Preheat oven to 400 degrees. Cut puff pastry into 4 squares. Line four 10-to-12-oz. round baking dishes with puff pastry, stretching over rim of dishes; set aside.
The ultimate comfort food: warm, ooey-gooey, crab pot pie.
Servings and Ingredients
|1 sheet frozen puff pastry, thawed according to package directions|
|3 tbsp. Hy-Vee unsalted butter|
|½ c. yellow onion, finely diced|
|½ c. carrots, sliced|
|½ c. Hy-Vee frozen sweet corn|
|½ c. Hy-Vee frozen sweet peas|
|1 medium potato, peeled and diced|
|2 clove(s) garlic, minced|
|1 tbsp. fresh parsley, chopped|
|1 tsp. Hy-Vee dried thyme|
|¼ tsp. ground sage|
|Hy-Vee salt, to taste|
|Hy-Vee ground black pepper, to taste|
|¼ c. Hy-Vee all-purpose flour|
|1 (14.5-oz.) can Hy-Vee 33%-less-sodium chicken broth|
|1 (8-oz.) pkg. Hy-Vee FishMarket imitation crab meat, chopped|
Things To Grab
- 10-to-12-oz. round baking dishes
- Large skillet
- Aluminum foil
For filling, in a large skillet melt butter over medium heat. Add onion, carrot, corn, peas, potato and garlic; sauté for 5 minutes. Add parsley, thyme, sage, salt and pepper; mix well. Sprinkle with flour and mix again. Stir in chicken broth and simmer for 5 minutes or until thickened. Fold in crab meat. Divide among pastry-lined dishes.
- Bake for 18 to 22 minutes, or until pastry is golden brown. Place foil around edges of crust is browning too quickly.
Amounts Per Serving
- Total Fat: 26g
- Cholesterol: 30mg
- Sodium: 870mg
- Total Carbohydrates: 55g
- Protein: 14g
From the week of December 6, 2015