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Seafood Pot Pie

Seafood Pot Pie

  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    1 h 35 m
Campbell's Kitchen

Campbell's Kitchen

Break into the flaky puff pastry crust and you'll find a delectable pot pie filling packed with shrimp, imitation crabmeat and lots of vegetables. It's an impressive dish . . . and only you'll know how easy it is to make!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 547 kcal
  • 27%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 49.9g
  • 16%
  • Protein:
  • 31.5 g
  • 63%
  • Cholesterol:
  • 151 mg
  • 50%
  • Sodium:
  • 1504 mg
  • 60%

Based on a 2,000 calorie diet

Directions

  1. Thaw the pastry at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 375 degrees F. Spray a 12 x 8 x 2-inch shallow baking dish with cooking spray.
  2. Stir the soups, milk, hot sauce, vegetables, shrimp and crabmeat into the prepared dish.
  3. Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 10 x 9-inch rectangle. Gently roll the pastry onto the rolling pin so that you can lift it and gently unroll it on the baking dish. Crimp or roll the edges to seal it to the dish.
  4. Bake for 40 minutes or until the pastry is golden brown and the filling is hot and bubbling. Let the pot pie stand for 5 minutes before serving.
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Reviews

Wolf308
24

Wolf308

12/23/2010

A little runny, so I'd cut down on the amount of milk used. Otherwise, this was a fantastic dinner!

Amanda
17

Amanda

9/14/2011

Really yummy. I didn't have puff pastry so I improvised and used cresant rolls flat on top. Took the full 40 minutes to get the top done. Maybe just because I used the rolls. But it came out beautiful!

islandmom26
15

islandmom26

11/30/2011

This is very good. I'm from Cape Cod, so I started this recipe knowing I would NEVER use Clam Chowder from a can, and that I would use my own recipe that I always have in my freezer. Everything else stayed the same... although we liked it, I believe I will make it more of a typical pot pie next time by using the full sheet of puff pastry and making a bottom crust for it as well. I found the amount of milk to be just right, as I make a very thick Chowder!

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