Before anything else, preheat your oven to 375°F (190°C). This will allow your seafood pot pie to bake to golden perfection while you prepare the filling.

In a large skillet or saucepan, melt 1/4 cup butter over medium heat. Once melted, add the diced onions, celery, bell peppers, and minced garlic. Sauté the veggies until they’re soft and fragrant — about 5-7 minutes. This will bring out their natural sweetness and make the foundation of your filling extra flavorful.

Once your vegetables are tender, it’s time to add the 1/4 cup all-purpose flour to the pan. Stir it in and cook for about 1-2 minutes to create a roux. This step is essential because the roux thickens the sauce and gives the filling its creamy texture. Keep stirring to avoid burning the flour.

Now, gradually add the 1 cup seafood stock and 1/2 cup heavy cream to the pan. Pour the liquids slowly while stirring constantly to prevent any lumps from forming. Keep stirring until the mixture thickens into a creamy, velvety sauce. This is the base for your filling, and it should coat the back of a spoon when done.

It’s time to bring the seafood into the mix! Add the 1 lb mixed seafood (shrimp, crab, and crawfish) to the pan. Stir them into the creamy sauce and allow everything to simmer together for about 5 minutes. You’ll want the seafood to cook through but not overcook — it’ll continue to cook in the oven later.

Don’t forget the 2 tbsp Cajun seasoning! Sprinkle it in and stir it all around. The Cajun seasoning will infuse the dish with a bold, flavorful kick. Taste and adjust the seasoning if needed — you may want to add a little more salt, pepper, or Cajun spice depending on your preference.

Now that your filling is ready, it’s time to assemble the pie. Line a pie dish with one of the pie crusts from your package. Gently press the crust into the dish to make sure it fits snugly along the edges. Then, carefully pour the seafood mixture into the pie crust, spreading it out evenly.

Place the second pie crust over the filling, making sure to seal the edges by crimping the dough with your fingers or a fork. You can also create a decorative edge if you’re feeling fancy. Don’t forget to cut a few slits in the top crust to allow steam to escape while baking.

Place your assembled seafood pot pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and crispy. You’ll know it’s ready when the top is perfectly browned and the filling is bubbling inside.

Once the pot pie is out of the oven, let it cool for about 10 minutes before slicing into it. This will help the filling set and prevent any burning when you take your first bite.