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Jumbo Lump Crab Pot Pie

Jumbo lump crab pot pie pairs tender crab and vegetables in a creamy seafood-stock filling with a deeply golden puff pastry topping. Bake it in a 9-inch square dish until the center reaches 145°F, then let it rest before serving.
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Prep Time 20 minutes
Cook Time 40 minutes
resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

Make the filling
  • 4 tbsp unsalted butter
  • 0.5 cup yellow onion finely chopped
  • 0.5 cup carrot diced
  • 0.5 cup celery diced
  • 0.33 cup all-purpose flour
  • 2 cup seafood stock
  • 1 cup whole milk
  • 1 tsp Old Bay seasoning
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 cup peas frozen
  • 1 lb crabmeat jumbo lump, picked over for shell fragments
  • 1 tbsp lemon juice fresh
  • 2 tbsp parsley fresh, chopped
For the topping
  • 1 sheet puff pastry frozen, from a 17.3-ounce package, thawed
  • 1 egg large
  • 1 tbsp water

Equipment

  • 1 4-quart saucepan
  • 1 9-inch square, 2 1/2-quart baking dish

Method
 

Make the filling
  1. Heat the oven to 400°F and set a rack in the center.
  2. Melt the butter in a 4-quart saucepan over medium heat.
  3. Add the onion, carrot, and celery and cook for 6–8 minutes, stirring occasionally, until tender.
  4. Sprinkle in the flour and stir for 1 minute.
  5. Gradually whisk in the seafood stock and milk until smooth.
  6. Bring the sauce to a gentle simmer and cook for 3–5 minutes, stirring, until thickened.
  7. Stir in the Old Bay seasoning, salt, black pepper, and peas.
  8. Remove the pan from the heat and gently fold in the crabmeat, lemon juice, and parsley.
Assemble and bake
  1. Spoon the hot filling into a 9-inch square, 2 1/2-quart baking dish.
  2. Lay the puff pastry over the filling and trim it to leave a 1/2-inch overhang.
  3. Press the pastry edges against the dish rim.
  4. Beat the egg with the water in a small bowl.
  5. Brush the egg mixture over the pastry and cut 4 small slits in the top.
  6. Bake for 25–30 minutes, until the pastry is deeply golden and the center of the filling reaches 145°F.
  7. Let the pot pie rest for 10 minutes before serving.

Notes

For the best texture, fold the crab in gently so the lumps stay intact. Refrigerate leftovers for up to 3 days; freezing is not recommended because the pastry may lose its crispness. For a gluten-free option, use a gluten-free flour blend and gluten-free puff pastry.