Easy Crab Pot Pies

Recipe

Main Dish
Easy Crab Pot Pies

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White ramekins filled with pastry crust, and creamy crab pot pie filling garnished with fresh thyme

User Rating

2.81 out of 5 stars
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21 ratings

Recipe Data

4
Servings
10min
Prep
38min
Total

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    Description

    The ultimate comfort food: warm, ooey-gooey, crab pot pie.

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    1sheet 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
    1medium 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

    Directions

    1. 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.

    2. 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.

    3. Bake for 18 to 22 minutes, or until pastry is golden brown. Place foil around edges of crust is browning too quickly.

    Nutrition facts

    Servings

    510 Calories per serving

    Amounts Per Serving

    • Total Fat: 26g
    • Cholesterol: 30mg
    • Sodium: 870mg
    • Total Carbohydrates: 55g
    • Protein: 14g

    Daily Values

    0%
    Vitamin A 60%
    0%
    Vitamin C 15%
    0%
    Iron 15%
    0%
    Calcium 2%

    Recipe Source:

    From the week of December 6, 2015