Seafood Pot Pie Recipe -
Seafood Pot Pie Recipe

Seafood Pot Pie

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    40 mins

    1 hr 35 mins


  1. 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. Stir the soups, milk, hot sauce, vegetables, shrimp and 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 on 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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 23, 2010

A little runny, so I'd cut down on the amount of milk used. Otherwise, this was a fantastic dinner!

Most Helpful Critical Review
Jan 02, 2012

Not good and will not make again. Lacked flavor other than "fishy" and runny. A waste of seafood.

Sep 14, 2011

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!

Nov 30, 2011

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!

Dec 11, 2011

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!!!

Dec 01, 2011

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.

Dec 04, 2011

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.

Aug 11, 2014

I used 1/2 C. half and half instead of milk, with the canned cream of onion soup and the chowder. I used a canned chowder. I did not use imitation crab meat. I added a can of drained lump crab meat, and a can of drained chopped clams, along with the shrimp. Make sure all seafood is drained well. More seasoning is a must. I added 1/2 t. Old Bay Seasoning to the mix, along with the 1/8 t. tabasco.


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  • Calories
  • 547 kcal
  • 27%
  • Carbohydrates
  • 49.9 g
  • 16%
  • Cholesterol
  • 151 mg
  • 50%
  • Fat
  • 24 g
  • 37%
  • Fiber
  • 6.9 g
  • 28%
  • Protein
  • 31.5 g
  • 63%
  • Sodium
  • 1504 mg
  • 60%

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

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