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This is a decidedly more gourmet variation on the pot pie, featuring tender shrimp, sugar snap peas and mushrooms in a creamy white wine and dill sauce. Shingle flaky biscuit layers across the top to form a quick-cooking crust.

Prep Time: 15 minutes
Cook Time: 25 minutes
Makes 6 servings


    · 2 tablespoons butter
    · 4 ounces (about 1½ cups) fresh mushrooms, quartered
    · 3/4 cup chopped onion
    · 1½ pounds large shrimp, peeled and deveined
    · 8 ounces (about 2 cups) sugar snap peas
    · 1½ cups half and half
    · 1/4 cup dry white wine
    · 1/4 cup flour
    · 1 teaspoon McCormick Dill Weed
    · 1/4 teaspoon McCormick Thyme Leaves 
    · 1/2 teaspoon salt
    · 1 package (12 ounces) refrigerated flaky biscuits


Preheat oven to 400°F.

Melt butter in a large skillet over medium heat.
Add mushrooms and onion; sauté 2 minutes. 

Add shrimp and sugar snap peas; sauté until shrimp begins to turn pink, about 3-4 minutes.

Whisk together half and half, wine, flour, herbs and salt; add to skillet.

Bring just to a boil over medium heat, stirring constantly; simmer 2 minutes or until sauce thickens. 

Pour into a 2-quart baking dish about 2 inches deep.

Separate each biscuit into 3 layers.

Place biscuit layers on top of filling, overlapping layers in a shingle fashion to cover the top of the filling. 

Bake 11-13 minutes or until biscuit topping is golden brown.

Nutritional Information:
Per One Serving: About 453 Calories, Fat 21g, Protein 26g, Carbohydrates 40g, Cholesterol 118mg, Sodium 1067mg, Fiber 3g


Recipe from McCormick - Spices & Seasonings -

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