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Mini Shrimp Pot Pies

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  • Prep 30 min
  • Total 1 hr 10 min
  • Servings 4
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Cook up these fun pot pies for a cozy family dinner!. Recipe by Half Baked Harvest.
Created Apr 24, 2018
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  • 2 tablespoons olive oil
  • 16 shrimp, peeled + deveined and chopped
  • Salt and pepper, to taste
  • 3 tablespoons butter
  • 1 lb (500 g) button mushrooms, sliced
  • 2 carrots, peeled and chopped
  • 2 thyme sprigs
  • 3 tablespoons flour
  • 1/2 cup white wine
  • 2 cups milk
  • 1 1/2 cups frozen peas
  • 1 box Pillsbury™ Refrigerated Pie Crusts


  • 1
    Preheat the oven 375º F. Grease four mini ramekins.
  • 2
    Heat a large skillet over medium heat. Add olive oil, shrimp and a pinch each of salt and pepper. Cook for 3 minutes or until shrimp is cooked through. Remove shrimp from skillet and place on a plate.
  • 3
    To the same skillet, add butter. Once melted, add mushrooms and carrots. Cook for 5-8 minutes or until the carrots are soft. Stir in fresh thyme and cook another minute. Add flour and continue cooking a minute longer. Slowly pour in the wine and milk, whisking to ensure that no clumps form in sauce. Bring sauce to a low boil. Reduce heat and stir in peas and cooked shrimp. Simmer sauce for 5 minutes or until thickened. Remove from heat and let cool.
  • 4
    Unroll the rounds of pie dough and cut each round of dough into four triangles. Use your hands to fit half of the triangles inside the greased ramekins. Cut remaining triangles into 3 to 4 inch circles. Divide pot pie filling evenly among each ramekin. Place top piece of pie dough over the filling and pinch the two pieces of dough together to seal. Use the tines of a fork to create a rustic design going all the way around the pot pies.
  • 5
    Place the pies on a baking sheet and bake for 35-40 minutes or until the filling is bubbling and the pie crust is golden. If the crust starts to get too brown before the pies are done, cover the pies with foil.
  • 6
    Serve the pies hot with fresh thyme. Enjoy!

Expert Tips

  • Tip 1
    If you’re not a fan of shrimp, substitute with chicken.
  • Tip 2
    You can use any assortment of veggies in these pot pies. I think that butternut squash would be delicious!

Nutrition Information

542 Calories, 32.3g Total Fat, 14.3g Protein, 49g Total Carbs, 12.6g Sugars

Nutrition Facts

Serving Size: 4
Total Fat
Saturated Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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