Seafood Pot Pie For Two

There’s no need to go out for a dinner date when you can enjoy this luxurious seafood pot pie for two at home. Shrimp, lobster, bay scallops, crabmeat, and veggies are in a creamy sauce and baked under a layer of puff pastry. You’ll love the fact 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. Moreover, we can enjoy ourselves leisurely without the crowds and long lines.

I love the pie’s versatility. You can use any seafood combination of your choice, including chopped clams, small mussels, calamari, or fish. Pick the combination that appeals to you. To adjust the cooking time for things that take longer to cook, add 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 the 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 scallops, shrimp, and lobster. You can create other combinations of seafood if you like. Make sure to have about 1 1/4 pounds total.
• Butter—for flavoring and richness.
• Cornstarch—to thicken the sauce.
• Dry white wine—is used to deglaze the skillet and add depth of flavor.
• Lobster Base—I use Better Than Bouillon Premium Lobster Base, a paste added to water to create the base of the seafood sauce.
• Water—for the sauce.
• Salt and black pepper—flavoring and sweating vegetables.
• Heavy cream—rounds out the sauce. It 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, and a pinch of salt and pepper. Cook, covered, for 6-7 minutes, stirring occasionally. Add garlic.
• Add wine to deglaze the bottom of the pan.
• Pour in the lobster base mixture. Add the potatoes. Bring to a boil. Cover and simmer for 5 minutes, until the potatoes are tender but firm.
  

• Add shrimp and bay scallops. 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 a sheet of puff pastry. Cut out air vents. Brush top with egg wash.
• Bake at 375° F for 25-30 minutes or until golden brown.
• Refer to the recipe card below for detailed instructions.

View the how-to video or save it 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. A three-quarter teaspoon is all you’ll need to make a flavorful sauce.

How to substitute seafood?

Lobster, crabmeat, scallops, and shrimp make a glorious seafood combination, as far as I’m concerned. But use the combination of fish and seafood that appeals most to you. It’s not an exact science, but it involves about 1 1/4 pounds of seafood in total. I recommend that they be cut into bite-size pieces.

How to store:

This dish feeds two, but it’s so rich and filling that you’ll surely have some leftovers. Store leftovers in an airtight container and refrigerated for up to two days max. Seafood is highly perishable, so I don’t recommend storing it any longer.

Can leftover seafood pot pie be frozen?

I personally advise against freezing leftovers, as freezing deteriorates seafood quality. However, you can freeze leftovers if the seafood was properly defrosted before use. If it was thawed completely in the refrigerator, it is safe to refreeze once cooked. Thawing on the countertop, in the microwave, or in water encourages bacterial growth. Therefore, freezing leftover pie in these scenarios is not advisable.

Make sure to freeze leftovers 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 of time depends on the size of your leftovers. 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 a cover is great for this recipe. This one is nonstick and 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

Author: Thao | In Good Flavor Cooking Method:Stovetop Cooked, Oven Baked/Roasted Cuisine:American Courses:Main Recipe Keys: P Pescatarian

Difficulty:BeginnerPrep time: 25 minutesCook time: 45 minutesTotal time:1 hour 10 minutesServings:2 Servings

Description

There’s no need to go out for a dinner date when you can enjoy this luxurious seafood pot pie for two at home. Shrimp, lobster, bay scallops, crabmeat, and veggies are in a creamy sauce and baked under a layer of puff pastry. You’ll love the fact that it’s easy and versatile, too!

Ingredients

• 6 ounces (26/30 count) shell on shrimp, or 8 ounces frozen*
• 7 ounces bay scallop, or 8 ounces frozen*
• 3 ounces crab meat
• 4 ounces lobster meat, cut into bite-size chunks
• 1/2 cup carrot, diced 1/5-inch thick
• 1/2 cup celery, diced 1/5-inch thick
• 1/2 cup chopped onion
• 1 cup potato, diced into 1/2-inch cubes
• 1 teaspoon chopped garlic
• 2 tablespoons butter
• 1 tablespoon cornstarch
• 2 teaspoons Better Than Bouillon Premium Lobster Base (see Notes ** for substitution)
• 1/4 cup dry white wine
• 1 cup water
• 2 tablespoons heavy cream
• pinch of salt
• pinch of black pepper
• 1 sheet of puff pastry, defrosted according to package instructions
• 1 egg + 1 tablespoon water for egg wash

Instructions

1. Preheat oven to 375° F.
2. Combine cornstarch and 2 tablespoons water in a small bowl. Add lobster base and the remaining water. Whisk until combined. Set aside.
3. Heat a medium skillet on medium-low. Add butter and allow it to melt. Add carrot, celery, onion, salt, and pepper. Stir. Cover and cook until the veggies are just tender, about 6-7 minutes. Stir a couple of times during this period.
4. Add garlic. Sauté one minute.
5. Pour in wine. Cook for one minute.
6. Stir in the lobster base mixture. Add potato. Bring to a boil. Cover and simmer for 5 minutes, stirring once during this period.
7. Meanwhile, use a pointed knife to cut the puff pastry 1/2-inch wider than the circumference of a 1-quart baking dish. Set aside.
8. Add shrimp and scallops, and stir in heavy cream. Once the sauce boils, cover and simmer for 2 minutes or until the shrimp starts to curl and turn pink. Remove from heat.
9. Stir in lobster and crab meat. Reseason to taste.
10. Pour into a round 1-quart baking dish. Place puff pastry over the top. Press puff pastry onto a baking dish to seal the edges. Use a pointed knife to make several slits for air vents.
11. Combine egg and water. Brush onto puff pastry.
12. Bake for 25-30 minutes until the crust is golden brown.
13. 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 more cooking 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.

Keywords:Valentine’s Day, Seafood, Pot Pie, Shrimp, Lobster, Crabmeat, Puff Pastry, Date Night Dinner

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