Seafood Chowder Pot Pie Recipes

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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



Seafood Chowder Pot Pie image

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

1 teaspoon salt
2 cups peeled and diced potatoes (2 medium russet potatoes)
4 slices bacon, cut in half
1/3 cup Gold Medal™ all-purpose flour
2 bottles (8 oz each) clam juice
1/4 cup whipping cream
1/2 teaspoon onion salt
1 cup frozen peas and carrots, thawed
1 cup frozen corn, thawed
1 tablespoon chopped fresh thyme leaves
1 cup cooked deveined peeled medium shrimp, tail shells removed (about 6 oz)
1 can (6 oz) crabmeat, drained, flaked (about 1 cup)
1 sheet frozen (thawed) puff pastry (from 17.3-oz package)

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



Seafood Chowder Pot Pie image

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

1 teaspoon salt
2 cups peeled and diced potatoes (2 medium russet potatoes)
4 slices bacon, cut in half
1/3 cup all-purpose flour
2 (8 ounce) bottles clam juice
1/4 cup whipping cream
1/2 teaspoon onion salt
1 cup frozen peas and carrot, thawed
1 cup green giant niblets frozen corn, thawed
1 tablespoon chopped fresh thyme leave
1 cup cooked deveined peeled medium shrimp, tail shells removed (about 6 oz)
1 (6 ounce) can crabmeat, drained, flaked (about 1 cup)
1 sheet frozen puff pastry (thawed, from 17.3-oz package)

SEAFOOD POTPIE

Provided by Ina Garten

Categories     main-dish

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 21



Seafood Potpie image

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.

1/4 pound unsalted butter
1 1/2 cups chopped yellow onion (1 large)
1 cup chopped fennel
1/2 cup all-purpose flour
3 cups fish stock or clam juice
1/2 pound large shrimp, peeled and deveined
1/2 pound sea scallops, sliced in half horizontally
1 tablespoon Pernod
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
3 tablespoons heavy cream
3/4 pound cooked fresh lobster meat
1 1/2 cups frozen peas (not "baby" peas)
1 1/2 cups frozen small whole onions
1/2 cup minced flat-leaf parsley
1 1/2 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 pound cold unsalted butter, diced
1/4 to 1/3 cup ice water
1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash

CORN AND CRAB CHOWDER POT PIES

Provided by Rachael Ray : Food Network

Time 2h10m

Yield 4 servings

Number Of Ingredients 18



Corn and Crab Chowder Pot Pies image

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.

1 tablespoon extra-virgin olive oil
3 to 4 slices speck or bacon, chopped or thinly sliced
2 handfuls baby potatoes, chopped (5 or 6)
3 to 4 small ribs celery, chopped
1 onion, finely chopped
2 large cloves garlic, chopped or thinly sliced
1 mild Fresno chile pepper, finely chopped
2 tablespoons chopped fresh thyme
1 tablespoon crab-boil seasoning, a palmful (recommended: Old Bay)
3 cups chicken stock
3 cups whole milk
4 tablespoons butter
3 rounded tablespoons flour
1 rounded tablespoon Dijon mustard
3 to 4 ears corn on cob, scraped or 2 cups frozen organic kernels, defrosted
1 sheet frozen puff pastry dough, thawed
1 (6- to 8-ounce) tub fresh lump crabmeat
A few drops hot sauce

BEST SEAFOOD POT PIE

Pot pie ... what is better. Now I like short cuts believe me. I work too, but take the time to cut up a few vegetables and make the cream sauce right in the pan. Well, add a splash of sherry along with some fresh vegetables, some traditional ingredients like frozen peas, chopped shrimp, crab and scallops, and then top with a flaky biscuit. And dinner. My twist ... I like to top with a little cheese before I top with the crust. Pure comfort food

Provided by SarasotaCook

Categories     Savory Pies

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 18



Best Seafood Pot Pie image

Steps:

  • Shrimp -- Prepare your shrimp, scallops and vegetables.
  • Vegetable Base -- In a large pot, melt the butter on medium heat. Add the celery, onion, mushrooms, and carrots and cook until soft. Add the sherry to deglaze the pan, then the creole seasoning, salt and pepper, flour to make a light roux and then add the half and half and the chicken broth. Bring back to a medium heat to lighten thicken. Add the peas, shrimp, scallops, and fresh parsley and stir to combine. The last minute add the crab.
  • Casserole -- Spray the casserole dish or individual baking dishes (soup bowls or small ramikens with Pam or brush with olive oil) and spoon the pot pie mixture inches Top with a little of the grated cheese.
  • Topping -- Take the southern biscuits cut in half, top and bottom half (just thinner so they cook quicker) (Pillsbury or any name brand or you can easily make your own if you want.). Just top the individual dishes or you can top the whole casserole dish. The biscuits can be cut to fit the size of the casserole dish. Brush with some butter to make them crusty brown.
  • Bake -- Heat the oven to 350 degrees and bake until the biscuits are golden brown and the filling is bubbly. About 20-30 minutes depending on your oven. Cook on the middle shelf.

1 lb shrimp, peeled tails off (I used large and rough chopped)
3/4 lb scallops, rouch chopped (I used bay, the small scallops)
8 ounces crabmeat, 1 can if you can't get fresh just pick through to make sure there are no shells
1 cup onion, chopped
1/2 cup celery, chopped
3/4 cup carrot, chopped
1 cup diced potato, fine chopped skins off
1 cup mushroom, chopped
1/2 cup frozen peas
2 cups half-and-half
1/2 cup chicken broth
1/4 cup butter
2 tablespoons all-purpose flour
1/2 teaspoon creole seasoning
4 tablespoons sherry wine
1/2 cup grated monterey jack cheese
8 country biscuits (I used pillsbury, or you can make your own, no cooked)
2 tablespoons butter (to brush on the biscuits)

BEST SEAFOOD CHOWDER

My husband is an avid fisherman. When a family get-together was planned and we had to bring something, we created this recipe using fish from our freezer. The chowder got rave reviews from the relatives! -Heather Saunders, Belchertown, Massachusetts

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 32 servings (8 quarts).

Number Of Ingredients 16



Best Seafood Chowder image

Steps:

  • In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes., Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon, additional parsley, and oyster crackers, if desired.

Nutrition Facts : Calories 193 calories, Fat 9g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 625mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.

1/2 pound sliced bacon, diced
2 medium onions, chopped
6 cups cubed peeled potatoes
4 cups water
1 pound bay or sea scallops, quartered
1 pound lobster meat, cut into 1-inch pieces
1 pound uncooked medium shrimp, peeled and deveined
1 pound cod, cut into 1-inch pieces
1 pound haddock, cut into 1-inch pieces
1/2 cup butter, melted
4 teaspoons salt
4 teaspoons minced fresh parsley
1/2 teaspoon curry powder
2 quarts whole milk
1 can (12 ounces) evaporated milk
Oyster crackers, optional

SEAFOOD CHOWDER

A creamy chowder full of flavor! Of course regular ingredients may be used for those not watching their waistline.

Provided by MyVintageMommy

Categories     Soups, Stews and Chili Recipes     Chowders

Time 1h

Yield 8

Number Of Ingredients 16



Seafood Chowder image

Steps:

  • Place 1/2 cup milk, cream cheese, and garlic in a large pot over low heat. Cook and stir until blended. Mix in soup, green onions, carrots, corn with liquid, potatoes, parsley, and remaining milk. Season with black pepper and cayenne pepper. Simmer 25 minutes. Do not boil.
  • Mix the shrimp, scallops, crabmeat, calamari, and clams, and continue cooking 10 minutes, or until seafood is opaque.

Nutrition Facts : Calories 313.7 calories, Carbohydrate 32 g, Cholesterol 157.8 mg, Fat 5.1 g, Fiber 3.3 g, Protein 34.6 g, SaturatedFat 1.4 g, Sodium 1237.4 mg, Sugar 6.1 g

1 ½ cups fat free milk
1 (8 ounce) container fat free cream cheese
2 cloves garlic, minced
1 (26 ounce) can fat free condensed cream of mushroom soup
1 cup chopped green onions
1 cup sliced carrots
1 (15.25 ounce) can whole kernel corn, undrained
1 ½ cups chopped potatoes
1 teaspoon dried parsley
½ teaspoon ground black pepper
½ teaspoon ground cayenne pepper
½ pound shrimp
½ pound bay scallops
½ pound crabmeat
½ pound calamari tubes
1 (6.5 ounce) can chopped clams

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



Seafood Potpies image

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.

1 sheet refrigerated pie pastry
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 can (4 ounces) tiny shrimp, rinsed and drained
1/2 cup chopped celery
1/2 cup mayonnaise
1/4 cup chopped green pepper
2 tablespoons diced pimientos
1 tablespoon lemon juice
1-1/2 teaspoons chopped onion
1/4 teaspoon seafood seasoning
1/4 cup shredded cheddar cheese

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



Seafood Pot Pie image

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

1/2 lb uncooked medium shrimp, peeled, deveined
1/2 lb bay scallops
1/2 teaspoon freshly ground pepper
Butter-flavor cooking spray
1 can (10 3/4 oz) condensed 98% fat-free cream of mushroom soup with 30% less sodium
2/3 cup fat-free half-and-half
2 bags (14 oz each) frozen baby gourmet potato blend, thawed
1/4 cup coarsely chopped fresh basil leaves
1/2 teaspoon salt
3 sheets frozen phyllo (filo) pastry (18x14 inch), thawed

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From pinterest.com


SEAFOOD PIE RECIPES | ALLRECIPES
Fluffy Haddock and Potato Pie. 15. This filling recipe is best enjoyed on a cold day. Great served with peas or broccoli and some crusty bread. This dish can also be prepared with cod fillets, and is delicious prepared with a mixture of both cod and haddock. If available, use Maris Piper or King Edward potatoes.
From allrecipes.com


RECIPE | SEAFOOD CHOWDER, POT PIE, RECIPES - PINTEREST
Jan 30, 2012 - A flaky puff pastry crust tops a hot and rich mixture of vegetables, shrimp and crabmeat. Great for brunch or dinner!
From pinterest.ca


10 BEST SEAFOOD POT PIE PUFF PASTRY RECIPES | YUMMLY
Lobster, Prawn Seafood Pot Pie Sugar Loves Spices. salt, lobster tail, frozen peas, small carrots, prawns, butter and 22 more.
From yummly.com


MAGDALEN ISLANDS’ SEAFOOD POT PIE (POT-EN-POT) | RICARDO
Add the milk and broth and bring to a boil, stirring constantly. Simmer gently for about 3 minutes. Adjust the seasoning. Remove from the heat. Add the seafood, potatoes, and parsley. Pour into a large 25-cm (10-inch) in diameter and 5-cm (2-inch) high pie plate. Set aside.
From ricardocuisine.com


SEAFOOD CHOWDER POT PIES - SEAFOOD MARKET AT CALOUNDRA
Preheat oven to 200°C. Grease four 1¼-cup (310ml) ovenproof dishes. Place on a baking tray. 2. Heat a large non-stick frying pan over high heat. Add the bacon and cook, stirring, for 3-4 mins or until crisp. Add the cream and bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 2-3 mins or until the sauce thickens slightly.
From seafoodmarketcaloundra.com.au


SEAFOOD POT PIE | RICARDO
Set aside. With the rack in the middle position, preheat the oven to 350°F (180°C). On a floured work surface, roll out the dough into a rectangle larger than the baking dish, approximately 13 x 10-inch (33 x 25 cm). Cover the filling with the dough. Fold excess dough inward, pressing on the edge of the baking dish.
From ricardocuisine.com


INSTANT POT SEAFOOD CHOWDER - SALADS FOR LUNCH
Instructions. Saute onion in butter until tender. Add flour, Old Bay seasoning and thyme and saute 2-3 minutes. Combine all remaining ingredients EXCEPT cream and seafood in the inner pot of the Instant Pot. Pressure cook on manual for 5 minutes, natural pressure release about 10 minutes.
From salads4lunch.com


SEAFOOD POT PIE WITH PUFF PASTRY - JAM HANDS
Remove the seafood to a large bowl with a slotted spoon. Pour 3 cups of clam juice into a measuring cup and discard the rest. In a large saute pan combine the cooked onions, celery and mushrooms. Add the flour and cook for 3 minutes. Add the clam juice in slowly, add the wine, then add the cream. Set aside.
From jamhands.net


SEAFOOD CHOWDER POT PIES | RECIPE | POT PIES RECIPES ... - PINTEREST
Sep 29, 2019 - These seafood chowder pot pies are easy to make and because they're served in individual pie dishes, they're even easier to eat! Sep 29, 2019 - These seafood chowder pot pies are easy to make and because they're served in individual pie dishes, they're even easier to eat! Pinterest. Today. Explore. When the auto-complete results are available, use the up and …
From pinterest.com.au


CLAM CHOWDER “POT PIE”
Instructions. Method: In saucepan, combine clam juice, potatoes, onion and celery. Bring to a simmer; cook until potatoes are tender. Remove from heat; set aside. In large pot, combine ¼ cup each reserved bacon drippings and flour. Cook 5 minutes on medium-low heat, whisking constantly. Gradually add milk; bring to a simmer, whisking constantly.
From acfchefs.org


SEAFOOD POT PIE - PEPPERIDGE FARM
Heat the oven to 375°F. Spray a 12 x 8 x 2-inch shallow baking dish with vegetable cooking spray. Stir the soups, milk, hot sauce, vegetables, shrimp and imitation crabmeat into the prepared dish. Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 10 x 9-inch rectangle. Gently roll the pastry onto the rolling pin so ...
From pepperidgefarm.com


SEAFOOD PASTA CHOWDER RECIPE - PEG'S HOME COOKING
Heat until thickened, then add paprika, nutmeg, and chipotle or cayenne pepper. Fold in crab and shrimp, cooking only until heated through, then add cooked and drained pasta along with the green onions. Taste and add salt, if necessary. Serve seafood pasta chowder hot with crusty bread, or better yet, in a bread bowl. Yield: 4 to 6 servings.
From pegshomecooking.com


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