Best Ever Seafood Pot Pie

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

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.

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.

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.

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.

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.

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!