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To make a great Cajun seafood pot pie, you need fresh, tasty ingredients. The filling is the heart of this dish. Here are the key components for the filling:

Cajun Seafood Pot Pie A Southern Comfort Classic

Experience the warmth of home with Cajun Seafood Pot Pie, a comforting classic that’s bursting with Southern flavors! This delicious recipe showcases fresh seafood, aromatic spices, and a flaky crust that’s sure to please. Dive into the detailed guide on ingredients, cooking techniques, and serving suggestions that make this dish unforgettable. Click through to explore the full recipe and start your culinary adventure today!
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Ingredients
  

1 lb shrimp, peeled and deveined

1 lb crab meat, cooked and picked over for shells

1 cup scallops, chopped

1 medium onion, diced

2 celery stalks, diced

1 red bell pepper, diced

3 cloves garlic, minced

1/4 cup flour

2 cups seafood stock

1 cup heavy cream

1 tablespoon Cajun seasoning

1 teaspoon thyme

1/2 cup frozen peas

1 tablespoon olive oil

Salt and pepper to taste

1 package (2 sheets) puff pastry, thawed

1 egg, beaten (for egg wash)

Instructions
 

Prepare the Filling: In a large skillet, heat the olive oil over medium heat. Add the diced onion, celery, red bell pepper, and garlic. Sauté for about 5 minutes, or until the vegetables are tender.

    Make the Roux: Sprinkle the flour over the sautéed vegetables and stir well, cooking for another 2-3 minutes until a light golden color is achieved.

      Add Liquids: Gradually whisk in the seafood stock and heavy cream until smooth. Bring the mixture to a gentle simmer, allowing it to thicken slightly, about 5 minutes.

        Season the Filling: Stir in the shrimp, crab meat, scallops, Cajun seasoning, thyme, and frozen peas. Cook for an additional 5-7 minutes, or until the seafood is just cooked through. Season with salt and pepper to taste. Remove from heat and let cool slightly.

          Assemble the Pie: Preheat your oven to 400°F (200°C). Roll out one sheet of puff pastry and place it over a pie dish, allowing the excess to hang over the edges. Pour the seafood mixture into the pastry-lined dish.

            Cover with Pastry: Roll out the second sheet of puff pastry and lay it over the filling. Trim and crimp the edges to seal. Cut a few slits in the top to allow steam to escape. Brush the top with the beaten egg.

              Bake: Place the pot pie in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and crispy.

                Cool and Serve: Allow the pie to cool for about 10 minutes before slicing. Serve warm.

                  Prep Time: 30 minutes | Total Time: 1 hour | Servings: 6

                    - Presentation Tips: Serve the pot pie warm in individual bowls and garnish with fresh parsley or green onions for a pop of color. Pair with a side salad for a complete meal.