Cajun Seafood Pot Pie

This Cajun Seafood Pot Pie is Southern comfort food at its finest—rich, creamy, and packed with bold, savory flavors from the bayou. It brings together a medley of shrimp, crab, and crawfish in a spicy, buttery Cajun roux, all tucked into a golden, flaky pie crust. If you’ve never had seafood in a pot pie before, you’re in for a flavorful, soul-warming treat that delivers big on taste and texture.

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It’s the perfect dish for a cozy family dinner or an impressive meal to share with friends or guests. A warm, bubbling filling bursting with seafood and vegetables, wrapped in buttery pastry and seasoned with bold Cajun spices—what’s not to love? This recipe may require a few extra steps, but each one adds another layer of flavor and comfort to this unforgettable Southern classic.

Whether you're craving something hearty on a chilly evening or want to serve a standout dish at a special gathering, this Cajun Seafood Pot Pie delivers comfort and wow-factor in every slice.

Why You’ll Love Cajun Seafood Pot Pie

• Bold, spicy flavor: Cajun seasoning gives the creamy filling a rich kick of heat and depth.
• Ultimate comfort food: Creamy, savory seafood filling wrapped in golden pie crust.
• Seafood lovers’ dream: Packed with shrimp, crab, and crawfish in every bite.
• Great for gatherings: A crowd-pleasing dish for holidays, dinner parties, or Sunday suppers.
• Make-ahead friendly: You can prep the filling in advance and assemble the pie later.
• Visually stunning: The golden crust and creamy filling make a beautiful presentation.

Ingredients You’ll Need

• 1 lb mixed seafood (shrimp, crab, crawfish) – Fresh or thawed frozen, peeled, cleaned, and chopped if needed.
• 1 cup diced onions – Adds aromatic depth to the filling.
• ½ cup diced celery – A key component of the Cajun flavor base.
• ½ cup diced bell peppers – Use a mix of red and green for color and natural sweetness.
• 2 cloves minced garlic – Adds bold, savory flavor.
• ¼ cup butter – For making a rich, golden roux.
• ¼ cup all-purpose flour – Thickens the creamy sauce.
• 1 cup seafood stock – Intensifies the seafood flavor; chicken or veggie broth works in a pinch.
• ½ cup heavy cream – Adds luxurious richness and body.
• 2 tablespoon Cajun seasoning – Use store-bought or homemade; adjust to your spice preference.
• 1 package pie crust (2 crusts) – Store-bought for ease, or homemade for extra flakiness.

Step-by-Step Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish and set aside.
2. Sauté the vegetables:
   • In a large skillet or Dutch oven, melt the butter over medium heat.
   • Add the onions, celery, and bell peppers. Sauté for about 5–8 minutes until vegetables are soft and fragrant.
   • Stir in minced garlic and cook for another 1–2 minutes.
3. Make the roux:
   • Sprinkle flour over the sautéed veggies and stir constantly for 2–3 minutes to cook off the raw flour taste and create a light roux.
4. Build the sauce:
   • Slowly pour in the seafood stock while whisking to avoid lumps.
   • Stir in the heavy cream and bring the mixture to a simmer.
   • Let simmer 3–5 minutes until thickened and creamy.
5. Add seafood and seasoning:
   • Stir in the Cajun seasoning and then fold in the seafood. Cook gently for 3–5 minutes, just until the seafood is barely cooked.
   • Remove from heat and allow the filling to cool slightly.
6. Assemble the pot pie:
   • Roll out one pie crust and place it into the bottom of the pie dish.
   • Pour the seafood mixture into the crust and spread evenly.
   • Top with the second crust, trim any excess, and crimp the edges to seal.
   • Cut a few small slits in the top crust to allow steam to escape.
   • Optional: Brush with an egg wash (1 egg mixed with 1 tablespoon water) for a golden, glossy finish.
7. Bake:
   • Place pie on a baking sheet and bake for 30–40 minutes, or until the crust is golden and the filling is bubbling.
   • Allow to rest for 10–15 minutes before slicing to help the filling set.

Serving and Storage Tips

Serve this hearty pie warm, paired with a light side like a crisp green salad, roasted vegetables, or a slice of Southern cornbread. A dollop of remoulade sauce or a few dashes of hot sauce on the side take it to another level.

Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in a 350°F oven for 10–15 minutes to maintain the crust’s crispness.

You can also freeze the unbaked pie. Wrap tightly in plastic and foil and freeze for up to 2 months. Bake from frozen, adding 15–20 minutes to the cook time.

Helpful Notes

• Seafood blend: Use whatever you like—scallops, firm white fish, or just shrimp.
• Make it creamy: For an even richer filling, add an extra splash of cream or a spoonful of cream cheese.
• Homemade crust: If you have time, a homemade buttery pie crust elevates this dish beautifully.
• Adjust seasoning: Use more or less Cajun spice depending on your preferred heat level.
• No pie dish? Use a deep-dish skillet or casserole dish and top with a single crust.

Frequently Asked Questions

1. Can I make this pot pie ahead of time? Yes! You can prepare the filling up to 2 days in advance. Store it in the fridge and assemble the pie just before baking.
2. Can I freeze the whole pie? Absolutely. Freeze it unbaked, well-wrapped. When ready to cook, bake directly from frozen and increase the bake time to 45–50 minutes.
3. Can I use puff pastry instead of pie crust? Yes! Puff pastry gives you a flaky, golden top that’s just as delicious and slightly easier to work with.
4. How spicy is this dish? It depends on your Cajun seasoning. Start with less and add more to taste. You can also include hot sauce or cayenne for extra heat.
5. Can I make individual pot pies instead? Of course! Use ramekins or mini pie dishes and divide the filling evenly. Bake time will be slightly shorter.

Final Thoughts

Cajun Seafood Pot Pie brings the soulful, spicy flavors of the South straight to your table in a hearty, delicious way. It’s the kind of dish that makes people say "wow" with every bite—creamy, savory, a little spicy, and loaded with seafood. This pot pie is both comforting and memorable, making it perfect for holidays, dinner parties, or cozy family nights.

Make it your own with your favorite seafood, homemade crust, or extra heat. However you slice it, this pot pie is bound to become a Southern classic in your kitchen.

Cajun Seafood Pot Pie

Emily Parker

This spicy, creamy Cajun Seafood Pot Pie is filled with shrimp, crab, and crawfish in a rich roux, wrapped in flaky pie crust. Southern comfort at its best!

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Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 6

Calories 480 kcal

Ingredients

  

• 1 lb mixed seafood shrimp, crab, crawfish, peeled and cleaned
• 1 cup diced onions
• ½ cup diced celery
• ½ cup diced bell peppers
• 2 cloves garlic minced
• ¼ cup butter
• ¼ cup all-purpose flour
• 1 cup seafood stock
• ½ cup heavy cream
• 2 tablespoon Cajun seasoning
• 1 package pie crust 2 crusts

Instructions

 

• Preheat oven to 375°F (190°C). Grease a 9-inch pie dish.
• Sauté onions, celery, and bell peppers in butter for 5–8 minutes. Add garlic and cook 1–2 minutes more.
• Stir in flour and cook 2–3 minutes to form a roux.
• Slowly whisk in seafood stock and cream. Simmer until thickened.
• Add Cajun seasoning and seafood. Cook gently for 3–5 minutes. Let cool slightly.
• Line pie dish with one crust, fill with seafood mixture, and top with second crust. Seal and vent.
• Brush with egg wash if desired. Bake 30–40 minutes until golden. Let rest 10 minutes before serving.