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Seafood Chowder Pot Pie
Seafood Chowder Pot Pie
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Prep Time:
30 minutes
Total Time:
1 hour 20 minutes
Delicious puff pastry filled with savory veggies, shrimp, and crab - perfect for any meal!
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 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)
Instructions:
  • In a 2-quart saucepan, bring 2 cups of water and salt to a boil. Add the potatoes and continue to boil. Lower the heat, cover, and simmer for 5 to 7 minutes until tender. Drain the potatoes.
  • Preheat your oven to 400°F and generously coat an 11x7-inch (2-quart) baking dish with cooking spray.
  • In a large saucepan, cook bacon over medium heat until crisp. Remove, crumble, and set aside. Whisk flour into bacon drippings, then gradually stir in clam juice, whipping cream, and onion salt. Cook until thickened, then add potatoes, peas, carrots, corn, and thyme. Cook for 3-4 minutes. Finally, stir in shrimp and crabmeat before transferring the mixture to a baking dish.
  • Roll out the pastry on a floured surface to a 12x8-inch rectangle. Cut slits in the pastry for steam to escape. Cover the hot seafood mixture in the baking dish with the pastry, rolling the edges over and pressing them onto the dish edges.
  • Bake until the crust turns a rich golden brown color, typically between 30 to 40 minutes. Allow it to stand for 10 minutes before serving.

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