Seafood Potpie Recipe


Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelMedium
Health IndexAverageCuisine
DishMain Ingredient
Interest Group


 Refrigerated unbaked pie crust7 1⁄2 Ounce, folded (1/2 Of A 15 Ounce Package, 1 Crust)
 Canned minced clams6 1⁄2 Ounce (1 Can)
 Frozen broccoli cauliflower and carrots16 Ounce, loosely packed (1 Package)
 Canned mushroom stems and pieces2 Ounce, drained (1 Can)
 Dried minced onion1 Tablespoon
 Instant chicken bouillon granules1 Teaspoon
 Dried thyme1⁄4 Teaspoon, crushed
 Skim milk3⁄4 Cup (12 tbs)
 Cornstarch2 Tablespoon
 Frozen cooked shrimp6 Ounce (1 Package)

Nutrition Facts

Serving size: Complete recipe

Calories 1839 Calories from Fat 644

% Daily Value*

Total Fat 72 g110.1%

Saturated Fat 16.9 g84.6%

Trans Fat 0 g

Cholesterol 456.9 mg

Sodium 3218.3 mg134.1%

Total Carbohydrates 178 g59.4%

Dietary Fiber 20.5 g81.9%

Sugars 25.5 g

Protein 109 g218.8%

Vitamin A 103.5% Vitamin C 250.6%

Calcium 57.2% Iron 327.7%

*Based on a 2000 Calorie diet


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.