Seafood chowder pot pies

CategoryDifficultyBeginner

These seafood chowder pot pies are easy to make and because they're served in individual pie dishes, they're even easier to eat!
Notes

(+ 10 mins cooling time).

Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
 3 bacon rashers, trimmed, chopped
 300 ml thickened cream
 600 g Coles Seafood Marinara Mix
  cup chopped chives
 1 sheet frozen puff pastry, just thawed
1

Preheat oven to 200°C. Grease four 1¼-cup (310ml) ovenproof dishes. Place on a baking tray.

2

Heat a large non-stick frying pan over high heat. Add the bacon and cook, stirring, for 3-4 mins or until crisp. Add the cream and bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 2-3 mins or until the sauce thickens slightly. Remove from heat. Set aside for 5 mins to cool slightly.

3

Add marinara mix and 1/4 cup of the chive to the bacon mixture in pan and stir to combine. Season. Spoon mixture into the prepared dishes.

4

Use a 12cm round pastry cutter to cut 4 discs from the pastry sheet. Arrange pastry discs over the mixture in the dishes, pressing the edges to seal. Bake for 20 mins or until pastry is puffed and golden. Set aside for 5 mins to cool slightly. Sprinkle with the remaining chive to serve.

Ingredients

 3 bacon rashers, trimmed, chopped
 300 ml thickened cream
 600 g Coles Seafood Marinara Mix
  cup chopped chives
 1 sheet frozen puff pastry, just thawed

Directions

1

Preheat oven to 200°C. Grease four 1¼-cup (310ml) ovenproof dishes. Place on a baking tray.

2

Heat a large non-stick frying pan over high heat. Add the bacon and cook, stirring, for 3-4 mins or until crisp. Add the cream and bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 2-3 mins or until the sauce thickens slightly. Remove from heat. Set aside for 5 mins to cool slightly.

3

Add marinara mix and 1/4 cup of the chive to the bacon mixture in pan and stir to combine. Season. Spoon mixture into the prepared dishes.

4

Use a 12cm round pastry cutter to cut 4 discs from the pastry sheet. Arrange pastry discs over the mixture in the dishes, pressing the edges to seal. Bake for 20 mins or until pastry is puffed and golden. Set aside for 5 mins to cool slightly. Sprinkle with the remaining chive to serve.

Seafood chowder pot pies

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