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Seafood Pot Pie

Seafood Pot Pie

4.5 2

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!

serves 4 people

Ingredients

cost per recipe: $13.49

The price is determined by the national average.

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed Cream of Onion Soup

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed New England Clam Chowder

  • 1/2

    cup reduced fat (2%) milk

  • 1/8

    teaspoon hot pepper sauce

  • 1

    package (10 ounces) frozen mixed vegetables (carrots, green beans, corn, peas), thawed

  • 12

    ounces (1 bag) frozen cooked baby shrimp, thawed (about 3 cups)

  • 6

    ounces (1 can) imitation crabmeat (surimi)

  • 1/2

    of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions

view nutrition info

How to Make It

Heat the oven to 375°F. Spray a 12 x 8 x 2-inch shallow baking dish with vegetable cooking spray. Stir the soups, milk, hot sauce, vegetables, shrimp and imitation 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 onto 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.
Step 1

Heat the oven to 375°F. Spray a 12 x 8 x 2-inch shallow baking dish with vegetable cooking spray.

Step 2

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

Step 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 onto the baking dish. Crimp or roll the edges to seal it to the dish.

Step 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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Made With
(10 1/2 ounces) Campbell’s® Condensed Cream of Onion Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Onion Soup

(10 1/2 ounces) Campbell’s® Condensed New England Clam Chowder

(10 1/2 ounces) Campbell’s® Condensed New England Clam Chowder

of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions

of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions

Ratings & Reviews

(2)
  • Montrez B.

    October 9, 2014

    Delicious Dish

    I made this recipe and this dish was delicious. My family enjoyed it and passed the recipe to coworkers and friends. I highly recommend the seafood potpie. The second time we made it we added lobster and made it better.

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  • Camille

    March 2, 2013

    Great Lenten Dinner Recipe

    This recipe is fast, easy AND delicious! The only reason why I gave it a 4 instead of 5 was because of the fact that I could not find Campbell's Cream of Onion ANYWHERE! I went to 3 grocery stores and none of them carried cream of onion; so, I made the decision to substitute with Campbell's Cream of Celery instead and....it was a huge success! I will definately be making this pot pie again and again! (also, this recipe calls for only 1/8 tsp of tabasco sauce, I doubled that; and because I love spice, I also served the pie with a squirt of sriracha sauce as well)

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