Seafood Pot Pie
Recipe from Taste of the South

Seafood Pot Pie

by 5  people

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Servings: 4
Prep Time: 15 mins
Total Time: 1 hr 5 mins
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  • 1/2  cup 
    finely chopped green onion
  • 1/2  cup 
    finely chopped red bell pepper
  • 1/2  cup 
    finely chopped celery
  • 3   tablespoons 
  • 2   tablespoons 
    all-purpose flour
  • 1   cup 
  • 1   cup 
    frozen cooked shrimp, thawed
  • 2  6  ounce cans 
    lump crabmeat
  • 1  10  ounce package 
    frozen creamed corn, thawed
  • 1   cup 
    cooked Yukon Gold potatoes, cut into chunks
  • 1   
    ground cayenne pepper
  • 1/2  teaspoon 
    garlic powder
    Ground white pepper
  • 1/2 15  ounce package 
    refrigerated piecrust
  • 1   tablespoon 
    chopped Italian parsley
In a large saucepan over medium heat, melt butter. Add green onion, bell pepper, and celery. Saute for approximately 5 minutes until vegetables are tender. With a slotted spoon, remove vegetables to another bowl, leaving as much butter in pan as possible.
Add flour to butter in pan, whisking until smooth. Add milk and whisk until smooth. Let simmer until sauce thickens.
Add shrimp, crabmeat, potatoes, corn, and seasonings. Simmer until mixture is heated through. Divide mixture among 4 oven-proof baking dishes.
Unroll piecrust on a floured surface. Sprinkle with chopped parsley, and roll out to 1/8-inch thickness. Cut dough into 4 pieces and top each baking dish with a piece, trimming off excess. Cut a fish shape in the center to vent steam.
Bake in 400 degree oven for 25 minutes, or until crust is golden brown.
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