Seafood Chowder Pot Pie

Prep Time
Cook Time
1h 5m
Ready In

"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


  • 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


This is very good but there is too much liquid for a pie dish -- I poured the extra in an 8 inch pan which we will freeze for another day. I did wonder if I had so much liquid because maybe I was supposed to drain the veggies before adding the milk/flour mixture to them. I also used a different seasoning mixture and forgot the bouillon (but this is so flavorful without it I am not sure if it needed anyways). We will enjoy the second meal another day -- wonderful flavorful mixture for the chowder! Thanks for sharing!


review by:
(4 Apr 2019)

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