Crab & Shrimp Pot Pie

8 Tbs (1 stick) butter
1 small onion, chopped
1 C. mushrooms (sliced)
Salt and black pepper to taste
2 Tbs. flour, plus more for dusting
1 1/2 C. milk
1/4 C. clam juice
1/4 C. dry sherry
1/2 pound crabmeat, well drained and picked clean of shells
1/2 pound shrimp, cooked, and shelled
1 C. frozen peas
Pilsbury crescent rolls. Rolled together with seams pinched. or try to find the sheets. They are hard to find but walmart is a good place to start.


Preheat the oven to 350 degrees F with a rack in the middle position.

In a medium pot over medium heat, melt the butter. Add the onions and mushrooms and cook, stirring occasionally, until softened, 3 to 5 minutes. Sprinkle with salt and pepper. Sprinkle in the flour and cook, stirring constantly, for 1 minute. Add the milk, clam juice, and sherry. Bring to a boil and cook, stirring, until thickened, about 2 minutes. Add the crabmeat, shrimp and peas. Remove from the heat and transfer to the refrigerator to cool.

Meanwhile, unroll the pilsbury crescents on a lightly floured surface. Place 4 (8-ounce) ovenproof bowls or large ramekins rim down on the pastry and cut out 4 circles a bit larger than the bowls (you may need to roll the pastry out a bit to accommodate all the bowls). Brush the circles with the egg wash. Set the egg wash aside.

When the crab filling has cooled, divide it among the 4 bowls. Brush the rims of the bowls with the egg wash, lay a crescent circle over each, and seal the edges. Cut steam vents in the pastry and brush with the egg mixture. Place the bowls on a baking sheet and bake on the middle rack until the crescent roll  is puffed and golden, 20 to 25 minutes. Serve hot

Recipe adapted from


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