Mini Shrimp Pies Recipe

Name: Mini Shrimp Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, softened,plus; more butter, for greasing pan; 1 (3 ounce) package cream cheese, softened; 1 cup all-purpose flour; 8 tablespoons butter (1 stick); 3/4 cup all-purpose flour; 1 1/2 cups half-and-half or 1 1/2 cups cream; 1 (10 3/4 ounce) can condensed cream of mushroom soup; 1 (13 1/4 ounce) can sliced mushrooms, drained; 1/2 cup grated parmesan cheese; 1 egg, beaten; 1 lb cooked shrimp, peeled,deveined,and coarsely diced; garlic powder; buttered bread crumb, for topping; 6 parsley sprigs, for garnish

Servings: persons

1/2 cup butter, softened,plus
more butter, for greasing pan
1 (3 ounce) package cream cheese, softened
1 cup all-purpose flour
8 tablespoons butter (1 stick)
3/4 cup all-purpose flour
1 1/2 cups half-and-half or 1 1/2 cups cream
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (13 1/4 ounce) can sliced mushrooms, drained
1/2 cup grated parmesan cheese
1 egg, beaten
1 lb cooked shrimp, peeled,deveined,and coarsely diced
garlic powder
buttered bread crumb, for topping
6 parsley sprigs, for garnish

1
For Crust: Preheat oven to 325 degrees F.
2
In a mixing bowl, blend butter and cream cheese until well combined.
3
Cut in the flour with a fork.
4
Divide dough into 6 balls.
5
Chill in the refrigerator for 1 hour.
6
Grease a 6-cup jumbo muffin tins with butter or nonstick cooking spray.
7
Pat each of the chilled dough balls into each muffin cup.
8
Bake for approximately 8 minutes, or until golden brown.
9
For Filling: Preheat oven to 350 degrees F.
10
In a saucepan over medium heat, melt butter and stir in flour.
11
Slowly blend in half-and-half, stirring constantly.
12
The sauce should be thick; do not brown the sauce.
13
Add mushroom soup, sliced mushrooms, Parmesan, and egg.
14
Stir to combine.
15
Fold in shrimp.
16
Add garlic powder, to taste.
17
Pour mixture into pie crusts.
18
Top with buttered bread crumbs.
19
Bake for 15 to 20 minutes, or until brown and bubbly.
20
Let pies cool for 10 minutes before removing from muffin tin.
21
Garnish each with sprig of parsley.

1256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup butter, softened,plus, more butter, for greasing pan, 1 (3 ounce) package cream cheese, softened, 1 cup all-purpose flour, and more.

Yes, Mini Shrimp Pies falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mini Shrimp Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions