Seafood pot pies!

Ingredients

• 2 tablespoons Unsalted Butter (cut into small pieces)
• 1 medium Onion (diced)
• 2 cloves Garlic (minced)
• 2 tablespoons All-Purpose Flour (for roux)
• 2 cups Chicken Broth (low‑sodium preferred)
• 1 cup Frozen Mixed Vegetables (include any bits stuck at the bottom of the bag)
• 12 ounces Raw Shrimp (peeled and deveined)
• 0.5 cup Heavy Cream (for richness)
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper (freshly ground)
• 0.5 teaspoon Garlic Powder
• 0.25 teaspoon Dried Sage (rubbed sage)
• 0.25 teaspoon Smoked Paprika
• a pinch Cayenne Pepper
• 1 package Store‑Bought Pie Crust (usually 2 sheets; keep cold until cutting)
• 0.5 cup Shredded Cheddar Cheese (sprinkled on crust bottom)
• 1 Egg (beaten for egg wash)
• 2 tablespoons Fresh Parsley (chopped, for garnish)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it fully preheat while you prepare the filling.

   Time: PT5M

   Temperature: 400°F

2. Sauté Aromatics

   Melt the butter in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook another minute until fragrant.

   Time: PT6M

3. Make the Roux

   Sprinkle the flour over the softened onions and garlic. Stir constantly for 1–2 minutes to cook out the raw flour taste and form a smooth roux.

   Time: PT2M

4. Add the Broth

   Gradually whisk in the chicken broth, making sure to dissolve any flour clumps. Bring the mixture to a gentle simmer and let it thicken, about 3 minutes.

   Time: PT3M

5. Add Veggies and Shrimp

   Stir in the frozen mixed vegetables, making sure to scrape any bits stuck at the bottom of the bag. Add the raw shrimp and cook, stirring occasionally, until the shrimp turn pink and are just cooked through, about 5–6 minutes.

   Time: PT6M

6. Finish the Sauce

   Pour in the heavy cream and season with salt, black pepper, garlic powder, rubbed sage, smoked paprika, and a pinch of cayenne. Stir and let the sauce simmer for another 2 minutes until glossy.

   Time: PT2M

7. Prepare the Crust Circles

   While the sauce simmers, lay the refrigerated pie crust sheets on a lightly floured surface. Using a round cookie cutter or a small glass, cut out circles large enough to fit a muffin tin or a baking sheet. Place the circles on a parchment‑lined baking sheet.

   Time: PT5M

8. Assemble the Mini Pies

   Sprinkle a small amount of shredded cheese onto the bottom of each crust circle. Spoon the hot shrimp filling onto each crust, filling no more than three‑quarters full. Crimp the edges with a fork to seal, then brush the exposed edges with the beaten egg wash. Finish with a light sprinkle of fresh parsley.

   Time: PT5M

9. Bake

   Place the baking sheet in the preheated oven and bake for 25 minutes, or until the crust edges are golden brown and the cheese is melted and bubbling.

   Time: PT25M

   Temperature: 400°F

10. Cool and Serve

    Remove the pies from the oven and let them rest on the sheet for 5 minutes before transferring to a serving platter. Serve warm, garnished with extra parsley if desired.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

12g

Carbohydrates

20g

Fat

12g

Fiber

2g