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Gluten Free Seafood Pot Pie

A gluten free pastry crust over a rich, hearty, untraditional seafood pot pie, makes for the perfect indulgent holiday meal, or for a weeknight dinner, or a special occasion!
Prep Time20 mins
Cook Time1 hr 5 mins
Total Time1 hr 25 mins
Course: Main Dish
Cuisine: American
Keyword: Gluten free, pot pie, seafood
Servings: 8
Calories: 745kcal
Author: Rachael



  • 1/2 cup salted butter
  • 1 tsp garlic salt
  • 1 large yellow onion chopped, yield should be about 11/2 cups
  • 1/2 cup Bob's Red Mill Gluten Free flour
  • 3 cups paella stock
  • 1/2 pound shrimp shelled and de-veined
  • 1 pound sea scallops
  • 1 cup frozen corn kernels
  • 1/2 Tbs salt
  • 11/2 tsp ground pepper
  • 1/2 cup chopped Parsley
  • 3 Tbs heavy cream
  • 1 pound crab or lobster meat real if you can get it, imitation if you can't, but imitation is not gluten free* optional

Gluten Free Pastry Crust

  • 8 tablespoons 1 stick unsalted butter, softened
  • 4 ounces cream cheese softened
  • 1/4 cup heavy whipping cream
  • 11/2 cups plus 2 tablespoons Bob's Red Mill Gluten Free Flour plus a little more for rolling out the dough
  • 1/2 teaspoon coarse salt

Egg Wash

  • 1 large egg beaten with 1 Tbs cream


Pastry Dough

  • Mix together cream cheese, butter, and heavy whipping cream
  • Stir in flour and salt, until a ball forms.
  • Refrigerate for 20 minutes while making the filling


  • Melt half the butter in a large pan over medium-high heat, and pan sear your scallops for 1-2 minutes per side
  • Add shrimp in, toss, and then put in a bowl, set aside
  • In the same pan you cooked the scallops and shrimp, add onion and carrots, and cook 10-15 minutes until onions are translucent
  • Add in parsley and give it a good stir.
  • Add in 1/2 cup Bob's Red Mill Gluten-Free flour to veggies and cook for one more minute, remove from heat
  • Meanwhile heat stock, bring to a simmer then add cream, salt, and pepper, and stir
  • Slowly combine liquid and veggie mixture
  • Stir in cooked shrimp, scallops, and the crab or lobster meat!
  • Pour into a 91/2 inch pie baking dish and set aside
  • Preheat oven to 375
  • Remove pastry dough from fridge and roll out so it is big enough to cover the baking dish with a little extra to go over the edge and hold it in place. It should be about half a centimeter thick.
  • Put over filled baking dish, cut a few air vents for steam
  • Whisk together the egg and cream (egg wash)
  • Brush pastry dough with egg wash
  • Bake for 65-70 minutes until top is golden brown and contents are bubbly.


Feel free to add 1 cup frozen peas! They make a perfect addition
You will have a little leftover pastry dough, which can be kept in the refrigerator for 2 days.


Calories: 745kcal | Carbohydrates: 75g | Protein: 34g | Fat: 37g | Saturated Fat: 20g | Cholesterol: 271mg | Sodium: 2109mg | Potassium: 372mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1635IU | Vitamin C: 7.5mg | Calcium: 199mg | Iron: 4.9mg