Shrimp Potpie With Fennel

shrimp-pot-pie
Photo by Jose Picayo
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 559 calories
    • Fat 30 g
    • Sat Fat 7 g
    • Cholesterol 179 mg
    • Sodium 1,113 mg
    • Protein 31 g
    • Carbohydrate 39 g
    • Fiber 4 g
  • September 2009

Ingredients

  1. Check 3tablespoons olive oil
  2. Check 2 leeks (white and light green parts), cut into half-moons
  3. Check 1 fennel bulb, cut into 1/2-inch pieces
  4. Check 3tablespoons all-purpose flour
  5. Check 1/2cup dry white wine
  6. Check 1cup whole milk
  7. Check kosher salt and black pepper
  8. Check 1pound frozen peeled and deveined medium shrimp, thawed
  9. Check 1/2cup fresh flat-leaf parsley, chopped
  10. Check 1 8-ounce sheet frozen puff pastry, thawed

Directions

  1. Heat oven to 400º F.
  2. Heat the oil in a large saucepan over medium-high heat. Cook the leeks and fennel, stirring occasionally, until soft, 5 to 6 minutes.
  3. Add the flour and cook for 1 minute, stirring (do not let it darken).
  4. Stir in the wine, milk, 1 ¼ teaspoons salt, and ¼ teaspoon pepper. Simmer until thickened, 2 to 3 minutes. Stir in the shrimp and parsley.
  5. Transfer the mixture to a shallow 2-quart baking dish. Lay the pastry on top, trimming to fit, and cut vents in the top.
  6. Bake until the shrimp mixture is bubbling and the pastry is golden brown, 25 to 30 minutes.