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Mini Shrimp Pot Pies

  • Prep 30 min
  • Total 1 hr 10 min
  • Servings 4
  • Pinterest
    137
  • Print
    175
  • Save
    116
  • Facebook
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  • Email
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Cook up these fun pot pies for a cozy family dinner! MORE + LESS -

Tieghan Gerard
September 20, 2016

Ingredients

2
tablespoons olive oil
16
shrimp, peeled + deveined and chopped
Salt and pepper, to taste
3
tablespoons butter
1
pound button mushrooms, sliced
2
carrots, peeled and chopped
2
thyme sprigs
3
tablespoons flour
1/2
cup white wine
2
cups milk
1 1/2
cups frozen peas
1
box Pillsbury™ Refrigerated Pie Crusts

Steps

Hide Images
  • 1
    Preheat the oven 375º F. Grease four mini ramekins.
  • 2
    Heat a large skillet over medium heat. Add olive oil, shrimp and a pinch each of salt and pepper. Cook for 3 minutes or until shrimp is cooked through. Remove shrimp from skillet and place on a plate.
  • 3
    To the same skillet, add butter. Once melted, add mushrooms and carrots. Cook for 5-8 minutes or until the carrots are soft. Stir in fresh thyme and cook another minute. Add flour and continue cooking a minute longer. Slowly pour in the wine and milk, whisking to ensure that no clumps form in sauce. Bring sauce to a low boil. Reduce heat and stir in peas and cooked shrimp. Simmer sauce for 5 minutes or until thickened. Remove from heat and let cool.
  • 4
    Unroll the rounds of pie dough and cut each round of dough into four triangles. Use your hands to fit half of the triangles inside the greased ramekins. Cut remaining triangles into 3 to 4 inch circles. Divide pot pie filling evenly among each ramekin. Place top piece of pie dough over the filling and pinch the two pieces of dough together to seal. Use the tines of a fork to create a rustic design going all the way around the pot pies.
  • 5
    Place the pies on a baking sheet and bake for 35-40 minutes or until the filling is bubbling and the pie crust is golden. If the crust starts to get too brown before the pies are done, cover the pies with foil.
  • 6
    Serve the pies hot with fresh thyme. Enjoy!

Expert Tips

If you’re not a fan of shrimp, substitute with chicken.

You can use any assortment of veggies in these pot pies. I think that butternut squash would be delicious!

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
It’s finally pot pie season, and I could not be more excited!

The cold weather is here, Halloween is just days away, and Thanksgiving and Christmas are soon to follow. Meaning, it’s cozy food season and I am SO game! Bring on the brie, pies and cookies ‘cause I’m ready!

I’m kicking things off with these cute little Mini Shrimp Pot Pies. Perfect for an easy family dinner or for entertaining guests at a small dinner party.

I know that chicken is traditional in pot pies, but I thought it would be fun to switch things up a bit and use shrimp. It’s delicious, and let’s be real, sometimes another chicken dinner can be a real drag.

I used my favorite Pillsbury™ pie crust and filled these pot pies with yummy autumn vegetables like mushrooms, carrots and peas. A perfect well-balanced meal, if you ask me!

All right, let’s make these!

Gather up all your ingredients.

Give the shrimp a quick cook on the stove. Simply toss in with some olive oil, salt and pepper.

Remove the shrimp and cook the veggies in the same skillet until soft. Add the flour, white wine (YES) and milk. Stir back in the shrimp and the peas. Simmer until thickened and then remove from the heat.

While the pies cool, fit the Pillsbury™ pie dough into four (8 ounce or larger) ramekins.

I like to seal the edges of my pies by taking a fork and making indents all around the pies. It seals the filling inside and looks pretty without actually spending hours on it. COOL!

Place the pies on a baking sheet and bake in 375ºF oven for 35-40 minutes or until the pies are golden brown.

Enjoy warm with a little fresh thyme!

I mean, really, don’t those just look delicious? So cozy, warm and perfect for this time of year!

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