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Seafood Pot Pie

Seafood Pot Pie

"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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1 h 35 m servings 547 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 547 kcal
  • 27%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 49.9g
  • 16%
  • Protein:
  • 31.5 g
  • 63%
  • Cholesterol:
  • 151 mg
  • 50%
  • Sodium:
  • 1504 mg
  • 60%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 13
  1. 16 Ratings

Most helpful positive review

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

Most helpful critical review

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

Most helpful
Most positive
Least positive

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

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 bea...

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. Everythin...

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. B...

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 Sal...

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...

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

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 ...

This recipe is delicious! I altered it a bit. I cut up and added in about 6 cooked baby potatoes with the skin on. I didn't have cream of onion soup on hand so I substituted with one 14.75oz can...