Coastal Storm Pot Pie (Creamy Seafood Comfort Food Recipe)
Make this coastal storm pot pie with tender seafood, creamy sauce, and flaky crust. A rich, comforting recipe perfect for cozy dinners or special occasions!
Equipment
- Large skillet or saucepan
- Mixing bowls
- Pie dish or casserole dish
- Rolling pin (if using homemade pastry)
- Oven
Ingredients
- 1 lb shrimp, cleaned and deveined
- 1 lb firm white fish (cod or haddock), cubed
- 1 dozen clams, scrubbed
- 3 tbsp butter
- 3 tbsp flour
- 2 cups seafood stock
- 1 cup heavy cream (or light cream for a lighter version)
- 1 cup diced carrots
- 1 cup peas
- 2 medium potatoes, cubed
- Salt, pepper, and fresh herbs (parsley, thyme)
- 1 sheet puff pastry or pie crust (chilled)
Instructions
- Prepare seafood: Clean shrimp, cube fish, and scrub clams. Set aside.
- Make creamy base: Melt butter in a saucepan. Whisk in flour to form a roux. Gradually add seafood stock and cream, stirring until smooth and thickened. Season with salt, pepper, and herbs.
- Add vegetables: Stir in carrots, peas, and potatoes. Simmer until tender.
- Combine filling: Add seafood to the creamy base. Cook gently until shrimp turn pink and fish is opaque.
- Assemble pie: Pour filling into a pie dish. Cover with chilled pastry, sealing edges. Cut small slits for steam release
- Bake: Bake at 400°F (200°C) for 30–35 minutes until crust is golden and filling bubbly.
- Serve: Let rest briefly before serving. Garnish with parsley or lemon zest.
Notes
- Use fresh seafood for the best flavor, but frozen works if thawed properly.
- Whole wheat crust adds fiber and a nutty flavor.
- Reduce cream or substitute with milk for a lighter version.
- Mini pot pies in ramekins make elegant individual servings.
- Brush crust with butter before baking for extra golden shine.