Shrimp Potpie

This recipe serves 6 - but is easily divided.
Prep dry ingredients for cornmeal biscuit dough - mix in large mixing bowl:
1 1/2 cup flour
1/4 cup PLUS 2 Tbs cornmeal
2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1 1/2 Tbs sugar

3 Tbs butter
3 leeks, white parts only, chopped
1 minced garlic clove
Saute 4 minutes until leeks are translucent.

Add, cook and stir for 1 minute:
2 bay leaves
1/8 tsp nutmeg
1/8 tsp cayenne
1 Tbs flour

Add and cook for 1 minute:
2 cups corn kernels (fresh off cob, or canned niblets work)
1 carrot, roughly diced
1 cup sugar snap peas
leaves from one head of baby bok choy

Add and cook 7-8 minutes until liquid reduces by two-thirds:
1 1/4 cup chicken stock
1 cup heavy cream

While liquid reduces, make cornmeal biscuit dough by mixing into dry ingredients:
6 Tbs unsalted butter, cut into 1/2" pieces
3/4 cups nonfat buttermilk
Cut butter into dry ingredients, then stir in buttermilk until dough holds together.

Back at the stove, add and cook until pink (2-3 minutes max):
1 lb rock shrimp peeled and deveined (or regular shrimp, but roughly cut into bite-size pieces)

Divide shrimp sauce into six 8 oz ramekins. Divide biscuit dough on top (don't seal the top of ramekins with dough - leave a little bit of room around the rim of the ramekin). Bake ramekins on cookie sheet for 12 minutes at 450 degrees.

Adapted from Martha Stewart Living.