Seafood Pot Pie
No need to buy frozen pot pies when you can prepare this delicious shrimp pot pie fresh in less than 30 minutes!
Servings: 6
Ingredients
- 8-12 ounces frozen cooked shrimp (1 package)
- 10 ounces frozen mixed vegetables (1 bag)
- 10.5 ounces shrimp (or chicken) condensed soup (1 can)
- ⅓ cup milk
- 8 ounces imitation crab (1 package, roughly chopped)
- ¼ cup cooked bacon pieces
- 1 ¼ cup shredded monterey jack cheese (divided)
- ¼ teaspoon pepper
- ¼ teaspoon salt
- 1 box prepared pie crust (2 crusts)
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Combine shrimp, mixed vegetables, condensed soup, and milk in a large skillet over medium heat. Heat until the shrimp and mixed vegetables are thawed a bit.8-12 ounces frozen cooked shrimp, 10 ounces frozen mixed vegetables, 10.5 ounces shrimp (or chicken) condensed soup, ⅓ cup milk
- Add the crab, bacon pieces, ¼ cup of the shredded cheese, pepper, and salt, and heat for about 5-10 minutes until the mixture is warm and the cheese is melted.8 ounces imitation crab, ¼ cup cooked bacon pieces, 1 ¼ cup shredded monterey jack cheese, ¼ teaspoon salt, ¼ teaspoon pepper
- Spray a 1.5 quart casserole dish with cooking spray, and place the first pie crust along the bottom and up the sides.1 box prepared pie crust
- Pour the seafood mixture into the crust.
- Sprinkle the remaining cheese over the seafood mixture.
- Arrange the second crust on top, then cut a slit in the middle.
- Bake for 15-20 minutes, until the crust is golden brown.
Notes
Prep Tips:
- There’s no need to thaw the shrimp before using in this recipe.
- You can use pre-cooked bacon bits if desired. Or use pre-cooked strips, microwave them for a minute or two to get them crispy, and chop into pieces.
- Let the pie crust sit at room temperature for a few minutes for easier handling.
- Chop the imitation crab prior to making this recipe to streamline prep. This can be done even a few days ahead of time.
- For a beautiful glossy golden brown crust, brush the top pie crust with a beaten egg prior to baking.
- Bake the pie on a baking sheet covered in foil to ensure easy clean-up in case it bubbles over.
- DIRECTIONS TO MAKE AHEAD AND FREEZE: Assemble the pot pie ahead of time, then wrap it well and place it in the freezer - casserole dish and all! To bake from frozen, preheat oven to 400°F. Place the pot pie on a baking sheet on the middle rack. Cover it with foil and bake for 30 minutes. Then, remove the foil and continue baking for another 35-40 minutes, or until the crust is golden brown and the filling is bubbling. If needed, use a pie crust shield or wrap the edges with foil to prevent excessive browning. Let the pie cool for 10 minutes, then serve.
Variation Suggestions:
- Substitute cooked scallops, cooked lobster, or a frozen cooked seafood medley for a more gourmet version.
- Use fresh seafood instead of frozen (adjust cooking time as needed).
- Try a different cheese like cheddar or gruyere.
- Add a teaspoon of Old Bay seasoning for a classic seafood taste.
Serving Suggestions:
- Pair with a simple side salad or steamed asparagus (or other vegetable).
- Serve with a side of warm, crusty bread.
Storage Info For Leftovers:
- Store in the fridge in an airtight container for up to 3 days.
- Reheat in the oven at 350°F until warmed through to keep the crust crispy.
- Freeze individual portions for up to 2 months; thaw in the fridge before reheating.
Nutrition
Calories: 293kcal | Carbohydrates: 31g | Protein: 14g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 105mg | Sodium: 1104mg | Potassium: 200mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2510IU | Vitamin C: 6.4mg | Calcium: 94mg | Iron: 2.5mg
