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Seafood Potpie

chef.alburt's picture
Ingredients
  Refrigerated unbaked pie crust 7 1⁄2 Ounce, folded (1/2 Of A 15 Ounce Package, 1 Crust)
  Canned minced clams 6 1⁄2 Ounce (1 Can)
  Frozen broccoli cauliflower and carrots 16 Ounce, loosely packed (1 Package)
  Canned mushroom stems and pieces 2 Ounce, drained (1 Can)
  Dried minced onion 1 Tablespoon
  Instant chicken bouillon granules 1 Teaspoon
  Dried thyme 1⁄4 Teaspoon, crushed
  Skim milk 3⁄4 Cup (12 tbs)
  Cornstarch 2 Tablespoon
  Frozen cooked shrimp 6 Ounce (1 Package)
Directions

Lef the piecrust stand at room temperature for 20 minutes according to package directions.
Meanwhile, drain clams, reserving the liquid.
In a medium saucepan stir together the frozen vegetables, mushrooms, dried minced onion, bouillon granules, thyme, and reserved clam liquid.
Bring to boiling.
Reduce heat and simmer, covered, about 5 minutes or till vegetables are crisp-tender.
In a small mixing bowl combine milk -and cornstarch.
Stir into saucepan.
Cook and stir till thickened and bubbly.
Stir shrimp and clams into saucepan.
Transfer to a 1 1/2-quart casserole.
Place piecrust atop casserole.
Turn edges under.
Flute edges.
Prick crust with the tines of a fork.
Bake in a 450° oven for18 to 20 minutes or till crust is golden.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Dish: 
Pie
Ingredient: 
Seafood
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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