Shrimp and Dill Pot Pie

Name: Shrimp and Dill Pot Pie
Prep time: 15 min
Cook time: 25 min
Yield: 6
Cuisine: American,
Ingredients: 2 tbsps butter; 4 oz fresh mushrooms quartered (about 1 1/2 cups); 3/4 cup chopped onion; 1 1/2 pounds large shrimp peeled and deveined; 8 oz sugar snap peas (about 2 cups); 1 1/2 cups half-and-half; 1/4 cup dry white wine; 1/4 cup flour; 1 tsp McCormick® Dill Weed; 1/4 tsp McCormick® Thyme Leaves; 1/2 tsp salt; 1 can (12 ounces) refrigerated flaky biscuits

This is a decidedly more gourmet variation on the pot pie, featuring tender shrimp, sugar snap peas and mushrooms in a creamy white wine and dill sauce. Shingle flaky biscuit layers across the top to form a quick-cooking crust.

15m

PREP TIME

25m

COOK TIME

453

CALORIES

12

INGREDIENTS

Servings: 6

Ingredients

2 tablespoons butter
4 ounces fresh mushrooms, quartered (about 1 1/2 cups)
3/4 cup chopped onion
1 1/2 pounds large shrimp, peeled and deveined
8 ounces sugar snap peas, (about 2 cups)
1 1/2 cups half-and-half
1/4 cup dry white wine
1/4 cup flour
1 teaspoon McCormick® Dill Weed
1/4 teaspoon McCormick® Whole Thyme Leaves
1/2 teaspoon salt
1 can (12 ounces) refrigerated flaky biscuits

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 400°F. Melt butter in large skillet on medium heat. Add mushrooms and onion; cook and stir 2 minutes. Add shrimp and sugar snap peas, cook and stir 3 to 4 minutes or just until shrimp turn pink.
2 Mix half-and-half, wine, flour, dill weed, thyme and salt with wire whisk until well blended. Add to skillet. Bring just to boil, stirring constantly. Reduce heat to low; simmer 2 minutes or until sauce thickens. Pour into 2-quart baking dish, about 2 inches deep.
3 Separate biscuits into 3 layers. Place biscuit layers on top of filling, overlapping layers in a shingle fashion to cover the top of the filling.
4 Bake 11 to 13 minutes or until biscuit topping is golden brown.