Best 2 Seafood Chowder Pot Pie Recipes

Indulge in the delightful fusion of seafood and classic comfort food with our enticing Seafood Chowder Pot Pie. This hearty dish combines the best of both worlds, featuring a rich and flavorful seafood chowder filling enveloped in a golden, flaky crust. Dive into a symphony of tender seafood, savory vegetables, and a creamy broth, all nestled within a warm and comforting pastry shell. Our comprehensive guide provides two irresistible variations to tantalize your taste buds: a classic Seafood Chowder Pot Pie brimming with shrimp, cod, and vegetables, and a luscious Lobster Pot Pie that elevates the experience with succulent lobster meat. Both recipes offer step-by-step instructions, ensuring a seamless cooking journey. Embrace the culinary adventure and treat yourself to this delectable Seafood Chowder Pot Pie, a true masterpiece that will leave you craving for more.

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:

Use fresh, high-quality ingredients whenever possible. This will make a big difference in the flavor of your chowder pot pie.
Don't be afraid to adjust the recipe to your liking. If you like more vegetables, add more. If you like a thicker chowder, add more flour or cornstarch. If you like a spicier chowder, add more cayenne pepper or chili powder.
Be careful not to overcook the seafood. Seafood is delicate and can easily become tough and rubbery if overcooked.
Serve the chowder pot pie hot out of the oven. It's best enjoyed when it's piping hot.

Conclusion:

Seafood chowder pot pie is a delicious and comforting dish that is perfect for a cold winter day. It's easy to make and can be tailored to your liking. So next time you're looking for a warm and hearty meal, give this recipe a try. You won't be disappointed!