Shrimp Pot Pie

• Seafood

  • 15 oz Seapak popcorn shrimp, cooked

• Produce

  • 1 cup Baby onions, frozen
  • 2 cloves Garlic
  • 1 1/2 cups Mushrooms, fresh
  • 1 cup Peas, frozen

• Refrigerated

  • 1 Egg white

• Baking & Spices

  • 4 tbsp Flour
  • 1 1/2 tsp Old bay seasoning
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 2 Pie crusts

• Dairy

  • 4 tbsp Butter
  • 1 cups Half and half
  • 1/2 cup Parmesan, grated

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on wineandglue.com

Description

Ingredients

• 2 pie crusts
• 4 TBSPs butter
• 1 1/2 tsps old bay seasoning
• 1/2 tsp salt
• 2 cloves garlic
• 1 1/2 cups sliced fresh mushrooms
• 4 TBSPs flour
• 1/2 cup white wine
• 1 cups half and half
• 1/2 cup grated parmesan
• 1 cup frozen baby onions
• 1 cup frozen peas
• 1 egg white
• 15 oz SeaPak Popcorn Shrimp , cooked

Directions

• Preheat your oven to 350 degrees.
• Roll out your first pie crust and put it in a deep dish 9 inch pie pan. Trim the dough to edge of the pie pan and set aside.
• In a large sauce pan, melt the butter. Once melted, add the salt, old bay seasoning, salt, garlic, and mushrooms. Cook until the mushrooms are tender. Stir in the flour.
• Very slowly, whisk in the wine, about a tablespoon at a time, until fully combined. Working just as slowly, add the half and half. Once it is fully combined, stir in the parmesan, baby onions, and peas.
• Finally, stir in the cooked shrimp. The mixture will be very thick.
• Pour into the prepared pie crust and level off so it is as even as possible.
• Top with the remaining pie crust. Trim the crust so about a half an inch hangs off the edge. Fold the pie crust under the bottom crust. Brush the crust with the whisked egg white. Cut a few holes in the top of the crust and bake for 40 to 45 minutes or until the crust is golden brown. Let stand 10 minutes before cutting and serving.