Easy Shrimp Pot Pie is at your table in under 30 minutes with no fussing over pie crust. These little puff pastry pot pies are so cute! I love using Pepperidge Farms Puff Pastry Shells for pot pie. It cuts down on the dishes and they’re the perfect single servings.
I love making these for a crowd, there’s nothing more fun to serve for a dinner party than mini food. Especially when they come in little cups like this. You can serve a big leafy green salad along side for a full meal and still have room for a fun dessert. It’s the perfect dinner party menu, it’s comforting, delicious, and everyone always raves about how cute these are.
Wine Pairing Recommendation: Stick to a Rhone with this dish, any blanc or rouge Côtes du Rhône will be perfect.
Easy Shrimp Pot Pie
So easy and delicious, serve with extra filling and a light leafy green salad.
Ingredients
- 1 package {6 total} Frozen Puff Pastry Shells
- 2 tablespoons Olive Oil
- 1 pound Large Raw Shrimp, peeled and deveined
- Kosher Salt and Ground Black Pepper, for seasoning
- 2 tablespoons Butter
- 1 whole Onion, chopped
- 2 whole Carrots, chopped
- 1 teaspoon Fresh Thyme, chopped
- 3 cloves Garlic, minced
- 2 tablespoons Flour
- 1 cup Vegetable Stock
- 1/2 cup Heavy Cream
- 1/2 cup Frozen Peas
- 1/2 teaspoon Kosher Salt and Ground Black Pepper
- Fresh Parsley, chopped for garnish
Directions
- Step 1 Preheat your oven to 425 degrees F.
- Step 2 Spray a sheet pan with nonstick cooking spray or cover with parchment paper. Break apart the frozen puff pastry shells on perforated lines and arrange evenly on the sheet pan. Bake for 18 – 20 minutes until puffed and golden brown. Remove and cool slightly, the center will deflate to create a cup as it cools. You can gently press the center to the bottom to give it a little help.
- Step 3 Meanwhile, prepare the filling, heat olive oil in a large shallow pan over medium high heat. Season shrimp with kosher salt and ground black pepper. Cook shrimp 2 minutes per side, remove to a cutting board.
- Step 4 In the same pan add butter, onion, and carrots to the pan, cook until vegetables are tender, about 5 minutes. Add thyme and garlic to the pan and stir to cook until fragrant, about 30 seconds. Add flour and stir to combine and slightly cook the flour, about 30 seconds. Add vegetable stock and stir to combine. Turn the heat down to low and simmer for 5 minutes until reduced and thickened. Add heavy cream, peas, and season with kosher salt and ground black pepper.
- Step 5 Chop cooked shrimp into bite sized pieces and add to the pan. Simmer everything together for 2 minutes until shrimp and peas are warmed through.
- Step 6 Spoon filling into cooked puff pastry shells and garnish with chopped parsley. Serve immediately and enjoy!
Savor and Enjoy!
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