Quick & Easy Seafood Pot Pie

Meaghan Pantoni
June 10, 2016
136

We’ve traded in our typical pot pie for an ultra creamy, extravagant version that still doesn’t break the grocery budget. Lump crab, cooked shrimp, creole seasoning, bacon– just to name a few of the flavors stuffed in this filling Seafood Pot Pie. Of course, it’s rounded out with a classic veggie medley of peas, carrots, and corn. It’s a savory meal tucked into every perfectly flaky crust-sandwiched juicy pot pie bite.

6
1 (8 ounce) package frozen cooked salad shrimp
1 1/2 cups frozen veggies (we used a combo of corn, carrots, and peas),
1 can condensed cream of shrimp soup
1/3 cup milk
1 8oz 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
1/4 tsp salt
2-3 tsp Creole seasoning
1/2 tsp garlic powder
1 box prepared pie crust (2 crusts)
2 tbsp butter, melted
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...
See the full directions on my site
Nutritions

Calories
793

Sodium
571mg
23% DV

Fat
51g
78% DV

Protein
10g
21% DV

Carbs
12g
4% DV

Fiber
2g
8% DV