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 - a combination of carrots, peas, corn, and green beans are ideal for a pot pie!
- milk - adds richness and creaminess to the sauce.
- condensed soup - either cream of shrimp or cream of chicken works fine.
- imitation crab - feel free to use the real thing, but I prefer imitation crab for a more affordable option.
- bacon - adds a subtle smokiness to the dish.
- shredded monterey jack cheese - melts easily and smoothly and adds a mild, creamy, and slightly tangy flavor.
- salt and black pepper - season to taste.
- pie crust - flaky and golden, it holds the pie together.
🔪 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 degrees 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 result.
- 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 seasoning.
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 degrees 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 degrees 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 or 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.
Video
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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Kathryn's Kitchen Blog says
Yummmm!!!
Christine | Mid-Life Croissant says
This sounds so delicious and would be a really nice change from what I usually make for dinner. My son would say I'm in a rut. I would say I'm consistent 😉 Thanks for joining us at #SaucySaturdays.
Jennifer | The Deliberate Mom says
I've never had a seafood pot pie before. Wow, does it ever look and sound delicious. I think my oldest daughter would go crazy over this (I swear that kid would eat a whole package of imitation crab if she were given the chance)!
Thanks for sharing (and for linking up to the #SHINEbloghop).
Wishing you a lovely evening.
xoxo
Frugal Hausfrau says
Creamy cheesy seafood pie! Yum! Thanks for linking up to us on Throwback Thursday!
Mollie
Ashley says
Oh this looks amazing! Thanks for linking up to last week's Tasty Tuesday linky. I have pinned your recipe and hope that you'll join us again this week.
Theresa @DearCreatives says
I wish I could get my kids to eat fish. this looks yummy. Pinned & shared.Thanks for sharing at the Inspiration Spotlight party!
Beverly says
I love making pot pies, but must admit that I have never made one with seafood. You have changed all that. Pinning this and making it.
Thanks for sharing at Turn It Up Tuesday,
Bev
April R - Uncookie Cutter says
This sounds amazing! I love seafood, and pot pie! Never heard of them together! I'd love to invite you come link up at our new recipe party - where my cohost and I each actually make and review one of the features every week! Thanks so much for sharing! http://uncookiecutter.com/2016/03/chocolate-lemon-cookies-link-make-7/
Tracey Lee @ Mia Bella Passions says
Recipe saved! This looks delicious.
Jessy @ The Life Jolie says
I am such a seafood lover and this looks so comforting and delicious!