Shrimp Etouffee Pot Pie
- Ingredients:16
- Servings:12
Shrimp Etouffee Pot Pie
- Ingredients:16
- Servings:12
- Calories per serving:
Pillsbury™ Pie Crust Dough transforms this classic Cajun and Creole dish, with tender shrimp and white rice smothered in rich, savory gravy, into a golden, flaky pot pie for a satisfying winter entrée.
Ingredient
Prep
| Ingredient | Weight | Measure |
|---|---|---|
| Pillsbury™ Frozen Pie Dough Round (10090) | 5 lb 4.00 oz | 24 each |
Etouffee Sauce
| Ingredient | Weight | Measure |
|---|---|---|
| Chicken stock, low sodium | 3 lb | 6 cups |
| Onions, diced, frozen | 8 oz | 2 cups |
| Bell peppers, sliced, frozen | 4 oz | 1 cup |
| Celery, fresh, small diced | 4 oz | 1 cup |
| Butter, unsalted, softened | 4 oz | 1/2 cup |
| Brown gravy mix, prepared | 2 oz | 1/2 cup |
| Garlic, minced | ---Value Not Available | 2 Tbsp |
| Cajun seasoning | ---Value Not Available | 1 Tbsp |
| Worcestershire sauce | ---Value Not Available | 1 Tbsp |
| Old Bay™ Seasoning | ---Value Not Available | 2 tsp |
| Instant mashed potatoes | 3 oz | 3/4 cup |
Filling
| Ingredient | Weight | Measure |
|---|---|---|
| Shrimp, large, cut into 1/2-inch pieces | 3 lb | 6 cups |
| Cooked white rice, cold | 1 lb 13.00 oz | 6 cups |
| Green onions, sliced | 3 oz | 1 cup |
| Italian parsley, rough chopped | 3 oz | 1 1/2 cups |
Instructions
- Prep
Thaw pot pie dough, covered, at room temp. 15-30 minutes until flexible or refrigerate overnight.
- Etouffee Sauce
Pour 3 cups (1 lb 8 oz) chicken stock into a food processor or blender; add in onions, peppers, celery, butter, brown gravy mix, garlic, Cajun seasoning, Worcestershire sauce, and Old Bay seasoning.
Blend on high for 30 seconds, then add instant mashed potatoes and pulse until incorporated.
Transfer mixture to a large saucepan; whisk in the remaining 3 cups of chicken stock.
Bring to a simmer over medium-low heat and hold for 3 minutes; remove from heat and cool completely.
- Filling
Add shrimp, rice, green onions, and parsley to a large bowl; fold in Etouffee Sauce until fully incorporated.
- Assembly
Spray 12 pie tins, measuring 6-inch diameter and 1-inch deep, with pan spray; place on a full-sized sheet pan.
Press 1 pie dough round into each tin, shiny side up; pour in 12 oz (1 1/2 cups) of Filling.
Place another pie dough piece on top and crimp edges to seal; cut a vent slit on top.
Bake as directed until crust is golden brown and internal temperature is at least 165° F; serve hot.
| Bake | Temp | Time |
|---|---|---|
Convection Oven* |
300°F |
44-48 minutes |
Standard Oven |
350°F |
55-60 minutes |
*Rotate pans baked in convection oven one-half turn (180°) after 22 minutes of baking.
Recipe Tips
Substitute crawfish for a more authentic etouffee pot pie.
Nutrition Facts
Nutrition facts are not available for this recipe
