Seafood fans will LOVE this quick and easy Seafood Pot Pie! It’s my new favorite pot pie recipe thanks to frozen shrimp and imitation crab, which make for easy prep and more affordable shopping.
Ready in 25 minutes, this seafood pie is incredibly tasty and filling. The whole family will love the savory filling and the flaky crust!
Jump to:
- 🩵 About This Recipe
- What readers are saying...
- 🧂 Gather Your Ingredients
- 🔪 Let's Make Seafood Pot Pie!
- 💡 Expert Tips and Tricks
- ❔ FAQs
- 📝 Substitutions and Variations
- 🥡 Storage and Reheating
- ⏳ Make Ahead Instructions
- 🍴 What To Serve With This Dish
- 😋 More Seafood Recipes You'll Love
- 📋 Recipe Card
- 💬 Reviews and Comments
🩵 About This Recipe
For a hearty and flavorful dinner that's great for feeding the whole family, this shrimp pot pie is a must-try! It features tender seafood with both shrimp and imitation crab, as well as wholesome veggies and a creamy sauce.
Thanks to store bought pie crust, this is extremely easy to put together and bakes to bubbly perfection in the oven. Serve as an all-in-one meal or pair with your favorite sides. Either way, you'll have an incredible dinner with little effort!
And if you enjoy this recipe, my Chicken Pot Pie is another great classic, or this Creamy Coconut Shrimp is perfect for more shrimp goodness!
What readers are saying...
Made this for dinner to tonight and it was amazing ! I substituted the imitation crab for real crab .. kept everything else the same.
- Kia
🧂 Gather Your Ingredients
- frozen shrimp - I like to buy pre-cooked frozen shrimp so I can just toss them right in with everything else.
- frozen mixed veggies - the combination of carrots, peas, corn, and green beans are ideal for a pot pie!
- milk
- condensed soup - either cream of shrimp or cream of chicken work fine.
- imitation crab - feel free to use the real thing, but I prefer imitation crab for a more affordable option.
- bacon
- shredded monterey jack cheese
- salt and black pepper
- pie crust
🔪 Let's Make Seafood Pot Pie!
(Or click here to jump right to the recipe card with measurements!)
Heat Shrimp
In a large pot, heat the shrimp alongside the veggies, condensed soup, and milk.
Add Other Ingredients
Add in the crab, bacon bits, shredded cheese, and seasonings. Mix well and cook until heated through.
Prepare Crust
Place the first part of the pie crust in a pie pan coated with cooking spray.
Add Filling
Pour the filling into the pie crust.
Top with Cheese
Sprinkle more cheese over top of the filling.
Finish and Bake
Add the other pie crust over top of the cheese, add a slit for ventilation, then bake at 450 for 15 to 20 minutes.
💡 Expert Tips and Tricks
- Pre-cooked bacon crumbles work well, but you can also cook your own bacon and chop it yourself.
- The bacon can also be omitted for a slightly lighter results.
- If your pie crust falls apart or feels crumbly, let it come up to room temperature before working with it.
- You can chop the crab ahead of time and keep it in the fridge to streamline prep.
- Give the pot pie a nice sheen by brushing it with an egg wash before baking.
- If you're worried about the pie bubbling over, bake it on a baking sheet covered with parchment or aluminum foil to catch any overflow.
❔ FAQs
It's not 100% necessary, but I prefer to use both a bottom and top crust to give the pie more structure. Plus, it's tasty!
Slicing the surface of a pie crust allows steam to escape which prevents the crust from bubbling up, cracking, or bursting.
Shrimp and crab meat (either imitation or real) are both classic options, but you could add more varieties of seafood like scallops, lobster, or even some flaky fish like cod or halibut.
📝 Substitutions and Variations
- For other seafood options, use cooked scallops, lobster, or a frozen cooked seafood medley.
- Fresh seafood can be used instead of frozen. You may need to adjust the cooking times a bit to ensure everything is properly cooked.
- Use a different kind of cheese like cheddar or Gruyere.
- Add a bit of classic seafood taste by mixing in Old Bay.
Kristin’s Kitchen Tip
You don't even have to thaw the shrimp before cooking your seafood pot pie! Just toss in the pot with the veggies, no extra prep required.
🥡 Storage and Reheating
If you have leftover seafood pie, transfer to an airtight container and store in the fridge for 3 days. You can also freeze individual portions for 2 months or so.
To reheat, bake at 350 until heated through again. Thaw in the fridge before reheating from frozen.
⏳ Make Ahead Instructions
You can fully assemble this seafood pot pie ahead of time and then store in the freezer. Be sure to wrap it well in some foil or plastic wrap. You can even bake it right from frozen! Cover with foil, bake at 400 for 30 minutes, then remove the foil and bake another 35 to 40 minutes. You may need to wrap the edges of the pie crust with some foil to prevent burning.
Keep It Handy
Don't have time for this seafood pot pie recipe right now? Click on or tap the heart icon on the BOTTOM RIGHT of the screen to save it for later!
🍴 What To Serve With This Dish
Pair your shrimp pot pie with a Kale Caesar Salad, some steamed asparagus or broccoli, or serve alongside some homemade Garlic Parmesan Bread!
😋 More Seafood Recipes You'll Love
- Shrimp Tostadas with Avocado Mash - Crunchy tortillas topped with perfectly cooked shrimp and a creamy homemade avocado mash.
- Creamy Shrimp and Rice - This one pot meal comes together in a single skillet for an easy and satisfying dinner.
- Blackened Tilapia Tacos - Season up some fish and stuff taco shells with your favorite toppings.
- White Seafood Lasagna - This incredible dish from Spicy Southern Kitchen is another fun seafood twist on a classic meal!
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Shrimp Pot Pie
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📋 Recipe Card
Seafood Pot Pie
Ingredients
- 8-12 ounces frozen cooked shrimp (1 package)
- 10 ounces frozen mixed vegetables (1 bag)
- 10.5 ounces shrimp (or chicken) condensed soup (1 can)
- ⅓ cup milk
- 8 ounces imitation crab (1 package, roughly chopped)
- ¼ cup cooked bacon pieces
- 1 ¼ cup shredded monterey jack cheese (divided)
- ¼ teaspoon pepper
- ¼ teaspoon salt
- 1 box prepared pie crust (2 crusts)
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Combine shrimp, mixed vegetables, condensed soup, and milk in a large skillet over medium heat. Heat until the shrimp and mixed vegetables are thawed a bit.8-12 ounces frozen cooked shrimp, 10 ounces frozen mixed vegetables, 10.5 ounces shrimp (or chicken) condensed soup, ⅓ cup milk
- Add the crab, bacon pieces, ¼ cup of the shredded cheese, pepper, and salt, and heat for about 5-10 minutes until the mixture is warm and the cheese is melted.8 ounces imitation crab, ¼ cup cooked bacon pieces, 1 ¼ cup shredded monterey jack cheese, ¼ teaspoon salt, ¼ teaspoon pepper
- Spray a 1.5 quart casserole dish with cooking spray, and place the first pie crust along the bottom and up the sides.1 box prepared pie crust
- Pour the seafood mixture into the crust.
- Sprinkle the remaining cheese over the seafood mixture.
- Arrange the second crust on top, then cut a slit in the middle.
- Bake for 15-20 minutes, until the crust is golden brown.
Notes
Prep Tips:
- There’s no need to thaw the shrimp before using in this recipe.
- You can use pre-cooked bacon bits if desired. Or use pre-cooked strips, microwave them for a minute or two to get them crispy, and chop into pieces.
- Let the pie crust sit at room temperature for a few minutes for easier handling.
- Chop the imitation crab prior to making this recipe to streamline prep. This can be done even a few days ahead of time.
- For a beautiful glossy golden brown crust, brush the top pie crust with a beaten egg prior to baking.
- Bake the pie on a baking sheet covered in foil to ensure easy clean-up in case it bubbles over.
- DIRECTIONS TO MAKE AHEAD AND FREEZE: Assemble the pot pie ahead of time, then wrap it well and place it in the freezer - casserole dish and all! To bake from frozen, preheat oven to 400°F. Place the pot pie on a baking sheet on the middle rack. Cover it with foil and bake for 30 minutes. Then, remove the foil and continue baking for another 35-40 minutes, or until the crust is golden brown and the filling is bubbling. If needed, use a pie crust shield or wrap the edges with foil to prevent excessive browning. Let the pie cool for 10 minutes, then serve.
Variation Suggestions:
- Substitute cooked scallops, cooked lobster, or a frozen cooked seafood medley for a more gourmet version.
- Use fresh seafood instead of frozen (adjust cooking time as needed).
- Try a different cheese like cheddar or gruyere.
- Add a teaspoon of Old Bay seasoning for a classic seafood taste.
Serving Suggestions:
- Pair with a simple side salad or steamed asparagus (or other vegetable).
- Serve with a side of warm, crusty bread.
Storage Info For Leftovers:
- Store in the fridge in an airtight container for up to 3 days.
- Reheat in the oven at 350°F until warmed through to keep the crust crispy.
- Freeze individual portions for up to 2 months; thaw in the fridge before reheating.
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in March 2016, and was republished with tips, step by step photos, and a recipe change in April 2025.
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Sue Wetherholt says
Can I use frozen baby salad shrimp for this recipe?
Kristin King says
I think that would work just fine. Let me know how it turns out!
Sarah says
This recipe looked like it would be delicious, my husband was very skeptical because he has never had seafood in a potpie, he preferred chicken, dug his heels in, it didn't sound good. I made it anyway, he loved it and now prefers it over chicken! I made the recipe exactly as it was written, I use fresh shrimp. This is a keeper! We don't have enough for leftovers, he wants another one....lol
CBR says
Kristin, prior to baking, can this recipe be frozen, vacuumed sealed and cooked at a later day?
Kristin says
I have never tried that, so I can't say for sure. If you give it a shot, please come back and let me know how it turns out, I'm very curious! 🙂
Kia says
Made this for dinner to tonight and it was amazing ! I substituted the imitation crab for real crab .. kept everything else the same . thank you so much for sharing ❤️
Kristin says
Oh yay, so glad to hear it! Thanks for stopping by to let me know! 🙂
Tara says
Amazing recipe, I tweaked it just a bit by adding a couple handfuls of bay scallops and using part of a large bag of medium shrimp (cut into bite-size pieces). And it was so delicious! We will definitely have this again... but for now, we have half a pie left over. For now, that is!
Simple to make, quick, and uses stuff I usually have on hand. I can see using canned baby shrimp, or small pieces of a hardy fish like cod or maybe even salmon, as part of a variation on this recipe. The only thing I need to stock would be cans of cream of shrimp (found Campbell's at Wal-Mart).
We're happy to have another seafood option for dinner!
Natalie says
Never tried seafood pot pies, my husband is very old fashioned - - it has to be peas, chicken, carrots and mushrooms. I love seafood and will definitely try to make this recipe nxt time 🙂
Kristin, I found your group board on Pinterest and was wondering if you can accept us. (https://www.pinterest.com/grabmyrecipes/)
Thank you!
Kristin says
I would be happy to add you, Natalie. Which group board do you mean? I have a few! 🙂
Erika lavallais says
I made this for my husband and it was DELISH! Before I knew it, I ate almost half before he had a chance to taste it. I omitted the bacon since we don’t eat pork and left out the cheese. Everything else was spot on. Thank you for sharing this quick and easy recipe.
Kristin King says
Glad you both enjoyed it! Thanks so much for stopping by to let me know! 🙂
Lborst says
You can use turkey/beef/vegan bacon.
Sheer Fields says
This was so easy and fast! I loved it. I used fresh crab and mixed monterrey jack and sharp cheddar cheese. I will be keeping this recipe.
Kristin King says
Yum, that sounds great! I am so glad to hear that you liked it. Thanks for stopping by to let me know!
Zada says
This was not my cup of tea. Imitation crab and canned soup. Enough said.
Kristin King says
I totally understand! My kids love this, but if I was cooking for just myself and my husband, and had more time to prepare dinner (and wanted to spend a little more money), I might do it differently. However, I find this is good for a quick family meal on a budget that everyone in my family enjoys. I appreciate you stopping by!
Maureen Anderson says
It looks great Kristen! I bought one with scallops and tomatoes so I’d tweak it for preferences. Thanks so much!!
Kristin says
Glad you liked it! I agree, there are many different things you can do with this dish depending on preferences and what ingredients you have on hand. Thanks for stopping by!