Shrimp and Dill Pot Pie Recipe

Shrimp and Dill Pot Pie Recipe

  • 2 tablespoons butter
  • 4 ounces fresh mushrooms, quartered
  • 3/4 cup chopped onion
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 8 ounces sugar snap peas
  • 1 1/2 cups half-and-half
  • 1/4 cup dry white wine
  • 1/4 cup flour
  • 1 teaspoon McCormick® Gourmet Collection® Dill Weed
  • 1/4 teaspoon McCormick® Gourmet Collection® Thyme Leaves
  • 1/4 teaspoon salt
  • 1 (12 ounce) package refrigerated flaky biscuits
  1. Preheat oven to 400 degrees F. Melt butter in a large skillet over medium heat. Add mushrooms and onion; saute 2 minutes. Add shrimp and sugar snap peas, saute until shrimp begin to turn pink, about 3-4 minutes.
  2. Whisk together half and half, wine, flour, herbs and salt; add to skillet. Bring just to a boil over medium heat, stirring constantly; simmer 2 minutes or until sauce thickens. Pour into a 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. Bake 11-13 minutes or until biscuit topping is golden brown.
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