Thai-Inspired Seafood Pot Pie
Prep time
Cook time
Total time
Thai flavors make this seafood pot pie extra special.
Recipe type: Seafood
Cuisine: Seafood
Serves: 4
  • 4 Tb. vegetable or canola oil
  • 6 stalks fresh lemongrass, minced (about 4 tsp.)
  • 2 cloves garlic, peeled & minced
  • 6-8 green onions, sliced
  • 1 c. chopped red pepper
  • 2 tsp. fresh red chile, chopped
  • 1 tsp. (about a 2” piece) fresh ginger, minced
  • 1 c. sliced mushrooms
  • 2 c. chicken broth
  • 2 tsp. low sodium soy sauce
  • 1 lime, juiced
  • 4 Tb. hoisin sauce
  • 2 c. unsweetened coconut milk (shake it well before pouring)
  • dash kosher salt
  • dash freshly ground black pepper
  • 2 Tb. unsalted butter
  • 4 Tb. all-purpose flour
  • 3-4 c. uncooked seafood (shrimp, scallops, fresh fish [small pieces] - whatever portions you prefer)
  • 1 sheet prepared puff pastry, cut into 4 rounds
  • 1 egg beaten with a splash of water
  1. Heat oven to 350 degrees.
  2. Line a baking sheet with parchment paper.
  3. Using a small round bowl or large glass (just a bit smaller than the circumference of your ramekin or crock) cut out shapes from the puff pastry sheet.
  4. Place the 4 pastry rounds on the sheet and brush each with egg wash.
  5. Bake until pastry is puffy and brown. Remove from oven and allow to cool (but keep the oven on!).
  6. In a large skillet over medium/low heat, warm the oil then add lemongrass, garlic, green onions, red pepper, red chile, ginger, mushrooms. Be careful not to brown.
  7. Saute gently then add chicken broth and simmer until it has reduced slightly.
  8. Add lime juice, soy sauce, hoisin sauce and coconut milk and whisk to combine. Simmer gently for about 1-2 minutes.
  9. In a small bowl, combine the flour and butter into a paste then whisk into the sauce to thicken it a bit.
  10. Add the seafood; simmer for about 1 minute.
  11. Ladle equal portions of the filling into 4 ramekins/crocks and place on a baking sheet.
  12. Top each ramekin/crock with one of the pastry rounds.
  13. Bake for about 10-15 minutes - just until the filling starts to bubble.
  14. Remove from oven and allow to cool for a few minutes before serving.
Fresh lemongrass stalks keep well in the refrigerator but stay freshest in the freezer, tightly wrapped in plastic.
If you decide to make only half the recipe, I suggest still making all 4 pastry rounds and just freezing the remaining two for future use :)
Recipe by My Delicious Blog at