Reviewed: Jan. 25, 2012

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.

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Reviewer:

Rebecca S.

Cooking Level: Intermediate

Reviewed: Jan. 10, 2012

This was not a keeper for our family. It was runny and very processed. We will not make this again.

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Reviewer:

tchartless

Reviewed: Jan. 2, 2012

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

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Reviewer:

KRISTLE

Cooking Level: Expert

Reviewed: 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!!!

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Reviewer:

elowiggins

Reviewed: Dec. 4, 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.

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Reviewer:

tweet150

Reviewed: Dec. 1, 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.

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Reviewer:

Cowboy Mark

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Cooking Level: Expert

Living In: Ellensburg, Washington, USA

Reviewed: 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!

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Reviewer:

islandmom26

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Oak Bluffs, Massachusetts, USA

Reviewed: Nov. 30, 2011

My family loves seafood - so home run!!! An informative website that will help you with cooking tips it's: sensationaleats.blogspot.com

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Reviewer:

Susan Johnson

Reviewed: 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!

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