This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

Posted:

| View All »

left

1 of 15

right

LEARN MORE

Seafood Pot Pie

By: Campbell's Kitchen

"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!"

Rate/Review | Read Reviews (10)

Prep Time:
10 Min

Cook Time:
40 Min

Ready In:
1 Hr 35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

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
1/2 cup milk
1/8 teaspoon 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)

Directions

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