Individual Smokey Seafood Pot Pies
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These rich, creamy Individual Smokey Seafood Pot Pies are loaded with fresh shrimp and scallops, and get their intense smoky flavor from tinned smoked oysters. With an easy crust made in a food processor, these indulgent personal pot pies come together in a little over an hour!JUMP TO RECIPE
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A cozy, cold weather meal for 2, these Individual Smokey Seafood Pot Pies are a favorite for me and my live-n Gordon Ramsay of a boyfriend (AKA “Mr. Bingo’). If you are as big a seafood fan as we are, you are going to love these creamy pot pies.
These pot pies get their intense smoky flavor from tinned smoked oysters. A hearty meal in one hefty soup crock- these pot pies are loaded with fresh shrimp, scallops and veggies. Finish that off with a crisp, golden crust- and you’ve got a meal to curl up with a good movie on a cold night. Perfect for a “date night” if you’re homebodies like us.
Making the rich, smoky pot pie filling
The filling comes together by first sautéing some aromatics, then making a roux. Next, you’ll add in the potatoes, wine, stock, cream and fresh seafood to build a hearty, thickened filling.
Tips for success
Par boil the potatoes
I like to partially cook the potatoes first, so that I know they’ll be perfectly cooked in the final product. I do this in the microwave, in a bowl. It is super easy, and my hands-down favorite way to par-cook potatoes.
Choose quality seafood
I make sure to buy quality frozen or fresh seafood for the best flavor. I also prefer to use the Red Argentinian variety of shrimp for a lot of my recipes. They have a bit more flavor, and a more tender and juicy texture, in my humble opinion.
Making and prepping the dough
The dough for this recipe is super simple, and comes together in just a few minutes with the aid if your handy-dandy food processor.
All you need to make the dough is all-purpose flour, cold butter, ice water and salt. You’ll pulse the flour, salt and butter a few times to form coarse crumbs, then gradually add the ice water until the dough just comes together.
Butter cutting tip:
For recipes like this dough, I like to open up the stick of butter, and cut it in half lengthwise. Then, I’ll cut each half in half again, lengthwise. Then, I line up the 4 bricks and cut those crosswise into small cubes. This way- the butter will easily blend into the dough without getting warmed up in the process.
Assembling the seafood pot pies
Once you’ve got your dough ready and chilled, and your filling ready, it’s time to assemble and bake the pot pies.
Start by splitting the dough into 2 equal portions, and rolling them out on a floured board until they are about 6″ in circumference. I used large, oven-safe soup crocks for this recipe, but you can use any oven-safe vessel. Just roll the dough to fit, and don’t go too much larger, or the dough will be too thin.
Prepping the dough for baking
Place the rolled dough discs on the top of each crock, and crimp the edges with a fork to seal. Make a few steam vent slits in the top with a sharp knife, and brush each dough with beaten egg. At this point, you can sprinkle the tops with a bit of coarse sea salt, if desired.
When the pot pies are prepped and ready, bake them for 40-45 minutes, until golden brown.
Want to give this recipe a try?
If you make my Individual Smokey Seafood Pot Pies, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
Looking for more great recipes? Why not try my Slow Cooker Mexican Pozole, Shrimp Corn Chowder, Shrimp Gumbo with Chicken and Andouille, or Tuna Noodle Casserole with Cheese Tortellini and Egg Noodles!
Individual Smokey Seafood Pot Pies
- Food Processor
- 2 tbsp butter
- 1/2 tbsp olive oil
- 3 mini sweet peppers, finely chopped*
- 1 medium shallot, diced
- 1 rib of celery, with leaves
- 2 tbsp all-purpose flour
- 1 tsp Old Bay seasoning
- 1/2 tsp dried thyme leaves
- 1 tsp minced garlic
- 1 cup chicken stock
- 1 cup white wine, such as Pinot Grigio or Chardonnay
- 2 small russet potatoes, peeled and diced
- 1 cup heavy cream
- 1/2 lb red Argentinian jumbo shrimp (16/20 per lb), cut into bite size pieces*
- 6 oz raw jumbo sea scallops, cut into quarters
- 1 3 oz tin whole smoked oysters in oil, rough chopped, oil discarded
- 1/2 cup frozen peas
- 1 tbsp chopped flat leaf parsley
- salt and fresh ground black pepper, to taste
- 1/8 tsp fresh grated nutmeg
- 1 tsp Worcestershire sauce
- dash of cayenne
- 3/4 cup all-purpose flour , plus more for rolling
- 1/4 tsp salt
- 4 tbsp (1/2 stick) cold butter, cut into small cubes
- 3-6 tbsp ice water
- 1 egg, beaten (for brushing finished crust)
- coarse sea salt, for sprinkling on top
- Make and chill the dough 1. Add flour, salt and small cubes of butter to a food processor. Pulse a few times until coarse crumbs form. Slowly add ice water, I tbsp at a time while pulsing, breaking between each pulse, until dough just pulls together. 2. Remove dough from processor and form into a ball or disc. Wrap in plastic wrap or transfer to a resealable bag, and refrigerate for at least 1 hour, and up to overnight. Making the filling 1. Par boil potatoes. Cut potatoes into small cubes, and place in a microwave-safe bowl. Cover with water and cook on high for 3 minutes. Potatoes are done when easily pierced with fork. Once par boiled, drain potatoes and set aside. 2. In a large, deep skillet, add butter and olive oil and cook over medium heat until butter melted. 3. Add peppers, celery and shallot, season with salt and pepper and cook, stirring occasionally until slightly softened, about 5 minutes. 4. Add old bay, dried thyme, and minced garlic and cook over medium heat until just fragrant, about 1 minute. 5. Gradually whisk or stir in flour until fully incorporated and then cook 2 minutes, stirring frequently. 6. Next, over medium heat, slowly whisk in wine and chicken stock. Once the wine and chicken stock are fully combined with the roux, stir in cream and fresh grated nutmeg. 7. Add the potatoes to the pan and cook, stirring occasionally for 15-20 minutes, until liquid is thickened. 8. Add raw shrimp, chopped smoked oysters, scallops, peas, cayenne, parsley and Worcestershire sauce, and cook 2-3 minutes more until shrimp are just opaque and scallops are just cooked through. Taste and season with additional salt and pepper, if desired. 9. Turn off the heat, and transfer the filling to 2 large soup crocks. Prepping and baking 1. Preheat oven to 350 degrees. 2. Remove dough from refrigerator and form into 2 even balls. 3. Roll out each ball of dough on a floured board to about 6” in circumference. You want the dough to slightly overlap the soup crocks. 4. Place one sheet of dough over each filled soup crock, and cut a few vent slits in the center of the dough with a sharp knife. Crimp the overlapping edges of dough with a fork to seal, Brush each crust with beaten egg and sprinkle over lightly with coarse sea salt. Transfer soup crocks to a baking sheet and bake 40-45 minutes, until golden brown. 5. Allow to cool 15-20 minutes before serving.
1 small red bell pepper can replace the 3 mini sweet peppers.
Any of your favorite shrimp will do for this recipe- I am just partial to the flavor and texture of red Argentinian shrimp.
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Hi, I’m Sharon!
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