Seafood Chowder Pot Pie

A flaky puff pastry crust tops a hot and rich mixture of vegetables, shrimp and crabmeat. Great for brunch or dinner!

Save and Share

false

( 3 Ratings)

3 Ratings

5 Stars 33%

4 Stars 33%

3 Stars 33%

2 Stars

1 Stars

Member Reviews ( 1 )

dd784db4-89ee-440a-b575-f738aa003274

Prep Time 30 min
Total Time 1 hr 20 min
Servings 6

Ingredients

1: teaspoon salt

2: cups peeled and diced potatoes (2 medium russet potatoes)

4: slices bacon, cut in half

1/3: cup Gold Medal® all-purpose flour

2: bottles (8 oz each) clam juice

1/4: cup whipping cream

1/2: teaspoon onion salt

1: cup frozen peas and carrots, thawed

1: cup Green Giant® Niblets® frozen corn, thawed

1: tablespoon chopped fresh thyme leaves

1: cup cooked deveined peeled medium shrimp, tail shells removed (about 6 oz)

1: can (6 oz) crabmeat, drained, flaked (about 1 cup)

1: sheet frozen (thawed) puff pastry (from 17.3-oz package)

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 In 2-quart saucepan, heat 2 cups water and the salt to boiling over high heat. Add potatoes; heat to boiling. Reduce heat to medium; cover and simmer 5 to 7 minutes or until tender; drain.
2 Heat oven to 400°F. Spray 11x7-inch (2-quart) baking dish with cooking spray.
3 Meanwhile, in heavy 3-quart saucepan, cook bacon over medium heat, turning occasionally, until crisp. Remove bacon; crumble and set aside. Using wire whisk, stir flour into bacon drippings. Gradually stir in clam juice, whipping cream and onion salt. Heat until thickened and bubbly, stirring constantly. Stir in potatoes, bacon, peas and carrots, corn and thyme. Cook 3 to 4 minutes longer or until hot. Stir in shrimp and crabmeat. Spoon mixture into baking dish.
4 On lightly floured surface, unfold pastry. Roll into 12x8-inch rectangle. With sharp knife, cut slits in pastry to allow steam to escape. Place pastry in baking dish over hot seafood mixture. Roll outer edges of pastry over edges of baking dish, and press onto edges.
5 Bake 30 to 40 minutes or until crust is deep golden brown. Let stand 10 minutes before serving.

EXPERT TIPS

Expert Tips

Cut shell or fish shapes out of excess dough, brush with beaten egg, and attach to unbaked crust.

Taste before adding salt to the chowder mixture. Salt levels vary in the clam juice, bacon and seafood, which will affect the desired amount of salt.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 440
Calories from Fat: 200),

% Daily Value

Total Fat: 22g; 22%
(Saturated Fat 8g, 8% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 145mg; 145%;
Sodium: 1090mg; 1090%;
Total Carbohydrate: 42g; 42%
(Dietary Fiber 3g 3% Sugars 3g 3% ),
Protein: 19g; 19%

% Daily Value*:

Vitamin A: 50%;
Vitamin C: 8%;
Calcium: 8%;
Iron: 25%;

Exchanges:

2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;