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A rich and comforting seafood pot pie featuring tender lobster meat in a creamy sauce with fresh vegetables, encased in a buttery, flaky pie crust.

  • Total Time: 1 hour 5 minutes (plus 10-15 minutes resting time)
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 cups Lobster Meat (Substitute with crab or shrimp if necessary)
  • 1 cup Heavy Cream (Can be replaced with half-and-half for a lighter version)
  • 1 cup Chicken or Seafood Stock (Homemade or store-bought)
  • 2 tablespoons Olive Oil (Can substitute with butter for added flavor)
  • 1 medium Onion (Optional, can use shallots)
  • 2 cloves Garlic (Fresh preferred, garlic powder can suffice)
  • 1 cup Carrots (Diced)
  • 1 cup Celery (Diced, can be swapped with parsnips or bell peppers)
  • 1 cup Frozen Peas (Fresh peas as alternative)
  • 1 teaspoon Fresh Thyme (Can replace with dried thyme, use approx. 1/3 the amount)
  • 1 tablespoon Lemon Juice (Vinegar as substitute)
  • Salt & Black Pepper (to taste)
  • 2 pre-made Pie Crusts (homemade crust encouraged)
  • 1 egg (for egg wash; optional)
  • 1 tablespoon Cornstarch (optional, for thickening)
  • Water (for cornstarch slurry)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. If using raw lobster, cook to 165°F (74°C) and chop into bite-sized pieces; otherwise have 2 cups cooked lobster meat ready.
  3. Heat 2 tablespoons olive oil in a large skillet over medium heat.
  4. Add 1 chopped onion and 2 minced garlic cloves; sauté for 3–4 minutes until soft and translucent.
  5. Add 1 cup diced carrots and 1 cup diced celery; sauté about 5 minutes until softened but still slightly crisp.
  6. Pour in 1 cup heavy cream and 1 cup chicken or seafood stock; stir and simmer about 5 minutes until sauce thickens slightly.
  7. If filling is too runny, whisk 1 tablespoon cornstarch with a little cold water, stir into filling, and heat until thickened.
  8. Add 2 cups cooked lobster meat and 1 cup frozen peas; stir and simmer 5 minutes to heat through.
  9. Remove from heat, season with 1 teaspoon fresh thyme, 1 tablespoon lemon juice, salt, and black pepper; adjust seasoning to taste.
  10. Fit one pie crust into a 9-inch pie dish and pour lobster filling evenly into crust.
  11. Top with second pie crust, crimp edges to seal, and cut slits in top crust to vent steam.
  12. Whisk 1 egg with a splash of water and brush egg wash over top crust (optional).
  13. Bake at 400°F (200°C) for 30–35 minutes until crust is golden and filling bubbles through vents.
  14. Remove from oven and let rest for 10–15 minutes before slicing.

Notes

Ensure lobster is cooked to 165°F (74°C) before adding to filling for safety and tenderness., Avoid overcooking the filling after adding lobster to prevent rubbery texture., Let pie cool before slicing to allow filling to set and avoid spillage., Cut vents in crust to allow steam to escape, keeping crust flaky and avoiding sogginess., Homemade crust adds a personal touch but store-bought is a convenient alternative., Adjust salt, pepper, and lemon juice to taste for best flavor., Variations include swapping lobster with crab or shrimp, using puff pastry, adding cheese (cheddar or Gruyère), extra vegetables, herbs (dill or parsley), spices for heat, gluten-free crust, or dairy-free ingredients like coconut milk and dairy-free butter., Store leftovers in an airtight container in the refrigerator for up to 3 days., Freeze wrapped pie for up to 2 months; thaw overnight and reheat at 350°F (175°C) for 20-25 minutes., Make filling up to 24 hours in advance and assemble before baking; baking time may require a few extra minutes if crust is cold.

  • Author: Laura
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (approximate)
  • Calories: Approximately 450-500 calories per serving (estimate based on main ingredients)
  • Fat: Approx. 25 grams per serving (from cream, crust, and oil)
  • Carbohydrates: Approx. 30 grams per serving (from crust and vegetables)
  • Protein: Approx. 25 grams per serving (from lobster and cream)