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
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  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


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