Seafood Pot Pie Recipe

What You'll Need

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Onion Soup
1 can (10 1/2 ounces) Campbell’s® Condensed New England Clam Chowder
1/2 cup reduced fat (2%) milk
1/8 teaspoon hot pepper sauce
1 package (10 ounces) frozen mixed vegetables (carrots, green beans, corn, peas), thawed
12 ounces (1 bag) frozen cooked baby shrimp, thawed (about 3 cups)
6 ounces (1 can) imitation crabmeat (surimi)
1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions

How to Make It

  • 1

    Heat the oven to 375°F. Spray a 12 x 8 x 2-inch shallow baking dish with vegetable cooking spray.

  • 2

    Stir the soups, milk, hot sauce, vegetables, shrimp and imitation crabmeat into the prepared dish.

  • 3

    Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 10 x 9-inch rectangle. Gently roll the pastry onto the rolling pin so that you can lift it and gently unroll it onto the baking dish. Crimp or roll the edges to seal it to the dish.

  • 4

    Bake for 40 minutes or until the pastry is golden brown and the filling is hot and bubbling. Let the pot pie stand for 5 minutes before serving.

Recipe Nutritional Information

Made With

(10 1/2 ounces) Campbell’s® Condensed Cream of Onion Soup

calories

520

totalfat

22.7g

saturatedfat

9.4g

cholesterol

125mg

sodium

1901mg

totalcarbohydrate

60.6g

dietaryfiber

6g

protein

24.6g

vitamina

80%DV

vitaminc

15%DV

calcium

10%DV

iron

15%DV