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Thai Shrimp Pot Pies

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Thai Shrimp Pot Pies
  • Prep 30 min
  • Total 30 min
  • Servings 8
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Shrimp, all veggies and coconut come together in this delicious pot pie recipe made using Progresso® chicken broth – a tasty Thai dinner.
Updated Feb 18, 2014

Ingredients

  • 16 wonton skins (about 3 1/4-inch square)
  • 2 tablespoons butter, melted
  • 1 tablespoon sesame seed
  • 3/4 teaspoon salt
  • 1 package (8 oz) sliced fresh baby portabella mushrooms
  • 1 cup fresh snow pea pods, strings removed
  • 1 red bell pepper, finely chopped
  • 1 tablespoon grated gingerroot
  • 2 cloves garlic, finely chopped
  • 1 can (13.5 oz) coconut milk (not cream of coconut)
  • 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
  • 7 tablespoons Gold Medal™ all-purpose flour
  • 1 teaspoon red curry paste
  • 1 lb uncooked medium shrimp, peeled (tail shells removed), deveined
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 425°F. Brush 1 side of each wonton skin with melted butter; sprinkle evenly with sesame seed and 1/4 teaspoon of the salt. Place on ungreased cookie sheets. Bake 5 minutes or until golden brown.
  • 2
    Meanwhile, spray 4-quart Dutch oven with cooking spray. Add mushrooms, pea pods, bell pepper, gingerroot and garlic; cook over medium-high heat 4 to 5 minutes, stirring frequently, until vegetables are softened. Stir in coconut milk.
  • 3
    In small bowl, stir broth, flour, curry paste and remaining 1/2 teaspoon salt; stir into mushroom mixture. Cook 5 minutes, stirring constantly, until thickened. Stir in shrimp. Cook 5 minutes longer or until shrimp are pink. To serve, spoon shrimp mixture into 8 (10-oz) custard cups. Top each with 2 sesame wontons.

Nutrition

300 Calories, 15g Total Fat, 18g Protein, 24g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Total Fat
15g
0%
Saturated Fat
11g
0%
Sodium
670mg
0%
Total Carbohydrate
24g
0%
Dietary Fiber
2g
0%
Protein
18g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 2 Very Lean Meat; 2 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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