Comfort Food Remix: Flaky Pot Pie Meets New England Clam Chowder

By The Casserole Queens

Creamy clam chowder and hearty pot pie come together in this warm and soothing dish, perfect for crisp autumn nights. Filled with veggies and and packed with protein, this pot pie is the ultimate comfort food.Photo by Steve Giralt.

Serves: 8

Cost Per Serving: $3.28

Prep Time:
30 min

Total Time:
1 hr 15 min

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Nutritional Information
(per serving) Calories 420
Total Fat 20g
Saturated Fat 7g
Cholesterol 141mg
Sodium 1008mg
Total Carbohydrate 32g
Dietary Fiber 3g
Sugars --
Protein 26g
Calcium --

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Ingredients
• Olive oil, for the baking dish
• medium (about 1 pound total) russet potatoes, peeled and cut into 1/2-inch pieces
• Kosher salt
• Pepper
• 6 slice(s) bacon, cut into 1/4-inch pieces
• 1 medium onion, chopped
• 2 clove(s) garlic, finely chopped
• 1/3 cup(s) all-purpose flour
• 1/2 cup(s) dry white wine
• 2 bottle(s) (8 ounces each) clam juice
• 1/4 cup(s) heavy cream
• 1 cup(s) frozen peas and carrots, thawed
• 1 cup(s) frozen corn, thawed
• 1/4 cup(s) chopped fresh flat-leaf parsley
• 1 tablespoon(s) fresh thyme leaves
• 1 pound(s) (medium) peeled and deveined shrimp, tails discarded, shrimp halved
• 1 pound(s) skinless white fish fillet (such as cod, hake, pollack, or haddock), cut into 1-inch pieces
• 1 (half a 17.3-ounce package) sheet frozen puff pastry, thawed
• 1 large egg, beaten

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Directions:
1. Heat oven to 400 degrees F. Lightly oil eight 10-ounce ramekins (or a 2-quart baking dish).
2. Place the potatoes in a saucepan. Cover with cold water and bring to a boil. Add 1 teaspoon salt, reduce the heat and simmer until the potatoes are tender, 5 to 7 minutes. Drain and set aside.
3. Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, 4 to 5 minutes. Spoon off and discard all but 2 tablespoons of the drippings. Add the onion, season with 3/4 teaspoon salt and 1/2 teaspoon pepper, and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute. Sprinkle the flour over the onion mixture and cook, stirring, for 1 minute.
4. Gradually stir in the wine, then the clam juice and cream. Simmer, stirring occasionally, until the mixture is slightly thickened and coats the back of a spoon, 5 to 6 minutes.
5. Add the potatoes along with the peas and carrots, corn, parsley, and thyme and cook until heated through, about 3 minutes. Remove from the heat and gently fold in the shrimp and fish. Transfer the mixture to the prepared dishes.
6. On a lightly floured surface, roll out the pastry. Using a 4-inch round cookie cutter, cut out 8 pieces of pastry (or cut one 10- by 14-inch rectangle). Brush the top edge of the ramekins or baking dish with water. Lay the pastry over the seafood mixture and press the pastry against the edge of the dish to seal.
7. Lightly brush the pastry with the egg (if making the rectangle, cut three diagonal slits in the middle of the pastry). Place the dishes on a rimmed baking sheet and bake until the crust is deep golden brown and puffed in the center, 30 to 40 minutes. Let stand for 10 minutes before serving.

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