Meal Kit
Chesapeake-Style Shrimp Pot Pie
with puff pastry crust
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Wheat
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Under %{max_calories} calories
Chef
Ryan Pugh
This pot pie is sooo good; succulent shrimp seasoned with Chesapeake seasoning, and with all the classic vegetables of pot pie (potatoes, carrots, and celery). All those awesome flavors and textures with a rich sauce and flaky crispy puff pastry on top. Straight outta Maryland, all this goodness.
In Your Box (serves 2)
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8 oz. Shrimp
- 8 oz. Carrot
- 6 oz. Yukon Potatoes
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4 oz. Puff Pastry Dough Squares
- 1 Celery Stalk
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1 oz. Cream Cheese
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½ oz. Flour
- 12 Chive Sprigs
- 2 Garlic Cloves
- 2 tsp. Chesapeake Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) 4PXY11qm
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Calories580
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Carbohydrates52g
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Net Carbs46g
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Fat31g
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Protein24g
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Sodium1070mg
Recipe Steps
You Will Need
- Olive Oil
- Cooking Spray
- 1 Baking Sheet
- 1 Small Oven-Safe Casserole Dish
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches if necessary. You may have leftover filling.
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Prepare the Ingredients
Line a plate with a paper towel. Remove any pieces of paper from puff pastry. Cut each puff pastry square into three evenly-sized strips. Place on towel-lined plate and drape another paper towel over. Refrigerate until ready to use.
Cut potatoes into 1/2" dice.Trim ends off celery and cut into 1/4" dice.Peel, trim, and cut carrot into 1/4" dice.Mince chives.Mince garlic.Pat shrimp dry. -
2 Cook the Shrimp
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add shrimp to hot pan. Cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner. Transfer shrimp to a plate. Reserve pan; no need to wipe clean. -
3 Start the Filling
Return pan used to cook shrimp to medium heat and add 2 tsp. olive oil.
Add carrots, celery, potatoes, and garlic to hot pan. Stir often until carrots and potatoes begin to soften, 4-5 minutes.Add flour and stir until no dry flour remains. -
4 Finish the Filling
Add 11/2 cups water, softened cream cheese, and Chesapeake seasoning to hot pan and bring to a simmer.
Once simmering, stir often until creamy, potatoes have softened, and mixture has thickened slightly, 4-5 minutes.Stir in shrimp and half the chives (reserve remaining for garnish).Remove from burner. -
5 Bake Pie and Finish Dish
Transfer filling to prepared casserole dish. Place casserole dish on prepared baking sheet to catch any drips.
Remove puff pastry from refrigerator. Shingle puff pastry strips evenly over filling.Bake in hot oven until golden-brown, 15-20 minutes.Carefully remove from oven. Rest, 5 minutes.Serve family-style and garnish with remaining chives. Bon appétit!
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