The Foodies Haven

Best Ever Seafood Pot Pie with Sausage, Veggies & Creamy Cajun Sauce

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September 9, 2025

Comfort Food with a Spicy Twist You Didn’t Know You Needed

Okay, let me set the record straight: I grew up hating pot pies. Like, the frozen ones in the box? No ma’am. Those little mystery pouches of mushy chicken and peas traumatized me as a kid. If you handed me one back then, I would’ve traded it away for cafeteria tater tots and never looked back.

Fast forward to adulthood—one night, I got bold in the kitchen. I thought, “What if I give pot pie a glow-up? Like Beyoncé after Destiny’s Child, but food.” That’s when the Seafood Pot Pie with Sausage, Veggies & Creamy Cajun Sauce was born.


And let me tell you… this pot pie changed everything. It looks like you spent all day in the kitchen, but it’s ready in about 30 minutes. It’s hearty, creamy, a little spicy, and wrapped in a flaky golden crust that’ll make you close your eyes and hum a happy tune while eating.

Also, pro tip: this is the meal you make when you want to lock down your relationship. Forget fancy dinners—if you serve this pot pie, don’t be surprised if someone starts talking about forever.

Why Seafood + Sausage + Cajun Cream Sauce Is the Holy Trinity

Let’s talk flavor chemistry, shall we?

  • Seafood: Naturally buttery, tender, and sweet. Shrimp, crab, or even scallops all bring something special.
  • Smoked sausage: Salty, smoky, and spicy. It cuts through the richness of seafood and adds that meaty backbone.
  • Cajun cream sauce: This is the glue holding everything together. Smoky paprika, garlic, onion, a little cayenne, and cream so silky you’ll want to drink it with a straw.

Add in some crisp veggies for freshness, wrap it in golden pastry, and you’ve got a dish that’s creamy, crunchy, spicy, and comforting all in one. It’s like Mardi Gras in a casserole dish.

Time & Difficulty

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Difficulty: Easy (seriously, you got this)

What Makes This Pot Pie Different from All the Others

  • It’s not boring. Cajun spices take it from “grandma’s Sunday dinner” to “date night at a New Orleans bistro.”
  • The seafood + sausage combo. Classic chicken pot pie could never.
  • Speed. Dinner in under an hour with leftovers that taste even better the next day.

Ingredient Spotlight: What You Need & Why

  • 1 lb seafood mix (shrimp, crab, or scallops) – Sweet and tender, they soak up all that Cajun sauce.
  • 8 oz smoked sausage (andouille if you’re fancy) – Brings spice and smokiness.
  • 2 cups frozen mixed veggies – Easy, colorful, and no chopping required.
  • 1 medium onion, diced – Sweet and aromatic.
  • 3 cloves garlic, minced – Flavor base.
  • 2 tbsp butter + 2 tbsp flour – The roux that thickens the sauce.
  • 1 cup heavy cream + 1 cup chicken stock – Rich, silky filling.
  • 2–3 tsp Cajun seasoning – The soul of the recipe.
  • 1 sheet puff pastry or pie crust – The flaky crown.
  • 1 egg (for egg wash) – That golden, shiny finish.

Step-by-Step Instructions

  1. Preheat oven to 375°F. Grab a casserole dish deep enough for your filling.
    Pro Tip: Place a baking sheet underneath to catch bubble-overs. Trust me, you don’t want Cajun cream sauce dripping on your oven floor.
  2. Brown the sausage. In a large skillet, cook until slightly crispy. Remove and set aside.
  3. Build the Cajun cream sauce. Melt butter in the same skillet, add onions and garlic, cook until fragrant. Sprinkle in flour, whisk, and slowly pour in chicken stock + cream until smooth. Stir in Cajun seasoning.
  4. Add seafood + veggies. Toss in your seafood, sausage, and veggies. Cook just until seafood barely turns pink—it’ll finish in the oven.
  5. Assemble the pie. Pour filling into dish. Lay puff pastry or pie crust on top, crimp edges, and cut slits for steam to escape. Brush with egg wash.
  6. Bake 25–30 minutes until golden and bubbling.
  7. Cool slightly, then dig in. Try not to burn your tongue—but also, no judgment if you can’t wait.

Common Mistakes to Avoid

  • Overcooking seafood. It’ll get rubbery. Half-cook it before baking.
  • Skipping the egg wash. You want that glossy, bakery-worthy crust.
  • Using bland seasoning. Cajun food is bold. Don’t be shy!

Add-Ons & Variations

  • Extra heat: Add diced jalapeños or hot sauce to the filling.
  • Cheesy twist: Mix shredded cheddar or pepper jack into the sauce.
  • Mini pot pies: Use ramekins for single-serving cuteness.
  • Breakfast version: Swap seafood for crawfish + add scrambled eggs.

Storing & Freezing Tips

  • Fridge: Store leftovers in an airtight container up to 3 days.
  • Freezer: Wrap unbaked pot pie tightly and freeze up to 2 months. Bake from frozen at 375°F for 50–55 minutes.
  • Reheating tip: Oven is best to keep that crust crispy.

Serving Suggestions & Pairings

  • Drink: Crisp white wine, cold beer, or iced sweet tea.
  • Side dish: Simple salad with lemon vinaigrette to balance the richness.
  • Dessert: Lemon sorbet or peach cobbler to finish with a fresh note.

Cajun Cooking Tips for Beginners

  • Always build flavor in layers. Brown your sausage, sauté onions, toast your spices. Don’t rush it.
  • Balance the heat. Cajun seasoning can be spicy—taste as you go.
  • Use fresh herbs. A sprinkle of parsley or green onions on top makes it sing.

Seafood Pot Pie FAQ

Can I use frozen seafood?
Yes! Just thaw it first and pat dry so your sauce doesn’t get watery.

Can I make this ahead?
Yep. Assemble the filling, cover, and refrigerate up to 24 hours. Add the crust right before baking.

What if I don’t like seafood?
No problem. Swap in chicken, turkey, or even just more sausage.

Do I need puff pastry, or can I use biscuits?
Biscuits are delicious! Just bake a little longer until they’re cooked through.

Why You’ll Love This Pot Pie

This isn’t your average comfort food. It’s creamy, flaky, spicy, smoky, and bursting with flavor. It’s quick enough for a busy weeknight but impressive enough for holidays or date night. And honestly? It’s so dang good it might become your favorite recipe too.

Before You Go…

If you whip up this Seafood Pot Pie with Sausage, Veggies & Creamy Cajun Sauce, I’d love to see your kitchen magic! Tag me on Instagram at #the_foodieshaven, leave a comment below, and subscribe for more recipes that bring love (and laughter) into your kitchen.

Happy cooking,
Chrystal Brown

Best Ever Seafood Pot Pie

5 from 1 vote
Print Pin Rate
Servings: 8 Servings

Ingredients

Filling

  • 1 lb Shrimp diced
  • 1 lb Crawfish Tails
  • 12 oz Andouille Sausage sliced
  • 2 Potatoes diced
  • 1 Small Onion chopped
  • 1 Bell Pepper any color, chopped
  • 2 Celery chopped
  • 2 Carrots peeled and diced
  • 3 cloves Garlic minced
  • 3 tbsp Butter

Sauce

  • 2 tbsp Flour
  • 1 cup Vegetable Stock
  • ¾ cup Heavy Cream
  • ½ cup Mozzarella Cheese shredded
  • Salt
  • Pepper
  • Cajun Seasoning

Crust

  • 1 Sheet Puff Pastry thawed
  • 1 Pie Crust
  • 1 Egg beaten (for egg wash)

Instructions

Prep the Crust (optional)

  • If using a pie crust on the bottom, press it into a greased 9-inch pie dish. Chill while you prepare the filling.

Potatoes

  • Peel and dice the potatoes. Place them in a pot of salted water and bring to a boil. Cook until fork-tender, about 8-10 minutes, drain and set aside.

Sauté the Veggies and Meat

  • In a large skillet or saucepan, melt butter over medium heat. Add onion, celery, carrots, and bell pepper. Cook for 5–7 minutes until starting to soften. Add garlic, cook another 3–4 minutes. Transfer the sautéed vegetables to a large bowl and set aside.
  • In the same pan, cook the shrimp and crawfish tails. Cook just until shrimp are pink about 3–4 minutes. Be careful not to overcook, the seafood will finish cooking in the oven. Transfer the cooked shrimp and crawfish mixture to the same bowl as the sautéed vegetables set aside.
  • In the same pan, cook the sausage over medium heat for 5-7 minutes, until browned and fully cooked. Transfer the cooked sausage to the same bowl as the sautéed vegetables and seafood mixture set aside.

Make the Sauce

  • In a saucepan, melt 3 tbsp butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Slowly whisk in the vegetable or seafood stock until smooth and thickened. Add heavy cream and shredded mozzarella. Stir until cheese melts and sauce is creamy. Season with Cajun seasoning, salt, and pepper. Remove from heat.

Combine the Filling

  • In the large bowl with the filling mixture (potatoes, sautéed vegetables, sausage, shrimp, and crawfish tails), pour the sauce over the top and gently stir to coat everything evenly.

Assemble the Pot Pie

  • Pour the filling into the prepared pie dish. Lay puff pastry over the top. Trim edges and crimp to seal. Brush with egg wash for golden color.

Bake

  • Preheat oven to 375°F (190°C). Bake for 25–30 minutes or until crust is golden brown and filling is bubbly. Let cool for 5–10 minutes before serving. Enjoy warm!

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Recipe Rating




  1. Raveen says:
    September 9, 2025 at 11:45 pm

    5 stars
    THIS IS MY FAVORITE

    Reply

I’m Chrystal — Southern raised, Hawaii made, and forever in love with food. I started The Foodies Haven to share my passion for flavors, culture, and the joy that comes with every bite.
Tried a recipe? Tag @thefoodieshaven on Instagram so I can see!

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