Shrimp Pot Pie


  • 1 lb of medium shrimp, peeled, deveined and cut into bite sized pieces
  • 3 tbs butter
  • 3 tbs flour
  • 3 cups heavy cream
  • 1/2 cup dry sherry
  • 1 tsp paprika
  • kosher salt and fresh cracked black pepper to taste
  • 1/2 cup fresh or frozen peas
  • 1/2 cup carrots, peeled and cut into thin rounds
  • 1/2 cup baby onions or shallots, peeled
  • 1 box frozen puff pastry
This is a twist on traditional pot pie that uses puff pastry as a crust. Puff pastry is readily available in the frozen foods section of your grocery store. Shrimp along with carrots and peas are married with a savory creamy sauce.

  • Place the frozen puff pastry in the refrigerator several hours before starting to prepare this recipe.
  • Divide the shrimp into 4 shallow 8 oz oven proof ramekins or gratin dishes.
  • In a large sauce pan, melt the butter over medium high heat.
  • Add the flour and cook, whisking until bubbly, about 1 minute.
  • Add the cream and sherry and continue to whisk until smooth.
  • Add the carrots, onions and peas and cook for another 2 minutes.
  • If sauce gets too thick, add a little more milk.
  • Season with salt, pepper and paprika to taste.
  • Roll out the puff pastry on a lightly floured surface.
  • Cut to the approximate size of the ramekins so it will lay over the side about 1/4 inch.
  • Place ramekins on a baking sheet and bake in a 425 degree oven for about 15 minutes, or until the top is golden brown.

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  1. To give the pastry a nice shine, I beat an egg yolk with a few drops of water, and then brush the tops.

    Very good, simple recipe – thanks!

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