Shrimp and Dill Pot Pie
Print RecipeIngredients
- 2 T butter
- 4 oz mushrooms; quartered
- 3/4 c onion
- 1 1/2 lb shrimp peeled and deveined
- 8 oz sugar snap peas
- 1 1/2 c half-and-half
- 1/4 c white wine
- 1/4 c flour
- 1 tsp dill weed
- 1/4 tsp thyme leaves
- 1/2 tsp salt
- biscuit dough
Instructions
1
Preheat oven to 400 degrees. Melt butter in a large skillet. Add mushrooms and onion; saute 2 minutes.
2
Add shrimp and sugar snap peas; saute until shrimp begins to turn pink, about 3-4 minutes.
3
Whisk together half and half, wine, flour, herbs, and salt. Add to skillet. Bring just to a boil over medium heat, stirring constantly. Simmer 2 minutes or until sauce thickens.
4
Pour into a 2-quart baking dish. Cut a layer of biscuit dough to cover the top.
5
Bake 11-13 minutes or until biscuit topping is golden brown.
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