Seafood Pot Pie

Ingredients

Contains: milk, wheat, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets
• Vegetable cooking spray
• 1 (10.75 ounce) can Campbell's® Condensed Cream of Onion Soup
• 1 (10.75 ounce) can Campbell's® Condensed New England Clam Chowder
• 1/2 cup milk
• 1/8 teaspoon hot pepper sauce
• 1 (10 ounce) package frozen mixed vegetables, thawed
• 1 (12 ounce) bag frozen cooked baby shrimp, thawed
• 1 (6 ounce) can imitation crabmeat (surimi)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Thaw the puff pastry sheet at room temperature until it can be unfolded without cracking, then heat the oven to 400°F (200°C).

2. Lightly coat a 9-inch pie dish or 1.5-quart baking dish with vegetable cooking spray.

3. In a large bowl, whisk the cream of onion soup, New England clam chowder, milk and hot pepper sauce until smooth.

4. Stir the thawed mixed vegetables, thawed baby shrimp and imitation crabmeat into the soup mixture, then spoon everything into the prepared dish.

5. Roll the pastry sheet slightly larger than the dish, drape it over the filling, trim the edges, press them against the rim and cut a few small slits on top.

6. Set the dish on a baking sheet and bake for 30 to 35 minutes, until the pastry is deep golden and the filling is bubbling and hot throughout, about 165°F (74°C) in the center.

7. Let the pot pie rest for 10 minutes before serving so the filling thickens slightly.