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Seafood Chowder Pot Pie

Created by Mikekey on May 23, 2015

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

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.