Creamy Shrimp Pot Pies with Golden Puff Pastry

Rich, creamy shrimp pot pies loaded with juicy shrimp, sweet peas, tender carrots, and a savory garlic cream sauce, all tucked beneath a flaky, golden-brown puff pastry crust. These individual seafood pot pies are warm, comforting, and seriously delicious!

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

– 1 lb (450 g) medium shrimp, peeled and deveined

– 1 sheet frozen puff pastry, thawed

– ¾ cup frozen green peas

– ½ cup carrots, finely diced

– ¼ cup onion, finely chopped

– 2 garlic cloves, minced

– 3 tbsp unsalted butter

– 3 tbsp all-purpose flour

– 1 cup seafood or chicken broth

– ¾ cup heavy cream

– ½ tsp paprika

– ½ tsp dried thyme

– Salt and freshly cracked black pepper, to taste

– 1 egg, beaten, for brushing

– 1 tbsp fresh chives, finely chopped

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬

1. Prep the shrimp: Pat the shrimp dry and cut larger pieces into bite-sized chunks. Season lightly with paprika, salt, and black pepper.

2. Cook the vegetables: Melt butter in a skillet over medium heat. Add onion and carrots, cooking for 4–5 minutes until slightly softened. Stir in garlic and cook for another 30 seconds.

3. Make the creamy sauce: Sprinkle flour over the vegetables and stir for 1 minute. Gradually whisk in the broth and heavy cream. Simmer for 3–4 minutes until thick, smooth, and creamy.

4. Add the filling: Stir in the green peas, thyme, and shrimp. Cook for 1–2 minutes, just until the shrimp begin turning pink. Remove from heat to avoid overcooking.

5. Prepare the pot pies: Divide the creamy shrimp filling evenly among 4 small oven-safe ramekins or disposable aluminum pie tins. Leave a little room at the top.

6. Add the golden crust: Cut the puff pastry into circles slightly larger than the ramekins. Place over each pie, gently pressing the edges to seal. Cut a small slit in the center and brush with beaten egg.

7. Bake until golden: Preheat the oven to 400°F (200°C). Place the pies on a baking sheet and bake for 20–25 minutes until the pastry is puffed, deeply golden, and the filling is bubbling and the shrimp are fully cooked.

8. Build it like the photo: Arrange the individual golden pot pies on a large glossy white serving plate. Open the pastry on the front pie slightly, allowing the thick creamy shrimp filling, bright green peas, and orange carrots to spill naturally onto the plate.

9. Finish and serve: Sprinkle freshly chopped chives over the crispy golden pastry. Let cool for 5 minutes before serving. Flaky, buttery, creamy, and ready to crush!

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: ~620 per serving | Servings: 4