Seafood Pot Pie

This pot pie is loaded with tons of beautiful seafood perfect for special occasions for people you love. You can adjust the type and quantity of the seafood in this to suit your tastes, and preferences—just stay within the same overall amount used here; e.g. use all fish, or all shellfish, or any combo you like.

looking down at three little seafood pot pies
Prep Time:
30 mins
Cook Time:
1 hrs
Rest Time:
10 mins
Total Time:
1 hrs 40 mins


  • ½ cup unsalted butter

  • 1 ½ cups thinly sliced yellow onion

  • 1 cup thinly sliced fennel

  • 1 cup thinly sliced celery

  • 1 cup thinly sliced carrots

  • ½ cup all-purpose flour

  • ½ cup dry white wine

  • 3 cups fish stock

  • ¼ cup heavy cream, divided

  • 1 tablespoon kosher salt

  • ½ teaspoon ground black pepper

  • 1 (8 ounce) fillet halibut, skin removed, cut into 1-inch pieces

  • ½ pound sea scallops, halved horizontally

  • ½ pound peeled and deveined medium shrimp

  • 1 pound jumbo lump crabmeat, picked over

  • 1 cup frozen green peas

  • 2 tablespoons chopped fresh parsley, plus more for garnish

  • 1 large egg, lightly beaten

  • 1 (17.3 ounce) package frozen puff pastry sheets, thawed


  1. Melt butter in a large saucepan over medium-high heat. Add onion, fennel, celery, and carrots; cook, stirring often, until vegetables are softened and onion is translucent, about 8 minutes. Add flour and stir to coat vegetables well, stirring for 1 minute. Add wine, and stir until wine has evaporated and mixture creates a slurry, about 15 seconds. Add fish stock and 3 tablespoons cream, stirring until mixture thickens into a creamy sauce, about 5 minutes. Season with salt and pepper, then gently fold in seafood, green peas and parsley.

  2. Reduce heat to medium-low, and, gently stirring often, bring mixture to a low simmer until sauce is warm again but the seafood will not be completely cooked through, about 6-8 minutes. Ladle 2 cups mixture into each of 5 (18- to 20-ounce) ungreased ramekins or ovenproof bowls. Place bowls on a foil-lined rimmed baking sheet.

  3. Preheat oven to 375 degrees F (190 degrees C). Place an oven rack in middle position.

  4. Whisk egg and remaining 1 tablespoon heavy cream in a small bowl. Place defrosted puff pastry sheets on a lightly floured work surface. Roll each sheet into a 13" x 13" square and cut each square into quarters. Discard any extra pastry. Place a square of pastry over each bowl, decoratively folding corners in to fit the bowl, and brush the top with egg wash. Use the tip of a knife to create 3 small slits in the center of the pastry to allow steam to vent during cooking. You may place chopped fennel fronds or parsley leaves on the top of the pastry, lightly pressing leaves onto the pastry in the egg wash to adhere.

  5. Place baking sheet with individual portions in the preheated oven and bake until pastry is golden browned and filling is hot and bubbly, about 40 minutes. Let cool 10 minutes before serving.

Cook's Notes:

You can use clam juice instead of fish stock.

Please note that this amount of filling could be used to fill a 9x13-inch baking dish and could be covered with the same amount of puff pastry, without cutting into squares, and would be the same thing, only bigger. Rhe cook time would be adjusted slightly to cook the pastry to the same amount of golden browned doneness, maybe a few minutes more overall.

Nutrition Facts (per serving)

940 Calories
55g Fat
59g Carbs
48g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 940
% Daily Value *
Total Fat 55g 70%
Saturated Fat 21g 104%
Cholesterol 212mg 71%
Sodium 1990mg 87%
Total Carbohydrate 59g 22%
Dietary Fiber 5g 17%
Protein 48g
Potassium 1121mg 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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