Shrimp and Andouille Pot Pies
Shrimp and Andouille Pot Pies is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 400°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 400°F.
Roll out pastry on floured surface to 12-inch square.
Cut out four 5 1/2-inch rounds.
Place on parchment-lined baking sheet; bake until golden, about 15 minutes.
Cool on sheet.
DO AHEAD: Can be made 1 day ahead.
Wrap airtight and store at room temperature.
Preheat oven to 400°F.
Whisk cream and flour in small bowl.
Melt butter in large skillet over medium heat.
Add leeks and sauté until tender, about 10 minutes.
Add andouille and garlic and sauté 4 minutes.
Add vermouth; simmer until liquid evaporates, about 3 minutes.
Add seafood stock mixture and thyme.
Bring to simmer.
Add potato and cook uncovered until tender, about 6 minutes.
Add cream mixture to skillet; stir.
Simmer until sauce thickens and boils, about 3 minutes.
Reduce heat.
Add shrimp; simmer until just opaque in center, about 3 minutes.
Season with salt and pepper.
Divide hot filling among four 1 1/4-cup baking dishes.
Top each with pastry round.
Bake until filling bubbles, about 5 minutes.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
