Seafood Pot Pies

pot pies

Kitchen Tip: To speed up the prep time for these pot pies, roll out the pastry squares ahead of time. Store squares, covered with plastic wrap, on a lightly floured baking sheet in the refrigerator up to 1 hour.

Seafood Pot Pies
Yield: 6 servings
Write a review
  1. 4 slices bacon
  2. 1 cup chopped yellow onion
  3. 1 cup chopped red potato
  4. 1⁄2 cup chopped celery
  5. 1⁄2 cup chopped carrot
  6. 2 1⁄2 cups chicken broth, divided
  7. 1 tablespoon chopped fresh thyme
  8. 3⁄4 teaspoon salt
  9. 1⁄4 teaspoon ground black pepper
  10. 1⁄4 cup all-purpose flour
  11. 3⁄4 cup heavy whipping cream
  12. 2 tablespoons dry sherry, plus additional to taste
  13. 1⁄2 teaspoon lemon zest
  14. 1 pound medium fresh shrimp, peeled, deveined, and halved
  15. 1 pound lump crab meat, picked free of shell
  16. 1⁄2 (17.3-ounce) package puff pastry sheets, thawed (1 sheet)
  17. Garnish: fresh thyme sprigs
  1. Preheat oven to 400°. Place 6 (4-inch-wide, 1 1⁄2-cup) ovenproof soup bowls on a large rimmed baking sheet. Set aside.
  2. In a small Dutch oven, cook bacon over medium heat until crisp. Remove bacon from pan; reserve rendered bacon fat in pan. Set bacon aside to cool; crumble.
  3. Add onion, potato, celery, and carrot to pan. Cook, stirring frequently, until vegetables begin to soften, approximately 5 minutes. Add 2 cups chicken broth, thyme, salt,
  4. and pepper; bring to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer until tender, 15 to 20 minutes.
  5. In a medium bowl, place flour; whisk in remaining 1⁄2 cup broth. Stir flour mixture into vegetable mixture; bring to a boil over medium-high heat. Reduce heat to medium-low, and cook until thickened, approximately 3 minutes, stirring frequently. Stir in cream, sherry, lemon zest, and shrimp. Cook until shrimp just begin to turn pink, 6 to 8 minutes; stir in crab. Spoon approximately 1 1⁄2 cups seafood mixture into each bowl.
  6. On a lightly floured surface, unfold pastry sheet; cut into 6 rectangles. Roll each rectangle into a 5 1⁄2-inch square. Place pastry squares over bowls; cut 2 (1-inch) slits in each square.
  7. Bake until pastry is puffed and golden, approximately 15 minutes. Remove from oven; let stand 5 to 10 minutes before serving. Top with crumbled bacon. Garnish with thyme, if desired.
Taste of the South

If your soup bowls are a slightly different size, don’t worry. Simply cut the puff pastry squares to overlap the edges of your dishes by at least a 1⁄2 inch on all sides.


  1. fantastic recipe for the Lenten season especially with the shrimp AND crab meat. My family will enjoy the changeup from tuna casserole. Thanks


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.