Seafood Potpie Recipes
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
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.
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
IMPOSSIBLY EASY SEAFOOD PIE
Ahoy there! A savory blend of crab and rich cheeses bakes in this delicious pie that's hearty enough to satisfy even the hungriest of crews.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Grease pie plate, 9x1 1/4 inches. Mix crabmeat, cheeses, onions and pimientos in pie plate.
- Stir remaining ingredients in bowl with fork until blended. Pour into pie plate.
- Bake uncovered 35 to 40 minutes or until golden brown and knife inserted in center comes out clean (some cream cheese may stick to knife). Let stand 10 minutes before cutting.
Nutrition Facts : Calories 255, Carbohydrate 9 g, Cholesterol 155 mg, Fiber 0 g, Protein 17 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 630 mg
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.
SEAFOOD POT PIE
Steps:
- 1.Thaw the pastry at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 375 degrees F. Spray a 12 x 8 x 2-inch shallow baking dish with cooking spray. 2. Blanch the shrimp and scallops for about 3 minutes and drain. 3.Stir the soups, milk, Old Bay Seasoning, vegetables, shrimp and scallops into the prepared dish. 3.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 that you can lift it and gently unroll it on the baking dish. Crimp or roll the edges to seal it to the dish. 4.Bake for 40 minutes or until the pastry is golden brown and the filling is hot and bubbling. Let the pot pie stand for 5 minutes before serving.
More about "seafood potpie recipes"
SEAFOOD POT PIE RECIPE | MYRECIPES
From myrecipes.com
Servings 4Published 2010-01-26Total Time 45 minsCalories 339 per serving
- Combine first 3 ingredients, tossing well. Place a large nonstick skillet over medium-high heat. Coat shrimp mixture with cooking spray. Add to skillet, and cook 2 minutes, stirring often. Remove from heat.
- Combine soup and half-and-half in a large bowl, stirring with a whisk. Add shrimp mixture, potato blend, basil, and salt, tossing gently. Pour mixture into a 1 1/2-quart square baking dish coated with cooking spray.
- Cut phyllo pastry in half crosswise. Work with only one sheet at a time, keeping remaining sheets covered with a damp towel. Coat one side of each sheet with cooking spray, and place lengthwise, coated side up, over shrimp mixture. Repeat procedure with remaining phyllo pastry, alternately placing phyllo crosswise and lengthwise over dish. Fold edges under, and gently press against sides of baking dish.
SEAFOOD POT PIE - DIZZY BUSY AND HUNGRY!
From dizzybusyandhungry.com
- Combine shrimp, mixed vegetables, cream of shrimp soup, and milk in a large skillet over medium heat.
SEAFOOD POTJIE - DEMAND AFRICA
From demandafrica.com
- Place a potjie pot over hot braai coals then add olive oil, fennel and onion then saute until tender.
SEAFOOD POT PIE WITH SEAFOOD CHOWDER AND PUFF PASTRY!
From champagne-tastes.com
- Heat oil in a large soup pan over medium heat. Add the celery, and cook for about 2 minutes. Remove the celery from the pan, and set aside.
SEAFOOD POT PIE - RICARDO CUISINE
From ricardocuisine.com
- In a bowl, combine the flour, baking powder and salt. With a pastry cutter, add the butter and mix until it forms pea-sized pieces. Add the sour cream and mix by hand to moisten the dry ingredients until a ball begins to form. Shape the dough into a disc. Cover with plastic wrap and refrigerate for 30 minutes.
- In a large non-stick skillet over medium heat, soften the onion, celery, garlic and pepper in the oil. Add the potatoes, corn, tomatoes, tomato paste, cornstarch and cilantro. Bring to a boil and let simmer for 10 minutes. Add the salmon and continue cooking for 2 minutes. Add the shrimp. Season with salt and pepper and stir gently. Transfer to an 11 x 8-inch (28 x 20 cm) baking dish. Set aside.
SEAFOOD POTPIE RECIPE | MYRECIPES
From myrecipes.com
- Prepare the crust: Toss together 1 cup cubed butter and 2 cups flour in a large bowl until butter is coated in flour; transfer coated butter and flour to a food processor. Add sugar, cayenne pepper, and 1/2 teaspoon salt; process until large clumps form, about 20 seconds. Slowly add up to 1/2 cup water, 1 tablespoon at time, while pulsing, adding just enough water to form a dough. Using hands, shape into a loose ball. Dust dough with flour, wrap in plastic wrap, and chill 1 hour or up to 2 days.
- Preheat oven to 400°F. Unwrap dough, and turn out onto a lightly floured surface. Roll to 1/4-inch thickness, and cut out a 12-inch circle. Transfer dough circle to a baking sheet, and bake in preheated oven until golden brown, about 20 minutes.
- Prepare the filling: Toss together fennel, carrots, celery, celery root, onion, potatoes, thyme, garlic, and olive oil in a large bowl. Add 1/2 teaspoon of the salt; toss lightly. Spread vegetables in a single layer on a baking sheet, and bake at 400°F until cooked through, about 20 minutes. Discard thyme sprigs and garlic cloves.
MAGDALEN ISLANDS’ SEAFOOD POT PIE (POT-EN-POT) | RICARDO
From ricardocuisine.com
- In a food processor, combine the flour and mustard. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the egg and water. Pulse again until the dough just begins to form. Add water, if needed. Remove the dough from the food processor and form into a disc. Cover in plastic wrap and refrigerate for 30 minutes.
- In a large saucepan, brown the bacon. Add the leeks, carrots, garlic, and butter and sauté gently for about 5 minutes or until the carrots are tender. Season with salt and pepper. Sprinkle with the flour and stir to combine. 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.
INA GARTEN’S SEAFOOD POTPIE - ERMHEARTS
From ermhearts.com
- Melt the butter in a large sauté 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.
RECIPE: SEAFOOD POT PIE | CBC LIFE
From cbc.ca
- Preheat oven to 425F. In a large cast iron skillet, heat the canola oil over medium heat. Add the leeks, celery and carrot and saute until softened, 5-7 minutes. Push the vegetables to the edge of the pan.
- Melt the butter in the centre and sprinkle over the flour and cayenne pepper. Whisk together to form a roux and cook for 2 minutes. Pour in the milk and whisk. Add the seafood and season to taste. Bring the filling up to a simmer.
- While the filling is heating, lay out the puff pastry on a floured surface. Using a bowl as a guide, cut a puff pastry circle about 1" smaller than the size of your cast iron pan.
SEAFOOD POT PIE - 4 SONS 'R' US
From 4sonrus.com
- In a large skillet, add the shrimp, veggies, cream of shrimp, and the milk in a large skillet. Stir together and heat over medium heat, just until the shrimp and veggies have both begun to thaw.
- Stir in the crab, bacon, 1/4 cup of the shredded cheese, salt, pepper, garlic, and creole seasoning until they're all evenly incorporated into the sauce. Heat, stirring occasionally, for about 6-8 minutes, or until the mixture is heated through and the cheese is melted and completely incorporated. Remove from heat and set aside.
- Prepare a 9" pie plate/dish with non-stick cooking spray. Gently unroll the first pie crust and transfer it to the pie dish so it's flush along the bottom and evenly up against the sides.
SEAFOOD POTPIE - RESTAURANT BUSINESS MAGAZINE
From restaurantbusinessonline.com
- Blanch carrots, potatoes, and broccoli in stock; drain.Sauté onions, celery, and garlic in butter until soft. Stir in flour and cook, stirring constantly, about 5 min.Add stock and cook, stirring constantly, until thickened. Add cream, parsley, dill, and nutmeg; fold in seafood. Add salt and pepper to taste.Divide filling among casserole dishes; cover with pastry, crimping edges to seal, and cut a small slash in the top. Brush with egg wash and bake at 350°F, until golden, 20-25 min.
- 1. For lemon dashi, bring water to a boil in large saucepan. Meanwhile, combine remaining ingredients in a large heatproof bowl. When water reaches a boil, remove from heat and pour over ingredients in bowl. Let cool, then strain (discard solids). 2. To poach fingerlings, bring 5½ quarts water to a boil in large saucepan. Add potatoes; reduce heat to medium and simmer about 15 minutes until fork-tender. 3. Drain potatoes and add to strained lemon dashi in bowl. Let potatoes cool in dashi. Once cool, drain potatoes, reserving lemon dashi for glaze. 4. For dashi glaze, bring reserved lemon dashi and agar-agar to a boil. Pour into a metal container and let stand at room temperature for about 30 minutes until set. Blend and pass through a fine chinois. 5. To assemble, cut poached potatoes into ½-inch thick slices. Thread 12 slices on each of 10 skewers. Grill over high heat until slightly charred, about 8 minutes. Glaze with dashi glaze and garnish with scallion curls and bonito flakes. Se
- 1. For marinade, in large bowl, mix oil, lemon zest, lemon juice, rosemary, garlic and pepper. 2. Truss the leg of lamb with twine; season liberally with salt. Marinate lamb in marinade for at least 4 hours and preferably overnight. 3. Preheat smoker to 225 F. Smoke lamb for 4 to 6 hours. Start grill; heat plancha. 4. Meanwhile, for succotash, combine corn, squash, beans and tomatoes in large bowl. Add enough olive oil to coat; season with salt. Let marinate at room temperature or in the refrigerator. 5. For harissa puree, in blender, combine bell pepper, harissa spice, lemon juice, salt and oil; process until smooth. Adjust seasoning as necessary; set aside. 6. Remove lamb from smoker and place on grill; rotate to brown on all sides. Remove lamb from grill when all sides are crisp; let rest. 7. Place squash and beans on heated plancha. Season with salt, drizzle with oil. Flip; add corn and tomatoes. Stir vegetables; continue to heat on plancha until cooked. Sprinkle with basil; mix. R
SEAFOOD POT PIE RECIPE PAULA DEEN - FOOD NEWS
Mar 29, 2013 - Uncle Bubba's Seafood Pot Pie Recipe Recipe with 20 ingredients. Mar 29, 2013 - Uncle Bubba's Seafood Pot Pie Recipe Recipe with 20 ingredients. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From foodnewsnews.com
From foodnewsnews.com
SEAFOOD POT PIES - TASTE OF THE SOUTH MAGAZINE
Reduce heat to medium-low, and cook until thickened, approximately 3 minutes, stirring frequently. Stir in cream, sherry, lemon zest, and shrimp. Cook until shrimp just begin to turn pink, 6 to 8 minutes; stir in crab. Spoon approximately 1 …
From tasteofthesouthmagazine.com
From tasteofthesouthmagazine.com
SEAFOOD POT PIE WITH PUFF PASTRY - FLAVOUR AND SAVOUR
This Seafood Pot Pie with Puff Pastry is rich and creamy, topped with crisp, golden flaky puff pastry. You can make this easy fish pot pie recipe with your choice of seafood and with either regular or gluten-free puff pastry! This seafood pot pie recipe was inspired by my recipe for Seafood Chowder. I make this chowder often, using a variety of ...
From flavourandsavour.com
From flavourandsavour.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
From jamhands.net
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
From pepperidgefarm.com
SEAFOOD POT PIE - KITCHEN DIVAS
This seafood Pot Pie is filled with creamy vegetables and seafood filling and then topped with a crispy puffed pastry. I love a hearty and comforting meal and this seafood pie is the perfect combination of both. This meal is filling and a great treat to enjoy for a stay-at-home date night.
From kitchendivas.com
From kitchendivas.com
SEAFOOD POTPIE - HER CUP OF JOY
Seafood Potpie. admini on May 28, 2021; Ingredients:1/4 pound unsalted butter1 1/2 cups chopped yellow onion (1 large)1 cup chopped fennel1/2 cup all-purpose flour3 cups fish stock or clam juice1/2 pound large shrimp, peeled and deveined1/2 pound sea scallops, sliced in half horizontally1 tablespoon Pernod1 tablespoon kosher salt1 1/2 teaspoons ...
From hercupofjoy.com
From hercupofjoy.com
SEAFOOD POT PIE RECIPE + {VIDEO}
Heat a skillet on medium-high heat with a teaspoon of olive oil. Add the lobster meat and shrimp. Add salt and pepper to taste. Cook for 2-3 minutes on both sides. Add in the frozen vegetables and crab. Stir and allow to cook for 1-2 minutes. Pour in the cream of seafood soup and stir. Taste repeatedly.
From staysnatched.com
From staysnatched.com
UNCLE BUBBA'S SEAFOOD POT PIE - PAULA DEEN
Pot Pie. Preheat oven to 350°F. Lightly grease 4 (2-cup) oven safe bowls. Place bowls on a jelly roll pan. In a large skillet, melt 1/4 cup butter over medium heat. Add onion, celery, mushrooms and cook 6 to 8 minutes, or until vegetables are tender, stirring occasionally. Stir in flour and cook 2 minutes, stirring constantly.
From pauladeen.com
From pauladeen.com
SEAFOOD POTPIE | MAIN DISHES | KELCHNER'S HORSERADISH
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, horseradish, green pepper, pimientos, lemon juice, cheese, onion, and seafood seasoning. Spoon into hot pie pan. Top with pie crust layer, crimp edges and score center.
From kelchnershorseradish.com
From kelchnershorseradish.com
SEAFOOD POTPIE – PAGE 2 – MY BLOG
Seafood Potpie. by admin August 24, 2021, 1:57 pm 5.3k Views. DIRECTIONS. In a large skillet, add the shrimp, veggies, cream of shrimp, and the milk in a large skillet. Stir together and heat over medium heat, just until the shrimp and veggies have both begun to thaw.
From bissole.com
From bissole.com
SEAFOOD POT PIE - JIMMYS FAMOUS SEAFOOD
Seafood Pot Pie. $ 30.00. Overnight delivery 4/9 cutoff 7 hours 20 minutes. Winter is here and we are serving up our warm and comforting Seafood Pot Pie! Our Famous Seafood Pot Pie includes cream of crab, lima beans, corn, carrots, celery, green beans, and …
From jimmysfamousseafood.com
From jimmysfamousseafood.com
SEAFOOD POTPIE - PLAIN.RECIPES
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.
From plain.recipes
From plain.recipes
SEAFOOD POTPIE | TAMBULE
Spoon the seafood mixture evenly out over the top of the pie crust, then spread the remaining shredded cheese out evenly on top. Gently unroll the second crust and place it on top, lightly pressing the edges together to ‘seal’ the pot pie crusts shut together.
From tambule.com
From tambule.com
SEAFOOD POTPIE – MY BLOG
Seafood Potpie. by admin August 24, 2021, 1:57 pm 5.3k Views. 1 8 ounces package frozen cooked salad shrimp. 1 1/2 cups frozen veggies we used a combo of corn, carrots, and peas, 1 can condense cream of shrimp soup. 1/3 cup milk. 1 8 oz package imitation crab roughly chopped.
From bissole.com
From bissole.com
SEAFOOD POTPIE – MY BLOG
1 8 ounces package frozen cooked salad shrimp. 1 1/2 cups frozen veggies we used a combo of corn, carrots, and peas, 1 can condense cream of shrimp soup. 1/3 cup milk. 1 8 oz package imitation crab roughly chopped. 1/4 cup crisp cooked crumbled bacon. 1 and 1/4 cup shredded Monterey jack cheese divided. 1/4 tsp pepper.
From ptish.com
From ptish.com
SEAFOOD POTPIE - PESCATARIAN RECIPES
Seafood Potpie. You can never have too many main course recipes, so give Seafood Potpie A mixture of flour, shrimp, butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the onions you could follow this main course with the Candy Corn Cupcakes as a dessert. It is a good option if you're ...
From fooddiez.com
From fooddiez.com
SEAFOOD POTPIE RECIPE WITH LOBSTER & SCALLOPS - THEFOODXP
Seafood Potpie Recipe. Preheat the oven at 400 degrees F. Take a large pan and put it on medium heat and add butter to it. Now add chopped garlic and fennel and roast it for around 10 minutes. Then add flour and cook for 1 minutes. Now add shrimp and scallops to it and cook it for around 2 minutes. Now add Can Juice, Pernod, salt, pepper, and ...
From thefoodxp.com
From thefoodxp.com
SEAFOOD POTPIE | RECIPE | SEAFOOD, POT PIE, FOOD NETWORK ...
Feb 24, 2018 - Get Seafood Potpie Recipe from Food Network. Feb 24, 2018 - Get Seafood Potpie Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.ca
From pinterest.ca
SEAFOOD POT PIE - CAMPBELLS FOOD SERVICE CANADA
Pot Pie Filling - Chicken. Meatless Pot Pie Fillings (chicken and beef) offer a unique solution in maximizing the value of leftover protein (rotisserie poultry, beef, lamb, ground meat, seafood, pork and etc.) and convert surplus production into revenue stream.
From campbellsfoodservice.ca
From campbellsfoodservice.ca
SEAFOOD POTPIE - PREVENTION
We may earn commission from links on this page, but we only recommend products we back. Why trust us?
From prevention.com
From prevention.com
SEAFOOD POT PIE - PUFF PASTRY
Directions. 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 …
From puffpastry.com
From puffpastry.com
SEAFOOD POTJIE - SIMPLY DELICIOUS
Italian Parsley to sprinkle over. IN a large cast-iron pot, fry the onions and garlic until soft and golden. Add the tomatoes and spices and allow to reduce a little. Add the Hake fillets and cook for 2 minutes. Add the Calamari Steaks and cook for another 6 …
From simply-delicious-food.com
From simply-delicious-food.com
SEAFOOD POTPIE | RECIPE | FOOD NETWORK RECIPES, SEAFOOD ...
Dec 10, 2018 - Get Seafood Potpie Recipe from Food Network. Dec 10, 2018 - Get Seafood Potpie Recipe from Food Network. Dec 10, 2018 - Get Seafood Potpie Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with ...
From pinterest.ca
From pinterest.ca
SEAFOOD POTPIE RECIPE - INA GARTEN RECIPES - HOUSE BEAUTIFUL
SEAFOOD POTPIE. Serves 4 to 6. 1/4 pound unsalted butter 1 1/2 cups chopped yellow onion (1 large) 1 cup chopped fennel 1/2 cup all …
From housebeautiful.com
From housebeautiful.com
SEAFOOD POTPIE – COOKING WITH LOVE ️
This seafood potpie is filled with delicious shrimp, scallops, lobster, and vegetables in light seafood gravy. *For the picture I removed the top crust* 1/2 C Raw Shrimp, peeled, deveined, cut into bite size pieces
From cookingwithlove.blog
From cookingwithlove.blog
PHYLLO-TOPPED SEAFOOD PIE | CANADIAN GOODNESS
Phyllo-Topped Seafood Pie. Dinner; Lunch; Main Dishes; Entertain with elegance by topping this pot pie with an attractive, but easy, phyllo crust. The gently poached seafood enveloped in a rosé sauce will make your dinner party extra-special. A lightly dressed green salad on the side is the perfect accompaniment.
From dairyfarmersofcanada.ca
From dairyfarmersofcanada.ca
SEAFOOD POTPIE – FASTINHAND RECIPES
Seafood Potpie. Seafood Potpie. 1 8 ounces package frozen cooked salad shrimp. 1 1/2 cups frozen veggies we used a combo of corn, carrots, and peas, 1 can condense cream of shrimp soup. 1/3 cup milk. 1 8 oz package imitation crab roughly …
From fastinhand.com
From fastinhand.com
SEAFOOD PIE RECIPES | ALLRECIPES
Crawfish pie, fisherman's pie, lobster pot pie - seafood baked in a crust. Now, that's good! Staff Picks. Easy Weeknight Tuna Pot Pie. Save. Easy Weeknight Tuna Pot Pie . Rating: 4.5 stars 99 . I made this recipe up one night on my commute home from work. It is fast, easy, and delicious! Makes great leftovers, too.
From allrecipes.com
From allrecipes.com
RECIPE DETAILS - SYSCO
Add cooked seafood and simmer for 5 minutes, or until fish reaches 165F/75C. Add chopped parsley to finish the filling. Pour into pastry shell bottoms. Once filled, top with pastry shell top. Seal with egg wash if desired. Place into a 350F/176C oven for 20-30 minutes or until the pie crust is golden brown. Serve hot with a side green salad.
From ca.sysco.ca
From ca.sysco.ca
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