Shrimp Pot Pie

creamy shrimp pot pie recipe in Hartford CT


• 1 medium onion, chopped

• 3 tablespoons butter

• 1 cup sliced carrots

• 1 cup sliced celery, including some leaves

• 1⁄2 cup all-purpose flour

• 1 3⁄4 cup chicken broth

• 3⁄4 cup milk

• 1 bay leaf

• 1 teaspoon paprika

• 1 pound raw small-to-large shrimp, peeled

• 1 cup frozen peas

• 2 teaspoons fresh lemon juice

• 2 teaspoons Worcestershire sauce

• salt

• freshly ground black pepper

• 1 frozen pie-dough round, or 1⁄2 package frozen puff pastry, thawed


Preheat oven to 400°F.

In a large skillet, cook the onion in butter over moderate heat, stirring until softened. Add the carrots and celery and cook for one minute. Add the flour and cook the mixture, stirring until all of the flour is moistened. Add the broth, milk, bay leaf, and paprika and simmer the mixture, stirring constantly, for 5 minutes. Remove the pan from the heat and stir in the shrimp, peas, lemon juice, Worcestershire, salt, and pepper. Transfer the mixture to a 2-quart baking dish.

Roll out the dough, large enough to cover the dish and drape it over the top. Press the dough to the edge ofthe dish and trim offany excess.

Bake the pie for 35 minutes or until the crust is crisp and golden brown. Spoon out the pie, serving a piece of crust with each portion.

NOTE: The pie filling can be prepared up to 6 hours in advance. Keep covered and refrigerated in the baking dish. Top with the dough just before baking.

Serves 4

Thanks to Leslie Glover Pendleton for this recipe

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