Dinner

Seafood and Veggie pot pie is for Dinner.

Seafood and Veggie pot pie takes 20 minutes to prepare.

Seafood and Veggie pot pie takes 30 minutes to cook.

Seafood and Veggie pot pie makes 6 servings.

The ingredients for Seafood and Veggie pot pie are:

Crust:
1 1/4 c. Flour
1/4 C. cornmeal
1/2 tsp/ basil
1/4 tsp. salt 1/4 C. canola oil
1 egg
1 Tb. water

Filling:
6 lg. raw shrimp, peeled
1 # Cod, cut into pieces
6 lg. raw scallops, quartered
1/4 C. dry white wine or broth
1/2 C. finely chopped oniln
1/2 C. diced red bell pepper
1/2 tsp salt
1/2 tsp. dill
1 C. frozen peas
1 C. diced carrots
1 16-oz. can of New England style clam chowder

Here is how you make Seafood and Veggie pot pie:

Preheat oven to 350 degrees.To make the crust: combine flour, cornmeal, basil, and salt in the bowl of a food processor. Add canola oil and pulse. Mixthe egg nd water, add to food processor, pulse until to makes a doft dough. Pat into a 6-8" circle and set aside.To make the Filling:Bring the wine or broth to a boil, add onions and peppers. Stir in remaining incredients.Bring to a simmer and cook for 2-3 minutes. Pour into baking dish, top with crust. Bake 30-35 minutes.Serving Size: 1/6th of the pieNumber of Servings: 6Recipe submitted by SparkPeople user LAURIEL555.

The nutritional information for Seafood and Veggie pot pie is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 407.2

• Total Fat: 12.2 g
• Cholesterol: 96.5 mg
• Sodium: 369.7 mg
• Total Carbs: 40.4 g
• Dietary Fiber: 4.0 g
• Protein: 31.7 g