Recipe For Cooking Shrimp Pot Pie With Lemon Dill Crust

Recipe For Cooking Shrimp Pot Pie With Lemon Dill Crust

Toaster Oven Pot Pies :: Seafood Pies

Shrimp Pot Pie with Lemon Dill Crust

2 Tbsp. butter
1 clove garlic, minced
1/3 C. white wine
2 (15 oz.) cans mixed vegetables, drained;
    reserve liquid from one can
2 Tbsp. cornstarch
2 Tbsp. cold water
1 (16 oz.) pkg. frozen, cooked, jumbo
    shrimp, peeled and deveined

1 egg, beaten
1/2 C. milk
1 C. baking mix
1 tea. dill weed
1 tea. fresh lemon zest

Preheat oven to 400 degrees F.

Melt butter in lrg. skillet. Add garlic and cook over med.-high heat. Stir in wine and reserved liquid from mixed vegetables.

In sm. bowl, blend cornstarch with water. Add to skillet; cook 2 to 3 min., stirring constantly until mixture bubbles and thickens. Remove from heat. Add vegetables and shrimp to skillet and stir to combine. Pour into a prepared 2-qt. casserole.

To make topping: In sm. bowl, combine egg and milk. Add baking mix, dill and lemon zest; stir with fork until blended. Pour topping over shrimp/vegetable mixture. Bake for 30 to 40 min., or until heated through and crust is golden.

Serves 4 to 6.