Shrimp and Crab Pot Pie

Serves 6

Ingredients

1/2 cup salted butter
1 large onion, diced (about 1 1/2 cups)
1/2 bell pepper, seeded and diced (about 1/2 cup)
4 cloves garlic, minced
1 (10.75-ounce) can cream of mushroom soup
1 tsp Fiesta ground shrimp
1 (5-ounce) can evaporated milk
1 tsp salt
3/4 tsp ground black pepper
1/2 tsp crushed red pepper
3 Tbsp cornstarch mixed with ¼ cup cold water
1 lb. shrimp
1 lb. crab meat
1/2 cup chopped green onion
2 Tbsp chopped parsley
1 (14.1-ounce) package Pillsbury Ready-Made Pie Crust (2 crusts) bake bottom crust

Instructions

Preheat oven to 400°F

Place bottom crust in greased deep-dish pie plate, and bake, using pie weights, until lightly browned, 7 to 10 minutes. Set aside.

In a large skillet, melt butter over medium heat. Add onion, bell pepper, and garlic; cook until softened. Add soup, ground shrimp, evaporated milk, crushed red pepper, salt, and peppers. Add cornstarch mixture. Reduce heat to low, and cook until thickened, about 5 minutes. Remove from heat and fold in shrimp, crabmeat, green onion, and parsley.

Fill baked pie crust dish with crawfish mixture and place top crust. Bake until browned, 25 to 30 minutes.