Recipe for Tasty Sheree's Seafood Pot Pie

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Find out about the program at www.eicc.edu/culinary. A really good seafood pot pie is one of the most memorable dinner pies you can create. We begin with steamed mussels, in part for the meats but also for the lovely broth.

Prepare PUFF PASTRY (can find at walmart in the frozen section).
Provide *** cooking spray.
Prepare cream of onion soup.
You need to prepare New England Clam Showder.
Use milk.
You need to prepare package frozen peas and carrots (can used frozen veggies), thawed (about 1 1/2 cup).
Prepare hot sauce.
Provide cooked baby shrimp (small).
You need imitation crab meat (6 oz bag).
Prepare celery.
You need small onion, minced.
Provide butter..
Prepare hot sauce (optional).

Short Tips:

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Thaw the pastry at room temperature for 40 minutes until its easy to handle. Heat the oven at 375°......spray a shallow casserole dish. 12x8x2". I bought pot pie tins at walmart.
Stir soup, milk, hot sauce, veggies, crabmeat in a mixing bowl. remove remaining shell from shrimp and add to the bowl..
Saute celery and onion in butter. add to bowl of seafood mixture..
Pour in prepared baking dish..
Put unfolded pasty on lightly floured surface and roll until it 10x9.... roll around rolling pin just so u can transfer. so it should just be a loose roll..
Gently unroll pastry over the dish. crimp or roll the edges to seal it to the dish..
Bake for 30 Minutes or until pastry is golden. the filling bubbles. let it sit for 5 minutes so it thickens..
** inspired by the recipe from the Campbell's Casserole and One Dish recipes.....

She also says that she loves all kinds of potpies -- chicken, lobster, vegetable, plus the one with seafood. My new favorite pot pie is this one, a Seafood Pot Pie, made using frozen shrimp and imitation crab. Place pastry in baking dish over hot seafood mixture. Roll outer edges of pastry over edges of baking dish, and press onto edges. Creamy, hearty and perfect for cold night in.

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