Seafood Pot Pie

Campbell's Seafood Pot Pie Recipe

Break into the flaky puff pastry crust and you'll find a delectable pot pie filling packed with shrimp, imitation crabmeat and lots of vegetables.  It's an impressive dish...and only you'll know how easy it is to make!

At a glance

Prep

10 min.

Total

1 hr. 35 min.

Serves

4

Servings: about 1 1/2 cups each

Thaw: 40 min.

Bake: 40 min.

Stand: 5 min.

Made With

  • Campbell’s® Condensed Cream of Onion Soup

    Campbell’s® Condensed Cream of Onion Soup

  • Campbell’s® Condensed New England Clam Chowder

    Campbell’s® Condensed New England Clam Chowder

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

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What You'll Need

1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Onion Soup
1 can (10 3/4 ounces) Campbell’s® Condensed New England Clam Chowder
1/2 cup 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.

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RID#51123

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