This homemade seafood pot pie is comforting, delish and perfect. It has a homemade flaky pie crust and is loaded with juicy shrimp and crab in gravy and vegetables. If you’ve never tried a homemade savory pot pie, this will impress everyone.
- 1 Kroger® Ready-To-Bake 9-Inch Pie Crusts, (3-4 disks)
- 1 lbs. cooked shrimp, deveined and peeled
- 2 tbsp of EVOO
- 1 lbs. of cooked crab, shelled
- 6 Tbsp unsalted butter
- 1 medium yellow onion, chopped
- 1/2 a bag of Private Selection™ Petite Gold Potatoes
- 1 14.5oz can of DEL MONTE SPECIAL BLENDS Peas & Carrots Canned Vegetables
- 8 oz white or brown mushrooms, (keep stems), chunked
- 3 garlic cloves, minced
- half a green bell pepper, chopped
- 1/3 cup all-purpose flour
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 2 tsp fine sea salt, or to taste, plus kosher salt to garnish
- 1/4 tsp black pepper, plus more to garnish
- 4 tsp of McCormick Old Bay Seasoning
- 4 tsp of Magic Seasoning Blends Blackened Red Fish
- 4 tsp of Trader Joe’s Green Goddess Seasoning
- 1 egg, beaten for egg wash
- In a cast iron skillet or pot, heat oil. Cook potatoes until almost tender.
- Add diced onions and bell pepper to sauté for 8 minutes over medium heat until soft.
- Add sliced mushrooms and minced garlic and sauté another 5 minutes until mushrooms are softened.
- Add 1/3 cup flour and stir constantly for 2 minutes. Add vegetable broth, and 1/2 cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add all seasoning, or season to taste. It should be well-seasoned.
- Stir to combine then turn heat off.
- Add can of carrots and peas, shrimp and lobster then cool slightly while you roll out the crusts.
- Roll out 2 chilled pie crust disk.. Carefully transfer both into a 9” pie dish.
- Spoon the pie filling over the bottom crust.
- Roll the third disk of pie dough and place over the pie filling.
- Fold the excess dough behind the bottom crust then crimp the pie crusts together to seal.
- Use a sharp paring knife to cut 5 small slits in the top to allow steam to escape.
- Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and pepper.
- Bake at 425˚F for 10 minutes on top.
- Then remaining 20-25 minutes on bottom rack or until top crust is golden brown.
- If edges are browning too fast, cover with a pie shield or make a shield by cutting a 4” diameter circle from the center of a sheet of foil and placing that over the pie.
- Once out of the oven, rest for 15 minutes to cool slightly before slicing.
*I used leftover seafood from a boil I got at King Crab House in Arlington, Texas.
*double pie crust seemed to give it an extra flakiness that was to die for!
*brushing with egg wash and getting every single inch of it helps with that beautiful brown top crust.
*cooking on the top rack is a quick way to brown the top of the pie, leaving it up there during the cooking process will brown it too quickly so make sure you put it on the bottom rack.