There’s something incredibly satisfying about digging into a golden, flaky pot pie filled with creamy seafood goodness.
This lobster pot pie is my go-to when I’m craving something indulgent yet soul-warming.
Each bite bursts with tender lobster, sweet peas, and aromatic vegetables, all wrapped in a luscious cream sauce and hugged by buttery pie crust.
Why I Love This Recipe
Elegant comfort food perfect for family dinners or dinner parties
Rich, creamy filling with lobster, peas, and savory herbs
Golden pie crust that’s buttery, flaky, and irresistible
Easily adaptable to make with shrimp, crab, or chicken
Made with simple ingredients yet tastes restaurant-quality
What You’ll Need (Ingredient Highlights)
Lobster meat: Cooked and chopped into bite-sized pieces — fresh or frozen both work great
Vegetables: Classic mirepoix (onion, carrot, celery) and sweet peas for flavor and texture
Butter and flour: To build a flavorful roux and thicken the sauce
Heavy cream + broth: A combo that gives richness without overpowering the lobster
Herbs: Thyme and parsley add brightness and earthiness
Pie crust: Store-bought or homemade — both will work beautifully
Egg wash: For that picture-perfect golden finish
Pro Tips Before You Start
If using frozen lobster, thaw it overnight and pat dry before adding.
Don’t rush the roux — a well-cooked flour-butter base ensures your filling isn’t gritty.
Cut small slits in the top crust to let steam escape — this prevents soggy pastry.
For a deeper flavor, use seafood stock instead of chicken broth.
You can make the filling ahead and refrigerate it, then bake fresh with the crust later.
How to Make Lobster Pot Pie
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C) so it’s ready when your pie is assembled.
Step 2: Sauté the Vegetables
In a large skillet, melt the butter over medium heat.
Add diced onions, carrots, and celery.
Cook for about 5–7 minutes until soft and fragrant.
Step 3: Build the Roux
Sprinkle flour over the sautéed veggies.
Stir constantly for 1 minute to create a smooth roux.
Step 4: Add Liquids
Gradually whisk in the chicken or seafood broth followed by the heavy cream.
Stir frequently and cook until the sauce thickens, about 3–5 minutes.
Step 5: Stir in the Filling
Remove the skillet from heat and stir in chopped lobster meat, frozen peas, thyme, parsley, salt, and pepper.
Mix well to combine.
Step 6: Assemble the Pie
Roll out the bottom pie crust in a 9-inch pie dish.
Pour in the lobster mixture and spread evenly.
Step 7: Top and Seal
Place the second crust over the filling.
Crimp the edges to seal and cut a few slits in the top for steam to escape.
Step 8: Add Egg Wash
Brush the top crust with beaten egg to ensure a glossy, golden-brown finish.
Step 9: Bake
Transfer to the oven and bake for 30–40 minutes until the crust is golden and the filling is bubbling.
Step 10: Cool Slightly and Serve
Let the pie cool for about 10 minutes before slicing. Serve warm and enjoy!
What to Serve It With
Crisp green salad with lemon vinaigrette
Roasted asparagus or green beans
Warm crusty bread
A glass of chilled white wine like Chardonnay or Pinot Grigio
Variations / Substitutions
Use a puff pastry top instead of traditional pie crust for a flakier version
Swap in shrimp or crab if lobster isn’t available
Add mushrooms or corn for more texture and earthiness
Make mini pot pies in ramekins for individual servings
Use gluten-free flour and crust to make it gluten-friendly
Storage & Leftovers
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days
Reheat: Warm in the oven at 325°F (160°C) until heated through, about 15–20 minutes
Freezing: The filling can be frozen (without the crust) for up to 2 months; thaw and assemble fresh before baking
FAQs
Can I use frozen lobster meat?
Yes! Just make sure it’s fully thawed and drained before adding to the filling.
Can I make this ahead of time?
Yes, prepare the filling in advance and store in the fridge.
Assemble and bake fresh for best results.
What’s the best pie crust to use?
A good-quality store-bought crust works great, or you can use homemade if preferred.
Can I add cheese to the filling?
While not traditional, a bit of Parmesan or Gruyère can add a savory depth.
Is this dish kid-friendly?
Definitely! It’s creamy and mild in flavor, and kids tend to love the buttery crust.
Can I make it without the top crust?
Yes, make it a “crustless” version and just top with puff pastry squares or mashed potatoes.
What sides pair best with this?
Light veggie sides like salad or green beans balance the richness of the pot pie.
Final Thoughts
This lobster pot pie is luxurious without being fussy — it brings the elegance of a seafood dinner into the comfort of a cozy, family-style bake.
Whether you’re celebrating a special moment or just want to spoil yourself midweek, this dish delivers warmth and flavor in every bite.
Lobster Pot Pie
Ingredients
- 2¼ cups cooked lobster meat chopped
- 1 cup heavy cream
- 1 cup chicken or seafood broth
- ½ cup frozen peas
- ½ cup diced carrots
- ½ cup diced celery
- ½ cup diced onion
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 tablespoon fresh parsley chopped
- ½ teaspoon dried thyme
- Salt and black pepper to taste
- 1 store-bought pie crust or homemade, divided for top and bottom
- 1 large egg beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet, melt butter.
- Add onion, carrots, and celery.
- Sauté for 5–7 minutes until soft.
- Stir in flour and cook 1 minute to form a roux.
- Gradually whisk in broth and cream.
- See full steps with tips & photos → https://wimpysdiner.net/lobster-pot-pie/
