SEAFOOD CHOWDER POT PIE
A flaky puff pastry crust tops a hot and rich mixture of vegetables, shrimp and crabmeat. Great for brunch or dinner!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- In 2-quart saucepan, heat 2 cups water and the salt to boiling over high heat. Add potatoes; heat to boiling. Reduce heat to medium; cover and simmer 5 to 7 minutes or until tender; drain.
- Heat oven to 400°F. Spray 11x7-inch (2-quart) baking dish with cooking spray.
- Meanwhile, in heavy 3-quart saucepan, cook bacon over medium heat, turning occasionally, until crisp. Remove bacon; crumble and set aside. Using wire whisk, stir flour into bacon drippings. Gradually stir in clam juice, whipping cream and onion salt. Heat until thickened and bubbly, stirring constantly. Stir in potatoes, bacon, peas and carrots, corn and thyme. Cook 3 to 4 minutes longer or until hot. Stir in shrimp and crabmeat. Spoon mixture into baking dish.
- On lightly floured surface, unfold pastry. Roll into 12x8-inch rectangle. With sharp knife, cut slits in pastry to allow steam to escape. Place pastry in baking dish over hot seafood mixture. Roll outer edges of pastry over edges of baking dish, and press onto edges.
- Bake 30 to 40 minutes or until crust is deep golden brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 440, Carbohydrate 42 g, Cholesterol 145 mg, Fat 3, Fiber 3 g, Protein 19 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 3 g, TransFat 1 1/2 g
SEAFOOD CHOWDER POT PIE
A flaky puff pastry crust tops a hot and rich mixture of vegetables, shrimp and crabmeat. Great for brunch or dinner! Recipe is from Pillsbury.
Provided by Pinay0618
Categories Pot Pie
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In 2-quart saucepan, heat 2 cups water and the salt to boiling over high heat. Add potatoes; heat to boiling. Reduce heat to medium; cover and simmer 5 to 7 minutes or until tender; drain.
- Heat oven to 400°F Spray 11x7-inch (2-quart) baking dish with cooking spray.
- Meanwhile, in heavy 3-quart saucepan, cook bacon over medium heat, turning occasionally, until crisp. Remove bacon; crumble and set aside. Using wire whisk, stir flour into bacon drippings. Gradually stir in clam juice, whipping cream and onion salt. Heat until thickened and bubbly, stirring constantly. Stir in potatoes, bacon, peas and carrots, corn and thyme. Cook 3 to 4 minutes longer or until hot. Stir in shrimp and crabmeat. Spoon mixture into baking dish.
- On lightly floured surface, unfold pastry. Roll into 12x8-inch rectangle. With sharp knife, cut slits in pastry to allow steam to escape. Place pastry in baking dish over hot seafood mixture. Roll outer edges of pastry over edges of baking dish, and press onto edges.
- Bake 30 to 40 minutes or until crust is deep golden brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 489.3, Fat 26.8, SaturatedFat 8.6, Cholesterol 35.8, Sodium 1152, Carbohydrate 49.5, Fiber 3.7, Sugar 3.2, Protein 13.9
SEAFOOD POTPIE
Provided by Ina Garten
Categories main-dish
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Melt the butter in a large saute pan over medium heat. Add the chopped onion and fennel and cook for 10 to 15 minutes, until the onions are translucent. Add the flour and cook over low heat for 1 more minute, stirring occasionally.
- Meanwhile, bring the stock to a simmer in a large saucepan. Add the shrimp and scallops and cook for 2 minutes, just until firm. Remove the seafood to a large bowl with a slotted spoon, reserving the stock.
- When the flour is cooked in the onion and fennel mixture, slowly add the stock, the Pernod, salt, and pepper and simmer for 3 minutes. Stir in the heavy cream.
- Cut the lobster meat into medium-size cubes and add it to the onion and fennel mixture with the shrimp and scallops. Add the frozen peas, frozen onions, and parsley and pour the mixture into a 9 by 13 by 2 baking dish.
- For the pastry, mix the flour, salt, and baking powder in a food processor fitted with a steel blade. Add the butter and pulse 10 times, until the butter is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
- Meanwhile, preheat the oven to 375 degrees.
- Roll the dough out to fit the baking dish with about 1/4-inch overlap. Use the egg wash to paint the outside rim of the dish. Place the dough on the filled baking dish and press it lightly to adhere to egg wash. Brush the dough with egg wash. Make 3 slashes in the top to allow the steam to escape. Place the dish on a sheet pan lined with parchment paper and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.
CORN AND CRAB CHOWDER POT PIES
Provided by Rachael Ray : Food Network
Time 2h10m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat some extra-virgin olive oil, a turn of the pot, in a Dutch oven over medium to medium-high heat. Add the chopped speck and render a couple of minutes. Add the potatoes, celery, onion, garlic, chile, thyme, crab seasoning, salt, and pepper to the pot, cover, and cook 10 minutes, stirring occasionally. Add the chicken stock and milk and bring to a boil.
- In a small skillet over medium heat, melt the butter. Whisk in the flour and cook the roux 1 minute, then stir in the mustard and transfer the roux to the chowder mixture. When the roux has incorporated, stir in corn and bring the chowder to a bubble, reduce to slightly thicken. Turn the heat off, cool completely, and store for make-ahead meal.
- To serve, heat the oven to 425 degrees F. Unfold the pastry dough and choose the bowls or individual shallow casseroles or deep ramekins that you wish to serve in. Use one as a template and cut 4 shapes from the sheet of dough, using a sharp paring knife to maneuver around the dish shape. Arrange the pastry dough on a non-stick baking sheet or on a parchment-lined baking sheet. Beat the egg with a splash of water and brush the dough with the egg wash. Bake 10 to 12 minutes, or until golden.
- Reheat the chowder, covered, over moderate heat until the soup bubbles, then uncover and simmer.
- Meanwhile, run your hands through the crabmeat to check for shells, discard the the shells. Sprinkle the crab with hot sauce and stir into the chowder to heat through.
- Serve the chowder in individual dishes topped with pastry.
SEAFOOD POT PIE
Treat your family to this hearty pot pie baked with shrimp, scallops and cream of mushroom soup - a flavorful dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 375° F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In bowl, toss shrimp, scallops and pepper. Spray mixture with butter-flavor cooking spray. In nonstick skillet over medium-high heat, cook shrimp mixture 2 minutes, stirring frequently. Remove from heat. In large bowl, stir soup and half-and-half with whisk. Add shrimp mixture, potato blend, basil and salt; toss gently. Pour mixture into baking dish.
- Cut each pastry sheet in half crosswise. Work with 1 sheet at a time, keeping remaining sheets covered with damp towel. Spray 1 side of pastry sheet with butter-flavor cooking spray; place sheet, sprayed side up, over shrimp mixture in baking dish. Repeat with remaining pastry sheets, alternately placing crosswise and lengthwise over dish. Fold edges under and gently press against sides of baking dish. Bake 30 minutes or until golden.
Nutrition Facts : Calories 300, Carbohydrate 41 g, Fat 1/2, Fiber 4 g, Protein 20 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1320 mg
SEAFOOD POTPIES
You'll really like this recipe if you favor crab and shrimp. It's an old family favorite, and it tastes gourmet even though it's so easy to make. All my friends love it! -Carol Hickey Lake St. Louis, Missouri
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll out pastry to 1/8-in. thickness. Cut out two 7-in. circles (discard scraps or save for another use). Press pastry circles onto the bottom and up the sides of two ungreased 10-oz. custard cups. , Place on a baking sheet. Bake at 425° for 7-10 minutes or until golden brown. Reduce heat to 375°. , In a small bowl, combine the crab, shrimp, celery, mayonnaise, green pepper, pimientos, lemon juice, onion and seafood seasoning. Spoon into hot shells. Sprinkle with cheese. Bake for 20-25 minutes or until bubbly and cheese is melted.
Nutrition Facts : Calories 878 calories, Fat 65g fat (17g saturated fat), Cholesterol 257mg cholesterol, Sodium 1717mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 1g fiber), Protein 33g protein.
SEAFOOD POT PIE
Bubbly warm goodness under a crispy crust. Another one dish wonder from Ina. House Beautiful Magazine, September 2009 edition. I have tasted Ina Garten's Lobster Potpie and it was awesome - so how can you improve on something so delicious but she has!!! "One of my philosphies of cooking is to take a recipe you are totally comfortable making, and then have three variations of it up your sleeve." She also says that "she loves all kinds of potpies -- chicken, lobster, vegetable, plus the one with seafood. 1 process = 4 recipes and you have a whole dinner in one dish that goes from the oven to the table. How easy is that?" I really love the way this lady thinks, creates recipes, cooks with ease and has awesome & lovely dinner parties. :) Rated 5 stars out of 525 reviews. Believe it or not - this recipe has been reworked since I tasted it the first time from her 1999 The Barefoot Contessa Cookbook. This can be served to anyone - it can become a family meal or one for guests! Oops - almost forgot the pastry dough has a 30 minute chilling time - sorry ;) I know - it is once in a lifetime experience!
Provided by Manami
Categories Savory Pies
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- FOR THE SEAFOOD:.
- Melt the butter in a large saute pan over medium heat.
- Add the chopped onion and fennel and cook for 10 to 15 minutes, until the onions are translucent.
- Add the flour and cook over low heat for 3 more minutes, stirring occasionally.
- Meanwhile, bring the stock to a simmer in a large saucepan.
- Add the shrimp and scallops and cook for 2 minutes, just until firm.
- Remove the seafood to a large bowl with a slotted spoon.
- Pour 3 cups of stock into a measuring cup and discard the rest.
- When the flour is cooked in the onion and fennel mixture, slowly add the 3 cups of stock, the Pernod, salt and pepper and simmer for 3 minutes.
- Stir in the heavy cream.
- Cut the lobster meat into medium-sized cubes.
- Add the lobster to the bowl with the seafood, then add the frozen peas, frozen onions, and parsley.
- Pour the sauce over the mixture and taste for seasoning.
- Pour into a 9 x 13 x 2 baking dish and refrigerate.
- FOR THE PASTRY:.
- Mix the flour, salt, and baking powder in a food processor fitted with a steel blade.
- Add the butter and pulse 10 times, until the butter is the size of peas.
- With the motor running, add the ice water; process only enough to moisten the dough and have it just come together.
- Dump the dough out on a floured surface and knead quickly into a ball.
- Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
- Meanwhile, preheat the oven to 375º F.
- Roll the dough out to fit the baking dish with about a 3/4 inch overlap.
- Use the egg wash to paint the oitside rim of the dish.
- Place the dough on the filled baking dish and press it lightly to adhere to the egg wash.
- Make 4 or 5 slashes in it to allow the steam to escape.
- Place the dish on a sheet pan lined with parchmen paper and and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.
Nutrition Facts : Calories 976.4, Fat 56.1, SaturatedFat 33.1, Cholesterol 360, Sodium 3041.4, Carbohydrate 72.4, Fiber 7.4, Sugar 9, Protein 46.3
LEW'S FAMOUS LOBSTER POT PIE
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Bring water and crab boil bag to a boil in a large saucepan.
- Stir in lobster tails and boil until they turn bright red and the meat becomes opaque, 5 to 8 minutes.
- Drain and cool lobster tails. Remove shells, and dice lobster meat. Transfer to a bowl.
- Place a pie crust into the bottom of a 9-inch pie pan and set aside.
- Heat butter in a skillet over medium heat.
- Cook and stir onion and celery in butter until tender, 5 to 8 minutes.
- Stir flour into onion and celery mixture until vegetables are coated with flour.
- Combine chicken broth and milk in a bowl.
- Slowly stir broth and milk into onion, celery, and flour mixture until thickened.
- Stir seafood seasoning, garlic powder, and ground black pepper into thickened sauce.
- Mix thawed vegetables, diced potato, and cooked lobster meat into the sauce; simmer until potato is tender, about 8 minutes.
- Pour lobster filling into the prepared pie crust.
- Cover with remaining pie crust ,and seal by crimping the edges of the two crusts together.
- Cut an 'X' into top of pie crust with a sharp knife to allow steam to escape during baking.
- Bake pie in the preheated oven until crust is golden brown, 40 to 45 minutes.
- Remove from oven and let stand for 10 to 15 minutes to allow sauce to thicken.
Nutrition Facts : Calories 587.3 calories, Carbohydrate 46.7 g, Cholesterol 119.1 mg, Fat 33.1 g, Fiber 5 g, Protein 25.8 g, SaturatedFat 12.1 g, Sodium 1058 mg, Sugar 2.7 g
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