Why You’ll Love This Recipe

Cajun Seafood Pot Pie is a rich, savory dish bursting with the bold, spicy flavors of Louisiana cuisine. Featuring a creamy seafood filling wrapped in a flaky, golden crust, this comforting pot pie is perfect for family dinners or special occasions. The combination of shrimp, crab, and Cajun spices delivers a hearty and satisfying meal that seafood lovers will adore.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

shrimp (peeled and deveined)lump crab meatunsalted butteronionbell peppercelerygarlicflourseafood or chicken stockheavy creamCajun seasoningpaprikasaltblack pepperfresh parsleypre-made pie crust or puff pastry sheetegg (for egg wash)

directions

Preheat your oven to 375°F (190°C) and lightly grease a pie dish or individual ramekins.

In a large skillet, melt butter over medium heat. Sauté onion, bell pepper, and celery until softened.

Add garlic and cook for another minute until fragrant.

Sprinkle in the flour and stir to create a roux. Cook for 2-3 minutes until lightly golden.

Gradually whisk in the seafood stock and heavy cream. Cook until the mixture thickens into a creamy sauce.

Stir in the Cajun seasoning, paprika, salt, and pepper.

Add the shrimp and cook for 2-3 minutes until just pink. Fold in the crab meat and fresh parsley, then remove from heat.

Roll out the pie crust or puff pastry. Line the bottom of your dish with one layer and fill with the seafood mixture.

Top with the second crust, seal the edges, and cut small slits in the top for steam to escape.

Brush with egg wash and bake for 25-30 minutes, or until the crust is golden brown and flaky.

Let it rest for 10 minutes before serving.

Servings and timing

This recipe serves 4-6 people.Preparation time: 20 minutesCooking time: 30 minutesCooling time: 10 minutesTotal time: 1 hour

Variations

Use crawfish tails instead of or in addition to shrimp and crab.

Add a splash of hot sauce or cayenne pepper for extra heat.

Incorporate diced andouille sausage for a smoky, meaty twist.

Top with biscuit dough instead of traditional pie crust for a Southern-style variation.

Use mini pie pans for individual servings.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in a 350°F oven for 15-20 minutes or until heated through.To freeze, wrap tightly and store for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use frozen seafood?

Yes, just be sure to thaw and drain it well before cooking to avoid excess moisture.

Is this dish very spicy?

It has a moderate heat from the Cajun seasoning, but you can adjust the spice level to your preference.

Can I make this ahead of time?

Yes, prepare the filling and assemble the pie, then refrigerate until ready to bake.

What kind of crab meat should I use?

Lump crab meat offers the best texture and flavor, but imitation crab can be used as a budget-friendly option.

Do I need to blind bake the crust?

No, it’s not necessary as the pie bakes long enough to fully cook the crust.

Can I use a homemade crust?

Absolutely, a homemade pie crust or puff pastry works beautifully with this recipe.

Is it gluten-free?

Not as written, but you can use gluten-free flour and crust alternatives.

Can I add vegetables?

Yes, corn or peas can be added for extra texture and sweetness.

What if I don’t have seafood stock?

Chicken stock is a fine substitute, though seafood stock enhances the flavor.

Can I make it dairy-free?

Use a dairy-free butter and cream alternative, though it may slightly alter the flavor.

Conclusion

Cajun Seafood Pot Pie brings together the soulful flavors of the South in a dish that’s both comforting and luxurious. With tender seafood in a creamy, seasoned filling wrapped in a flaky crust, it’s sure to be a hit at any table. Whether served for a cozy family dinner or an impressive gathering, this pot pie delivers warmth and bold flavor in every bite.