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!