Best 2 Seafood Chowder Pot Pie Recipes

Sea chowder pot pie is a comforting and delicious dish that combines the hearty flavors of seafood and vegetables with a creamy, flavorful sauce. The perfect meal for a cold winter day, seafood chowder pot pie is sure to warm your body and soul. With its flaky, golden crust and creamy, luxurious filling, this dish is a surefire hit with friends and family alike. So whether you're looking for a quick and easy weeknight meal or a special occasion dish, seafood chowder pot pie is sure to please everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

SEAFOOD CHOWDER POT PIE

Seafood Chowder Pot Pie image

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

Ingredients

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)

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

Seafood Chowder Pot Pie image

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

Ingredients

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)

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

Tips:

Fresh Seafood: Use the freshest seafood you can find for the best flavor.

Mirepoix: Mirepoix is a combination of diced carrots, celery, and onions. It's a classic flavor base for many soups and stews, including seafood chowder.

Seasoning: Don't be afraid to season your chowder well. Salt, pepper, and paprika are a good starting point, but you can also add other herbs and spices to taste.

Thickening: You can thicken your chowder with flour, cornstarch, or a roux. If you're using flour or cornstarch, whisk it into a slurry with milk or water before adding it to the chowder. If you're using a roux, cook it until it's golden brown before adding it to the chowder.

Garnish: Garnish your chowder with fresh herbs, croutons, or a dollop of sour cream before serving.

Conclusion:

Seafood chowder is a delicious and comforting dish that's perfect for a cold winter day. It's easy to make and can be tailored to your own taste. So next time you're looking for a hearty and satisfying meal, give seafood chowder a try.