Seafood Pot Pie

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

Recipe

Ingredients

  • 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
  • 1/7 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

Directions

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

Top Crust Recipe

Watch a how-to demonstration of this recipe technique.

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

Avoid pressing too hard when rolling out the ends and edges—you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

If bubbles appear on the surface while baking Puff Pastry, prick with a fork to deflate them.

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