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Today is January 27, 2022

Shrimp and Poblano Pepper Puffy Pot Pie


One-Dish Meals


1 package (17.3 ounces) Pepperidge Farm Puff Pastry
Sheets, thawed in the refrigerator overnight
1 egg beaten with 1 teaspoon water

3 tablespoons unsalted butter
1 teaspoon Old Bay Seasoning or Cajun seasoning
1 cup peeled finely chopped carrots
1 cup finely chopped celery
1 large poblano pepper seeded, stemmed, and finely chopped
1 cup sliced green onions
1 teaspoon finely chopped garlic
1 1/2 cups shrimp stock or vegetable broth
1 1/2 cups heavy cream
3/4 cup shredded Parmesan cheese
3 tablespoons thickener
1 12-ounce bag frozen (41/50) cooked medium peeled, deveined shrimp, thawed, tails removed
1 cup frozen green peas, thawed


Heat the oven to 400 degrees. Unfold one pastry sheet, floured side down. Roll the pastry sheet into a 12-inch square. Press the pastry into a 2-quart round casserole dish. Fold edges and crimp around the rim of the dish. Prick the pastry thoroughly with a fork. Place aluminum foil onto the surface of the pastry. Bake for 25 minutes. (Prepare the filling while the bottom crust is baking.) Remove the aluminum foil. And set aside.

While the bottom crust is baking, in a large heavy-bottomed pot over medium heat, melt the butter and add the Old Bay seasoning. Add the carrots, celery, poblanos, and cook, frequently stirring, for five to seven minutes until the vegetables are slightly tender. Add the green onions and garlic and cook for one minute. Add the stock and cream. Bring to a boil and cook for two minutes. Stir in the cheese and cook until melted. Lower the heat to medium. Stir in three tablespoons of the thickener, and simmer, frequently stirring, for three minutes. If needed, stir in a little more thickener until the mixture thickens and coats a spoon. Add the shrimp and the peas, lower the heat and simmer for five minutes. Taste and adjust the seasonings as desired. Keep warm.

Fill the bottom crust with the shrimp mixture. Roll the remaining sheet of thawed puff pastry into a 12-inch square. Top the shrimp filling with the pastry and fold the overhanging edge back over the top of the pie. Cut four slits in the top crust to allow steam to escape. Brush the surface of the pie with the beaten egg and sprinkle with a little more seasoning, if desired.

Bake for 35 to 40 minutes or until the crust is a shiny deep golden brown and the filling is bubbly. Allow to cool five minutes, slice and enjoy.


This recipe was originally published in the January 2021 Issue under "Delta Delicious w/ Martha Hall Foose: Comforting puffy pot pies & easy soups for cold winter months."

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