Classic Shrimp Pot Pie

Total time1 hr 15 min

Prep time25 min

Cook time50 min

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Ingredients

6 servings

For the crust

1 sheet refrigerated pie crust (or homemade, enough for a single top crust)
1 egg, beaten

For the filling

4 tbsp unsalted butter
1 medium yellow onion, finely diced
2 stalks celery, finely diced
1 medium carrot, peeled and finely diced
3 cloves garlic, minced
⅓ cup all-purpose flour
½ cup dry white wine
1 ½ cups low-sodium chicken broth
1 cup heavy cream
1 ½ lb large shrimp (21–25 count), peeled and deveined
1 cup frozen peas, thawed
1 tsp old bay seasoning
1 tsp fresh thyme leaves
1 tbsp fresh flat-leaf parsley, finely chopped
1 tsp fresh lemon juice
salt and pepper, to taste

Instructions

1
Preheat the oven to 400°F (205°C). Lightly grease a 9-inch deep-dish pie dish and set aside.
2
Melt the butter in a large skillet over medium heat. Add the onion, celery, and carrot and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.

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