Seafood Chowder Pot Pie Recipe

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

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Substitute cauliflower for potatoes: This substitution will reduce the carb content of the dish while still providing a creamy texture that is similar to potatoes.
Substitute coconut cream for half and half: This substitution will add a subtle sweetness to the dish while still providing the creamy texture of the half and half.

Variations

Vegetarian Chowder Pot Pie Replace the crab meat and shrimp with 1 1/2 cups of mushrooms, 1/2 cup of corn, and 1/2 cup of peas. Use vegetable bouillon granules in place of the chicken bouillon.

Serve with

Roasted Asparagus with Garlic and Lemon - This simple side dish pairs perfectly with the seafood chowder pot pie. Roasting asparagus brings out its naturally sweet flavor and adding garlic and lemon enhances the flavor even more. It's a great way to add a healthy and delicious vegetable to the meal.

Roasted Potatoes with Rosemary: Roasted potatoes are a classic side dish that pairs well with the seafood chowder pot pie. This version is flavored with rosemary and garlic for a delicious and fragrant accompaniment. The potatoes are roasted until golden and crispy, making them a tasty and satisfying side for the meal.

FAQ

Q: How do I make the crust for the Seafood Chowder Pot Pie?

A: To make the crust for the Seafood Chowder Pot Pie, you will need 2 unbaked 9-inch pie crusts. Place one crust in a 9-inch pie plate and set aside. Cover the filling with the top crust and seal the edges. Make several small vents in top crust to allow steam to escape. Bake for 30-35 minutes, or until the crust is golden brown and filling is bubbly.

Q: What type of seafood should I use in the Seafood Chowder Pot Pie?

A: Any type of seafood that you prefer can be used in the Seafood Chowder Pot Pie. Popular choices include shrimp, scallops, crab, and lobster. You can also add other types of seafood, such as clams, mussels, and fish.

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Fun facts:

The Old Bay Seasoning used in this recipe was created in 1939 by Gustav Brunn, a German immigrant in Maryland. It quickly became a popular seasoning for seafood in the Chesapeake Bay area.

The pot pie is a popular comfort food in New England, and was famously served by the late US President George H.W. Bush at his Kennebunkport home.