Every tasty recipe is like a roadmap to a new and undiscovered place. And this Shrimp and Mirliton Pot Pie is a unique combination of down-home Southern ingredients that is well worth the trip. Just think of it: Briny shrimp and farm-fresh vegetables cooked down in a thick, creamy filling and topped with a crispy golden brown crust is the ultimate culinary road trip.
And timing is everything; this recipe is all about the cool weather comfort of the season. According to my wife Roxanne, when it comes to comfort food, there’s nothing more comforting than a bubbling hot pot pie. A Cajun girl from Jeff Davis Parish, she grew up eating homemade pot pies—usually the classic chicken variety. These days, she’s not afraid to experiment with more adventurous ingredients, and this Shrimp and Mirliton Pot Pie is her idea of a culinary road less traveled.
For serving these pot pies, I’m using my mother’s collection of vintage Hall porcelain ovenware pots with lids. Over the years, Rox and I have added to the collection with collectibles of our own, and we believe that these touches make homespun Southern recipes even more comforting.
This Shrimp and Mirliton Pot Pie recipe takes a couple of backroad shortcuts with the addition of cream of shrimp soup and store-bought piecrust. It’s a convenient detour to arrive at a most tasty destination. So, let’s go off-the-eatin’ path, and discover delicious new tastes with this creative take on a Southern classic. It’s Shrimp and Mirliton Pot Pie y’all, and just one bite will bring you to all the comforts of home.
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 pound medium (41/50 count) shrimp, peeled and deveined
- 1 tablespoon smoked paprika
- 2 cups diced yellow onion
- 1 cup diced celery
- ½ cup chopped multi-color sweet bell pepper
- 1 cup sliced carrots
- 1 medium mirliton, seed removed and diced to ¼-inch cube
- 2 medium red potatoes, diced to ¼-inch cube
- 1 tablespoon minced garlic
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon chopped fresh basil
- 2 tablespoons all-purpose flour
- 1 (10.5-ounce) can Cream of Shrimp soup, such as Campbell’s
- 1 cup chicken stock, plus more if needed
- 1 teaspoon Acadiana Table Cajun Seasoning Blend, see recipe here
- Kosher salt and freshly ground black pepper
- 1 cup frozen green peas
- 1 frozen ready-made, deep-dish piecrust (10 inches), thawed
- 1 large egg, beaten
- 2 tablespoons grated Parmesan cheese
- In a large non-stick skillet over medium-high heat, add the butter and olive oil. With paper towels, pat the shrimp dry, and once sizzling hot, add the shrimp and evenly sprinkle over the paprika. Sauté just until the shrimp turn pink on both sides, about 5 minutes. Remove the shrimp to a platter and keep warm.
- Into the remaining butter and olive oil in the same large non-stick skillet over medium-high heat, add the onions, celery, bell pepper, and carrots. Cook until the onions turn translucent, about 5 minutes. Add the mirliton, potatoes, garlic, parsley, rosemary, and basil. Lower the heat and continue cooking for another 5 minutes.
- Add the flour, sprinkling it evenly around the skillet. Stir the flour into the vegetables, and cook for 5 minutes, or until the raw flour taste is gone.
- Add the soup and chicken stock, and stir to combine. Season with Cajun seasoning, salt, and pepper. Continue cooking the mixture at a simmer until the mirliton and potatoes are tender, about 10 minutes. Be sure to add more stock if the mixture becomes too thick.
- Add the green peas and shrimp and stir the mixture to incorporate. You want a moist and ultra-thick pie-like texture for the filling, not soupy. Turn off the heat and let the pan cool or refrigerate until ready to bake off the pot pies.
- Preheat the oven to 400ºF.
- Roll out the piecrust and use your cooking vessel to measure the diameter of the desired circle; leave extra dough around the edge to seal the dough. Cut holes in the middle to vent steam. Place the piecrust over the skillet containing the shrimp and vegetable mixture. Fold and crimp the edges to seal. Add a bit of water to the beaten egg and whisk. Using a pastry brush, lightly brush the top and edges of the crust with the egg wash. Sprinkle with Parmesan cheese.
- Transfer the skillet to the oven and bake until the crust is golden brown, about 30 minutes. Remove the pot pie from the oven and let rest for 5 minutes before serving.
YOUR SEAT AT THE TABLE: If you like this Cajun cooking story and Cajun recipe then accept my personal invitation to subscribe by entering your email at the bottom or top right of this page. It’s quick and painless. You will receive an email alert and be the first to see when new Cajun cooking stories and Cajun recipes are added. Thanks, George.