Description
This Deliciously Easy Seafood Pot Pie is a quick and comforting weeknight meal that combines tender shrimp, imitation crab, and smoky bacon in a creamy, savory filling. Nestled in a flaky prepared pie crust and topped with melted Monterey Jack cheese, this pot pie is perfect for anyone craving a satisfying seafood dinner in just about 30 minutes.
Ingredients
Scale
Filling
- 10 ounces Frozen cooked shrimp
- 10 ounces Frozen mixed vegetables
- 10.5 ounces Shrimp (or chicken) condensed soup
- â…“ cup Milk
- 8 ounces Imitation crab
- ¼ cup Cooked bacon pieces
- ¼ teaspoon Pepper
- ¼ teaspoon Salt
Topping and Crust
- 1 ¼ cup Shredded Monterey Jack cheese (divided)
- 1 box Prepared pie crust (2 crusts)
- Cooking spray (to grease casserole dish)
Instructions
- Preheat oven: Preheat your oven to 450°F (230°C) to ensure it is hot and ready for baking the pot pie later.
- Prepare seafood filling: In a large skillet over medium heat, combine the frozen cooked shrimp, frozen mixed vegetables, shrimp condensed soup, and milk. Stir gently until the mixture is slightly thawed and begins to warm.
- Add remaining ingredients: Stir in the imitation crab, cooked bacon pieces, ¼ cup of the shredded Monterey Jack cheese, pepper, and salt. Mix well and continue heating until the filling is warm throughout.
- Prepare casserole dish: Spray a casserole dish with cooking spray to prevent sticking. Then place one of the prepared pie crusts inside the dish, pressing it into the edges.
- Assemble pot pie: Pour the warmed seafood mixture evenly over the bottom crust. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the filling.
- Top with second crust: Cover the filling with the second pie crust, sealing the edges by pinching them together. Cut a slit in the top crust to allow steam to escape during baking.
- Bake the pot pie: Bake the assembled pot pie in the preheated oven for 15-20 minutes or until the crust is golden brown and crisp. Remove from oven and let sit briefly before serving.
Notes
- You can substitute chicken for shrimp in the condensed soup if preferred.
- Using frozen cooked shrimp helps reduce prep time since it only needs to be thawed and warmed.
- Make sure to cut a steam vent in the top crust to prevent the pie from becoming soggy inside.
- Feel free to add herbs like parsley or thyme to the filling for extra flavor.
- Leftover pot pie can be refrigerated and reheated for up to 2 days.
