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    Home » Seafood Recipes » Seafood Pot Pie with Puff Pastry

    Seafood Pot Pie with Puff Pastry

    Published: Dec 19, 2021 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 15 Comments

    Jump to Recipe Print Recipe
    image with text for seafood pot pie with puff pastry
    image with text for seafood pot pie with puff pastry

    This Seafood Pot Pie with Puff Pastry is rich and creamy, topped with crisp, golden flaky puff pastry. You can make this easy fish pot pie recipe with your choice of seafood and with either regular or gluten-free puff pastry!

    a single individual seafood pot pie

    This seafood pot pie recipe was inspired by my recipe for Seafood Chowder. I make this chowder often, using a variety of seafood, depending on what's fresh and available.

    I love the flavours of this rich and hearty soup, so I decided to adapt this recipe to make it into a pot pie!

    A pot pie has a thicker filling than a chowder, so I reduced the amount of broth and increased the number of potatoes. I also added a small amount of fennel because it complements seafood flavours so deliciously!

    ❤️Why you'll love this recipe

    • This fish pot pie recipe is comfort food at its finest! Rich and creamy (with very little or even no cream) these pot pies are chock full of veggies and seafood like salmon, cod, halibut or haddock, shrimp and smoked salmon.
    • You can vary the seafood depending on what is available where you live!
    • You can prepare most of the filling ahead of time, then simply cook the seafood before baking the pies.
    • Bake these pot pies in individual ramekins or cocottes, in deep dish pie pans, or even in mini cast-iron skillets.
    • Use regular or gluten-free pastry. Lots of choices--you do you!

    Love pot pie? You may also like this Vegetarian Pot Pie with Puff Pastry.

    Jump to:
    • ❤️Why you'll love this recipe
    • 🛒 Ingredients and Substitutions
    • 🔪 Instructions
    • 🔁 Variations
    • Special Diets
    • 🍳Equipment
    • 👍🏼Top tips
    • ⏰ Save time and make ahead!
    • Storage and reheating instructions
    • 🥶 Can I freeze seafood pot pie?
    • 🍽 What to serve with fish pot pie
    • 🗒 More popular seafood recipes
    • 📖 Recipe
    2 cocottes of seafood pot pie topped with puff pastry

    🛒 Ingredients and Substitutions

    vegetables for seafood pot pie
    seafood pot pie fish ingredients

    Before we get to the full recipe for seafood pot pie, here are a few notes about some of the ingredients and possible substitutions you can make. You'll find a complete list of ingredients with amounts in the recipe card below.

    • onion and celery: I like to chop these finely.
    • gluten-free flour or all-purpose flour: to make a roux. Either type of flour will work.
    • natural clam juice: I buy this in small 8 oz. glass jars. You can usually find them near the canned salmon or canned tuna in your supermarket.
    • organic chicken or vegetable stock: low sodium
    • potatoes: use 3 or 4 large or 5 medium. I like to use yellow potatoes or Yukon Gold in this recipe. The potatoes help to thicken the filling so it is less like a chowder.
    • carrot and fennel: for flavour
    • herbs: thyme, bay leaf and dill
    • smoked paprika or regular paprika. The smoked paprika gives this fish pot pie filling a wonderful smoky flavour. Often pot pies will use bacon to get this flavour, but if you are cooking for pescatarians, bacon is not an option.
    • seafood: Use a combination of seafood that is available where you live. Fresh or frozen! I use hot-smoked salmon (not lox), wild salmon, wild white fish like haddock, cod or sole, baby shrimp and large shrimp or prawns.
    • flavouring: white wine, lemon juice, crushed red pepepr flakes
    • cream or plant-based milk: if you have used enough potatoes, you may not even need the cream if you are trying to avoid dairy products. You can also substitute plant-based milk to get that creamy texture.
    • puff pastry, regular or gluten-free. As I mentioned in this recipe for Spinach Artichoke Puff Pastry Cups, you can use either regular puff pastry made with wheat flour, or gluten-free puff pastry. More companies are now making gluten-free puff pastry, including Schar, GeeFree (in the US) and Jus-Rol (in the UK). I buy one that is locally made by Bake-My-Day. It's available in many retail outlets on Vancouver Island and in Vancouver.
    • a small amount of beaten egg for brushing the pastry to get that beautiful golden brown crust.

    🔪 Instructions

    • In a large pot or stock pot, heat butter and oil over medium heat. Add the onions and celery and cook until soft and transparent but not browned, about 5 minutes.
    • Stir in the flour, making a roux, then add the broth and the clam nectar, stirring until smooth. Add the potatoes, carrots, fennel, thyme, bay leaf and paprika. Reduce heat to medium, cover, and cook for 15 minutes or until potatoes are tender but not mushy.
    • (At this point, you can allow the mixture to cool, then refrigerate until you're ready to proceed with the rest of the recipe. Gently reheat the filling.)
    • Add the seafood, wine, lemon juice, crushed red pepper and dill. Stir gently and cook uncovered for about 10 minutes.
    • Gently stir in the cream, being careful not to let to boil after this is added. Remove the bay leaf.
    celery and onion in a pot
    1. Cook the onions and celery.
    simmering pot pie filling with broth, potatoes and vegetables
    2. Make a roux, then add liquids, potatoes, carrots, fennel, thyme and bay leaf. Cook until potatoes are soft.
    adding the seafood to the seafood pot pie filling
    3. Add the seafood.
    add cream or plant-based milk to seafood pot pie filling
    4. Add the cream.

    • Divide the mixture evenly between the ramekins or small cocottes or pie dishes.
    • Cut circles from a sheet of chilled puff pastry to fit the dishes. (*It's best to have these pre-cut and chilled in the fridge. See the Top Tips section.) You can either tuck the pastry in around the edges of the dishes or let it hang over the sides.
    • Brush the pastry with a beaten egg.
    • Place the dishes on a baking sheet as the filling may bubble over in the oven.
    • Bake small coquette dishes for 28 - 30 minutes, a pie for 35 - 40 minutes or until crust is puffed, golden and crisp.
    Fill the individual coquettes or ramekins with seafood filling
    5. Fill the baking dishes.
    Brush puff pastry with beaten egg
    6. Top with puff pastry, brush with egg and bake.
    Seafood pot pie with puff pastry showing the seafood filling
    Rich, creamy filling topped with golden flaky puff pastry makes this seafood pot pie recipe a comforting meal!

    🔁 Variations

    • As mentioned above, feel free to use your favourite seafood that is available where you live. I've also made this recipe replacing some of the shrimp with scallops and crab.
    • You could also add frozen peas just before spooning the filling into the baking pans.
    • I've made this recipe with both regular and gluten-free puff pastry. Both types worked beautifully and it was impossible to tell the difference.
    • You can also skip the pastry and serve this as a fisherman's stew. Serve it with a loaf of crusty bread for a hearty meal.
    • Or top it with mashed potatoes and sprinkle a little grated Parmesan cheese on top before baking.

    Special Diets

    Keep it gluten-free: use gluten-free flour to make the roux and top the pot pies with gluten-free puff pastry.

    Keep it dairy-free: replace the butter with oil, and use plant-based milk instead of cream.

    🍳Equipment

    I baked these individual seafood pot pies in 12-oz cocottes and a 9-inch deep dish pie pan. This recipe filled 6 cocottes and one pie pan. If you are using metal or glass pans, the baking time will likely be a little less.

    You could also bake these in individual mini cast iron pans for a more rustic, fun presentation.

    close up overhead view of a single mini seafood pot pie

    👍🏼Top tips

    Remember that seafood cooks very quickly. Overcooking seafood results in dry fish and rubbery shrimp. Add the seafood, heat it gently and remove the pot from the heat promptly once the shrimp or prawns have lost their translucence and are pink.

    To prevent spills in your oven, place the baking dishes on a baking sheet to catch any drips.

    When working with puff pastry, (or any pastry) it must be kept cool. Try to work as quickly as you can and handle it as little as you can. If you find it is sticky or becoming soft, put it in the fridge for a few minutes and try again.

    Puff pastry must be chilled before baking! The fat in the pastry needs to be firm before placing it in a hot oven where it will turn to liquid, creating steam. This steam is what separates the layers and gives the flaky texture we love.

    Cut out the circles you'll need ahead of time and refrigerate them on a baking sheet. Then, when you're ready to bake the pies, put the chilled puff pastry circles on top of the hot seafood.

    ⏰ Save time and make ahead!

    One of the very best features of this fish pot pie recipe (besides how delicious it tastes) is the fact that you can prepare most of it ahead of time! Here's what you'll do.

    • Thaw the puff pastry in the fridge overnight.
    • Assemble all your ingredients and chop the veggies.
    • Prepare the filling but stop before adding the seafood.
    • At this point, you can refrigerate the filling. Peel and devein the shrimp, cut the fish into bite-sized pieces and return the seafood to the fridge.
    • When you're ready to finish cooking the pot pies, preheat the oven to 375°F. Heat the filling on the stovetop until it is very hot, then add the seafood, wine, lemon juice, crushed red pepper flakes and dill. It will only take about 10 minutes or less for the seafood to become fully cooked.
    • Now all you have to do is transfer it to your baking dishes, top with puff pastry, brush the pastry with a small amount of beaten egg and bake!

    Storage and reheating instructions

    Be safe! Refrigerate leftover pot pie promptly. To reheat, cover the baking dish with foil and heat at 350°F. for 20 minutes. Remove the foil and heat for another 10 minutes or until heated through.

    🥶 Can I freeze seafood pot pie?

    For the very best results, I suggest preparing the filling and freezing it. Thaw it overnight in the fridge, then heat it on the stovetop and transfer to baking dishes. Finally, add a chilled puff pastry lid and bake!

    🍽 What to serve with fish pot pie

    This recipe makes a satisfying meal so you really only need to serve with with a salad. My choices for a healthy salad to accompany this meal are:

    • Blackberry Kiwi Salad with Oranges
    • Kiwi Mandarin Spinach Salad with Creamy Avocado Dressing
    • Kiwi Cucumber Salad with Walnuts and Fresh Mint
    • Winter Persimmon Kale Salad
    • Kale and Cara Cara Orange Salad

    🗒 More popular seafood recipes

    • Jerk Salmon and Black Bean Salad
    • Sesame Miso Salmon Bowls
    • Honey-Dijon Glazed Salmon in Foil
    • Miso Glazed Salmon in Foil Packets

    When you make this seafood pot pie with puff pastry recipe, please leave a comment and a rating below. I love hearing from you! Subscribe to my weekly newsletter and have new recipes delivered straight to your inbox.

    📖 Recipe

    seafood pot pie with a puff pastry lid in a small blue casserole dish

    Seafood Pot Pie with Puff Pastry

    This Seafood Pot Pie with Puff Pastry is rich and creamy, topped with crisp, golden flaky puff pastry. You can make this easy fish pot pie recipe with your choice of seafood and with either regular or gluten-free puff pastry!
    Print Pin Rate
    Course: Main Dish, Seafood, Soups and Chowders
    Cuisine: American, Canadian
    Diet: Gluten Free
    Prep Time: 40 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour 10 minutes
    Servings: 8
    Calories: 661kcal
    Author: Elaine
    Prevent your screen from going dark

    Equipment

    heavy-bottomed pot
    mini cocottes

    Ingredients

    • 2 tablespoons butter
    • 1 tablespoon oil
    • 1 cup onion, finely chopped
    • 1 cup celery, finely chopped
    • ½ cup gluten-free flour, or all-purpose flour
    • 2 8 oz. jars natural clam juice
    • 1 ½ cups organic chicken or vegetable stock
    • 3 or 4 large yellow potatoes, peeled and cubed into ½ inch cubes
    • 1 medium carrot, peeled and diced
    • ⅓ cup fennel, finely chopped
    • 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
    • 1 bay leaf
    • ½ teaspoon smoked paprika, or regular paprika
    • 4 oz hot-smoked salmon, skin removed, cut into bite-sized pieces
    • 8 oz wild salmon, skin and pin bones removed, cut in bite-sized pieces
    • 8 oz wild white fish like halibut, cod, haddock, or sole, skin and pin bones removed, cut in bite-sized pieces
    • 1 cup baby shrimp, peeled
    • 16 large shrimp, or prawns, peeled and deveined
    • ¼ cup white wine
    • 1 tablespoon lemon juice, freshly squeezed
    • 1 or 2 teaspoon dried red pepper flakes
    • ¾ cup 10% cream, or plant-based milk
    • 1 tablespoon fresh dill, chopped, plus more for garnish
    • 2 sheets puff pastry, regular or gluten-free
    • 1 large egg, beaten, for brushing the pastry

    Instructions

    • Preheat oven to 375°F.
    • In a large pot or stock pot, heat butter and oil over medium heat. Add the onions and celery and cook until soft and transparent but not browned, about 5 minutes.
    • Stir in the flour, making a roux, then add the broth and the clam nectar. Add the potatoes, carrots, fennel, thyme, bay leaf and paprika. Reduce heat to medium, cover, and cook for 15 minutes or until potatoes are tender but not mushy.
    • (At this point, you can allow the mixture to cool, then refrigerate until you're ready to proceed with the rest of the recipe. Gently reheat the filling until very hot.)
    • Add the seafood, wine, lemon juice, crushed red pepper and dill. Stir gently and cook uncovered for about 10 minutes.
    • Gently stir in the cream, being careful not to let to boil after this is added. Remove the bay leaf.
    • Divide the mixture evenly between the ramekins or small cocottes or pie dishes. Cut circles from a sheet of chilled puff pastry to fit the dishes.(See note #1.) You can either tuck the pastry in around the edges of the dishes or let it hang over the sides.
    • Brush the pastry with a beaten egg mixed with a little water.
    • Place the dishes on a baking sheet as the filling may bubble over in the oven.
    • Bake small coquette dishes at 375°F. for 28 - 30 minutes, a pie for 35 - 40 minutes or until crust is puffed, golden and crisp.

    Notes

    #1 See the post for important instructions and helpful tips for working with puff pastry.
    #2 See the post for recipe substitutions and possible variations.
    #3 Seafood cooks very quickly. Overcooking it results in dry fish and rubbery shrimp. Add the seafood, heat it gently and remove the pot from the heat promptly once the shrimp or prawns have lost their translucence and are pink.
     

    Nutrition

    Calories: 661kcal | Carbohydrates: 50g | Protein: 26g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 704mg | Potassium: 738mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2255IU | Vitamin C: 18mg | Calcium: 79mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!

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    Reader Interactions

    Comments

    1. Terri

      May 23, 2022 at 8:20 pm

      5 stars
      This recipe is such a unique and delicious way to use puff pastry!

      Reply
    2. Vanessa

      May 19, 2022 at 11:23 am

      5 stars
      Spring has been so chilly here this year so this was the comfort food that I needed! My local seafood shop sells a "chowder mix" at a good price point that was perfect for this.

      Reply
      • Elaine

        May 21, 2022 at 11:04 am

        Hi Vanessa, That's a great shortcut! Thanks for the 5 star rating!

        Reply
    3. nancy

      May 19, 2022 at 10:51 am

      5 stars
      so much delicious filing of seafood! it was really tasty and the puff pastry so flakey too!

      Reply
    4. Asha

      May 19, 2022 at 8:22 am

      5 stars
      I love the addition of fennel to these pot pies. Made them with shrimp and they were delicious!

      Reply
      • Elaine

        May 19, 2022 at 3:17 pm

        That's great to hear! So glad you loved this recipe!

        Reply
    5. Colleen

      May 18, 2022 at 12:36 pm

      5 stars
      This seafood pot pie looks so good! Now I just need to find some gluten-free puff pastry. What brand do you use and where do you find it?

      Reply
      • Elaine

        May 18, 2022 at 1:05 pm

        Hi Colleen, Thanks! Yes, I was ecstatic when I found gluten-free pastry. More companies are now making it, including Schar, GeeFree (in the US) and Jus-Rol (in the UK). I buy one that is locally made by Bake-My-Day. It's available in many retail outlets on Vancouver Island and in Vancouver.

        Reply
    6. Bernice

      May 18, 2022 at 9:43 am

      5 stars
      My parents love seafood so I made this seafood pot pie for them on their last visit. They were so impressed, especially my dad who loves pastry on anything. They loved it so much they took the recipe home and made it a few weeks later. They're hooked!

      Reply
      • Elaine

        May 18, 2022 at 1:07 pm

        Thanks Bernice! That's so great to hear! Happy to hear it deserved a 5-star rating!

        Reply
    7. Ione L Ishii

      February 22, 2022 at 7:16 pm

      4 stars
      What temperature is ideal? I also made my own seafood broth from shells of crabs and shrimp and skipped the canned clam juice.

      Reply
      • Elaine

        February 22, 2022 at 8:56 pm

        Hi, I bake this at 375°F. Your seafood broth would undoubtedly be delicious! Thanks for sharing this idea!

        Reply
        • Janeen

          July 05, 2022 at 8:53 am

          Can I use a prebaked pie crust for the bottom?

        • Elaine

          July 05, 2022 at 3:52 pm

          Hi Janeen, Thanks for your question! This recipe doesn't have a bottom crust. You just put the filling in a casserole dish and top it with the puff pastry. If you're asking if you can use a prebaked pie crust instead of the casserole dish, then yes, I think that would work, but I can't guarantee results as I haven't tried it myself. Let me know if you do!

    8. Layna

      January 10, 2022 at 9:00 am

      5 stars
      Fabulous! I made one 10 inch pie and cooked it for about 37 minutes. Lots of compliments!

      Reply

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