Grain-Free Seafood Pot Pie

GF Seafood Pot Pie

Grain-Free + Gluten-Free

Who’s ready for Seafood Pot Pie?🌟 I know we are! It’s finally getting a bit chilly here in Brooklyn and we’re rolling out all the cooler weather fare. And one of our favorite things in this world is good seafood. So to make it hearty, we thought it only made sense to pair it with pastry!

GF Seafood Pot Pie 2

And really, the idea of shrimp, crab and luscious scallops all mingling together in a savory pie, well–it’s just a seafood lover’s dream come true.💙

GF Seafood Pot Pie 3

Here are a few tips for this recipe:
-We used 3 five inch pie pans–bottom and top crust.
-This recipe also works beautifully as one large pot pie using a soufflé dish.
-Use your favorite fish or seafood! Shrimp, scallops + crab are just an example.
-Have your liquids measured out ahead of time so that you can whisk them into the butter/flour mixture with ease. It will thicken quickly. (The sauce will actually thin out a bit during the baking process).
-Grain-Free dough is stickier than traditional dough and will need to be rolled out in between two pieces of parchment paper.

GF Seafood Pot Pie wk

Enjoy the recipe + Happy Pot Pie Making!😊
GF Seafood Pot Pie 4 17

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GF Seafood Pot Pie 4

Grain-Free Seafood Pot Pie

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  • Author: Lila Ruth
  • Total Time: 0 hours
  • Yield: about 1.5 hours 1x


  • 3 cups almond flour (Bob’s Red Mill)
  • 1 1/2 cups potato starch (not potato flour)
  • 1/2 teaspoon salt
  • 1 stick plus 1 tbsp chilled butter, cubed
  • 2 eggs
  • 1/2 cup cold water
  • 1 cup shrimp (peeled and cleaned)
  • 1 cup scallops, quartered (cleaned, remove side muscle)
  • 3/4 cup crabmeat (shelled)
  • 1/3 cup yellow onion, diced
  • 1/4 cup butter
  • 1/3 cup potato starch (not potato flour)
  • 1 1/4 cups milk (2% preferable, but skim will do).
  • 1 cup clam juice
  • 1 1/2 teaspoons Old Bay Seasoning (Make sure to include this! Adds amazing flavor).
  • 10 ounces bag frozen peas and carrots
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon sherry (to add in at the end) *optional


  1. Preheat oven to 350 degrees
  2. Clean and drain seafood, set aside.
  3. FOR THE CRUST: In a large bowl, Whisk together almond flour, potato starch and salt. Cut butter into flour using pastry cutter or fork.
  4. Create a well in the center of the mix and add the two eggs and 1/4 cup of the cold water and start to work into the dough. I prefer to use my hands, but you can use a food processor if desired.
  5. Slowly add the remaining water until dough has formed. It will be stickier and more pliable than traditional dough–similar to play-doh. Form dough into a disc. Cut in half and create three equal ball shapes out of the first half. Set other half aside for now.
  6. Press a ball of dough into one of the mini pie pans and work dough up the sides and around the edges as seen in photo above. You may find it easier to work with the dough if you dip your fingers into water first. I keep a small cup by my working station. Continue with the two other pans. Set prepared pie crust(s) aside. (Alternatively, you may use one soufflé dish to make one large pot pie).
  7. In a 2 quart saucepan, melt butter over medium heat, add and lightly sauté onions. Using a whisk, stir in potato starch and blend well.
  8. Working quickly, add in milk and clam juice while whisking (mixture will thicken rapidly) and heat to a boil. Mixture will seem very thick, but will thin out a bit in the oven. Stir in Old Bay Seasoning, salt and pepper. Then add in your raw shrimp + scallops. (no precooking necessary as they will cook in the oven to just the right texture). Finally, mix in crabmeat, peas and carrots. Set aside.
  9. Roll out the remaining dough in between two pieces of parchment paper. (And not too thin, you want a little thickness for the top layer, it will be easier to work with). Peel off top layer of parchment paper. Swiftly and carefully turn rolled dough onto pie(s). Peel back the paper and trim excess. It’s ok if there are cracks, they can be fixed by dipping your fingers into water and mending.
  10. Make a few vent holes and apply an egg wash if desired. Carefully place into oven at 350 degrees for about 45-50 minutes or until golden brown and filling is bubbling.
  11. Let pie cool for 15 minutes before serving, it will be piping hot. The filling will also thicken a bit during this process. Once you cut into your pot pie, stir in a tbsp of sherry if desired, so delicious! Serve and enjoy!
  • Prep Time: 45 min
  • Cook Time: 40-50 min

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  1. I have never had a seafood pot pie! I’m excited to try this out! Sounds amazing!! I’m sure it will be a family hit!!

  2. I’m not a fan of cream sauces so I will make it more of a blush sauce with either tomato paste or sauce depending on what fits as it comes together. Where I live (in Canada), there are bags of mixed seafood in the freezer section; I will use that.

  3. hi, love seafood and pot pies and this idea of combining the two sounds fantastic! can’t wait to try this recipe. What is guar gum? is it like gelatin? is it in powder form? and could I replace it with unflavored gelatin? can you recommend a brand of guar gum? Thanks

    1. I’m so sorry for our delay in responding! If you’re still thinking of making the recipe, you can omit the guar gum and no need for gelatin, we’ve updated our crust in this recipe. I do recommend Bob’s Red Mill Guar Gum in case you run into it again. 🙂

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