Shrimp and Dill Pot Pie

2 tablespoons butter4 ounces (about 1 1/2 cups) fresh mushrooms, 1/4ed 3/4 cup chopped onion1 1/2 pounds large shrimp, peeled and deveined8 ounces (about 2 cups) sugar snap peas 1/2 cups half and half 1/4 cup dry white wine 1/4 cup flour1 teaspoon dill weed 1/4 teaspoon thyme leaves 1/2 teaspoon salt1 package (12 ounces) refrigerated flaky biscuitsHeat oven to 400 degrees.Melt butter in a large skillet over medium heat. Add mushrooms and onion; sauté 2 minutes. Add shrimp and sugar snap peas; sauté until shrimp begins to turn pink, about 3-4 minutes.Whisk together 1/2 and 1/2, wine, flour, herbs and salt; add to skillet. Bring just to a boil over medium heat, stirring constantly; simmer 2 minutes or until sauce thickens. Pour into a 2-quart baking dish about 2 inches deep.Separate each biscuit into 3 layers. Place biscuit layers on top of filling, overlapping layers in a shingle fashion to cover the top of the filling. Bake 11-13 minutes or until biscuit topping is golden brown.Serves six.Nutrition values per serving: 453 calories, 21 g fat, 40 g carbohydrates, 3 g fiber, 26 g protein, 118 mg cholesterol, 1,067 mg sodium.McCormick