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Mini Shrimp Pot Pies

  • Prep 30 min
  • Total 1 hr 10 min
  • Servings 4

Cook up these cozy, and mini, shrimp pot pies for your next family dinner. MORE + LESS -

Half Baked Harvest
May 3, 2017

Ingredients

2
tablespoons olive oil
16
shrimp, peeled + deveined and chopped
Salt and pepper, to taste
3
tablespoons butter
1
lb 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 (14.1 oz) Pillsbury™ Refrigerated Pie Crust

Steps

Hide Images
  • 1
    Preheat the oven 375º F. Grease four mini ramekins. Gather the rest of your ingredients.
  • 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.

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

Nutrition Facts

Serving Size: 1 Serving
Calories
750
Calories from Fat
380
% Daily Value
Total Fat
42g
65%
Saturated Fat
18g
90%
Trans Fat
0g
Cholesterol
90mg
30%
Sodium
730mg
30%
Potassium
750mg
21%
Total Carbohydrate
72g
24%
Dietary Fiber
4g
15%
Sugars
12g
Protein
17g
% Daily Value*:
Vitamin A
130%
130%
Vitamin C
8%
8%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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! Enjoy these mini pot pies 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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