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Seafood Chowder Pot Pie

Here's how you make Seafood Chowder Pot Pie
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  • Servings: 6
  • Prep: 30m
  • Cook: 35m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 2 unbaked (15 ounces) pie crusts (9-inch unbaked, one for base and one for top of pie)
  • 4 cups water
  • 1 1/2 cups potatoes, diced (peeled)
  • 1 cup carrots, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup yellow onion, diced
  • 1/2 pound crab meat
  • 1/2 pound cooked shrimp (peeled)
  • 6 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1 cup half and half
  • 1 cup milk
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoons ground black pepper
  • 1 teaspoon Old Bay Seasoning
  • 2 teaspoons chicken bouillon granules
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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