Description
This Biscuit Seafood Pot Pie is a comforting and flavorful dish featuring a savory seafood and vegetable filling topped with a cheddar bay biscuit crust. Combining shrimp, langostino, and jumbo lump crabmeat in a creamy, herb-seasoned gravy, and baked with a cheesy biscuit topping, this pot pie recipe delivers a rich, hearty meal perfect for family dinners or special occasions.
Ingredients
Scale
Seafood
- 1 lb shrimp (peeled and deveined)
- 12 oz langostino tails or lobster
- 8 oz jumbo lump crabmeat (cooked)
Vegetables and Seasoning
- 1 cup onions (chopped)
- 1/2 cup bell pepper (chopped)
- 1/4 cup celery (chopped)
- 1 tsp salt (plus more to taste)
- 1 tsp pepper (plus more to taste)
Gravy and Cooking
- Olive oil (for cooking)
- 2 cups chicken broth
- 1 cup heavy cream
- 4 tbsp butter
- 5 tbsp flour
- 1 tbsp garlic (minced or paste)
- 1 tsp thyme
- 1 tsp tarragon (dried)
- 1/2 tsp smoked paprika
Biscuit Topping
- 1 box Red Lobster cheddar bay biscuit mix (11.36 oz)
- 3/4 cup milk
- 1/2 cup mild cheddar cheese (shredded)
- 1/4 cup butter (melted)
- 1 pouch garlic herb seasoning (from the biscuit mix box)
Instructions
- Seafood & Vegetable Filling: Heat olive oil in a pan over medium heat. Sear the shrimp and langostino with 1 tsp salt and 1 tsp pepper for 2-3 minutes until cooked through. Remove from the pan and set aside.
- Sauté Vegetables: In the same pan, add chopped onions, bell pepper, and celery. Cook, stirring occasionally, until the onions become translucent, about 4-5 minutes.
- Make Creamy Gravy: Lower heat to medium-low. Add butter to the vegetables and stir until melted. Sprinkle flour over the vegetables and stir continuously until the flour is fully absorbed, creating a roux.
- Deglaze and Simmer: Gradually pour in chicken broth while stirring to prevent lumps. Bring the mixture to a gentle simmer, then stir in the heavy cream until fully combined.
- Season Gravy: Add minced garlic, thyme, tarragon, salt, pepper, and smoked paprika to the gravy. Let the mixture cook for 2-3 minutes to develop flavor, then gently fold in the cooked shrimp, langostino, and crabmeat. Remove from heat and set aside.
- Prepare Herb Butter Sauce: In a small bowl, combine the melted butter with the garlic herb seasoning from the biscuit mix pouch. Set aside for brushing on the biscuits after baking.
- Make Biscuit Dough: In a mixing bowl, combine the dry biscuit mix, shredded cheddar cheese, and milk. Stir with a fork until a shaggy dough forms; be careful not to overmix to ensure tender biscuits.
- Preheat Oven: Preheat your oven to 425°F (218°C) to prepare for baking.
- Assemble Pot Pies: Divide the seafood and vegetable filling evenly among six ramekins or an oven-safe baking dish. Spoon the cheddar bay biscuit dough evenly over the filling in each ramekin.
- Bake: Place the ramekins on a baking tray and bake for 14-16 minutes, or until the biscuit topping is cooked through and turning golden brown on top.
- Finish and Serve: Remove from the oven and immediately brush each biscuit top with the prepared garlic herb butter sauce. Serve the pot pies hot and enjoy the delicious combination of creamy seafood filling and cheesy biscuit crust.
Notes
- You can substitute langostino with lobster or additional shrimp if preferred.
- Make sure not to overmix the biscuit dough to keep the topping light and fluffy.
- If you don’t have a biscuit mix, you can use a homemade biscuit dough recipe with cheddar cheese added.
- Adjust seasoning levels in the gravy to taste as seafood and broth can vary in saltiness.
- These pot pies can be assembled ahead of time and refrigerated before baking, adding a few extra minutes to bake time if chilled.
