Description
Cheddar Bay Biscuit Seafood Pot Pie is a cozy, flavorful dish combining succulent shrimp, langostino tails, and jumbo lump crabmeat in a creamy herb-infused sauce, topped with golden homemade Cheddar Bay biscuits. This comforting pot pie brings together rich seafood and buttery biscuit topping, perfect for a satisfying meal in about 45 minutes.
Ingredients
Seafood and Vegetables
- 1 lb Shrimp (fresh or frozen)
- 1 lb Langostino Tails (or lobster as substitute)
- 1 cup Jumbo Lump Crabmeat
- 1 medium Onion (yellow or white, diced)
- 1 cup Bell Pepper (red, yellow, or green, diced)
- 1 cup Celery (chopped)
- 2 cloves Garlic (minced)
Pot Pie Base
- 2 cups Chicken Broth (vegetable broth for vegetarian option)
- 1 cup Heavy Cream (or half-and-half)
- 2 tbsp Butter (or olive oil for dairy-free)
- 1/3 cup Flour (or gluten-free flour)
- 1 tsp Thyme (fresh or dried)
- 1 tsp Tarragon (fresh or dried)
- 1 tsp Smoked Paprika
- Salt, to taste
- Pepper, to taste
Cheddar Bay Biscuit Topping
- 1 pkg Cheddar Bay Biscuit Mix (ready-made)
- 2/3 cup Milk (or non-dairy milk)
- 1 cup Mild Cheddar Cheese (shredded)
- 2 tbsp Butter (melted)
- 1 tbsp Garlic Herb Seasoning (from the biscuit mix)
Instructions
- Cook Seafood: Heat a large skillet over medium-high heat. Add shrimp and langostino tails, cooking for 2–3 minutes until they turn opaque and fragrant. Stir gently with a spatula to cook evenly, then set seafood aside or leave in skillet for next steps.
- Sauté Vegetables: Lower heat to medium, add a splash of oil if needed, then toss in diced onions, bell peppers, and chopped celery. Sauté for about 5 minutes until the vegetables soften and release fragrance.
- Make Roux and Sauce: Push vegetables to the side of the skillet, add butter and let it melt. Sprinkle flour over melted butter, stir for about 1 minute to form a roux. Gradually whisk in chicken broth and heavy cream until the mixture is smooth and thickened.
- Add Seasonings and Simmer: Stir in thyme, tarragon, smoked paprika, salt, and pepper into the sauce. Reintroduce the cooked seafood into the skillet and gently coat with the creamy sauce. Allow to simmer gently for 2-3 minutes so flavors meld.
- Prepare Biscuit Dough: In a separate bowl, combine the Cheddar Bay Biscuit mix with milk and shredded cheddar cheese. Mix just until ingredients are incorporated, taking care not to overwork the dough to keep biscuits tender.
- Preheat Oven: Preheat oven to 425°F (220°C). Lightly grease a baking dish for the pot pie filling.
- Assemble Pot Pie: Pour the seafood filling evenly into the prepared baking dish. Dollop spoonfuls of the biscuit dough over the top, distributing it to cover most of the surface.
- Bake and Finish: Bake in the preheated oven for 14-16 minutes until biscuits are golden brown and flaky. While still warm, mix melted butter with garlic herb seasoning and brush generously over the biscuit topping to enhance flavor and add a glossy finish.
Notes
- You can substitute langostino tails with lobster for a more luxurious version.
- Vegetarian option: replace seafood with mushrooms and use vegetable broth.
- Dairy-free option: use olive oil instead of butter and non-dairy milk and cream alternatives.
- Ensure not to overmix biscuit dough to keep biscuits tender and flaky.
- Serve immediately for best texture and flavor.
- This dish freezes well; reheat thoroughly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
