Cajun Seafood Pot Pie

 

Cajun Seafood Pot Pie – A Comforting Southern Classic with a Kick

If you crave bold, soul-warming comfort food, this Cajun Seafood Pot Pie is your dream come true. Packed with shrimp, crab, and tender vegetables in a creamy, spicy sauce, this golden, flaky pie brings the heart of Louisiana straight to your kitchen. Every bite bursts with flavor — buttery pastry, rich seafood filling, and that signature Cajun heat that makes it unforgettable.

🦐 Ingredients

• 1 sheet puff pastry, thawed
• 1 tbsp butter
• 1 tbsp olive oil
• 1 small onion, diced
• 1/2 cup diced celery
• 1/2 cup diced bell pepper
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 1/2 cups seafood stock (or chicken broth)
• 1 cup heavy cream
• 1 tsp Cajun seasoning (adjust to taste)
• 1/2 tsp smoked paprika
• 1/4 tsp dried thyme
• 1/2 lb shrimp, peeled and deveined
• 1/2 cup lump crab meat
• 1/2 cup frozen corn
• Salt and black pepper, to taste
• 1 egg (for egg wash)

🥧 Directions

1. Preheat oven to 400°F (200°C).
2. In a skillet, melt butter and olive oil. Sauté onion, celery, and bell pepper until soft, then stir in garlic.
3. Add flour and cook for 1 minute, stirring constantly to make a roux.
4. Gradually whisk in seafood stock and cream until smooth. Simmer 3–5 minutes until thickened.
5. Stir in Cajun seasoning, paprika, thyme, corn, shrimp, and crab. Cook just until shrimp start to turn pink. Season with salt and pepper.
6. Pour mixture into a baking dish. Top with puff pastry, trimming edges and cutting small slits for steam.
7. Brush pastry with beaten egg for shine, then bake 20–25 minutes until golden and bubbly.

🔥 Pro Tip

For extra depth, sprinkle a little Parmesan on top before baking — it adds a perfect crispy, savory finish.

Serve hot and enjoy the irresistible fusion of creamy seafood and Cajun spice!