Time for a coastal twist on the classic pot pie! Tonight's juicy shrimp, sweet pea and herb pie is topped with layers of buttery puff pastry. Break the crust on this creamy, dreamy dinner and dig in!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Puff Pastry(ContainsWheat/Blé, Soy/Soja)
Before starting, preheat the oven to 425°F.Wash and dry all produce. Strip 1 tbsp thyme leaves (dbl for 4ppl) from the stems. Roughly chop the dill. Peel, then mince the garlic. Rinse, drain, then pat the shrimp dry with paper towels. Cut the shrimp in half.
Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp butter (dbl for 4ppl), then the mirepoix and peas. Season with salt and pepper, Cook, stirring, until veggies soften, 3-4 min.
Reduce the heat to medium-low, then add the thyme and shrimp to the pan. Cook, stirring often, until shrimp turn pink, 2-3 min.** Sprinkle the flour over top. Stir, until flour is toasted, 1 min. Add the sour cream, garlic, half the dill and 1/2 cup milk (dlb for 4ppl). Cook until the sauce thickens slightly, 1-2 min. Season with salt and pepper.
Transfer the shrimp mixture to an 8x8-inch baking dish (9x13-inch baking dish for 4ppl). Unroll the puff pastry and discard the wax paper. Lay the puff pastry over top of the filling. Crimp the edges of the puff pastry to the side of baking dish. Brush the top of the pastry with 1/2 tbsp oil and sprinkle over 1/4 tsp salt (dbl both for 4ppl). Using a knife, make three small slits into the top of the pastry (6 slits for 4 ppl). Bake in the middle of the oven, rotating the dish halfway through cooking, until the pastry is golden brown and flaky, 22-25 min.
Allow the pie to cool slightly before serving, 4-5 min. Divide the Shrimp Pie between plates. Sprinkle over the remaining dill.