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Seafood Pot Pie

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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!

  • Thaw: 40 minutes
  • Prep: 10 minutes
  • Bake: 40 minutes
  • Stand: 5 minutes
  • Serves: 4
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Recipe

Ingredients

  • Vegetable cooking spray

  • 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Onion Soup

  • 1 can (10 3/4 ounces) Campbell's® Condensed New England Clam Chowder

  • 1/2 cup milk

  • 1/8 tsp. hot pepper sauce

  • 1 pkg. (10 ounces) frozen mixed vegetables, thawed

  • 1 bag (12 ounces) frozen cooked baby shrimp, thawed (about 3 cups)

  • 1 can (about 6 ounces) imitation crabmeat (surimi)

  • 1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions

Directions

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

  2. Stir the soups, milk, hot sauce, vegetables, shrimp and imitation 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 onto 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.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

A lattice pattern can be created by topping the Puff Pastry with a metal cooling rack, then turning it at a right angle halfway through the baking.

When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.

Puff Pastry can be stored in the freezer in the original packaging for up to 6 months.

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