If you’ve ever dreamed of savoring a rich, comforting meal that brings the ocean’s finest treasures right to your table, then this Seafood Pot Pie with Puff Pastry Recipe is your new best friend. Imagine tender scallops, succulent shrimp, and sweet lobster meat all enveloped in a creamy, buttery sauce packed with veggies and blanketed by a flaky, golden puff pastry crust. It’s elegance meets homestyle coziness, perfect for special dinners or impressing guests with something spectacularly delicious yet surprisingly simple.

Ingredients You’ll Need

The image shows a white bowl filled with three types of seafood: small white shrimp on the left, light beige scallops in the middle, and two lobster tails with a dark reddish-brown shell on the right. Below the bowl is a white cutting board on a white marbled surface, holding a peeled orange carrot, a celery stalk, a whole brown potato, and a pile of chopped white onions next to a large knife with a black handle. Near the cutting board, there is a bulb of garlic, a small bowl of bright green peas, a white dish with melted yellow butter, a block of solid butter, and a sheet of pale yellow dough. To the right, various bottles and containers hold light yellow cooking oil, milk, dark soy sauce, and another dark sauce in an open jar. photo taken with an iphone --ar 4:5 --v 7

Nothing fancy, but every single ingredient is essential to build the deep layers of flavor and that irresistible texture contrast you want in a seafood pot pie. These basics come together beautifully to create a dish that bursts with freshness, creaminess, and flaky goodness.

Jumbo sea scallops (10 ounces): The meaty scallops bring a delicate yet satisfying chew that balances beautifully with the other seafood.
Medium shrimp (12 ounces): Peeled and deveined shrimp add sweet seafood flavor and texture variations.
Lobster meat (8 ounces): Whether raw or pre-cooked, lobster infuses the pot pie with a touch of luxurious richness.
Puff pastry sheet (about 14 ounces): This flaky crust creates the perfect golden lid that crisps up while baking.
Egg wash (1 large egg + 1 tbsp water): A simple brush that guarantees a shiny, golden-brown finish.
Unsalted butter (3 tablespoons): Butter is the backbone of the creamy sauce and helps soften the vegetables.
Carrot (1 medium, diced): Adds a subtle sweetness and vibrant orange color.
Celery (1 stalk, diced): Provides gentle crunch and herbal undertones.
Yellow onion (½ medium, diced): Essential aromatic bringing depth and sweetness.
Russet potato (1 small, peeled and diced): Adds heartiness and a tender texture in the sauce.
Garlic (6 cloves, finely chopped): Infuses the dish with its signature savory warmth.
All-purpose flour (¼ cup scant): Thickens the sauce to creamy perfection.
Dry, unoaked white wine (¼ cup): Adds brightness and a hint of acidity to balance richness.
Clam juice (¼ cup): Intensifies the seafood essence for that authentic taste.
Half and half (1 ¾ cups): Creates the luscious creamy base of the filling.
Lobster base (1 tbsp + 1 tsp): Boosts umami and gourmet depth without any fuss.
Frozen peas (½ cup): Pops of color and subtle sweetness brighten each bite.
Kosher salt and ground black pepper: For seasoning to taste, bringing all flavors into harmony.
Finely chopped fresh parsley (optional, for serving): A fresh, herbal touch that finishes the dish beautifully.

How to Make Seafood Pot Pie with Puff Pastry Recipe

Step 1: Prep

Start by preheating your oven to 400 degrees Fahrenheit with a rack placed in the center, and line a baking sheet with parchment paper for the puff pastry later. Lightly spray your baking dish with nonstick spray to prevent sticking. If your seafood is frozen, thaw it gently and pat it dry as much as possible — this step helps prevent excess moisture from soaking into your filling. Prepare your veggies and measure out your liquids so everything is within easy reach when cooking.

Step 2: Par-bake the Puff Pastry

Unfold your puff pastry on a lightly floured surface and roll it out just enough to fit over your baking dish. Transfer it to the parchment-lined baking sheet, make 4 to 6 slits in the center to let steam escape, and brush the entire top generously with your egg wash. Bake for 10 minutes until it’s lightly browned and puffed up. Then, remove it from the oven and lower the oven temperature to 375 degrees Fahrenheit for later assembly.

Step 3: Soften the Veggies

While the pastry bakes, melt the butter in a large saucepan over medium heat and toss in the diced carrot, celery, onion, and potato. Sprinkle in a pinch of salt to help soften and caramelize the vegetables. Cook for 5 to 7 minutes, stirring occasionally until the veggies are tender and just starting to get a golden color. Add garlic and cook for another 1 to 2 minutes until fragrant and irresistibly savory.

Step 4: Build the Seafood Pot Pie Sauce

Sprinkle flour evenly over the vegetables and stir to coat; let it cook for 1 to 2 minutes until the flour browns slightly, which adds a toasted, nutty flavor. Gradually pour in the white wine, scraping the bottom of the pan to lift any flavorful browned bits — this is the magic foundation of your sauce. Slowly add clam juice and half and half while stirring constantly. Mix in the lobster base and season with black pepper. Let it simmer gently until thickened, about 3 minutes. Taste and adjust salt and pepper to get that perfect savory balance.

Step 5: Assemble the Seafood Pot Pie

Layer your scallops, shrimp, lobster, and peas evenly in the prepared baking dish. Pour the creamy sauce over the seafood and vegetables with care. Finally, gently lay the par-baked puff pastry over the filling, sealing the edges lightly against the dish for a neat finish.

Step 6: Bake the Seafood Pot Pie

Place the pie on a baking sheet to catch any drips, then into the oven at 375 degrees Fahrenheit for about 20 minutes. Look for the filling to bubble through the slits and the puff pastry to turn a gorgeous golden brown. Remove from the oven and allow it to rest for five minutes — this helps the filling set so every serving stays perfectly creamy.

Step 7: Serve

Dish out generous portions of your Seafood Pot Pie with Puff Pastry Recipe, making sure to get plenty of that buttery crust on top. Sprinkle with fresh parsley to brighten the flavors and add a pop of color. Serve warm and savor every bite of this dreamy meal!

How to Serve Seafood Pot Pie with Puff Pastry Recipe

A white bowl holds a serving of creamy pot pie with three main layers; the bottom layer is a thick, orange-tinted creamy sauce mixed with visible small green peas, orange carrot pieces, cauliflower, and potato chunks, the middle layer is made up of more chunky vegetables coated in the sauce, and the top layer is a golden-brown flaky crust slightly cracked and sprinkled with chopped green herbs. A shiny gold fork rests on the right edge of the bowl, while part of a baking dish with the same golden crust sits in the blurred background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Freshly chopped parsley or a sprinkle of chives adds a lovely herbal touch and freshens the rich flavors of the pot pie. A light dusting of cracked black pepper on top just before serving can also enhance the aroma and taste beautifully.

Side Dishes

Keep the sides light to let that luscious seafood pot pie shine. A simple crisp green salad with a tangy vinaigrette, steamed green beans with lemon zest, or roasted asparagus are excellent choices. These add a vibrant crunch and balance the creamy richness perfectly.

Creative Ways to Present

Try baking the pot pie in individual ramekins for a charming, personal dinner experience. You can also serve it in mini puff pastry shells as an elegant appetizer at parties. For a rustic twist, ladle the filling into a hollowed-out sourdough bread bowl and top it with puff pastry for an impressive centerpiece.

Make Ahead and Storage

Storing Leftovers

Seal your leftover seafood pot pie tightly with plastic wrap or transfer to an airtight container and refrigerate for up to 3 days. Make sure to cover the pastry well to maintain its texture as much as possible.

Freezing

This Seafood Pot Pie with Puff Pastry Recipe freezes well if you prepare and assemble the filling and store it separately from the pastry. Freeze the filling in an airtight container for up to 2 months. Puff pastry is best baked fresh to keep its flakiness, so thaw it only when ready to bake.

Reheating

To reheat, warm the filling gently on the stovetop until hot, then reheat the puff pastry separately in a 350-degree Fahrenheit oven for 5-7 minutes until crisp. Finally, assemble and enjoy as close to fresh as possible. Avoid microwaving to prevent sogginess.

FAQs

Can I use frozen seafood for this recipe?

Absolutely! Just be sure to thaw the seafood thoroughly and pat it dry to avoid excess moisture in the filling, which can make the pot pie watery.

Is there a substitute for the lobster base?

If you don’t have lobster base, you can use seafood stock or clam juice combined with a pinch of seafood seasoning for a similar deep umami flavor.

Can I make this recipe gluten-free?

To make it gluten-free, use a gluten-free flour blend for thickening the sauce and swap the puff pastry for a gluten-free crust alternative available at specialty stores.

What does par-baking the puff pastry do?

Par-baking sets the puff pastry’s structure early so it won’t get soggy from the moist filling, ensuring a light, flaky top crust when fully baked.

How can I tell when the pot pie is fully cooked?

The filling should be bubbling around the edges and the puff pastry golden brown on top. Resting it for a few minutes after baking helps everything set perfectly before serving.

Final Thoughts

There’s a special kind of joy that comes from making a classic dish feel so fresh and exciting like this Seafood Pot Pie with Puff Pastry Recipe does. It’s a wonderful blend of textures and flavors that’s sure to become a family favorite or your go-to crowd pleaser. Trust me, once you try this, you’ll keep coming back for that golden, flaky perfection melting into that creamy, seafood-packed filling every single time. Go ahead—give it a whirl, and prepare to wow your taste buds!