Seafood Pot Pies

Dinner for 2. I know there are a lot of us out there! This is good and easy. I love pot pies and sea food.


  • 1 sheet refrigerated pie pastry

  • 1 can (6 ounces) crab meat drained
  • 1 can 4 1/4 ounces tiny shrimp
  • 1/2 cup chopped celery
  • 1/2 cup mayonnaise
  • 1/4 cup chopped green pepper (optional)
  • 2 Tbsp. diced pimientos
  • 1 Tbsp. lemon juice
  • 1 1/2 tsp. onions (optional)
  • 1/4 tsp. seafood seasoning
  • 1/4 cup cheddar cheese


Take pastry and roll out to 2 -7 inch circles (save scraps)*. Press pastry circles unto 2 ungreased custard cups on the bottom and and up the sides.

Place on baking sheet bake at 425 degrees F for 7-10 minutes or golden brown. Remove them and then reduce the heat to 375 degrees F.

In a small bowl combine all ingredients except cheese. Spoon into hot shells. Sprinkle with cheddar cheese. Bake 20-25 minutes or until bubbly and cheese is melted.

*Note: You can always roll up your pastry that is left over into little balls, roll in sugar and cinnamon bake until golden brown. You can bake them while the pot pie is baking. Do not make them too big or they will burn. So keep a eye on them the first time.


Darlene from Fairview, PA

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Food and Recipes Recipes SeafoodMarch 17, 2009
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