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seafood pot pie baked in a cast iron skillet

Seafood Pot Pie

This Creamy Seafood Pot Pie is easy to make using store-bought crust, shrimp, lobster, crab, and frozen veggies. Load up on this double-crust pie, it's the ultimate comfort food dish the whole family will love.
Course dinner, lunch
Cuisine American
Keyword crab pot pie, lobster pot pie, seafood pot pie, shrimp pot pie
Prep Time 10 minutes
Cook Time 50 minutes
cooling 10 minutes
Total Time 1 hour 10 minutes
Servings 8 slices
Calories 503kcal


  • 2 teaspoons olive oil Divided into 1 teaspoon portions.
  • 8 oz jumbo lump crab See notes.
  • 8 oz lobster meat See notes.
  • 5 oz raw shrimp Peeled, and deveined and cut into 1-inch chunks.
  • 10 oz frozen mixed vegetables
  • 2 store-bought, refrigerated pie crusts 9 inch.
  • 1 egg Beaten.
  • 2 tablespoons water

Homemade Cream of Seafood Soup/Cream Filling (Feel free to use a can of condensed cream of chicken soup if you want)


  • Preheat oven to 375 degrees.

Homemade Cream of Seafood Soup

  • Add the chicken broth to a saucepan on medium-high heat. Bring to a boil.
  • Combine the flour, milk, and spices in a separate bowl. Stir until the flour is combined and no clumps.
  • Slowly add the mixture to the pot with the broth. Stir.
  • Lower the heat to medium-low and cook until the mixture thickens, about 6-10 minutes.
  • Set aside and allow the soup to cool.

Vegetables and Seafood

  • Heat a skillet on medium-high heat with a teaspoon of olive oil.
  • Add the lobster meat and shrimp. Add salt and pepper to taste. Cook for 2-3 minutes on both sides.
  • Add in the frozen vegetables and crab. Stir and allow to cook for 1-2 minutes.
  • Pour in the cream of seafood soup and stir. Taste repeatedly. Adjust spices and salt as needed. This is what the pot pie will taste like.
    Allow the mixture to cool before adding it to the pie crust.
  • Brush the bottom and sides of a cast-iron skillet or glass pie plate with olive oil.
  • Add one of the pie crusts to the bottom of the cast iron or pie plate.
  • Pour in the seafood mixture. Top with the second pie crust. You can use a fork to seal and close the edges of the crust.
  • Cut slits in the middle of the top crust to vent the pot pie.
  • Combine the egg and water in a small bowl to create an egg wash. Brush the top of the crust with the egg wash. This will create a shiny, golden-brown crust.
  • Bake for 30-35 minutes or until the crust has browned.
  • Allow the pot pie to cool for at least 10 minutes prior to slicing. The longer it cools the firmer it will be and the easier it is to cut.



  • Serving size is an estimate and will vary on how you slice up the pie. You can expect 6-8 servings.
  • Feel free to use whatever seafood you want. You can make it an all-shrimp pot pie, substitute chicken, etc.
  • Follow the pie package instructions for thawing.
  • I like to use a 10 inch cast iron skillet. They are the absolute best for a flaky crust. The 10 inch cast iron will work just fine with 9 inch crusts. You can also use a 9-inch pie plate.
  • Be sure to oil the pan or pie plate well or you will have trouble removing the pot pie once baked.
  • When you are making a double-crust pie (pie crust on the bottom and lop layer), you will need to cut slits into the middle of the top crust. This will allow the steam produced by the pie to escape. If you are only doing one layer you don’t have to worry about this. Once you place the pie in the oven, the filling will start to boil and steam. Once the water turns to steam it will make the filling soupy and the bottom layer pie crust soggy if you don't vent.
  • An egg wash is a blend of water and an egg that gets brushed onto the top layer of crust prior to baking. It's to produce a golden-brown crust. It's optional.
  • You will end up with soupy filling if you don’t bake the pie long enough or if you don’t let it cool long enough. Another reason could be the use of frozen veggies. When you add your frozen veggies to your pan with the filling, ensure there is no excess water in the pan.
  • Typical mixed veggies (peas, corn, etc) will not emit a lot of water (I stick to these and don't have any issue), but if you are using frozen vegetables that are thicker and larger they probably will. Consider defrosting your veggies first and draining excess water or take note of the filling texture prior to adding it to the pie crust and drain excess water. 
  • If your bottom crust is soggy it’s because you added hot or warm filling to the crust prior to baking. That will melt the pie crust and cause it to be gooey.
  • If your pot pie falls apart when you slice into it, you didn't let it cool long enough. Or it could just be that a lot of times the first slice of pie is the worst (ugliest) slice (even with dessert pies). If you cut 2 slices side by side before removing the first slice, it helps a lot.
  • Feel free to make these into mini-pot pies if you wish.
  • This dish is great for leftovers. I find that it's easier to slice perfect pieces of the pie after it has been refrigerated overnight.
  • I've seen pot pies made using Puff Pastry, but I haven't personally tested it to provide cook time instructions.


Serving: 1slice | Calories: 503kcal | Carbohydrates: 41g | Protein: 20g | Fat: 28g