Sheet Pan Seafood Pot Pie

This sheet pan seafood pot pie is filled with a tasty and comforting mixture of shrimp, crab, and lobster folded into a creamy mixture of onions, fennel, garlic, corn, and peas.

This seafood pot pie is pure comfort food. The mixture of the shellfish along with the gravy and vegetables is deliciously creamy, warming, and filling.

You bake this pie on a sheet pan, between a double pie crust. The sheet pan ensures that the bottom crust gets nice and crispy.

Ingredients for this Seafood Pot Pie:

• Bacon
• Sweet onion
• Fennel
• Garlic
• Dry white wine
• Butter and flour for the roux
• Fish stock: I used shrimp stock that I had made from frozen shrimp shells. You can also use a shrimp or seafood base. I also think chicken broth would be just fine in this filling. 
• Heavy cream, corn, and peas.
• Canned lump crab meat. I love the refrigerated lump crab meat from Costco. 
• Shrimp. I used extra large shrimp, which I cut into chunks. 
• Cooked lobster meat. I actually used a surimi lobster substitute for the lobster, which means this Italian seafood salad is still the most expensive recipe on my blog. 
• Herbs and spices: parsley, dill, salt, and pepper. 
• Your favorite double crust pie dough
• Egg wash

How to Make Sheet Pan Seafood Pot Pie:

First, you prepare your favorite pie crust dough. I made an easy crust with vodka from The America's Test Kitchen Family Baking Book. You can also use a pre-made pie crust such as Pillsbury.

To prepare the filling, cook the bacon, and then use the bacon fat to cook the onion, garlic, and fennel.

Next, make the roux with butter and flour and the add the fish stock, cream, veggies, and seafood. After that, add the herbs and spices off heat.

Spread one pie crust over a sheet pan, spoon the filling over the crust, and top with the other crust and brush it with an egg wash.

Finally, bake the seafood pot pie until the crust is golden brown.

Fish Friday Foodies

This month, the Fish Friday Foodies are making pies with seafood. The last time we made pies with fish I made these smoked salmon tarts. So delicious.

I'm excited to check out everyone's delicious sounding fish pies.

• British Fish Pie from Making Miracles
• Charleston Shrimp Pie from A Day in the Life on the Farm
• Greek Inspired Scallops, Spinach, and Caper Puff Pastry Appetizer Bites from Goats and Greens
• Jambalaya Pot Pie from Palatable Pastime
• Magical White Fish B'Stilla from Culinary Adventures with Camilla
• Norwegian Flaked Salmon & Potato Mini Tarts from Sneha’s Recipe
• Sheet Pan Seafood Pot Pie from Karen’s Kitchen Stories
• Smoked Salmon Tarts from Sid’s Sea palm Cooking

Sheet Pan Seafood Pot Pie

This sheet pan seafood pot pie is a rustic slab pie with a crispy crust. It's a delicious comfort food main dish filled with shrimp, crab, and lobster. Feel free to substitute Krab or surimi lobster, but don't scrimp on the shrimp.

You can also use the filling for individual pot pies topped with puff pastry if you prefer.

Sheet Pan Seafood Pot Pie

Yield: 8 servings

Author: Karen Kerr

This sheet pan seafood pot pie is filled with a tasty and comforting mixture of shrimp, crab, and lobster folded into a creamy mixture of onions, fennel, garlic, corn, and peas.

ingredients:

• 2 pieces of bacon, diced
• 1 medium sweet onion, diced
• 1 head fennel, diced
• 4 cloves garlic, minced
• 1/3 cup dry white wine
• 6 tablespoons unsalted butter
• 1/2 cup all purpose flour
• 2 cups fish, shrimp, or chicken stock
• 1/4 cup heavy cream
• 2 cups fresh or frozen corn kernels
• 1 cup fresh or frozen peas
• 1/2 pound cooked lobster meat or lobster flavored surimi
• 1/2 pound lump crab meat
• 1 pound extra large shrimp, peeled, deveined, and cut into thirds
• 1/3 cup chopped fresh flat leaf (Italian) parsley
• 1/4 cup chopped dill
• Pinch of salt and pepper
• 1 recipe of double crust pie dough
• One beaten egg mixed with one tablespoon water for the egg wash

instructions:

How to cook Sheet Pan Seafood Pot Pie

1. Cook the bacon in a large pot  until crispy. Remove the bacon to a paper towel lined plate. 
2. Add the onions and fennel to the bacon fat and cook for 5 minutes over medium heat. Add the garlic and cook for another minute. Add the white wine and simmer until the liquid is almost evaporated. 
3. Add the butter and melt it over medium low heat. Add the flour and cook, stirring regularly, until the mixture turns golden brown. 
4. Add the stock and simmer for 5 minutes, until the mixture thickens. 
5. Add the heavy cream, corn, peas, and seafood. Cook for about 4 minutes. 
6. Remove the pan from the heat and stir in the parsley, dill, and the reserved bacon. 
7. Cool the mixture for 10 to 15 minutes so it is not super hot. Add salt and pepper to taste. 
8. Roll out half of your pie crust to a 10 inch by 14 inch rectangle and place it on a parchment lined sheet pan. Dock it all over with a fork. 
9. Spoon the filling over the pie crust, leaving about 1 1/2 inches on the edges free. 
10. Place the other half of the pie dough over the filling and crimp the edges together to seal. 
11. Refrigerate the assembled pie while you heat the oven to 425 degrees F. with a rack on the lower third of the oven. 
12. When ready to bake, brush the top of the crust with the egg wash and cut slits into the crust to vent. 
13. Bake for 45 to 50 minutes, until a deep golden brown. 
14. Cool for 15 minutes before serving. 

Calories
610.72

Fat (grams)
25.47

Sat. Fat (grams)
11.81

Carbs (grams)
41.52

Fiber (grams)
3.57

Net carbs
37.94

Sugar (grams)
6.68

Protein (grams)
52.42

Sodium (milligrams)
1098.89

Cholesterol (grams)
299.51

https://www.karenskitchenstories.com/2020/02/sheet-pan-seafood-pot-pie.html

Karen's Kitchen Stories

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Seafood, pot pie

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This recipe was adapted from Food52.