This crab pot pie takes classic comfort food to the next level with rich, buttery pastry and tender Heron Point crab meat. Sweet crab mingles with creamy sauce, mixed vegetables, and a touch of seasoning for a dish that’s both cozy and indulgent. The golden, flaky crust gives every bite a satisfying crunch while sealing in all that savory flavor. It’s a perfect meal for chilly nights or anytime you crave something hearty and homemade.

Instructions

For the Crust & Filling

1. Heat oven to 425F
2. Prepare crust as directed on box in one or two 4-inch glass pie pan
3. In a medium sauce pot on medium-high heat, melt butter
4. Add the onion and stir until soft, about 2 minutes
5. Stir in the flour, salt, and Pepper, stir continuously until combined
6. Gradually stir in clam juice and milk until thick and bubbling, about 3 minutes
7. Stir in crab and mixed vegetables
8. Remove from the heat and spoon filling into prepared pie shell
9. Top with remaining pie dough, cut any excess and seal closed with a fork
10. Brush the pastry with the fork whisked egg and sprinkle on the sesame seeds
11. Cut a few slits on the top to release steam while cooking
12. Bake 30-40 minutes or until crust is golden brown