Seafood Chowder Pot Pie

A flaky puff pastry crust tops a hot and rich mixture of vegetables, shrimp and crabmeat. Great for brunch or dinner!

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Servings 6

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( 20 ) Ratings

20 Ratings

5 Stars 35%

4 Stars 19%

3 Stars 10%

2 Stars

1 Stars 16%

Member Reviews ( 6 )

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ingredients 13
Prep Time 30 min
Total Time 1 hr 20 min

Ingredients

1: teaspoon salt

2: cups peeled and diced potatoes (2 medium russet potatoes)

4: slices bacon, cut in half

1/3: cup all-purpose flour

2: bottles (8 oz each) clam juice

1/4: cup whipping cream

1/2: teaspoon onion salt

1: cup frozen peas and carrots, thawed

1: cup Green Giant® Niblets® frozen corn, thawed

1: tablespoon chopped fresh thyme leaves

1: cup cooked deveined peeled medium shrimp, tail shells removed (about 6 oz)

1: can (6 oz) crabmeat, drained, flaked (about 1 cup)

1: sheet frozen (thawed) puff pastry (from 17.3-oz package)

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Directions

1 In 2-quart saucepan, heat 2 cups water and the salt to boiling over high heat. Add potatoes; heat to boiling. Reduce heat to medium; cover and simmer 5 to 7 minutes or until tender; drain.
2 Heat oven to 400°F. Spray 11x7-inch (2-quart) baking dish with cooking spray.
3 Meanwhile, in heavy 3-quart saucepan, cook bacon over medium heat, turning occasionally, until crisp. Remove bacon; crumble and set aside. Using wire whisk, stir flour into bacon drippings. Gradually stir in clam juice, whipping cream and onion salt. Heat until thickened and bubbly, stirring constantly. Stir in potatoes, bacon, peas and carrots, corn and thyme. Cook 3 to 4 minutes longer or until hot. Stir in shrimp and crabmeat. Spoon mixture into baking dish.
4 On lightly floured surface, unfold pastry. Roll into 12x8-inch rectangle. With sharp knife, cut slits in pastry to allow steam to escape. Place pastry in baking dish over hot seafood mixture. Roll outer edges of pastry over edges of baking dish, and press onto edges.
5 Bake 30 to 40 minutes or until crust is deep golden brown. Let stand 10 minutes before serving.

EXPERT TIPS

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Expert Tips

Cut shell or fish shapes out of excess dough, brush with beaten egg, and attach to unbaked crust.

Taste before adding salt to the chowder mixture. Salt levels vary in the clam juice, bacon and seafood, which will affect the desired amount of salt.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 440
Calories from Fat: 200),

% Daily Value

Total Fat: 22g; 22%
(Saturated Fat 8g, 8% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 145mg; 145%;
Sodium: 1090mg; 1090%;
Total Carbohydrate: 42g; 42%
(Dietary Fiber 3g 3% Sugars 3g 3% ),
Protein: 19g; 19%

% Daily Value*:

Vitamin A: 50%;
Vitamin C: 8%;
Calcium: 8%;
Iron: 25%;

Exchanges:

2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

kira08

report Posted Nov. 9, 2010 6:55 PM

Made this tonight and loved it. I cut back on the thyme though since we aren't huge fans and it was still delicious. Love the Old Bay suggestion. :)

lilcutiedoughman

report Posted Nov. 8, 2010 8:40 AM

We are from Maryland to and trust me Old bay is awesome!

psdbsn3

report Posted Nov. 6, 2010 5:19 PM

We are from Maryland so we used Old Bay spiced steamed shrimp and seasoned to taste with Old Bay. Delicious! I will be making this one again, and again, and again! You can leave the bacon out and just add Old Bay :)

Dave34608

report Posted Nov. 6, 2010 5:21 AM

gjack1229, interesting quandary. Okay, try using a tablespoon of olive oil and use a soy based bacon bit substitute found at your local supermarket(the name is similar to bacon). It won't be 100% for the same flavor but it should be in the ballpark for the effect. The oil amount is a best guess as rendered bacon fat will vary by package.

alva416

report Posted Nov. 5, 2010 12:20 PM

gjack1229 you can get soy bacon in the frozen foods department with the other veggie meats.