Shrimp Potpie With Fennel

We belong to a CSA and the boxes often include fennel and/or leeks. This is a perfect recipe for putting those ingredients to use. Even our 3 year old will eat it. I agree that the recipe is too salty, so I just omit the salt completely.

Loved this recipe! It was WAY too salty for our taste, so I'll at least half the salt amount. I had trouble pulling apart the puff pastry when spooning it out of the dish, so I might try cutting the pastry into small pieces and putting it on the mixture before baking.

I absolutely love this recipe. The flavors seem complex but it is simply to make. I have made it a few times and have modified the recipe a bit. I add a couple of cloves of garlic to the mixture with the salt and pepper and reduce the parsley a bit (1/3 cup). The full amount of parsley is a little over powering. I also like to use Fillo puff pastry dough and then brush it with a bit of of melted butter. Tres Magnifique! I recommend Chateau St. Michelle Sauvignon Blanc for the wine, especially if you are a TBTL ten.

I made this recipe with Chicken instead of shrimp (my boyfriend is not a fan of shrimp, hard to believe because I love them!). He absolutely loved it and I am making more tonight. We have been trying all the recipes in that issue and they are all easy and good. I just cubed about 1.5 pounds of chicken, cooked it in the skillet, then removed it before putting vegetables in to cook. I use a mix of buttter & olive oil instead of just oil. I added the chicken back in at the end of step 1., the same place you would add the shrimp in the recipe. I also added in some Thyme along with the specified parsley at that point. I'm sure you could use a pre-cooked rotisserie chicken to save time too. Can't wait to try the original shrimp version!