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Mini Seafood Pot Pies

The following recipe, video and photography were provided by our partner, Chef Billy Parisi.

Dive into these deliciously flaky mini seafood-filled pot pies.

Swimming with Heinen’s frozen scallops and shrimp that are sautéed in savory bacon fat, this recipe packs a medley of flavors in each individual ramekin.

Seafood Pot Pies
Mini Seafood Pot Pies
Cook time:
Prep time:
Total time:



  • 5 strips Heinen's bacon, chopped
  • 10 Heinen's frozen shrimp, peeled, deveined and large diced
  • 1 cup Heinen's frozen bay scallops
  • 1 Tbsp. Heinen's unsalted butter
  • 1 bag Heinen’s frozen mixed vegetables
  • 3 Tbsp. creamy sherry
  • 2 cups heavy cream
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, whisked
  • Salt and pepper, to taste


  1. Preheat the oven to 425°F.
  2. In a large pan over medium-high heat, cook the bacon until crisp. Set the bacon lardons aside.
  3. Add the shrimp and scallops to the pan with the rendered bacon fat and sauté for 1 minute.
  4. Remove the seafood and set aside.
  5. Add the butter to the pan along with the mixed vegetables. Sauté for 2-3 minutes, then deglaze with the creamy sherry. Cook until almost all of the liquid has been absorbed.
  6. Add the heavy cream and cook until it becomes very thick like alfredo sauce, about 7-10 minutes.
  7. Add the cooked seafood and crispy bacon lardons back into the pan. Season with salt and pepper and and mix until combined.
  8. Divide the filling between 6 6-oz. ramekins and set aside.
  9. Cut out large circles of puff pastry using a round cutter. Place the rounds over the top of each ramekin.
  10. Brush the tops of the puff pastry with the whisked egg, then bake at 425°F for 15-20 minutes or until well browned.
  11. Serve.

Seafood Pot Pies

Chef Billy Parisi headshot
By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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