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
Scale
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.
