Sheet Pan

Sheet-Pan Seafood Pot Pie

September 11, 2018
Photo by Julia Gartland
Author Notes

Growing up, I didn’t eat a lot of seafood—so indulging in it always feels special. This pot pie is double crusted and made on a sheet pan, so the bottom crust has no problem getting crispy despite the creamy, rich filling inside. It’s the perfect meal to help you grieve the loss of summer: somewhere between the buttery lobster rolls you can have near the beach and the warm, comforting meals you love to make come fall. —Erin McDowell

Test Kitchen Notes

Featured in: The Buttery Sheet Pan Pot Pie We'll Be Making All Season Long. —The Editors

  • Prep time 1 hour 15 minutes
  • Cook time 50 minutes
  • Serves 6 generously
  • 2 pieces bacon, diced
  • 1 sweet onion, diced
  • 1 head fennel, diced
  • 2 cloves garlic, minced
  • 1/3 cup white wine
  • 6 tablespoons unsalted butter
  • 1/2 cup all purpose flour
  • 2 cups fish stock
  • 1/4 cup heavy cream
  • 2 cups corn kernels
  • 1 cup peas
  • 1/2 pound cooked lobster meat
  • 1/2 pound lump crab meat
  • 1 pound small shrimp (I used 36/45), peeled and deveined
  • 1/3 cup fresh chopped parsley
  • 1/4 cup fresh chopped dill
  • 1 pinch salt and freshly ground black pepper
  • 1 recipe your favorite double crust pie dough (mine is 2x
  • Egg wash (an egg beaten with some water or cream)
In This Recipe
  1. In a large pot, crisp the bacon over medium heat. Remove from the pan and reserve.
  2. Add the onions and fennel and cook until the onion is translucent, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute more. Add the white wine and bring to a simmer. Simmer until it has reduced almost entirely.
  3. Add the butter to the pot and melt over medium heat. Add the flour and stir well to combine. Cook for 3-4 minutes, until it begins to turn lightly golden in color.
  4. Add the fish stock and bring to a simmer. Simmer for 5 minutes, until the mixture is thick enough to coat a spoon. Stir in the heavy cream, corn, peas, lobster, crab, and shrimp. Cook for 3-4 minutes. Remove from heat, and stir in the parsley, dill, and reserved bacon.
  5. Pour the filling onto a baking sheet or casserole dish so it will cool faster. Let it cool for 5-10 minutes at room temperature, then transfer to the fridge until cool (doesn’t have to be super cool, just not hot)! When it’s cool, season the mixture with salt and pepper to taste.
  6. On a lightly floured surface, roll out one half of the pie dough into a rectangle about ¼ inch thick (about 10 x 14 inches). Transfer the dough to a parchment lined baking sheet, and dock all over with a fork. Spoon the filling into the center. Spread the filling into an even layer, leaving 1 ½ inches uncovered on all sides all the way around.
  7. Roll out the second half of the dough the same way. Brush the uncovered edges of the dough with water, then gently place the top crust over the filling, pressing firmly at the edges to seal. Use your fingers to crimp the edges as desired (or you can use a fork to crimp the edges all the way around – dip the tines in flour as needed to help form a good seal).
  8. Refrigerate the pie while you preheat the oven to 425 degrees Fahrenheit with a rack in the lower third of the oven. (If you have a pizza stone, through it on the rack – it will help your bottom crust get even crisper! If you don’t you can skip it.)
  9. Egg wash the surface of the pie, and cut a few vents into the top crust. Bake until the crust is evenly golden brown and the filling is bubbling through the vents, 45-50 minutes. Don't be afraid to bake it and let it get really brown and crisp - but if it's browning too quickly, feel free to lower the oven temperature to 400 or tent it with foil. Let cool at least 15 minutes before serving warm.

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  • Erin McDowell
    Erin McDowell
  • Sara
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.