Sheet Pan
Sheet-Pan Seafood Pot Pie
Popular on Food52
6 Reviews
Chocolatebabka
September 12, 2022
Just wanted to follow up and say a continued thank you for this sheet pan pot pie inspiration. It’s such an accessible way to make savory pie. Now that I live in a landlocked city with questionable seafood, I’ve made this with a mushroom and leek filling and that was great too.
paramount
November 8, 2021
This was crazy great. I fed 6 adults easily and have enough filling for a second. I used potatoes rather than corn, boiling them first.
Chocolatebabka
March 1, 2021
Commented on the article with my recipe notes so I’m copying them here for anyone making adjustments:
Wow. This was really good. I made some significant adjustments (basically using this as a loose guideline) and it was still delicious and special, so I can only imagine how good it would be as written using fresh lobster and crab. It reminded me of the seafood pasty from The Roadhouse in Talkeetna, Alaska where they know their savory pastries. This seems like a highly adaptable recipe, so I might try it again without seafood and instead white beans and chard (like smitten kitchen) or mushrooms, carrots, and potatoes. The linked all butter crust is the best I’ve ever made - extremely flaky, light, and crisp. I will definitely be trying it again, since mine are usually hard and crunchy.
Here are my adjustments, if it helps anyone else: I divided the recipe by 3 (and divided the doubled crust by 3 too, a scale helps) thinking it would serve 2. With the crusts rolled out very thin to 10x8 in, this actually would heartily serve 4 but I made it 6 small servings with a big salad. The thin crust was still perfectly sturdy to hold the filling and there were no leaks or breaks. For filling, I used 3.5 oz raw shrimp, 1 drained 6 oz can of white crabmeat, and 2 oz of defrosted raw salmon, roughly chopped. No fennel so I substituted a medium carrot and no fish stock so I subbed clam juice. Happy supper to those who make this, I don’t think you can screw it up even if you just use this as a guideline and it will surely be amazing if you follow the recipe as written.
Wow. This was really good. I made some significant adjustments (basically using this as a loose guideline) and it was still delicious and special, so I can only imagine how good it would be as written using fresh lobster and crab. It reminded me of the seafood pasty from The Roadhouse in Talkeetna, Alaska where they know their savory pastries. This seems like a highly adaptable recipe, so I might try it again without seafood and instead white beans and chard (like smitten kitchen) or mushrooms, carrots, and potatoes. The linked all butter crust is the best I’ve ever made - extremely flaky, light, and crisp. I will definitely be trying it again, since mine are usually hard and crunchy.
Here are my adjustments, if it helps anyone else: I divided the recipe by 3 (and divided the doubled crust by 3 too, a scale helps) thinking it would serve 2. With the crusts rolled out very thin to 10x8 in, this actually would heartily serve 4 but I made it 6 small servings with a big salad. The thin crust was still perfectly sturdy to hold the filling and there were no leaks or breaks. For filling, I used 3.5 oz raw shrimp, 1 drained 6 oz can of white crabmeat, and 2 oz of defrosted raw salmon, roughly chopped. No fennel so I substituted a medium carrot and no fish stock so I subbed clam juice. Happy supper to those who make this, I don’t think you can screw it up even if you just use this as a guideline and it will surely be amazing if you follow the recipe as written.
Sara
September 23, 2018
I did not realize there was no flour amount specified in the ingredient list until I was ready to add it.
Erin J.
September 23, 2018
Thank you so much for pointing this out! It's been added to the ingredient list - apologies for the error! Happy Baking!
Sara
September 24, 2018
We enjoyed reading your article so much we decided to make this recipe immediately! It turned out absolutely delicious! However our Midwest corn is so sweet that I needed to balance it with a small amount of lemon juice. Really really enjoyed this seafood pastry!
See what other Food52ers are saying.