Clam Chowder Pot Pie (Printable)

Creamy chowder, briny clams, and veggies tucked beneath a crisp pastry crust for savory comfort in every bite.

# Ingredient List:

→ Seafood

01 - 2 cans (6.5 oz each) chopped clams, drained, juice reserved

→ Vegetables

02 - 1 cup diced celery
03 - 1 cup diced carrots
04 - 1 cup diced onion
05 - 2 medium Yukon Gold potatoes, diced
06 - 2 cloves garlic, minced

→ Dairy

07 - 3 tablespoons unsalted butter
08 - 1 cup heavy cream
09 - 1 cup whole milk

→ Liquids

10 - 1 cup clam juice (from cans, add bottled clam juice as needed)
11 - 1 cup low-sodium chicken or vegetable broth

→ Pantry

12 - 3 tablespoons all-purpose flour
13 - 1 teaspoon fresh thyme, chopped
14 - 1/2 teaspoon dried oregano
15 - 1 bay leaf
16 - 1/2 teaspoon ground black pepper
17 - 1 teaspoon kosher salt, plus more to taste

→ Crust

18 - 1 sheet frozen puff pastry, thawed
19 - 1 large egg, beaten, for egg wash

# Directions:

01 - Preheat the oven to 400°F (200°C).
02 - In a large saucepan over medium heat, melt butter. Add celery, carrots, onion, and garlic. Sauté for 5 to 6 minutes until softened.
03 - Add diced potatoes, cook for 2 minutes. Sprinkle flour over vegetables, stirring constantly, and cook for 1 additional minute until lightly golden.
04 - Gradually whisk in reserved clam juice, chicken or vegetable broth, milk, and heavy cream. Add bay leaf, thyme, oregano, kosher salt, and black pepper. Stir thoroughly.
05 - Bring to a gentle simmer and cook for 10 to 12 minutes, stirring frequently, until potatoes are tender and filling is thickened.
06 - Gently fold in chopped clams and simmer for 2 more minutes. Remove bay leaf. Taste and adjust seasoning as necessary.
07 - Ladle the chowder mixture evenly into 4 ramekins or a large baking dish.
08 - Cut puff pastry sheet slightly larger than your dish tops. Place pastry over filling, pressing edges to seal. Brush pastry with beaten egg. Cut a small slit in the center for venting.
09 - Bake in the preheated oven for 18 to 20 minutes, until pastry is golden brown and crisp.
10 - Let pot pies cool for 5 minutes before serving.

# Expert Advice:

01 -
  • This pot pie is pure comfort with the briny depth of chowder and the crisp, buttery lid of pastry (it’s like a cozy sweater for your taste buds).
  • You get all the creaminess and rich flavor of New England clam chowder, with the fun and drama of breaking into a golden, steaming crust.
02 -
  • Once, I skipped venting the pastry and ended up with a mini pastry explosion—don’t forget that one little slit on top.
  • Using both milk and cream is the game-changer that keeps the chowder rich but not overly heavy; if you use only cream, it can become too dense.
03 -
  • If your pastry starts to sag or get sticky, pop it in the freezer for a couple of minutes so it puffs beautifully.
  • Gently stirring the chowder as it simmers helps prevent scorching at the bottom and keeps everything creamy.
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