Seafood Chowder Pot Pie
Recipe: #19242
May 23, 2015
Categories: Dinner, Main Dish, Shellfish, Crab meat, Shrimp, Vegetables, Potatoes, New England, Fall/Autumn, Father's Day, Sunday Dinner, Winter, Oven Bake, Stove Top more
"The tastes of a New England chowder in a pot pie. ETA: Did an edit to fix the problem of too much liquid Ellie mentioned."
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (420 g)
- Calories 328.7
- Total Fat - 18.7 g
- Saturated Fat - 11.3 g
- Cholesterol - 151.9 mg
- Sodium - 765.4 mg
- Total Carbohydrate - 20.7 g
- Dietary Fiber - 2.1 g
- Sugars - 4.3 g
- Protein - 19.4 g
- Calcium - 170.5 mg
- Iron - 0.8 mg
- Vitamin C - 7.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place one crust in a 9-inch pie plate. Set aside.
Step 2
Preheat oven to 425F.
Step 3
Using a medium stockpot, cook potatoes, carrots, celery and onion in 4 cups of water until soft. Drain and return to pan.
Step 4
Add crab and shrimp.
Step 5
In another pan, melt butter and whisk in flour, cornstarch, half-and-half, milk, salt, pepper, Old Bay and bouillon granules.
Step 6
Cook on medium-low heat until thickened, stirring often.
Step 7
Add flour mixture to vegetable mixture.
Step 8
Pour in pie crust.
Step 9
Cover with top crust and seal the edges. Make several small vents in top crust to allow steam to escape.
Step 10
Bake for 30-35 minutes, or until the crust is golden brown and filling is bubbly.
Tips & Variations
No special items needed.
1 Reviews
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