Shrimp and Dill Pot Pie Recipe

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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.
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  • 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® Thyme Leaves
  • 1/2 teaspoon salt
  • 1 can (12 ounces) refrigerated flaky biscuits
15 mins
25 mins

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.

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Nutrition (per serving)
: 453 Calories
: 21 Grams
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: 118 Milligrams
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