Seafood Pot Pie

• 1 (17.3 ounce) package Pepperidge Farm(R) Puff Pastry Sheets
• Vegetable cooking spray
• 2 (10.75 ounce) cans Campbell's(R) Condensed Cream of Shrimp Soup
• 2 (10.75 ounce) cans Campbell's(R) Condensed New England Clam Chowder
• 3/4 cup milk
• 1/2 tsp. Old Bay Seasoning
• 2 (10 ounce) packages frozen mixed vegetables, thawed
• 2 lbs. medium shrimp
• 1 lb. bay scallops

1. 1.Thaw the pastry at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 375 degrees F. Spray a 12 x 8 x 2-inch shallow baking dish with cooking spray.
2. 2. Blanch the shrimp and scallops for about 3 minutes and drain.
3. 3.Stir the soups, milk, Old Bay Seasoning, vegetables, shrimp and scallops into the prepared dish.
4. 3.Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 10 x 9-inch rectangle. Gently roll the pastry onto the rolling pin so that you can lift it and gently unroll it on the baking dish. Crimp or roll the edges to seal it to the dish.
5. 4.Bake for 40 minutes or until the pastry is golden brown and the filling is hot and bubbling. Let the pot pie stand for 5 minutes before serving.

pastry sheets, vegetable cooking spray, campbells, campbells, milk, mixed vegetables, shrimp, bay scallops

Taken from www.epicurious.com/recipes/member/views/seafood-pot-pie-52805111 (may not work)