Recipe: Shrimp Primavera Pot Pie (using refrigerated soft breadstick dough)

SHRIMP PRIMAVERA POT PIE

1 (10 3/4 oz.) can condensed cream of shrimp soup (undiluted)
1 (12 oz.) frozen peeled uncooked medium shrimp
2 lb. frozen mixed vegetables,* thawed and drained
1 tsp. dried dill weed
1/4 tsp. salt (or to taste)
1/4 tsp. ground black pepper
1 (11 oz.) pkg. refrigerated soft breadstick dough

Preheat oven to 400 degrees F.

Heat soup in a medium ovenproof skillet over medium-high heat 1 minute. Add shrimp; cook and stir 3 minutes or until shrimp begins to thaw. Stir in vegetables, dill, salt and pepper; mix well. Reduce heat to medium-low; cook and stir 3 minutes.

Unwrap breadstick dough; separate into 8 strips. Twist strips, cutting to fit skillet. Arrange attractively over shrimp mixture. Press ends of dough lightly to edges of skillet to secure.

Bake 18 minutes or until crust is golden brown and shrimp mixture is bubbly.

*Vegetables such as green beans, potatoes, onions and peppers.

Makes 4 servings
Source: Favorite Brand Name Recipes All-Time Favorite Casseroles