Name: Half Shell Oyster Houses Seafood Pot Pie Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb Gulf shrimp, peeled and deveined; 1 cup Crawfish tails; 1 cup Crabmeat, picked over for shells; 1 cup Frozen corn; 1 cup Frozen peas; 1 cup Carrots, diced; 4 tbsp Butter; 1 cup All-purpose flour; 2 cups Seafood stock or chicken broth; 1 cup Milk; 1 tsp Salt; 1 tsp Black pepper; 1 tsp Old Bay seasoning; 1 tsp Dried thyme; 1 tsp Dried parsley

Influenced by lager styles from Japan, Germany and the American prohibition. This light bodied, golden lager is our original brew, and a national award winning beer in 2023. It has a malt forward backbone that is accentuated by a crisp, dry finish.

Bossman Lager

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

An adult shake containing Butterfinger bits, Irish cream liqueur, butterscotch liqueur and vanilla vodka.

Buttery Fingers

Gulf shrimp, crawfish, crabmeat, corn, peas, and carrots in a traditional pot pie filling topped with a golden buttermilk crust.

In a large pot, melt butter over medium heat. Add carrots, corn, peas, and sauté for about 5 minutes until softened. Stir in flour and cook for another 2 minutes.

Make the Filling

Gradually whisk in seafood stock and milk, stirring constantly until the mixture thickens and bubbles. Add salt, pepper, Old Bay seasoning, thyme, and parsley.

Add Liquids

Fold in the shrimp, crawfish, and crabmeat. Remove from heat and let the filling cool slightly.

Incorporate Seafood

Preheat the oven to 425°F (220°C). Roll out your buttermilk pie crust on a floured surface. Place one crust in a pie dish.

Prepare the Crust

Pour the seafood filling into the crust. Cover with the second crust, sealing the edges. Cut slits in the top crust for steam to escape.

Assemble the Pie

Bake in the preheated oven for 30-35 minutes or until the crust is golden brown. Let it cool for a few minutes before serving.

Bake

Gulf shrimp, peeled and deveined

Crawfish tails

Crabmeat, picked over for shells

Frozen corn

Frozen peas

Carrots, diced

Butter

All-purpose flour

Seafood stock or chicken broth

Milk

Salt

Black pepper

Old Bay seasoning

Dried thyme

Dried parsley

Seafood Pot Pie

Indulge in our Smoked Yellowfin Tuna Dip, where the rich, savory flavors of expertly smoked yellowfin tuna are blended with creamy goodness and a hint of zesty seasoning. Served with crispy house-made tortilla chips, this dip is perfect for sharing—or keeping all to yourself. Dive into a delightful seafood experience that captures the essence of coastal dining!

**Smoked Yellowfin Tuna Dip

Gulf shrimp fried golden and tossed in our unique sweet and spicy Voodoo sauce.

Voodoo Shrimp

Fresh all white meat tenders, fried golden and tossed in our unique sweet and spicy Voodoo sauce. Topped with your choice of cheese on a Brioche bun.

Voodoo Chicken Sandwich

Enjoy our premium margarita made with Patron Silver Tequila, Cointreau Liqueur, Grand Marnier and our fresh housemade margarita mix. Garnished with a salted rim, lime and orange wedge.

Top "Shell" Margarita

This isn’t your average mojito! We’ve added a little twist with Parrot Bay Strawberry Rum, muddled together with fresh basil, lime and strawberries.

Strawberry Basil Mojito

Crab claws hand-breaded and fried golden. Served with cocktail sauce. Or have it sautéed Orleans or Charbroiled!

Fried Crab Claws

Make Seafood Pot Pie Recipe in just 1h . Gulf shrimp, crawfish, crabmeat, corn, peas, and carrots in a traditional pot pie filling topped with a golden buttermilk crust.

Seafood Pot Pie Recipe

Ingredients

Seafood Pot Pie Filling

Method

Preparation and Baking