Seafood Chowder Pot Pie

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!

Prep Time

30

Minutes

Total Time

1:20

Hr:Mins

Makes

6

servings

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)
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 440
    • (Calories from Fat 200),
  • Total Fat 22g
    • (Saturated Fat 8g,
    • Trans Fat 1 1/2g),
  • Cholesterol 145mg;
  • Sodium 1090mg;
  • Total Carbohydrate 42g
    • (Dietary Fiber 3g,
    • Sugars 3g),
  • Protein 19g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.