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Shrimp Potpie With Fennel

Shrimp Pot Pie With Fennel
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Serves 4| Hands-On Time: | Total Time:



  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.
By October, 2009

Nutritional Information

  • Per Serving
  • Calories 559
  • Fat 30g
  • Sat Fat 7g
  • Cholesterol 179mg
  • Sodium 1,113mg
  • Protein 31g
  • Carbohydrate 39g
  • Fiber 4g
What does this mean? See Nutrition 101 .

Quick Tip

You can substitute a pound of firm white fish like Pacific cod or halibut, cut into 1-inch pieces, for the shrimp in this recipe.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.