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Seafood Pot Pie

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Ingredients

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

Seafood Pot Pie

Cuisine:
    • 50 mins
    • Serves 4
    • Medium

    Ingredients

    Directions

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    Break into the flaky puff pastry crust and you’ll find a delectable pie filling packed with shrimp and lots of vegetables. It’s an impressive dish…and only you’ll know how easy it is to make!

    Steps

    1
    Done

    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.

    2
    Done

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

    3
    Done

    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.

    4
    Done

    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.

    admin

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