Seafood Pot Pie

I had some extra crab in the fridge that needed to be used, so I decided it might go well in a pot pie. I added some shrimp go with it, and it ended up making a fun change to a traditional dish.

You can make a full version of this recipe in a 9 x 11 inch pan, or make a half batch in a 8 x 8 inch pan. A full batch will serve 8 - 9 and a half batch will serve 4 - 5. The recipe is made for a full batch, but it can easily be halved.

Seafood Pot Pie

1 c crab* (cubed)


1 c small shrimps
1 c asparagus (chopped)1 can of corn
1/3 c brown rice flour mixture1/8 t xanthan gum1/4 c onion (chopped)1/4 t pepper1/4 t salt1 3/4 c chicken broth2/3 c milk1/3 c margarine
4 batches pie crust dough


Preheat oven to 425. Melt margarine over low heat. Blend in flour, xanthan gum, onion, salt, pepper, broth, and milk. Heat to a boil, stirring constantly. Boil until mixture thickens (about 1 minute). Pour over crab, shrimp and veggies and gently mix together (in a medium bowl).

Bake bottom crust for 10 minutes. Pour filling into the pan, and top with remaining pie crust. Seal edges and cut slits in the center. Bake for 40 minutes.


* If using imitation crab make sure it's gluten free, some brands are not.