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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.
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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.