Seafood Pot Pie

9 Reviews

Prep: 10 min
Cook: 40 min
Ready In: 1 hr 35 min

“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!” - by Campbell's Kitchen

Ingredients

1/2 (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets
Vegetable cooking spray
1 (10.75 ounce) can Campbell's® Condensed Cream of Onion Soup
1 (10.75 ounce) can Campbell's® Condensed New England Clam Chowder
1/2 cup milk
1/8 teaspoon hot pepper sauce
1 (10 ounce) package frozen mixed vegetables, thawed
1 (12 ounce) bag frozen cooked baby shrimp, thawed
1 (6 ounce) can imitation crabmeat (surimi)

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Metric US

Original recipe yields 4 servings

Directions

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.
Stir the soups, milk, hot sauce, vegetables, shrimp and crabmeat into the prepared dish.
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.
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.

Nutrition

Amount Per Serving (4 total)

Calories
547 cal
27%

Fat
24 g
37%

Carbs
49.9 g
16%

Based on a 2,000 calorie diet

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Reviews (9)

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Wolf308

Dec. 23, 2010

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

Amanda

Sep. 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..." See more!"

islandmom26

Nov. 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..." See more 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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