1 8 ounces package frozen cooked salad shrimp
1 1/2 cups frozen veggies we used a combo of corn, carrots, and peas,
1 can condense cream of shrimp soup
1/3 cup milk
1 8 oz package imitation crab roughly chopped
1/4 cup crisp cooked crumbled bacon
1 and 1/4 cup shredded Monterey jack cheese divided
1/4 tsp pepper
1/4 tsp salt
2-3 tsp Creole seasoning
1/2 tsp garlic powder
1 box prepared pie crust 2 crusts
2 tbsp butter melted
In a large skillet, add the shrimp, veggies, cream of shrimp, and the milk in a large skillet.
Stir together and heat over medium heat, just until the shrimp and veggies have both begun to thaw.
Stir in the crab, bacon, 1/4 cup of the shredded cheese, salt, pepper, garlic, and creole seasoning until they’re all evenly incorporated into the sauce.
Heat, stirring occasionally, for about 6-8 minutes, or until the mixture is heated through and the cheese is melted and completely incorporated. Remove from heat and set aside.
Prepare a 9″ pie plate/dish with non-stick cooking spray. Gently unroll the first pie crust and transfer it to the pie dish so it’s flush along the bottom and evenly up against the sides.
Spoon the seafood mixture evenly out over the top of the pie crust, then spread the remaining shredded cheese out evenly on top.
Gently unroll the second crust and place it on top, lightly pressing the edges together to ‘seal’ the pot pie crusts shut together.
Cut 1-3 small slits in the middle of the top crust, then lightly brush the top crust with melted butter.
Bake at 450 degrees for 15-20 minutes, or until the crust is golden brown. Let the pie rest for a couple of minutes to ‘set’ before slicing and serving warm.