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5 from 1 vote

Shrimp Pot Pie

Author: Lisa Longley


  • 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 cup 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


  • 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.