Clam Chowder-Spinach Pot Pie Recipe
Welcome to Love With Recipes, where we believe that every meal should be a delightful experience. This Clam Chowder-Spinach Pot Pie is not only comforting and flavorful but also boasts a low Weight Watchers point count of just six points per serving, making it a wonderful option for those watching their points. Packed with the deliciousness of clams, hearty vegetables, and a flaky crust, this dish is perfect for family dinners or cozy evenings at home. Let’s dive into this savory pie that promises to be a crowd-pleaser.
Recipe Overview
- Recipe Category: Savory Pies
- Cook Time: 40 minutes
- Prep Time: 25 minutes
- Total Time: 1 hour 5 minutes
- Servings: 6
- Keywords: Chowders, One Dish Meal, Vegetable, Kid Friendly, Less Than 4 Hours
Description
This Clam Chowder-Spinach Pot Pie combines the rich flavors of clam chowder with the nutritional goodness of spinach, all encased in a tender, buttery crust. The combination of textures and tastes creates a dish that is both satisfying and delicious, making it an ideal choice for any occasion.
Nutritional Information
| Nutritional Component | Amount per Serving |
|---|---|
| Calories | 357.1 |
| Total Fat | 10.3 g |
| Saturated Fat | 3.2 g |
| Cholesterol | 27.3 mg |
| Sodium | 250.7 mg |
| Total Carbohydrates | 47.9 g |
| Dietary Fiber | 4.3 g |
| Sugars | 7.8 g |
| Protein | 17.4 g |
Ingredients
The following table lists all the necessary ingredients for this flavorful pot pie, along with their respective quantities.
| Ingredient Quantity | Ingredient Part |
|---|---|
| 3/4 cup | all-purpose flour |
| 3/4 cup | yellow cornmeal |
| 1 1/2 tablespoons | sugar |
| 1/4 teaspoon | salt |
| 3 tablespoons | vegetable shortening |
| 1 tablespoon | cider vinegar |
| 3 (6.5 oz each) | canned clams |
| 1 1/2 cups | 1% low-fat milk |
| 1 teaspoon | dried thyme |
| 2 medium | baking potatoes, peeled and diced |
| 1 medium | onion, chopped |
| 1/3 cup | all-purpose flour |
| 1/2 cup | dry white wine |
| 1/4 cup | bacon, cooked and crumbled |
| 1 tablespoon | Worcestershire sauce |
| 1/4 teaspoon | black pepper |
| 1 (10 oz) package | frozen spinach, thawed and drained |
Instructions
This Clam Chowder-Spinach Pot Pie comes together in several detailed steps. Follow this guide to create a savory masterpiece.
Prepare the Crust
- Begin by lightly spooning 3/4 cup of all-purpose flour into a dry measuring cup, leveling it off with a knife to ensure accuracy.
- In a large mixing bowl, combine the flour with yellow cornmeal, sugar, and salt.
- Cut in the vegetable shortening using a pastry blender or two knives until the mixture resembles coarse meal. This step is crucial for achieving a flaky crust.
- Sprinkle the surface with ice water and cider vinegar, tossing the mixture gently with a fork until it becomes moist and crumbly. Avoid forming a ball, as this can make the crust tough.
- Press the mixture gently into a rectangle approximately 6 x 4 inches on a heavy-duty plastic wrap, then cover it with additional plastic wrap.
- Chill the crust in the refrigerator for 15 minutes while you prepare the filling.
Prepare the Filling
- Preheat your oven to 400°F (200°C).
- Drain the canned clams in a colander set over a bowl, reserving the juice. Set the clams aside for later use.
- In a large saucepan, combine the reserved clam juice, 1 1/2 cups of milk, and dried thyme. Bring this mixture to a boil.
- Add the diced potatoes and chopped onion to the saucepan, bringing it back to a boil. Cook for about 2 minutes.
- After cooking, drain the potato mixture in a colander over a bowl, reserving the liquid, and set the potato mixture aside for now.
- Return the reserved cooking liquid to the pan and keep it over medium heat.
- Lightly spoon 1/3 cup of flour into a dry measuring cup, leveling it with a knife. Combine this flour with 1/2 cup of milk in a small bowl, whisking until smooth.
- Stir the flour mixture into the cooking liquid in the pan, mixing well to avoid lumps.
- Add the dry white wine and cooked bacon to the pan, bringing the mixture back to a boil. Cook for 5 minutes, stirring frequently until it thickens slightly.
- Remove the pan from heat and gently fold in the reserved potato mixture, partially mashing it with a potato masher to create a creamy texture.
- Stir in the canned clams, celery salt, black pepper, and the thawed spinach until well combined.
Assemble the Pot Pie
- Spoon the clam and vegetable mixture into an 11 x 7 inch baking dish that has been coated with cooking spray to prevent sticking.
- Roll the chilled dough into a rectangle measuring approximately 12 x 8 inches. Remove one sheet of plastic wrap and fit the dough over the clam mixture, pressing it gently to the edges of the dish.
- Carefully remove the top sheet of plastic wrap and cut five slits in the top of the crust to allow steam to escape during baking. This step is essential for a well-cooked crust.
- Place the assembled pot pie in the preheated oven and bake for 30 minutes, or until the crust is golden brown and the filling is bubbly around the edges.
- Once done, allow the pot pie to stand for about 10 minutes before serving, as this will help the filling set up slightly, making it easier to serve.
Conclusion
Enjoy this Clam Chowder-Spinach Pot Pie warm, savoring the delicious combination of flavors and textures in each bite. It’s a nourishing, satisfying meal that brings together the rich essence of clam chowder with the goodness of spinach, all wrapped up in a delectable crust. Perfect for dinner or a family gathering, this recipe from Love With Recipes is sure to become a cherished favorite. Don’t forget to share it with friends and family; they will love it just as much as you do!
