Shrimp and Dill Pot Pie

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.

Serves: Makes 6 servings.
15 mins Prep time 25 mins Cook time
15 mins Prep time
25 mins Cook time
  • 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.

  • 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.

  • 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 to 13 minutes or until biscuit topping is golden brown.

Nutrition information

(Amount per serving)

  • 453Calories: 453Cholesterol: 118mg
  • Sodium: 1067mgProtein: 26g
  • Total Fat: 21gFiber: 3g
  • Carbohydrate: 40g