Serving Suggestions
Pairing my seafood pot pie with a simple side salad is a favorite of mine. A fresh mix of arugula, cherry tomatoes, and a light vinaigrette complements the richness of the pie beautifully. The peppery notes of the arugula are the perfect contrast!
Additionally, a glass of chilled white wine, like a Sauvignon Blanc or Chardonnay, lifts the entire meal experience. I often set the table with candles and soft music to create a warm and inviting atmosphere as we dig into this comforting meal.
And let’s not forget about what to do with leftovers! I enjoy reheating any leftover pot pie the next day. It’s even better when those flavors get a chance to mingle overnight.
Variations & Customizations
One of the great things about seafood pot pie is how versatile it can be! If you’re in the mood for something a little spicier, you can add a dash of hot sauce or swap in smoked paprika for a smoky flavor. Those additions really pack a punch and elevate this dish to a whole new level!
For those who prefer a non-dairy option, you can substitute the heavy cream with coconut milk. I tried this once, and while it gives a different flavor profile, it still results in a deliciously creamy filling. You can also use cashew cream for an ultra-rich, dairy-free option.
And let’s not forget about the crust! While I love a classic pie crust, you can switch things up with a puff pastry top for a lighter, flakier finish. Or, try using a biscuit topping for a different texture that’s equally comforting.
How to Store, Freeze & Reheat
If you find yourself with leftover seafood pot pie, lucky you! It’s easy to store in an airtight container in the refrigerator for up to three days. Just make sure it’s cooled to room temperature before sealing it up.
If you want to prepare it ahead of time, you can freeze the filled pie before baking. Just cover it tightly with plastic wrap and foil, and it can last in the freezer for up to three months. When you’re ready to bake, let it thaw in the fridge overnight, then bake as directed, adding a few extra minutes if it’s still a bit cold.
Reheating is a breeze; you can pop individual portions in the microwave or place a larger slice in the oven at 350°F (175°C) for 15-20 minutes, covering it with foil to prevent over-browning. The important part is to make sure it’s heated through completely because nobody wants a cold pocket of filling!
Conclusion
Making a seafood pot pie in my kitchen is always a heartwarming experience, filled with delicious smells and the joy of creating something special. I hope this recipe finds its way into your home and brings you just as much comfort and joy as it does for me. Enjoy every rich, savory bite, and I can’t wait to hear how yours turns out! Happy cooking!