Wick-edly Good Crab & Corn Pot Pie

These indulgent pot pies combine sweet crab, tender shrimp, aromatic vegetables, and a creamy tarragon sauce — all tucked into flaky pre‑made pie shells. Perfect for showcasing Wick's Pie Shells in a savory masterpiece.

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Course: Entree

Cuisine: American

Keyword: At Home with Rebecka, Entree, Pot Pie, Wick's Pie Crust

Prep Time: 25

Cook Time: 40

Servings:

Calories: 753kcal

Author: athomewithrebecka

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

Par‑bake crusts for 15–20 minutes if using juicy fillings.
• 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