Seafood Pot Pies

These Seafood Pot Pies are the ultimate comfort food with a touch of elegance! Perfect for a chilly night when you're craving a little something special!

Imagine tender shrimp, flaky fish, and sweet scallops coated in a savory, creamy sauce tucked under a golden, flaky pastry lid. It's a comforting and sophisticated meal, ideal for a weekend treat or a midweek pick-me-up.

Serve them hot and bubbly straight from the oven with a crisp side salad, a glass of wine, and a little squeeze of lemon for a show-stopping dinner that's actually low-stress.

These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.

Onion: I use a regular brown onion. But you can use a white or a yellow onion. Or replace it with a leek.
Broth: Fish or shrimp stock is great here. But vegetable or chicken broth will work well, too. (I have a homemade shrimp stock recipe that I make)
Cream cheese: Make sure it is at room temperature. You can use low-fat cream cheese if you like.
Old Bay: For readers not in America who find this hard to buy. Replace it with half as much celery salt and a pinch of white pepper.
Raw shrimp: You can use any shrimp that you have available. I would avoid very small ones as they may overcook. I go for 31/35 count.
Raw scallops: If you have large sea scallops, cut them in half or quarters. 
White fish: Any firmish flaky white fish is good - Cod, Pollack, Haddock, Tilapia, Halibut, Hake, or Snapper.
Puff pastry: You can find ready-rolled frozen puff pastry sheets in the grocery store's freezer section. If you can buy an all-butter puff, you'll find it has a much better flavor. If you can't find puff pastry, a rolled sheet of pie crust will also work.

We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!

• Cook the onions and celery over a low heat. You want the celery to soften and the onions to be sweet and just starting to color.
• When you add the flour, stir it well so it dissolves into the butter and vegetable mixture.
• Pour the broth/stock slowly into the onions and stir it constantly with a whisk or a wooden spoon. 
• The sauce mixture should be really thick (see picture below) because as the seafood cooks, it releases liquid into the sauce.
• If you are making these in advance, allow the sauce mixture to cool before adding the fish.
• Before you fill the ramekins, use the top of them to cut 4 circles out of your pastry.
• I use 130z/380ml ramekins.
• You can use milk or an egg to brush the top of your pies.

These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.

• Add extra vegetables to your pie. You can add cooked carrots, corn, chopped green beans, or potatoes to the mixture.
• Change the seafood. Stir some crab through the sauce or add chunks of lobster. You can also replace the white fish with salmon.
• If you like it a bit of a kick, you can reduce the salt and add extra old bay seasoning to your pies. Or add a little hot sauce to the mixture.

Sides: A crisp green salad and some crusty bread are the perfect sides; they are simple to make and quick to put together. Or you could serve these seafood pot pies with some fries and corn.

Wine: A lightly oaked Chardonnay (like one from California or Burgundy) will bring out the creamy richness of the pot pie while its fruity notes play up the natural sweetness of the seafood. A Sauvignon Blanc is a great choice if you're after something fresher. Its crisp, citrusy bite cuts through the richness of the pie filling and adds a bright lift to every mouthful. A Sauvignon Blanc from New Zealand or Sancerre from France will bring just the right amount of zing.

For red wine lovers, a Pinot Noir is just perfect here. This lighter red (try one from Oregon or Burgundy) has gentle tannins and lovely red fruit flavors that won't overpower the delicate seafood. Alternatively, consider a Spanish Garnacha (Grenache). It's a bit fruitier and slightly fuller-bodied than Pinot Noir but still light enough to work with seafood. Its berry and subtle spice notes would work well if you have gone heavy on the old bay.