Miniature Potato and Smoked Shrimp Pot Pies



  • 1/2 lb medium size shrimp, smoked with their shells
  • 2 Idaho potatoes (60 count), peeled, medium dice*
  • 2 large leeks (white only), small dice
  • 2 large carrots, peeled, small dice
  • 3 ribs celery, peeled, small dice
  • 2 oz smoked bacon or andouille sausage, small dice
  • 2 sprigs fresh thyme
  • 2 cups shellfish stock
  • 1 small bay leaf
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • Kosher salt and black pepper
  • *Hold diced potatoes in cold water to prevent oxidation.

    Pie Shell:
  • 1 lb All-purpose flour
  • 4 oz shortening
  • 4 oz butter
  • 1/2 cup cold water
  • Pinch of salt


For stock
  1. In a sauce pot over medium heat add 1 tablespoon olive oil, half the celery, carrot, and leek, and cook until tender. Add bay leaf and 1 sprig of thyme, as well as smoked shells from shrimp.
  2. Top with stock and allow to gently simmer.
For the filling
  1. In a sauce pot over medium heat add 1 tablespoon olive oil and the bacon.
  2. Cook until bacon is crisp; add remaining vegetables and cook until tender.
  3. Add the flour and allow to cook for 5 minutes, stirring frequently.
  4. Strain the stock into the vegetable and flour mixture.
  5. Add the raw diced potatoes and allow to simmer until potatoes are tender.
  6. Add the diced shrimp and the leaves from remaining thyme; adjust seasoning with salt and freshly ground pepper.
For pie shells
  1. Roll out dough to 1/16 of an inch thick. Place in small (2-inch diameter) tart shell mold and bake in a preheated 350º oven until two-thirds cooked; brush the insides with egg wash and place back in oven for one minute. This will help prevent the crust from becoming soggy when filling is added.
  2. Cut discs for lids, with a small vent hole in each. Keep in refrigerator until final assembly.
For assembly
  1. Fill the pre-baked mini pie shells with the warm mixture. Brush egg wash on the underside of the lid to seal, and place on the filled pie shell.
  2. Brush the tops of the lids with egg wash and season with salt and pepper. Bake in 350º preheated oven until golden. Unmold and serve.
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Yield: Serves 12

The Water Club

New York, NY

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