Shrimp and Andouille Pot Pies

It’s time to change up the pot pie, do it different but always delicious.  I think I have eaten pot pie maybe three other times in my life and it has always been some form of chicken pot pie.  I made my first pot pie back in the fall.  This pot pie takes the cake….(I just giggled to myself).   I think everyone can enjoy a pot pie with their luscious creaminess, chunky goodness and flaky crusts it is hard to go wrong.

I made these pot pies for our new friends Laurie & Jefry who adopted one of our puppies.   You can read up on Sampson’s latest adventures at Laurie’s blog “Marriage of an Undomestic“.  The pot pies were a hit. There was a lot of Mmmm-ing and grunting at the table, yet it was still very quiet.

Preheat your oven to 400 degrees.  Lightly flour work surface and unfold thawed puff pastry, roll the pastry out to a 12 inch square.  Take baking dish over on pastry sheet and lightly push it down.  Cut pastry out along the edges of baking dishes.  Place rounds on baking sheet lined with parchment paper or silicon mat.  Brush the pastry rounds with an egg wash and bake for 15 minutes. Cool on sheet and set aside.

In a small bowl whisk together cream and flour until smooth and thick, set aside.

In a large deep skillet melt 1 tbs of unsalted butter over medium heat.

Add sliced leeks to skillet.

Saute leeks until tender, about 10 minutes.

Now the meat to the pie, andouille sausage.  I love andouille sausage, spicy meaty morsels of goodness.

Add andouille, garlic and corn, sauté 4 minutes.

Add white wine and bring to a simmer until liquid evaporates, about 3 minutes.

Add seafood stock mixture and thyme. Bring to simmer.

Add potato and cook uncovered until tender, about 8 minutes.

Add cream mixture to skillet; stir. Simmer until sauce thickens and boils, about 3 minutes. Reduce heat.

Add shrimp; simmer until just opaque in center, about 3 minutes. Season with salt and pepper.

Using a ladle divide the filling equally into 4 baking dishes.

Top each dish with a pastry round and bake in the oven at 400 degrees for 5 minutes or until bubbly.

Remove pot pies from oven, take fork, break crispy flaky crust and dive in to warm bubbly delicious filling.  This is with out a doubt one of the best pot pies that I have ever had.  I know that may not be saying much since I have only had three before this one, but I do know good food when I eat it and this was good food.

I made just two adjustments. I decided to add corn because I thought it would be a nice touch and I had no wine or vermouth, so I used white wine vinegar and it worked perfectly.

Print Recipe

Shrimp and Andouille Pot Pies Bon Appétit | March 2009 by Jeanne Thiel Kelley

• 1 sheet frozen puff pastry, thawed
• 1/2 cup heavy whipping cream
• 2 tablespoons all purpose flour
• 1 tablespoon butter
• 3 1/2 cups sliced leeks (white and pale green parts only; from 3 large)
• 1/2 pound andouille sausage, cut into scant 1/2-inch cubes
• 2 large garlic cloves, minced
• 1 ear of corn, kernels stripped
• 1/3 cup dry vermouth or dry white wine (can use white wine vinegar as a substitute)
• 1 1.5-ounce package concentrated classic seafood stock (such as Glace de Fruits de Mer Gold) mixed with 2 cups water; or 2 cups bottled clam juice
• 1/4 teaspoon dried thyme
• 1 8-ounce red-skinned potato, peeled, cut into 1/2-inch cubes
• 1 1/2 pounds deveined peeled uncooked jumbo shrimp, cut into 1-inch pieces

Preheat oven to 400°F. Roll out pastry on floured surface to 12-inch square. Cut out four 5 1/2-inch rounds. Place on parchment-lined baking sheet; bake until golden, about 15 minutes. Cool on sheet. DO AHEAD: Can be made 1 day ahead. Wrap airtight and store at room temperature.

Preheat oven to 400°F. Whisk cream and flour in small bowl. Melt butter in large skillet over medium heat. Add leeks and sauté until tender, about 10 minutes. Add andouille, corn and garlic and sauté 4 minutes. Add vermouth; simmer until liquid evaporates, about 3 minutes. Add seafood stock mixture and thyme. Bring to simmer. Add potato and cook uncovered until tender, about 6 minutes.

Add cream mixture to skillet; stir. Simmer until sauce thickens and boils, about 3 minutes. Reduce heat. Add shrimp; simmer until just opaque in center, about 3 minutes. Season with salt and pepper.

Divide hot filling among four 1 1/4-cup baking dishes. Top each with pastry round. Bake until filling bubbles, about 5 minutes.