Pour the seafood filling into the crust, spreading evenly.
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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.
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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.
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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.