Shrimp Pot Pie with Lemon Dill Crust

Yield: 4 to 6 servings

Ingredients

Filling

• 2 tablespoons butter
• 1 clove garlic, minced
• 1/3 cup white wine
• 2 (15 ounce) cans mixed vegetables, drained; reserve liquid from one can
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 (16 ounce) package frozen, cooked, jumbo shrimp, peeled and deveined

Topping

• 1 egg, beaten
• 1/2 cup milk
• 1 cup biscuit baking mix
• 1 teaspoon dill weed
• 1 teaspoon fresh lemon zest

Instructions

1. Heat oven to 400 degrees F.
2. Filling: Melt butter in large skillet.
3. Add garlic and cook over medium-high heat.
4. Stir in wine and reserved liquid from mixed vegetables.
5. In small bowl, blend cornstarch with water.
6. Add to skillet; cook 2 to 3 minutes, stirring constantly until mixture bubbles and thickens.
7. Remove from heat. Add vegetables and shrimp to skillet and stir to combine.
8. Pour into a greased 2-quart casserole.
9. Topping: In small bowl, combine egg and milk.
10. Add baking mix, dill and lemon zest; stir with fork until blended.
11. Pour topping over shrimp/vegetable mixture.
12. Bake for 30 to 40 minutes, or until heated through and crust is golden.