Why This Recipe Works

Store-bought puff pastry and a speedy shrimp filling make pot pie weeknight-friendly. To keep things simple, we cut croutons from puff pastry sheets. They rose and crisped quickly in the oven after a gloss of heavy cream and a sprinkle of Old Bay seasoning. For a New England seafood chowder–inspired filling, we started by sautéing celery and onions in butter with more Old Bay, then mixing in frozen peas and carrots. Next, we poured in chicken broth and heavy cream to create a velvety, savory liquid in which to briefly poach the shrimp before topping it with the flaky, buttery croutons.

Before You Begin

We prefer untreated shrimp—those not treated with salt or additives such as sodium tripolyphosphate. Most frozen E-Z peel shrimp have been treated (the ingredient list should tell you). Serve with hot sauce.

Instructions

Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Unfold 1 sheet thawed puff pastry, brush with 1½ tablespoons heavy cream, and sprinkle evenly with ½ teaspoon Old Bay seasoning. Cut pastry vertically into 1½-inch-wide strips and cut strips crosswise to form 1½-inch squares. Transfer pastry pieces to prepared sheet, brushed side up, and bake until puffed and golden brown, 13 to 15 minutes. Set aside.

Meanwhile, melt 4 tablespoons unsalted butter in 12-inch skillet over medium-high heat. Add 1 finely chopped onion, 2 finely chopped celery ribs, and remaining 3½ teaspoons Old Bay and cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Add 1½ cups frozen peas and carrots and ¼ cup all-purpose flour and cook, stirring constantly, for 1 minute.

Slowly stir in 1⅓ cups chicken broth and remaining ⅔ cup cream, scraping up any browned bits, and bring to boil. Reduce heat to medium-low and add 1 pound shrimp (peeled, deveined, tails removed, and cut into 1-inch pieces). Simmer, stirring constantly, until sauce is thickened and shrimp is opaque and just cooked through, 2 to 4 minutes. Off heat, sprinkle with puff pastry pieces and serve.