Shrimp Pot Pie
Ingredients
- 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 cups chicken broth
- 3/4 cup milk
- 1 bay leaf
- 1 teaspoon paprika
- 1 pound raw shrimp, peeled (small to large)
- 1 cup frozen peas
- 2 teaspoons fresh lemon juice
- 2 teaspoons Worcestershire sauce
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 frozen pie-dough round or 1/2 package frozen puff pastry, thawed
Instructions
Preheat the Oven:
Preheat your oven to 400°F (200°C).
Cook the Vegetables:
In a large skillet, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until softened.
Add the sliced carrots and celery, cooking for an additional minute.
Make the Sauce:
Sprinkle the flour over the vegetables in the skillet and stir until the flour is fully moistened.
Gradually add the chicken broth, milk, bay leaf, and paprika, stirring constantly. Simmer the mixture for 5 minutes until it thickens.
Add the Shrimp and Peas:
Remove the skillet from heat. Stir in the shrimp, frozen peas, lemon juice, Worcestershire sauce, salt, and freshly ground black pepper.
Assemble the Pie:
Transfer the shrimp mixture to a 2-quart baking dish. Roll out the pie dough or puff pastry large enough to cover the baking dish. Drape the dough over the top, pressing it to the edges and trimming any excess.
Bake:
Place the baking dish in the preheated oven and bake for 35 minutes, or until the crust is crisp and golden brown.
Serve:
Spoon out the pie, ensuring each portion includes a piece of the golden crust.
Note: The pie filling can be prepared up to 6 hours in advance. Keep it covered and refrigerated in the baking dish. Add the dough just before baking.
