It Started With Chicken Pot Pie

One afternoon I made a full deep-dish chicken pot pie — butter, garlic, thyme, cream sauce thick and rich, golden crust rising in the oven. The whole house smelled like comfort.

That’s when my wife’s mother and aunt walked in.

They don’t eat chicken. They don’t eat beef. They don’t eat pork. Mostly seafood.

My wife’s aunt stopped at the door and said, “That smells incredible… can you make that with shrimp?”

Now here’s the twist: I’m allergic to seafood. I’ve never eaten shrimp in my life.

But I told her, “Yeah. Let me try.”

And that’s how this shrimp pot pie was born.

Why This One Is Different

This isn’t just “swap chicken for shrimp.” Shrimp cook fast — too fast. Overcook them and they turn rubbery. Undercook them and the texture’s wrong.

So this pie had to be engineered: same comfort base, same golden crust — but controlled heat, controlled timing, controlled texture.

The Rules That Keep Shrimp Tender

Why We Pre-Bake the Bottom Crust

We blind bake the bottom crust first so it doesn’t turn soggy under the filling. The base is already cooked; the shrimp only need gentle heat.

By the time the egg-washed top crust turns golden, the shrimp inside have cooked just enough. We’re not baking shrimp — we’re finishing a pie.

Ingredients (Deep Dish 9-Inch Pie)

Crust

• 2 pie crusts
• 1 egg (for egg wash)

Filling Base

• 4 tbsp butter
• 2 cloves garlic, minced
• ½ cup diced onion
• Pinch thyme
• 4 tbsp flour
• ½ cup chicken stock (or water + ½ cube chicken bouillon)
• 1 cup half-and-half
• ½ cup diced potatoes or mushrooms
• 1 cup frozen mixed vegetables
• 1½–2 tsp Righteous Rib Rub With A Kick

Shrimp

• 15 oz small shrimp (prawns) or larger shrimp diced into small pieces

Step-by-Step

1. Preheat oven to 375°F.
2. Pre-bake bottom crust: Roll out one crust into a deep 9-inch pie pan. Trim edges. Bake 8–10 minutes until just set. Remove and let cool.
3. Build the base: In a large saucepan melt butter. Add garlic, onion, thyme, and Righteous Rib Rub With A Kick. Cook until onions soften.
4. Make a roux: Stir in flour and cook 1–2 minutes.
5. Thicken: Slowly whisk in stock. Add half-and-half and whisk until smooth and thick.
6. Add veggies: Stir in potatoes (or mushrooms) and frozen mixed vegetables. Cook until the sauce thickens.
7. Cool completely: Remove from heat and let filling cool until cold.
8. Fold in shrimp: Gently stir shrimp into the cold filling.
9. Assemble: Fill pre-baked crust with the pot pie filling. Top with second crust. Trim, crimp edges, and cut vents.
10. Egg wash: Brush top crust with beaten egg.
11. Bake: Bake 25–30 minutes or until top is golden brown.
12. Rest: Cool 10 minutes before serving.

FAQ

Why do I have to cool the filling before adding shrimp?

Shrimp start cooking the moment they hit heat. Cooling the filling prevents pre-cooking and keeps shrimp tender after baking.

Can I use jumbo shrimp?

We don’t recommend it. Jumbo shrimp cook unevenly in a thick filling and are more likely to turn rubbery. Use small shrimp or dice larger shrimp into small pieces.

Can I make this ahead of time?

Yes. You can cook and cool the filling in advance, then fold in shrimp and assemble right before baking.