Seafood Pot Pie

Seafood Pot Pie
Total Time

40 min.

Serving & Size

12 oz / 340 g

Add To Pantry

Adding seafood to Campbell’s® Chicken Pot Pie Filling is a simple way to make a deliciously hearty seafood entrée.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Campbell's® Pot Pie Filling - Chicken
250 g
8.8 oz

Meatless Pot Pie Fillings (chicken and beef) offer a unique solution in maximizing the value of leftover protein (rotisserie poultry, beef, lamb, ground meat, seafood, pork and etc.) and convert surplus production into revenue stream.

Seafood, uncooked, bite size 125 g 4.4 oz
Dry Dill .5 mL 1/8 tsp
Pepperidge Farm® Puff Pastry Sheets cut into rounds (sized for dish)
1/6 sheet
1/6 sheet

There’s no limit to what you can do.  Strudels and fruit flans, pot pies, Wellingtons and quiche.  You are limited only by your imagination.

1. In a sauce pan combine the filling, seafood and dry dill.
2. Over medium low heat, gently warm the mixture stirring often.
3. Once mixture has reached 165F/74C, transfer into pot pie dish and top with baked puff pastry top which has been cut to fit dish prior to baking (egg wash on the pastry before baking will help with a nice glazed visual, but is optional).

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