Shrimp Pot Pie with Fennel

I originally bought the puff pastry dough for the experiments I did with brie and pom seeds.  We decided to use the last sheet to try out a pot pie recipe.  This is yet another Real Simple recipe.  Dan loves these the most because they really are simple and flavorful.  The only complaint I have is the inflation of the serving sizes, but that’s an easy fix!
Shrimp Pot Pie with Fennel
  • 3 Tbsp olive oil
  • 2 leeks, cut in half moons
  • 1 fennel bulb, cut into half inch pieces
  • 3 Tbsp flour
  • 1/2 cup white wine
  • 1 cup milk
  • salt and pepper
  • 1 lbs medium shrimp(peel and devein)
  • 1/2 cup fresh chopped parsley
  • 1 8 oz sheet of puff pastry
Preheat the oven to 400
Heat a large saucepan over medium-high heat.  Add oil and wait until you see faint wisps of smoke.  Once you see the smoke add the leeks and fennel.  Stir occasionally for about 5-6 minutes until the leeks and fennel are softened.  Add the four and stir it for a minute.  Then add in the wine, milk, 1.25 t salt and .25 t pepper.  Simmer all these ingredients together for 2-3 minutes.  Add the shrimp and parsley and stir briefly.

Transfer ingredients to a 2 qt. baking dish.  Lay the pastry on top.  Bake for about 25-30 minutes or until the pastry is golden.
Nutritionals (Serves 8): Cals: 279, Fat:15 , Protein:15 , Carb:19 , Fiber:2.