WICK'S PIES - BLOGGER RECIPE CHALLENGE
When I received an invitation to participate in the Wisk's Blogger Recipe Challenge, I couldn't resist the opportunity to see if I had all the right ingredients to bring home some serious dough. As a competitive cook, I always welcome a little friendly competition, so I rolled up my sleeves, grabbed a Wick's Pie crust, and got to work.
Wickedly Good Crab & Corn Pot Pie
When comfort food meets the coast, delicious things happen.
For my second entry in the Wick’s Blogger Pie Challenge Pot Pie Category, I decided to take a trip seaside with a Wickedly Good Crab & Corn Pot Pie—a rich, creamy seafood pot pie packed with sweet lump crab meat, tender sautéed shrimp, and bursts of golden corn, all tucked beneath a flaky, buttery Wick’s pie crust.
Coastal Cooking
This recipe is everything I love about coastal cooking. The sweetness of the corn complements the delicate crab, while the shrimp adds just the right amount of texture and flavor. Wrapped in a velvety tarragon cream sauce and baked until golden brown, every bite tastes like a seaside vacation.
The Real Star
The real star, however, is the crust. Wick’s pie crust bakes up beautifully golden and flaky, creating the perfect vessel for this decadent seafood filling. It adds that irresistible buttery crunch that makes you want to go back for just one more bite… and then another.
Whether you’re gathered around the dinner table with family or dreaming of salty ocean breezes from your kitchen, this pot pie delivers pure comfort with a coastal twist. It’s elegant enough for company, yet cozy enough for a weeknight dinner.
One bite and you’ll understand why this Wickedly Good Crab & Corn Pot Pie might just be the catch of the day.
Wish me luck in the challenge—I think this one is shore to be a winner!
Wick-edly Good Crab & Corn Pot Pie
Equipment
- 1 small cookie cutter for pastry cut out
Ingredients
- 1 lb premium crab picked clean
- ¼ lb fresh shrimp peeled and deveined
- ¼ teaspoon cayenne pepper
- 3 Tb butter
- 2 Tb vegetable oil
- 2 medium shallots finely diced
- 1 medium carrot finely diced
- 1 stalk celery diced
- 2 new potatoes peeled and diced
- 1 cup frozen or fresh corn
- 1 tablespoon minced garlic
- ¼ cup AP flour
- 1 cup lobster stock or seafood stock
- 1 cup Chicken or vegetable stock
- ½ cup heavy cream
- 1 Tb dry tarragon more for garnish
- 1 teaspoon Old Bay seasoning
- Salt and black pepper to taste
- 4 tablespoons heavy cream to brush tops
- 3 Pre‑made Wick's Pot Pie Shells & 5-6 inch tops. 2 to make pie decorations and the other 3 for topping pies
Instructions
- Preheat oven to 375°F.
- Sauté cleaned shrimp in 1 tablespoon of hot oil and 1 tablespoon of butter. Season with cayenne, salt, and pepper. Remove and set aside until cool enough to chop into bite-sized pieces.
- Sauté aromatics: In the same large skillet, heat an additional 1 tablespoon of vegetable oil and the remaining butter. Add shallots, carrot, celery, new potatoes, and garlic; cook until softened.
- Add corn and cook 2–3 minutes more.
- Make the sauce: Mix the flour with a small amount of water to make a paste. Add the fish and chicken stocks to the pan with the cooked vegetables and heat over medium-high heat until just before boiling. Add the flour mixture to the pan and stir until well combined. Lower the heat and cook until thickened. Add heavy cream and stir until smooth and thickened. Season with Old Bay, tarragon, salt, and pepper.
- Fold in seafood: Add crab and cooked cubed shrimp; stir to combine
- Fill pie shells: While the filling is cooking, par-bake the pot pie shells. Prick the bottoms with a fork to keep the dough from rising. Bake for 4 minutes. Do not overbake, as you will need the dough to adhere to the top crust after filling. Spoon the mixture into the prepared crusts.
- Top crusts: Brush edges with heavy cream to seal and crimp. Decorate with small pastry cutouts if desired.
- Bake for 30–40 minutes, until golden and bubbling.
- Finish: Top each pie with a sprinkle of fresh tarragon.
Notes
• Garnish ideas: grilled corn rounds, butter‑poached shrimp, or a drizzle of lobster cream.
• Serve with a crisp green salad or roasted asparagus for balance.
Nutrition
Where To Find Wick's Social Media and To Order
Facebook - https://www.facebook.com/WicksPies
Instagram - https://www.instagram.com/wickspies/
#WicksPieChallenge #PotPieChallenge #SeafoodPotPie #CrabAndCornPotPie #AtHomeWithRebecka #ContestCooking #ComfortFoodWithATwist #CoastalCuisine
Leave a Reply