Seafood Pot Pie Recipe

Shrimp: Fresh, peeled, and deveined shrimp add a succulent and slightly sweet flavor to the dish.

Scallops: Tender and mildly sweet, scallops provide a delicate seafood taste that complements the shrimp.

Frozen peas and carrots: These vegetables add color, texture, and a hint of sweetness to the filling.

Butter: Used to create a rich and creamy sauce that binds the filling together.

All-purpose flour: Helps thicken the sauce, giving it a smooth and velvety consistency.

Milk: Adds creaminess to the sauce, balancing the flavors of the seafood and vegetables.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the sauce.

Pie crust: A flaky and golden crust that encases the savory filling, providing a delightful contrast in texture.

When making the roux for the seafood pot pie, ensure you cook the flour and butter mixture for at least 1-2 minutes to eliminate the raw flour taste. Gradually whisking in the milk will help prevent lumps, resulting in a smooth and creamy sauce.

• shrimp - Substitute with chicken breast: If you prefer a non-seafood option, chicken breast can provide a similar texture and protein content.

• scallops - Substitute with firm tofu: For a vegetarian alternative, firm tofu can mimic the texture of scallops and absorb flavors well.

• frozen peas and carrots - Substitute with frozen mixed vegetables: A mix of corn, green beans, and lima beans can add variety and similar nutritional value.

• butter - Substitute with olive oil: Olive oil can provide a healthier fat option and a slightly different flavor profile.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and is gluten-free.

• milk - Substitute with unsweetened almond milk: Almond milk is a dairy-free alternative that can still provide creaminess.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper can provide a similar heat without altering the color of the dish.

• store-bought or homemade pie crust - Substitute with phyllo dough: Phyllo dough can create a lighter, flakier crust for a different texture.

• Allow the seafood pot pie to cool completely before storing. This helps prevent condensation, which can make the crust soggy.
• Wrap the pie dish tightly with plastic wrap or aluminum foil to keep it fresh. For extra protection, place the wrapped dish inside a large zip-top freezer bag.
• For individual servings, cut the pot pie into portions and place each piece in an airtight container or wrap them individually in plastic wrap and then foil.
• Label the containers with the date to keep track of freshness.
• Store the pot pie in the refrigerator for up to 3 days. If you plan to keep it longer, freezing is a better option.
• To freeze, place the wrapped pot pie or individual portions in the freezer. It can be stored for up to 2-3 months.
• When ready to enjoy, thaw the pot pie in the refrigerator overnight. This ensures even thawing and helps maintain the texture of the crust.
• Reheat the pot pie in a preheated oven at 375°F (190°C) for 20-25 minutes, or until heated through and the crust is crispy. For individual portions, reduce the reheating time accordingly.
• If reheating from frozen, cover the pot pie with foil and bake for 45-50 minutes, then remove the foil and bake for an additional 10-15 minutes to crisp up the crust.
• Avoid reheating in the microwave as it can make the crust soggy and unevenly heat the filling.

• Preheat your oven to 350°F (175°C). Place the leftover seafood pot pie on a baking sheet to catch any drips. Cover the pie loosely with aluminum foil to prevent the crust from over-browning. Bake for 20-25 minutes, or until the filling is heated through and the crust is crisp.

• If you're in a hurry, the microwave can be a quick option. Place a slice of seafood pot pie on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. Be cautious not to overheat, as the seafood can become rubbery.

• For a balance between speed and quality, use a toaster oven. Preheat the toaster oven to 350°F (175°C). Place the seafood pot pie slice on a piece of aluminum foil or a small baking tray. Heat for 10-15 minutes, checking occasionally to ensure the crust doesn't burn.

• If you have an air fryer, preheat it to 350°F (175°C). Place the seafood pot pie slice in the basket, ensuring it's not overcrowded. Heat for 5-7 minutes, checking halfway through to ensure even heating and a crispy crust.

• For stovetop reheating, use a skillet over medium-low heat. Add a small amount of butter or olive oil to the skillet. Place the seafood pot pie slice in the skillet and cover with a lid. Heat for 5-7 minutes, flipping halfway through to ensure even warming. This method helps maintain a crispy crust while reheating the filling.

• Oven: Used to bake the pot pie at a consistent temperature of 375°F (190°C).

• Mixing bowl: Used to combine the shrimp, scallops, and frozen peas and carrots.

• Saucepan: Used to melt the butter and cook the flour, then to whisk in the milk, salt, and pepper to create the sauce.

• Whisk: Used to gradually whisk in the milk, salt, and pepper into the butter and flour mixture to ensure a smooth sauce.

• Pie dish: Used to transfer the seafood and vegetable mixture covered with the pie crust for baking.

• Knife: Used to cut slits in the top of the pie crust to allow steam to escape.

• Measuring cups: Used to measure out the shrimp, scallops, frozen peas and carrots, butter, flour, and milk accurately.

• Measuring spoons: Used to measure out the salt and black pepper accurately.

• Spatula: Used to stir the sauce and combine it with the seafood and vegetable mixture.

• Rolling pin: If using homemade pie crust, used to roll out the dough to the desired thickness.

• Cooling rack: Used to let the pot pie cool for a few minutes before serving.

Use pre-cooked seafood: Opt for pre-cooked shrimp and scallops to cut down on preparation time.

Frozen vegetables: Stick with frozen peas and carrots to avoid washing and chopping.

Ready-made sauce: Use a store-bought white sauce instead of making it from scratch.

Pre-made pie crust: Utilize store-bought pie crust to save time on dough preparation.

Batch cooking: Double the recipe and freeze half for a quick meal later.