Shrimp & Dill Pot Pie (adapted from McCormick & Co.*)
Pre-heat oven to 400F. Saute 3/4 cups chopped red onion (1/2 of a large one) in some butter. Add 1.5 pounds peeled and deveined shrimp and cook until just pink. Meanwhile, whisk 1.5 cups half and half, 1/4 cup dry white wine, 1/4 cup flour, 1 tsp dill, 1/4 tsp thyme, 1/4 tsp salt. Blend well and add to skillet. Bring to a boil gently, stirring constantly. Simmer at least 2 minutes, or until sauce thickens. Pour into a 3-quart dish with 1.5 cups sugar snap peas and 1/2 cup frozen peas. Open a 12-oz package of flaky biscuits and separate them into halves, then layer over the mixture. Bake 10-15 minutes or until topping is golden brown. Ladle into bowls; serves six. Goes well with tossed salad or broccoli salad.
*Reminds me of home in Baltimore, where their headquarters is.