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Nothing quite says cozy comfort like a pot pie, and this Cheddar Bay Biscuit Seafood Pot Pie Recipe takes that feeling to a whole new level. Imagine tender shrimp, sweet jumbo lump crab, and luscious langostino tails swimming in a creamy, herb-kissed sauce, all crowned with irresistible, golden-brown Cheddar Bay biscuits that are buttery, garlicky, and perfectly soft on the inside. It’s a dish that feels like a warm hug on a chilly evening and carries the familiar, beloved flavors of a classic seafood feast, yet brings them together in a unique, unforgettable way.
Ingredients You’ll Need
This recipe calls for simple, fresh ingredients that come together beautifully to create a vibrant, flavorful pot pie. Each component plays its part, whether it’s the sweetness of the seafood, the earthiness of the veggies, or the creamy richness of the sauce, all topped with those magical Cheddar Bay biscuits.
- Shrimp (1 lb): Peeled and deveined for a tender, juicy seafood base that cooks quickly.
- Jumbo lump crab meat (1/2 lb): Adds delicate sweetness and a luxurious texture.
- Langostino tails (1/2 lb): These sweet, lobster-like morsels deepen the seafood flavor.
- Olive oil (2 tbsp): Perfect for searing seafood and building the flavor foundation.
- Small onion, diced (1): Brings subtle sweetness and depth to the pot pie’s filling.
- Diced celery (1 cup): Adds a fresh crunch and vibrant color.
- Diced carrots (1 cup): Contributes natural sweetness and warmth.
- Garlic cloves, minced (2): Infuses the filling with a savory aroma.
- Unsalted butter (3 tbsp): Creates a rich base for the roux and adds silkiness.
- All-purpose flour (1/4 cup): Thickens the sauce for that creamy pot pie texture.
- Seafood stock (1 1/2 cups): Or chicken stock, it boosts the savory, ocean-inspired flavor.
- Heavy cream (1 cup): Adds luscious creaminess to the filling.
- Fresh thyme (1 tsp): Or dried; lends a lovely herbal note that complements seafood.
- Fresh tarragon (1 tsp): Or dried; brings a subtle anise-like flavor for complexity.
- Salt and pepper: To taste, for balancing and enhancing all flavors.
- Frozen peas (1 cup): Bursts of color and a sweet pop in every bite.
- Cheddar Bay Biscuit Mix (1 package): The star topping that makes this pot pie unforgettable.
- Water (3/4 cup): For mixing the biscuit dough according to package instructions.
- Shredded cheddar cheese (1/2 cup, optional): For an extra cheesy biscuit layer.
- Melted butter (2 tbsp): Mixed with garlic powder for brushing over biscuits.
- Garlic powder (1/2 tsp): Adds a final garlicky punch to the biscuit topping.
How to Make Cheddar Bay Biscuit Seafood Pot Pie Recipe
Step 1: Preheat and Prepare Seafood
Begin by heating your oven to 375°F (190°C), which gets everything ready for the final bake. In a large oven-safe skillet, heat olive oil over medium heat, then add the shrimp and langostino tails. Season them lightly with salt and pepper and sear for just 2 to 3 minutes until they turn opaque. This quick sear locks in juiciness and keeps the seafood tender. Remove them carefully and set aside—they’ll rejoin the dish later as the centerpieces of this pot pie.
Step 2: Build the Flavorful Vegetable Base
In the same skillet, melt the butter and toss in the diced onion, celery, carrots, and garlic. Let these soften gently over 5 to 6 minutes, releasing their sweet, fragrant goodness. This vegetable mix is the comforting heart of your seafood filling, providing that perfect balance of texture and flavor beneath the creamy sauce.
Step 3: Create the Creamy Sauce
Sprinkle the flour over the softened vegetables, stirring for 1 to 2 minutes to cook out the raw taste and create a roux, which thickens the filling. Gradually whisk in the seafood stock, stirring constantly to avoid lumps, then pour in the heavy cream along with the fresh thyme and tarragon. Let this simmer gently for 5 to 7 minutes, watching as it thickens to a luscious, velvety consistency that hugs every ingredient in the pot pie.
Step 4: Combine Seafood and Veggies
Now fold in the peas, the seared shrimp, langostino tails, and delicate crab meat. Give everything a gentle stir to blend the flavors together, then taste and adjust with salt and pepper to suit your palate. This mix is all about balance—creamy, savory, with pops of sweet seafood and bright herbs shining through.
Step 5: Prepare Cheddar Bay Biscuit Topping
Following the package instructions, mix your Cheddar Bay Biscuit mix with 3/4 cup water. For those who love extra cheesiness, folding in half a cup of shredded cheddar cheese takes the biscuit topping over the top. Spoon generous dollops of biscuit dough over the seafood filling in the skillet, leaving little gaps for the filling to bubble through as it bakes. This makes each bite a perfect harmony of rich filling and fluffy biscuit.
Step 6: Bake and Finish
Bake the entire skillet in your preheated oven for 20 to 25 minutes. You’ll want those biscuits golden brown and the filling bubbling merrily beneath. When it’s done, mix melted butter with garlic powder and brush this garlicky butter over the biscuits—this finishing touch boosts flavor and gives a glossy, irresistible sheen.
How to Serve Cheddar Bay Biscuit Seafood Pot Pie Recipe
Garnishes
Simple fresh herbs like chopped parsley or a sprinkle of additional thyme add a vibrant pop of color and a hint of freshness that brightens the dish. A few lemon wedges on the side also work wonders to cut through the richness and enhance the seafood flavors.
Side Dishes
A light green salad with tangy vinaigrette complements this rich pot pie beautifully, balancing the creamy texture. Steamed asparagus or roasted Brussels sprouts also pair nicely, bringing earthy notes and crunch to the meal.
Creative Ways to Present
For an elegant twist, serve the pot pie in individual ramekins topped with miniature Cheddar Bay biscuits. Alternatively, present it family-style right from the skillet, inviting everyone to take cozy spoonfuls, which adds a warm, inviting vibe perfect for casual dinners or special occasions.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight, so it might even taste better the next day. Just cover well to keep the biscuit topping from becoming soggy.
Freezing
You can freeze this pot pie before baking by assembling everything in a freezer-safe dish and covering tightly. Freeze for up to 1 month. When ready to enjoy, bake straight from frozen, adding extra time to ensure the filling heats through and biscuits bake to golden perfection.
Reheating
Reheat leftover pot pie in a 350°F oven for about 15-20 minutes until bubbly and warmed through. To refresh the biscuits’ crisp exterior, you might pop them under the broiler for a minute or two—just watch closely to avoid burning.
FAQs
Can I use different seafood in the Cheddar Bay Biscuit Seafood Pot Pie Recipe?
Absolutely! While shrimp, crab, and langostino make a wonderful combo, you can swap in salmon, scallops, or lobster depending on your preference and what’s fresh. Just adjust cooking times accordingly to avoid overcooking.
Is there a substitute for the Cheddar Bay Biscuit Mix?
If you can’t find the branded biscuit mix, a homemade garlic cheddar biscuit dough will work well too. The key is achieving that buttery, garlicky biscuit flavor and fluffy texture to complement the creamy filling.
Can this Cheddar Bay Biscuit Seafood Pot Pie Recipe be made dairy-free?
Yes, by using dairy-free butter alternatives and heavy cream substitutes like coconut cream or cashew cream, you can make this dish friendly for lactose intolerance. Just keep seasoning adjustments in mind to preserve the rich flavor.
How spicy is this recipe?
This pot pie is mild and comforting, focusing on delicate herbs and seafood flavors rather than heat. You can add a pinch of cayenne or chopped jalapeño if you’d like a little spice boost.
Can I prepare the filling ahead of time?
You can prepare the filling a day in advance and refrigerate it. When ready to bake, simply prepare and drop the biscuit topping over the chilled filling and bake as directed. This makes for an easy, stress-free dinner plan.
Final Thoughts
If you’re craving a dish that brings hearty comfort and fresh seafood flavors together in a cozy package, the Cheddar Bay Biscuit Seafood Pot Pie Recipe is an absolute must-try. It’s truly a celebration of textures and tastes that’s as easy to make as it is satisfying to eat. Trust me, once you bake this up, it’ll quickly become one of your favorite go-tos for family dinners or special gatherings. So grab your skillet, your favorite seafood, and get ready for a pot pie experience that feels like a warm, buttery hug right from your oven!
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Cheddar Bay Biscuit Seafood Pot Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A comforting and indulgent Cheddar Bay Biscuit Seafood Pot Pie featuring tender shrimp, crab, and langostino in a creamy herb-infused sauce, topped with cheesy, buttery cheddar bay biscuits baked to golden perfection.
Ingredients
Seafood Filling
- 1 lb shrimp, peeled and deveined
- 1/2 lb jumbo lump crab meat
- 1/2 lb langostino tails (or lobster meat)
- 2 tbsp olive oil
- 1 small onion, diced
- 1 cup diced celery
- 1 cup diced carrots
- 2 cloves garlic, minced
- 3 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups seafood stock (or chicken stock)
- 1 cup heavy cream
- 1 tsp fresh thyme (or 1/2 tsp dried)
- 1 tsp fresh tarragon (or 1/2 tsp dried)
- Salt and pepper, to taste
- 1 cup frozen peas
Biscuit Topping
- 1 package Red Lobster Cheddar Bay Biscuit Mix
- 3/4 cup water (per package instructions)
- 1/2 cup shredded cheddar cheese (optional, for extra cheesiness)
- 2 tbsp melted butter (for brushing)
- 1/2 tsp garlic powder (for brushing)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the pot pie.
- Sear Seafood: In a large oven-safe skillet, heat olive oil over medium heat. Add shrimp and langostino tails, season with salt and pepper, and sear for 2-3 minutes until just cooked. Remove them from the skillet and set aside.
- Sauté Vegetables: In the same skillet, melt butter and add diced onion, celery, carrots, and minced garlic. Sauté for 5-6 minutes until the vegetables are softened and fragrant.
- Make Roux & Sauce: Sprinkle flour over the sautéed vegetables and stir continuously for 1-2 minutes to form a roux. Gradually whisk in seafood stock followed by heavy cream, then add fresh or dried thyme and tarragon. Let the sauce simmer for 5-7 minutes until it thickens.
- Add Seafood & Peas: Stir frozen peas, previously seared shrimp, langostino, and jumbo lump crab meat into the sauce. Taste and adjust seasoning with salt and pepper. Remove the skillet from heat.
- Prepare Biscuit Dough: According to the package instructions, mix the Cheddar Bay Biscuit mix with 3/4 cup water. Optionally, fold in 1/2 cup shredded cheddar cheese to enhance cheesiness.
- Top with Biscuit Spoonfuls: Drop spoonfuls of the biscuit dough evenly over the seafood filling in the skillet, leaving small gaps so the filling can bubble up nicely.
- Bake: Place the skillet in the preheated oven and bake for 20-25 minutes until the biscuits turn golden brown and the filling is bubbling around the edges.
- Finish & Serve: Combine melted butter and garlic powder and brush this flavorful mixture over the biscuits immediately after baking. Serve the pot pie hot for best taste and texture.
Notes
- Use an oven-safe skillet such as cast iron to easily transition from stovetop to oven.
- Langostino tails can be substituted with lobster meat if preferred.
- For a richer biscuit topping, add shredded cheddar cheese to the biscuit dough.
- Seafood stock adds more authentic flavor, but chicken stock works as an alternative.
- Brush biscuits immediately after baking to enhance their buttery garlic flavor.
