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Ingredients
- 1 cup celery, diced
- 1 cup frozen mixed vegetables
- 1 large russet potato, diced
- 1 large onion, diced
- 1 (8-ounce) bottle clam juice
- 1 can Cream of Shrimp soup
- 2 teaspoons lemon zest
- 1 teaspoons seafood seasoning
- 1 (16 oz.) large can lump crabmeat, drained and picked
- 8-10 large, jumbo shrimps, cleaned and deveined
- 1 refrigerated pie crust, thawed to room temperature
- 1 large egg, beaten with 1 tablespoon water
Preparation
Step 1
Preheat oven to 375 degrees
In a large bowl, combine can of Cream of Shrimp soup and clam juice. Mix well.
Add all vegetables to soup mixture. Add crabmeat and shrimps.
Add seafood seasoning and lemon zest. Mix well.
Place mixture into a 13" x 9" baking dish.
Unroll thawed pie crust, and place on top of pot pie mixture covering completely. Cut 4 or 5 vents onto top of crust, and brush with egg wash.
Place baking dish in foil-covered oven rack or tray, and bake for 45-50 minutes, until golden brown.