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A creamy pot pie made with Sea Watch Condensed New England Clam Chowder, carrots, celery, onion, thyme, sweet corn kernels and green peas.
Yield: 12 Servings
Preheat an oven to 400⁰F. In a large saucepot, heat up the vegetable oil on medium heat. Add in the carrots, celery and white onion, then cook for 2-3 minutes, or until the onions is translucent. Stir in the garlic, thyme, salt and black pepper, then cook for another minute. Add in the Sea Watch Condensed New England Clam Chowder and milk, then bring to a simmer. Stir in the corn kernels and green peas, then simmer for about 5 minutes to make pot pie filling. Pour the pot pie filling into greased baking dishes and a sheet of puff pastry over the top to make the clam chowder pot pies. Mix the egg with 2 Tbsp. of water to make an egg wash and brush it onto the puff pastry. Bake the pot pies for 12-15 minutes, or until the tops are golden brown.