Pescatarian Classic Shrimp Pot Pie
Total time1 hr 15 min
Prep time25 min
Cook time50 min
5.0(28)
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Learn more āIngredients
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
- ā cup all-purpose flour
- Ā½ cup dry white wine
- 1 Ā½ cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 cup heavy cream
- 1 Ā½ lb large shrimp (21ā25 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 400Ā°F (205Ā°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 6ā8 minutes.
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