2 pie crusts
4 tbsp butter
2 cloves garlic
pinch of thyme
1/2 cup diced onions
1/2 cup of diced potatoes or mushrooms
1 1/2-2 tspns Righteous Rib Rubs With A Kick
4 tbsp flour
1/2 cup of chicken stock or
Talf cup water with 1/2 cube chicken bouillon
1 cup half and half
1 cup frozen mixed veggies
1 egg for egg wash
15 oz popcorn shrimp
Preheat oven 375 degrees.
Roll out pie crust out into a 9 inch deep pie pan. Trim pie crust to the edge of
pan then place into oven slightly cook bottom of crust.
In large saucepan melt butter then add salt, righteous rib rub, garlic, pinch of
thyme and onions cook til tender then stir in flour.
Slowly mix in chicken broth and whisk until combined add half & half continue
to whisk until fully combined. Follow by adding potatoes stir in frozen mix
veggies and cook until sauce thickens. Allow to cool before stirring in shrimp.
Fill pie crust with the shrimp pot pie filling then top with second pie crust.
Trim pie crust a half off the edge press with a fork then brush with egg wash.
Cut hole or slits to vent pie while baking.
Bake till golden brown.
Cool for 10 minutes before serving