- Mixing Bowls: Essential for combining ingredients thoroughly and preparing pie fillings or doughs.
- Pie Plates/Pans: Deep, oven-safe dish designed specifically for pot pies to ensure even cooking and maintain structure when served.
- Dutch Ovens: Great for making a rich broth base that can be used in the filling of shrimp and Andouille pot pies.
- Rolling Pin (Optional): Useful if you're making your own pie crust from scratch to achieve desired thickness and consistency.
- Measuring Cups and Spoons: Precise measurements are key in cooking, especially for specific recipe flavor balance.
- Cutting Board: A basic requirement for a clean workspace while preparing vegetables or meats.
- Oven Thermometer: Ensures your oven is at the correct temperature for baking pot pies perfectly.
1 sheet frozen puff pastry (half of 16-ounce packag e all-butter puff pastry or half of 17.3-ounce package regular puff pastry), thawed
1/2 cup heavy whipping cream
2 tablespoons all purpose flour
1 tablespoon butter
3 1/2 cups sliced leeks (white and pale green parts only; from 3 large)
1/2 pound andouille sausage, cut into scant 1/2-inch cubes
2 large garlic cloves, minced
1/3 cup dry vermouth or dry white wine
1 1.5-ounce package concentrated classic seafood stock (such as Glace de Fruits de Mer Gold) mixed with 2 cups water; or 2 cups bottled clam juice
1/4 teaspoon dried thyme
1 8-ounce red-skinned potato, peeled, cut into 1/2-inch cubes
1 1/2 pounds deveined peeled uncooked jumbo shrimp, cut into 1-inch pieces
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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