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Cajun Seafood Pot Pie

Cajun seafood pot pie pairs crab, shrimp, and cod in a creamy Cajun-seasoned sauce beneath puff pastry. The filling is simmered on the stovetop, then baked until the pastry is puffed and golden and the seafood is cooked through.
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Prep Time 25 minutes
Cook Time 45 minutes
resting 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Cajun
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 4 tbsp unsalted butter
  • 1 cup yellow onion finely chopped
  • 0.75 cup celery finely chopped
  • 0.75 cup green bell pepper finely chopped
  • 2 cloves garlic minced
  • 0.33 cup all-purpose flour
  • 1.5 cup unsalted seafood stock
  • 0.5 cup heavy cream
  • 1 tbsp Cajun seasoning
  • 0.5 tsp dried thyme
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper
  • 4 oz lump crabmeat picked over for shells
  • 8 oz raw extra-large shrimp peeled and deveined
  • 8 oz cod cut into 1 1/2-inch pieces
For the crust
  • 1 puff pastry sheet from a 17.3-ounce package, thawed but cold
  • 1 egg large
  • 1 tbsp water

Equipment

  • 1 3-quart saucepan
  • 1 2-quart baking dish

Method
 

Make the filling
  1. Heat the oven to 400°F with a rack in the center.
  2. Melt the butter in a 3-quart saucepan over medium heat.
  3. Add the onion, celery, and bell pepper and cook for 6 to 8 minutes, stirring occasionally, until softened.
  4. Add the garlic and cook for 30 seconds.
  5. Stir in the flour and cook for 1 minute.
  6. Gradually whisk in the seafood stock until smooth.
  7. Whisk in the cream, Cajun seasoning, thyme, salt, and pepper.
  8. Simmer for 3 to 5 minutes, stirring, until thickened.
  9. Fold the crabmeat into the sauce.
Top and bake
  1. Arrange the shrimp and cod in an even layer in a 2-quart baking dish.
  2. Spoon the sauce over the shrimp and cod.
  3. Lay the puff pastry over the dish and trim excess pastry.
  4. Press the pastry edges to seal.
  5. Cut 3 small vents in the top.
  6. Beat the egg with the water.
  7. Brush the pastry with the egg wash.
  8. Bake for 25 to 30 minutes, until the pastry is puffed and golden, the filling bubbles, and the center of the largest cod piece reaches 145°F and the shrimp are opaque.
  9. Rest for 10 minutes before serving.

Notes

Keep the puff pastry cold until topping the dish for a better puff. Refrigerate leftovers for up to 3 days; freezing is not recommended because the pastry can lose its texture. For a gluten-free variation, use gluten-free flour and puff pastry.