"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!" — Campbell's Kitchen
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1/2 (17.3 ounce) package
Pepperidge Farm® Puff Pastry Sheets
Vegetable cooking spray
1 (10.75 ounce) can
Campbell's® Condensed Cream of Onion Soup
1 (10.75 ounce) can
Campbell's® Condensed New England Clam Chowder
hot pepper sauce
1 (10 ounce) package
frozen mixed vegetables, thawed
1 (12 ounce) bag
frozen cooked baby shrimp, thawed
1 (6 ounce) can
imitation crabmeat (surimi)
A little runny, so I'd cut down on the amount of milk used. Otherwise, this was a fantastic dinner!
Not good and will not make again. Lacked flavor other than "fishy" and runny. A waste of seafood.
Really yummy. I didn't have puff pastry so I improvised and used cresant rolls flat on top. Took the full 40 minutes to get the top done. Maybe just because I used the rolls. But it came out beautiful!
This is very good. I'm from Cape Cod, so I started this recipe knowing I would NEVER use Clam Chowder from a can, and that I would use my own recipe that I always have in my freezer. Everything else stayed the same... although we liked it, I believe I will make it more of a typical pot pie next time by using the full sheet of puff pastry and making a bottom crust for it as well. I found the amount of milk to be just right, as I make a very thick Chowder!
This is wonderful, if you love Pot Pie & you love Seafood you will love this.I made a small change b/c I couldent find Cream of Onion Soup I used Cream of Shrimp and used both sheets of crust. But I recomend that you lay the bottom crust in and poke it w/ a fork making small holes in it, then bake for about ten min. Put the top sheet of pastry on then pour in filling. DELISH!!!
I was unable to find Cream of Onion soup so I used Cream of Mushroom instead. Prior to putting the top pastry sheet on top, I seasoned the mixture with dill, lemon pepper and Johnny's Season Salt. I would also recommend putting a second layer of pastry sheet on the bottom. It was even better on the second day after being refrigerated and reheated.
I read previous reviews so I did reduce the amount of milk to 3/4 cup. It was still a little runny, but overall is was good. The whole family liked it. Next time I think I might try using the whole package of pastry sheets and use one for the bottom.
My kids and I really liked the flavor. The problem with it being runny was that it's made in a pan, but the consistency was typical for a pot pie. I think next time I will divide the pastry into ramekins to solve that issue. Good for those that like seafood, why would you even attempt it if you don't like a 'fishy' taste? I didn't want to cover the flavor, it was really good as written.
* Percent Daily Values are based on a 2,000 calorie diet.
Seafood Pot Pie
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 216
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