Sweet lump crab, tender shrimp, and golden corn in a tarragon cream sauce. Store-bought shells do the hard part.
Created and photographed by Rebecka Evans.
Prep: 25 minutes | Cook: 45 minutes | Makes: 2 pies, serves 6
When comfort food meets the coast, delicious things happen.
This crab and corn pot pie is rich and creamy, packed with sweet lump crab meat, tender sautéed shrimp, and bursts of golden corn, all tucked beneath a flaky, buttery crust.
Why the corn belongs
The sweetness of the corn complements the delicate crab, while the shrimp adds just the right amount of texture and flavor. Wrapped in a velvety tarragon cream sauce and baked until golden brown, every bite tastes like a seaside vacation.
It’s elegant enough for company and cozy enough for a weeknight dinner — which is the whole appeal of a seafood pot pie. All the impression of something complicated, none of the fuss.
The crust does the heavy lifting
The real star is the crust, and this is where you can save yourself an hour. Pre-made pie shells bake up golden and flaky and give you the perfect vessel for sweet lump crab meat and a rich cream sauce. I used Wick’s, which are reliably buttery, but any good frozen shell will work.
That buttery crunch is what makes you want to go back for one more bite. There’s no prize for making pastry from scratch on a Tuesday.
How to make crab and corn pot pie
Ingredients
- 1 lb. premium crab, picked clean
- ¼ lb. fresh shrimp, peeled and deveined
- ¼ teaspoon cayenne pepper
- 3 tablespoons butter
- 2 tablespoons vegetable oil
- 2 medium shallots, finely diced
- 1 medium carrot, finely diced
- 1 stalk celery, diced
- 2 new potatoes, peeled and diced
- 1 cup corn, frozen or fresh
- 1 tablespoon minced garlic
- ¼ cup all-purpose flour
- 1 cup lobster or seafood stock
- 1 cup chicken or vegetable stock
- ½ cup heavy cream
- 1 tablespoon dried tarragon, plus more for garnish
- 1 teaspoon Old Bay seasoning
- Salt and black pepper to taste
- 4 tablespoons heavy cream, for brushing the tops
- 4 pre-made pie crust rounds — 2 for the bottoms, 2 for the tops, with scraps reserved for decorations
A note on the crust: Wick’s makes pre-made pot pie shells in tins with matching round tops, which is what I used. If you’re working with standard pre-made pie crust rounds, you’ll need two roughly 8-inch circles for the bottoms of two 6-inch pans, and two roughly 7-inch circles for the tops. Use the substantial scraps for leaves, vines, lattice, or cutouts.
Instructions
- Preheat oven to 375°F.
- Sauté the shrimp in 1 tablespoon hot oil and 1 tablespoon butter. Season with cayenne, salt, and pepper. Remove and set aside until cool enough to chop into bite-sized pieces.
- In the same skillet, heat the remaining tablespoon of oil and the rest of the butter. Add shallots, carrot, celery, potatoes, and garlic. Cook until softened.
- Add corn and cook 2 to 3 minutes more.
- Mix the flour with a small amount of water to make a paste. Add both stocks to the pan and heat over medium-high until just before boiling. Stir in the flour mixture until well combined. Lower the heat and cook until thickened. Add the heavy cream and stir until smooth. Season with Old Bay, tarragon, salt, and pepper.
- Fold in the crab and chopped shrimp. The filling will look loose at this point. That’s fine — it firms up as the pies bake.
- While the filling cooks, par-bake the bottom crusts. Prick the bottoms all over with a fork so the dough doesn’t puff up, and bake 4 minutes. No longer — the dough needs to stay soft enough to seal to the top crust later.
- Spoon the filling into the par-baked shells. Lay a top crust over each one, brush the edges with heavy cream, and press them together with a fork to seal.
- With a sharp knife, cut a slit in the center of each top crust so steam can escape while baking. Add pastry cutouts on top if you like.
- Bake 30 to 45 minutes, until the crust is golden brown and the filling is bubbling.
- Sprinkle each pie with fresh tarragon before serving.
What to serve alongside
A crisp green salad or roasted asparagus balances the richness. For garnish, try grilled corn rounds, a butter-poached shrimp on top, or a drizzle of lobster cream if you’re feeling ambitious.
Whether you’re gathered around the dinner table with family or dreaming of salty ocean breezes from your kitchen, this pot pie delivers comfort with a coastal twist. Enjoy.
Common questions about seafood pot pie
Can I use imitation crab?
You can, though the texture and sweetness won’t be the same. If you’re substituting to manage cost, canned lump crab is a better compromise than imitation — drain it well and fold it in at the end so it doesn’t break apart.
Can this crab and corn pot pie be made ahead?
Yes. Make the filling up to two days ahead and refrigerate it. Fill and bake the shells the day you’re serving, since assembled pies go soggy if they sit.
Can you freeze seafood pot pie?
Freeze the filling rather than the assembled pie. Seafood in cream sauce holds up well frozen for about two months; a baked pie loses its crust texture. Thaw overnight in the refrigerator before filling and baking.
What’s the best crust for pot pie?
A pre-made frozen shell works beautifully and saves an hour. Look for one made with real butter. If you prefer to make your own, a standard all-butter pie dough is fine — just par-bake it the same way.
Why tarragon?
Tarragon has a faint anise note that suits shellfish the way dill suits salmon. If you don’t have it, a teaspoon of fresh thyme or a few chopped chives will work, though the flavor shifts.
If you liked this one, wait until you taste what she does with whiskey and bacon — Baked Cod Fillets with Irish Whiskey Sauce, Sautéed Kale & Bacon
About Rebecka Evans
Rebecka Evans is an award-winning competitive cook and the creator of At Home with Rebecka. She lives in Denver with her husband Blake, five grown children, and eight grandchildren.
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