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Seafood Pot Pie

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  • Prep Time 20 min
  • Total Time 55 min
  • Servings 4
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Treat your family to this hearty pot pie baked with shrimp, scallops and cream of mushroom soup – a flavorful dinner.

Ingredients

1/2
lb uncooked medium shrimp, peeled, deveined
1/2
lb bay scallops
1/2
teaspoon freshly ground pepper
Butter-flavor cooking spray
1
can (10 3/4 oz) condensed 98% fat-free cream of mushroom soup with 30% less sodium
2/3
cup fat-free half-and-half
2
bags (14 oz each) frozen baby gourmet potato blend, thawed
1/4
cup coarsely chopped fresh basil leaves
1/2
teaspoon salt
3
sheets frozen phyllo (filo) pastry (18x14 inch), thawed

Directions

  • 1 Heat oven to 375° F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In bowl, toss shrimp, scallops and pepper. Spray mixture with butter-flavor cooking spray. In nonstick skillet over medium-high heat, cook shrimp mixture 2 minutes, stirring frequently. Remove from heat. In large bowl, stir soup and half-and-half with whisk. Add shrimp mixture, potato blend, basil and salt; toss gently. Pour mixture into baking dish.
  • 2 Cut each pastry sheet in half crosswise. Work with 1 sheet at a time, keeping remaining sheets covered with damp towel. Spray 1 side of pastry sheet with butter-flavor cooking spray; place sheet, sprayed side up, over shrimp mixture in baking dish. Repeat with remaining pastry sheets, alternately placing crosswise and lengthwise over dish. Fold edges under and gently press against sides of baking dish. Bake 30 minutes or until golden.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
% Daily Value
Total Fat
4 1/2g
0%
Saturated Fat
1 1/2g
0%
Sodium
1320mg
0%
Total Carbohydrate
41g
0%
Dietary Fiber
4g
0%
Protein
20g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
3 1/2 Starch; 1 Very Lean Meat; 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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