Shrimp and Andouille Pot Pies

Last year my husband and I decided to stay in for Valentines day, and cooked this delicious pot pie from Bon Appétit. Instead of andouille sausage we used chorizo, and instead of seafood stock we used clam juice with vegetable demi glace. We also opted to make one big pie rather than individual pies since we didn't have the appropriately sized ramekins. It was so simple, and amazingly delicious! Instead of the typical pie crust you use store bought puff pastry that you cook separately to prevent it from getting mushy.

photo via// Bon Appétit

INGREDIENTS

• 1 sheet frozen puff pastry (half of 16-ounce package 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

• INGREDIENT TIP

  Concentrated classic seafood stock is available at many fish markets and fromamazon.com.

PREPARATION

• Preheat oven to 400°F. Roll out pastry on floured surface to 12-inch square. Cut out four 5 1/2-inch rounds. Place on parchment-lined baking sheet; bake until golden, about 15 minutes. Cool on sheet. DO AHEAD Can be made 1 day ahead. Wrap airtight and store at room temperature.
• Preheat oven to 400°F. Whisk cream and flour in small bowl. Melt butter in large skillet over medium heat. Add leeks and sauté until tender, about 10 minutes. Add andouille and garlic and sauté 4 minutes. Add vermouth; simmer until liquid evaporates, about 3 minutes. Add seafood stock mixture and thyme. Bring to simmer. Add potato and cook uncovered until tender, about 6 minutes.
• Add cream mixture to skillet; stir. Simmer until sauce thickens and boils, about 3 minutes. Reduce heat. Add shrimp; simmer until just opaque in center, about 3 minutes. Season with salt and pepper.
• Divide hot filling among four 1-1/4-cup baking dishes. Top each with pastry round. Bake until filling bubbles, about 5 minutes.