Seafood Pot Pie

TThis is the second recipe for the bake off. It is a quick pot pie with shrimp, crab and clam chowder. Hope you like.

Seafood Pot Pie

1 Pillsbury refrigerated pie crust.
1/2 LB lump crab meat
3/4 LB medium Shrimp, Peeled and deviened, Raw
3 Tablespoons butter
1 cup frozen green peas, thawed
1 cup frozen pearl onions, thawed
1 teaspoon minced garlic
1 1/2 teaspoons dried dill weed
1 can Progresso clam chowder
1/3 cup white wine
1 teaspoon kosher salt
1 teaspoon ground black pepper
butter flavored cooking spray
1 large egg.

Preheat oven to 350 degree and prepare round 2 quart oven safe casserole with butter flavored cooking spray.

In a medium saute' pan melt butter over medium heat. Add Peeled and deviened shrimp to butter to pan with melted butter. Saute until shrimp is just firm. 3 to 4 minutes. add peas and onions and minced garlic to pan with shrimp. keep cooking until veggies are warmed through.

While shrimp and veggies are cooking, mix in a large bowl the crab meat, slam chowder, white wine, dill weed, salt and pepper.

When shrimp and veggies are done, remove from heat and add to bowl with the cab meat mixture. Stir together well and pour into the prepared casserole dish.

Crack egg into a small bowl and beat with a fork. With a pastry brush egg around the top edge of dish. Top with pie crust and crimp. The egg will help seal the two together.

Put three vent holes in the pie crust with a sharp knife. Paint the top of the crust with the remaining beaten egg.

Bake at 350 degrees for thirty minutes. The crust will be golden brown and meats and veggies will be heated through and bubbly.

Serve warm


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