In Good FlavorThere’s no need to go out for Valentine’s Day when you can have this luxurious seafood pot pie for two at home. Shrimp, lobster, bay scallop, crabmeat, and veggies are in a creamy sauce and baked under a layer of puff pastry. You’ll love that it’s easy and versatile too!
For Valentine’s Day, my husband and I will be dining at home as we always do. I love celebrating special occasions with seafood. This Seafood Pot Pie for Two is made for date night and rivals any restaurant meal. It’s luxurious but very easy to make. What’s more, we can enjoy it at our own leisure without the crowd and long lines.
I love the versatility the pies offers. You can pretty much use any seafood combination of choice. Chopped clams, small mussels, calamari, or fish are other great options. Pick the combination that appeals to you. All you need to do is adjust the cooking time for things that take longer to cook by adding them sooner to the sauce.
Easy how to make steps:
- Chop and sweat the veggies.
- Make the sauce in the same skillet.
- Add and cook raw seafood then stir in cooked seafood off heat.
- Pour into a baking pan. Cover with puffed pastry.
- Brush with egg wash. Make air vent slits.
- Bake and enjoy.
Ingredients needed for this recipe:
- Vegetables—chopped onion, garlic, celery, carrots, and potato.
- Seafood—this version has crabmeat, bay scallop, shrimp, and lobster. You can create other combinations of seafood if you like. Make sure to have about 1 1/4 pound total.
- Butter—for flavoring and richness.
- Cornstarch—to thicken sauce.
- Dry white wine—to deglaze skillet and for depth of flavor.
- Lobster Base—I use Better Than Bouillon Premium Lobster Base. This is a paste that is added to water to create the seafood sauce base.
- Water—for the sauce.
- Salt and black pepper—flavoring and sweating vegetables.
- Heavy cream—rounds out the sauce. Provides richness and a smooth mouth feel.
- Puff pastry—for a flaky, buttery pastry layer to top off the pot pie.
- Egg and water—to brush onto puff pastry for a golden brown finish once baked.
Recipe highlights:
- Combine cornstarch, water, and lobster base. Set aside.
- Melt butter in a skillet on medium low heat. Add onion, celery, carrots, pinch of salt and pepper. Cook covered for 6-7 minutes, stirring occasionally. Add garlic.
- Add wine to deglaze bottom of pan.
- Pour in the lobster base mixture. Add potatoes. Bring boil. Cover and simmer for 5 minutes until potato is tender but firm.
- Add shrimp and bay scallop. Stir in heavy cream. Simmer for 2 minutes. Remove from heat. Stir in cooked crabmeat and lobster.
- Transfer to a 1-quart baking dish.
- Top with sheet of puff pastry. Cut out air vents. Brush top with egg wash.
- Bake at 375 for 25-30 minutes or until golden brown.
- Refer to recipe card below for detailed instructions.
View the how-to video or save for later with this Pinterest Pin.
Can you substitute the lobster base?
The lobster base delivers great seafood flavor to the sauce. If you can’t get it, Old Bay Seasoning is also delicious. Three quarter teaspoon is all you’ll need to make a flavorful sauce for the pot pie.
How to substitute seafood?
Lobster, crabmeat, scallop, an shrimp is a glorious seafood combination as far as I’m concerned. But use a combination of fish/seafood that appeals most to you. It’s not an exact science, but use about 1 1/4 pound total of seafood. I recommend that they’re cut into bite size pieces.
How to store:
This dish feeds two, but it’s so rich and filling that you’re sure to have some leftovers. Store leftovers in an airtight container and refrigerated for up to 2 days max. Seafood is highly perishable. I don’t recommend storing it any longer.
Can leftover seafood pot pie be frozen?
Personally, I don’t recommend freezing leftovers; the quality of the seafood degrades after it’s frozen. Having said that, you can freeze the leftovers if previously frozen seafood used were defrosted properly. If the seafood was allowed to thaw completely in the refrigerator, than it’s safe to refreeze once it’s cooked. Thawing on the countertop, in the microwave, or in water accelerates bacteria growth. Freezing leftover pie in these cases is not recommended.
Make sure to freeze leftover the same day it’s made. To freeze, place leftover pie in an airtight container for up to 2 months.
To reheat, allow to defrost in the refrigerator overnight. Bake covered at 350° F until heated through. The amount time depends on the size of your leftover. Check periodically for doneness.
Recommended supplies:
(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)
- A medium skillet with cover is great for this recipe. This one nonstick, 100% APEO & PFOA-Free.
- Better Than Bouillon Premium Lobster Base is the main flavoring ingredient for this sauce.
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Seafood Pot Pie For Two
Description
There’s no need to go out for Valentine’s Day when you can have this luxurious seafood pot pie for two at home. Shrimp, lobster, bay scallop, crabmeat, and veggies are in a creamy sauce and baked under a layer of puff pastry. You’ll love that it’s easy and versatile too!
Ingredients
Instructions
- Preheat oven to 375° F.
- Combine cornstarch and 2 tablespoons water in a small bowl. Add lobster base and the remaining water. Whisk until combined. Set aside.
- Heat a medium skillet on medium low. Add butter and allow to melt. Add carrot, celery, onion, salt and pepper. Stir. Cover and cook until veggies are just tender, abou 6-7 minutes. Stir a couple times during this period.
- Add garlic. Sauté one minute.
- Pour in wine. Cook one minute.
- Stir in lobster base mixture. Add potato. Bring to a boil. Cover and simmer 5 minutes, stirring once during this period.
- Meanwhile, use a pointed knife, cut puff pastry 1/2-inch wider than the circumference of a 1-quart baking dish. Set aside.
- Add shrimp, scallop, and stir in heavy cream. Once sauce comes to boil, cover and simmer 2 minutes or until shrimp just starts to curl and turn pink. Remove from heat.
- Stir in lobster and crab meat. Reseason to taste.
- Pour into a round 1 quart baking dish. Place puff pastry over the top. Press puff pastry onto baking dish to seal edges. Use a pointed knife to make several slits for air vents.
- Combine egg and water. Brush onto puff pastry.
- Bake for 25-30 minutes until the crust is golden brown.
- Makes 2 generous servings.
Notes
- *For proper food safety, defrost raw seafood completely in the refrigerator.
- **If you can’t get the lobster base, Old Bay Seasoning is a good substitution. Use 3/4 teaspoon in this recipe.
- If using large size seafood, such as fish, cut into bite size pieces. Larger pieces require a little more cook time and should be added to the skillet before smaller pieces. Cook until seafood is just barely cooked through, because it will continue to cook in the oven.
- If you want to swap out seafood, you want to have about 1 1/4 pound total.
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This looks amazing Thao! I use Better than Bouillon all the time but didn’t know they had a Lobster base. Yum!
Thank you, Inger!! There is also a fish version too! I love how the base has great flavor and minimizes the number of ingredients I have to use.