Creamy Seafood Pot Pie

Creamy Seafood Pot Pie

Joanne and Adam from Inspired taste share a favorite recipe. Packed with fish, veggies and a delectable sauce, this pot pie is perfect for entertaining.

Prep Time

15

Minutes

Total Time

55

Minutes

Makes

6

servings

1
can Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce
1/4
cup Gold Medal® all-purpose flour
3/4
teaspoon seafood seasoning (from 6-oz container)
1/2
lb uncooked deveined peeled small shrimp, thawed if frozen
1/2
lb medium-firm to firm fish fillets (such as cod, halibut or salmon), cut into bite-size pieces
1 1/2
cups Cascadian Farm® premium organic mixed vegetables
1
Pillsbury® refrigerated pie crust, softened as directed on box
  1. Heat oven to 425°F. In 2-quart saucepan, mix cooking sauce, flour and seafood seasoning with whisk until smooth. Cook over medium heat about 3 minutes, stirring frequently, until thickened. Gently stir in shrimp, fish and vegetables; heat to boiling.
  2. Spoon hot seafood mixture into 9-inch round (2-quart) glass baking dish. Remove pie crust from pouch; unroll crust and place over seafood mixture. Seal edge and flute; cut slits in several places in crust.
  3. Bake 25 to 30 minutes or until crust is golden brown. (After 15 minutes of baking, cover crust edge with strips of foil to prevent excessive browning, if necessary.) Let stand 10 minutes before serving.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Any combination of your favorite fish and shellfish can be used in this versatile pot pie. Try two or three kinds of fish, or bay scallops instead of shrimp, keeping the total seafood weight at 1 pound.
Complete the meal by serving the pot pie with a tossed green salad and rolls.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.