Seafood Pot Pie
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.30 | lb | Shrimp , surimi or crabmeat, cooked |
| 0.30 | lb | Onions , sautéed |
| 0.30 | lb | Celery , sliced, sautéed |
| 0.40 | lb | Green peas , frozen, uncooked |
| 0.20 | lb | Mushrooms, domestic , sliced, sautéed |
| 0.20 | tsp | Black Pepper |
| 0.20 | tbsp | Legout Seafood Base 6 x 1 Lb |
| 0.50 | gal | LEGOUT ® Cream Soup Base 6 x 28 OZ , prepared |
Preparation
1. Add shrimp, surimi or crabmeat, onion, celery, peas and mushrooms to prepared LeGout Cream Soup (using 1-28 oz. pack to 3 qts. water). Add black pepper and Knorr Ultimate Seafood Base, mix well, transfer contents to full pan, top with pie (batter) crust, 3-2-1 dough, vent top, egg wash if desired. Bake at 400˚ F minimum for 25 minutes or until crust is done. See crust recipe below.
CRUST:
Add:
1. 3 parts AP flour
2. 2 parts shortening
3. 1 part ice water
4. Pinch salt
Mix well, roll out evenly on dusted floured surface, place on top of pies, vent tops, egg wash.
Yield: 50 - 8 oz. portions
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