Comfort food doesn’t get much better than this. These Short Rib Chili Pot Pies take rich, slow-braised short rib chili and tuck it beneath a golden, buttery cornbread topping. Each bite is packed with smoky spices, juicy tomatoes, and a trio of hearty Goya beans—kidney, black, and pinto—for a meal that’s as satisfying as it is indulgent. Finished with a brush of honey butter and a sprinkle of cheddar, this dish is the perfect balance of savory and sweet.

Baked in individual ramekins, these pot pies are great for cozy nights in or serving up something special for game day. Whether you’re gathering with friends or simply treating yourself, this recipe will have everyone coming back for seconds.

Why You’re Going to Love This Recipe

• Bold and flavorful – Slow-braised short rib chili is infused with smoky spices and chipotle for deep, rich flavor.
• Perfectly portioned – Individual ramekins make serving easy and elegant.
• Sweet and savory contrast – A touch of honey butter on the cornbread topping balances the smoky, hearty chili.
• Comfort food at its finest – Tender beef, warm spices, and cheesy cornbread come together in the coziest way.
• Pressure cooker option – Save time by making the chili in a pressure cooker!

How to Make Short Rib Chili Pot Pie

Make the Short Rib Chili

1. Season the short rib pieces with salt and pepper.
2. In a pan over medium heat, add oil and sear the short ribs in batches until browned on all sides. Set aside.
3. In the same pan, sauté onions until softened. Stir in tomato paste and cook for a few minutes.
4. Deglaze with red wine, allowing the alcohol to cook off.
5. Stir in beef stock, crushed tomatoes, and chipotle peppers.
6. Season with chili powder, smoked paprika, oregano, salt, pepper, and garlic.
7. Return the seared short rib to the pan, add jalapeños and fresh tomatoes, then cover and let simmer on low until the beef is fall-apart tender.
8. Shred the short rib into smaller pieces, then stir in Goya kidney beans, black beans, pinto beans, and fresh parsley. Simmer for a few more minutes.

Make the Cornbread Topping

1. In a bowl, mix the corn muffin mix with eggs and half and half until combined. Let rest for a few minutes.

Make the Honey Butter

1. In a small bowl, mix butter, honey, and salt until smooth. Set aside.

Assemble & Bake

1. Preheat oven to 400°F.
2. Divide the chili into individual ramekins, then top each with shredded cheddar cheese.
3. Spoon a layer of cornbread batter over the chili.
4. Place ramekins on a baking tray and bake for 15-20 minutes, or until the cornbread is cooked through.
5. Brush the tops with honey butter and serve with sour cream and diced red onion, if desired.

Pressure Cooker Instructions

1. Set the pressure cooker to sauté mode. Heat oil and sear the short ribs until browned. Remove and set aside.
2. Add onions and sauté until softened. Stir in tomato paste and cook for a minute.
3. Deglaze with red wine, then add beef stock, crushed tomatoes, chipotle peppers, chili powder, smoked paprika, oregano, salt, pepper, and garlic.
4. Return the short ribs to the pot, secure the lid, and cook on high pressure for about 40 minutes.
5. Allow natural release, then shred the beef. Stir in Goya kidney beans, black beans, pinto beans, and fresh parsley.
6. Follow the remaining assembly and baking steps as written.

Storage & Reheating

• Refrigerate – Store leftovers in an airtight container for up to 3 days.
• Freeze – The chili can be made ahead and frozen for up to 3 months. Thaw overnight in the fridge before assembling.
• Reheat – Warm in a 350°F oven until heated through. If frozen, bake from frozen at 375°F until bubbly and hot.

This Short Rib Chili Pot Pie is everything you crave in a comfort meal—rich, hearty, and irresistibly cozy. Whether you slow-braise it or take the pressure cooker shortcut, this dish is sure to become a staple in your home. Enjoy!

Print

Short Rib Chili Pot Pie

Comfort food just got a mouthwatering makeover with these Short Rib Chili Pot Pies. Imagine tender, slow-braised short rib chili simmered to perfection with smoky spices, juicy tomatoes, and a trio of hearty Goya beans—kidney, black, and pinto—for a rich, satisfying base. All of this goodness is tucked beneath a fluffy, golden cornbread topping that’s kissed with honey butter for a touch of sweetness. Portioned perfectly in individual ramekins, these pot pies are the ultimate in cozy, feel-good dining. Goya Foods brings unparalleled quality and flavor to the beans, ensuring every bite is as wholesome as it is delicious. Topped with a sprinkle of cheddar cheese and served with a dollop of sour cream, this dish is a true showstopper. Whether you’re warming up on a chilly evening or hosting guest for the big game, this recipe will quickly become a household favorite.

Course brunch, dinner, Main Course

Cuisine American

Keyword chili, pot pie, short ribs

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Servings 8

Author kingcooks

Equipment

• 8-10 ramekins

Ingredients

• 1 1/2 cup mild cheddar shredded
• 1/2 cup sour cream
• 1/4 red onion diced (optional)

Short Rib Chili

• 2-3 lbs beef short rib boneless cut into 1 inch pieces
• 28 oz can crushed tomatoes
• 2 cups beef stock
• 1 cup fresh tomatoes chopped
• 1 cup onion chopped
• 1/2 cup canned Goya Kinney beans drained
• 1/2 cup canned Goya black beans drained
• 1/2 cup canned Goya pinto beans drained
• 1/4 cup red wine
• 1/4 cup tomato paste
• 1/4 cup parsley chopped
• 1-2 chipotle peppers in adobo sauce (optional)
• 1 tbsp garlic paste
• 1 tbsp jalapeño seeded and chopped
• 1 tbsp chili powder
• 1 tsp oregano dried
• 1 tsp smoked paprika
• 1 tsp pepper
• 1/2 tsp salt
• Oil for cooking

Cornbread Topping

• 2 – 8.5 oz package corn muffin mix
• 2 egg
• 2/3 cup half and half

Honey Butter

• 8 tbsp butter
• 1 tsp honey
• 1/4 tsp salt

Instructions

Short Rib Chili

• Season the chunks of boneless short rib with salt and pepper.
• Working in batches, sear the meat on both sides in a pan over medium heat with some oil.
• Allow to sear for 3-4 minutes per side. Once browned, set aside.
• In the same pan, sauté onions for 2-3 minutes until slightly browned.
• Add tomato paste and stir to combine. Let it cook for 4-5 minutes.
• Deglaze the pan with red wine. Allow the alcohol to cook off for 2-3 minutes.
• Stir in beef stock, crushed tomatoes, and chipotle peppers in adobo sauce.
• Season with chili powder, smoked paprika, oregano, salt, pepper, and garlic.
• Stir to combine, then return the seared short rib to the pan.
• Add the chopped jalapeños and freshly chopped tomatoes.
• Stir, cover, and cook over medium-low heat until the short rib is super tender. This should take 2-2.5 hours.
• Once the short rib is tender, break it apart into small chunks. Stir in the trio of beans (kidney beans, black beans, and pinto beans) and freshly chopped parsley.
• Let cook for a final 5-10 minutes.

Cornbread Topping

• In a large bowl, add all the ingredients listed under “Cornbread Topping.” Mix thoroughly. Let the batter rest for 2-3 minutes.

Honey Butter

• In a small bowl, add all ingredients listed under “Honey Butter.” Mix thoroughly and set aside.

Assemble

• Preheat oven to 400°F.
• Divide the chili into individual 6 oz ramekins. Add a layer of cheddar cheese, then top with a layer of the cornbread batter.
• Place the ramekins on a baking tray and bake for 15-20 minutes, or until the cornbread is cooked through.
• To check doneness, pierce the center with a toothpick. It should come out with soft crumbs. If not, return to the oven and cook in 5-minute intervals until done.
• Once cooked, brush the tops with honey butter and serve with sour cream.

There’s something magical about combining two comfort food classics into one show-stopping dish. Pot Roast Pot Pie takes the tender, savory flavors of slow-cooked pot roast and pairs them with a golden, cheesy biscuit topping. It’s a meal that feels like a warm hug on a chilly day. With every bite, you’ll savor the melt-in-your-mouth beef, hearty vegetables, and rich, flavorful gravy. Whether you’re preparing this for a weeknight dinner or a cozy gathering, these individual pot pies are the perfect way to turn a humble pot roast into something extra special.

Why You’re Going to Love This Recipe

• Classic Comfort Food: This recipe blends two timeless dishes—pot roast and pot pie—for the ultimate cozy meal.
• Cheesy Biscuit Topping: The cheddar-studded biscuits with a hint of garlic butter take this dish over the top.
• Meal Prep Magic: Make the filling ahead of time for an easy, stress-free dinner when you’re short on time.
• Perfect Portions: Served in individual ramekins, they’re as adorable as they are satisfying.

Ingredients You’ll Need

This recipe calls for a mix of classic pot roast ingredients, a cheesy biscuit topping, and a garlic butter finish. You’ll need:

• Beef chuck roast, hearty vegetables, and pantry staples for the filling.
• A box of cheddar bay biscuit mix, shredded cheddar, and milk for the topping.
• Garlic, butter, and parsley for that finishing touch of flavor.

How to Make Pot Roast Pot Pie

Pot Roast Filling

Season and sear the beef until golden brown, then set it aside. Sauté onions, stir in tomato paste, and let it cook until it releases its rich oils. Add flour and cook briefly, then deglaze with red wine, letting the alcohol simmer off. Combine the beef, stock, thyme, bay leaves, and garlic, then simmer until tender. Add carrots and potatoes, cooking until they’re soft. Finish with parsley and adjust the seasoning to taste.

Cheddar Bay Biscuit Topping

Mix the dry biscuit mix with shredded cheddar and milk, stirring just until the dough comes together. Avoid over-mixing for the best texture.

Garlic Butter

Whisk together softened butter, garlic, parsley, and a pinch of salt. Set aside for brushing over the biscuit topping.

Assemble

Preheat the oven. Divide the filling between individual ramekins or a large baking dish, then top with the biscuit dough. Bake until the biscuits are golden brown and cooked through. As soon as they’re out of the oven, brush with garlic butter.

Storage and Reheating

These pot pies store beautifully, making them a great make-ahead meal.

• Refrigerator: Let the pot pies cool completely, then cover tightly and store in the fridge for up to three days.
• Freezer: Wrap each ramekin individually or cover your baking dish tightly with foil. Freeze for up to two months.

To reheat:

• From the Fridge: Cover with foil and bake in a preheated oven until warmed through, uncovering for the last few minutes to crisp up the biscuit topping.
• From Frozen: Thaw in the fridge overnight, then reheat as above. For a quicker option, bake straight from frozen, adding a few extra minutes to the cooking time.

Tips for Success

• Don’t rush the searing process—browning the beef adds layers of flavor to your filling.
• Mix the biscuit dough gently for the perfect light and fluffy texture.
• Use a baking tray under the ramekins to catch any potential spills during baking.

Enjoy the warmth and comfort of this hearty Pot Roast Pot Pie—it’s the dish you’ll want to make on repeat all season long!

Print

Pot Roast Pot Pie

Imagine the comforting flavors of a slow-cooked pot roast paired with buttery, cheesy biscuits, baked to golden perfection. This Pot Roast Pot Pie is the ultimate cozy meal that feels both nostalgic and indulgent. Tender chunks of beef simmered in a rich red wine and tomato-infused sauce, combined with hearty vegetables, form the perfect base for a flaky, cheddar-studded biscuit topping. Finished with a drizzle of garlic butter, every bite is packed with warmth and savory goodness. Whether you’re hosting a dinner party or just craving a little comfort food magic, this recipe is guaranteed to impress. Bonus points for serving them in individual ramekins—they’re as cute as they are satisfying!

Course dinner, Main Course

Cuisine American

Keyword pot pie, pot roast

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Servings 8 servings

Author kingcooks

Equipment

• 8-6oz ramekins

Ingredients

Pot Roast Filling

• 2-3 lbs chuck roast cut into 1 inch pieces
• 3 cup beef stock
• 1/2 cup potatoes chopped
• 1 cup onion chopped
• 1/2 cup carrots chopped
• 1/2 cup red wine
• 1/4 cup heavy cream
• 3-4 sprigs thyme
• 2 tbsp flour
• 1 tbsp tomato paste
• 2-3 bay leaves
• 1 tsp salt plus more to taste
• 1 tsp pepper plus more to taste
• Olive oil for cooking

Cheddar Bay Biscuit Topping

• 1 box red lobster cheddar bay biscuit mix 11.36oz
• 2 cups mild cheddar shredded
• 3/4 cup milk

Garlic Butter

• 1/2 stick butter softened
• 1 tbsp garlic
• Parsley dried
• Pinch of salt

Instructions

Pot Roast Filling

• Season the beef generously with salt, pepper, and a drizzle of olive oil. Heat a pan over medium heat and sear the beef on both sides until golden brown. Once all the pieces are seared, set them aside.
• In the same pan, sauté the onions for 2-3 minutes until softened and fragrant. Add the tomato paste and cook for 3-4 minutes, stirring frequently, until it deepens in color and releases its rich, golden oils.
• Sprinkle in the flour, stirring continuously, and cook for 1-2 minutes to remove the raw flavor.
• Deglaze the pan with red wine, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes, allowing the alcohol to cook off.
• Once the wine has reduced, stir in the beef stock, seared beef, thyme, bay leaves, and garlic. Combine everything well, cover the pan, and reduce the heat to medium-low. Let it simmer until the beef is tender, about 1 to 1 ½ hours.
• When the beef is fork-tender, add the chopped carrots and potatoes. Cover the pan and cook for another 10-15 minutes, or until the vegetables are soft.
• Finish by stirring in freshly chopped parsley, and adjust the seasoning with salt and pepper to taste.

Cheddar Bay Biscuit Topping

• In a bowl, combine the dry biscuit mix, cheddar cheese, and milk. Use a fork to mix until the dough just comes together. Be careful not to over-mix, you’re aiming for a slightly shaggy dough.

Garlic Butter

• In a small bowl, whisk together all the ingredients listed under “Garlic Butter” and set aside.

Assemble

• Preheat your oven to 425°F.
• Transfer the pot roast filling into your chosen baking dish. For individual servings, divide the filling between six 6-ounce ramekins. Top each dish with the cheddar bay biscuit dough, spreading it evenly.
• Place the baking dishes on a tray and bake for 15-20 minutes, or until the biscuit topping is golden brown and cooked through.
• Once out of the oven, immediately brush the tops with garlic butter. Serve warm and enjoy!

There’s something undeniably comforting about starting your day with a dish that feels like a warm embrace. This Breakfast Pot Pie layers all your favorite breakfast staples—fluffy eggs, sautéed veggies, hearty sausage gravy, and a golden biscuit crust—into individual ramekins, making every bite a delightful mix of textures and flavors. Whether you’re hosting brunch or treating yourself to a cozy morning indulgence, this recipe delivers the ultimate satisfaction.

Why You’ll Love This Recipe

• Comfort in Every Bite: Classic breakfast flavors in one dish, topped with buttery biscuits.
• Easy to Customize: Use your favorite veggies or swap out sausage for bacon or mushrooms.
• Perfect for Entertaining: Individual servings make for a stunning brunch centerpiece.
• Make-Ahead Friendly: Prep the components ahead and bake fresh for an effortless morning.

Ingredients

This recipe includes:

• Fluffy eggs
• Sautéed bell peppers and onions
• Creamy sausage gravy
• A flaky honey butter biscuit topping

For a homemade biscuit option, check out my buttermilk biscuit recipe for soft, buttery biscuits that pair perfectly with this dish.

Instructions (VIDEO)

1. Sauté the Veggies:
   Heat oil in a pan over medium heat. Sauté chopped bell peppers and onions with salt and pepper until golden. Set aside.
2. Cook the Sausage Gravy:
   In the same pan, brown breakfast sausage until crispy. Add flour, stir, and slowly whisk in heavy cream. Simmer until thickened. Season with salt and pepper. Set aside.
3. Make the Honey Butter Biscuit Topping:
   Combine biscuit mix with milk until a shaggy dough forms. Avoid overmixing.
4. Prepare Fluffy Eggs:
   Whisk eggs, then cook gently in butter and olive oil over low heat, stirring to create soft curds. Season lightly.
5. Assemble the Pot Pies:
   Preheat the oven to 425°F. In individual ramekins, layer scrambled eggs, sautéed veggies, shredded cheddar, and sausage gravy. Top with biscuit dough and spread evenly.
6. Bake and Serve:
   Place ramekins on a baking sheet and bake until the biscuit topping is golden, about 18–20 minutes. Brush with honey butter as soon as they come out of the oven and serve warm.

Storage & Reheating Tips

• Storage: Cool completely, then cover and refrigerate for up to three days.
• Reheating: Warm in the oven at 350°F until heated through. For quicker reheating, microwave individual portions for 2–3 minutes, then crisp up the biscuit topping in the oven.

This Breakfast Pot Pie is the kind of meal that turns a simple morning into something extraordinary. Whether it’s the flaky biscuit crust brushed with honey butter or the savory layers beneath, you’ll savor every forkful. Try it for your next brunch or breakfast-for-dinner treat, and you’ll see why it’s destined to become a favorite!

Print

Breakfast Pot Pie

There’s nothing like waking up to the comforting embrace of a warm, flaky breakfast pot pie. This recipe takes all your morning favorites—fluffy scrambled eggs, savory sausage gravy, and sautéed veggies—and layers them under a golden honey butter biscuit topping that’s just the right touch of sweet. Individually baked in ramekins, these mini pot pies are perfect for cozy mornings, brunch gatherings, or whenever breakfast feels like the best way to start your day.

Course Breakfast, brunch

Cuisine American

Keyword breakfast, omelette, sausage gravy

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Author kingcooks

Equipment

• 6-6oz ramekins

Ingredients

• 2 cups mild cheddar shredded

Sautéed Veggies

• 1 cup bell peppers chopped
• 1/2 cup onion chopped
• 1/2 tsp salt
• 1/2 tsp pepper
• Oil for cooking

Sausage Gravy

• 8 oz breakfast sausage
• 2 1/2 cups heavy cream
• 2 tbsp flour
• 1 tsp salt
• 1 tsp pepper

Honey Butter Biscuit Topping

• 1 box red lobster honey butter biscuit mix 11.36oz
• 3/4 cup milk

Honey Butter

• 1/2 stick butter softened
• 1 tbsp honey
• Pinch of salt

Fluffy Eggs

• 6-7 large eggs beaten
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

Sautéed Veggies

• In a pan over medium heat add oil, the chopped bell peppers and onions. Season with salt and pepper.
• Cook until the veggies start to brown, about 3-4 minutes.
• Once browned, set aside.

Sausage Gravy

• In the same pan, add the breakfast sausage. As it cooks, break up the meat into pieces size pieces.
• Cook until the sausage is crispy and browned. This should take 5-6 minutes.
• Add in the flour and stir to combine. Once the flour is absorbed, add the heavy cream and season with salt and pepper.
• Allow the sauce to cook and thicken for 2-3 minutes.
• Once the right consistency is reached, remove from heat and set aside.

Honey Butter Biscuit Topping

• To a bowl add the dry biscuit mix and milk. Using a fork, mix together until the dough starts to form. Be care not to over mix here. You really just need to stir enough to get a shaggy dough.

Honey Butter

• In a small bowl, mix together all ingredients listed under “Honey butter” and set aside.

Fluffy Eggs

• To a pan over low heat, add olive oil and butter.
• Once the is melted and bubbling slightly, pour in the beaten eggs.
• Using a spatula, gently move the beaten eggs around until curdles start to form.
• Continue until the curdles get larger, then season with salt and pepper. Mix just until the eggs are almost set and glossy.

Assemble

• Pre-heat oven to 425F.
• Add a nice layer of eggs to the bottom of each ramekin. Followed by the sautéed veggies, shredded cheddar and the sausage gravy.
• Top with the prepared biscuit dough. Spread out evenly and place each ramekin on a baking sheet.
• Bake until the biscuit topping is cooked through and golden brown, about 18-20 minutes.
• As soon as they come out of the oven, brush on the honey butter and serve. Enjoy!

Marry Me Chicken Pot Pie

Why You’re Going to Love This Recipe

• Rich and Comforting: This chicken pot pie is a dreamy marriage of savory flavors. The Marry Me gravy, packed with sun-dried tomatoes, spinach, and a splash of white wine, is luscious and velvety.
• Cheddar Bay Biscuit Topping: You can’t go wrong with a Red Lobster Cheddar Bay Biscuit topping—fluffy, cheesy, and golden brown. It’s the ultimate comfort food upgrade.
• Versatile: Whether you bake it in individual ramekins or a single dish, it’s perfect for cozy dinners or entertaining.
• Simple yet Indulgent: Despite the indulgent flavors, it’s easy to make, with each step adding layers of depth and richness to the dish.

Ingredients You’ll Need

• For the Filling: Chicken thighs or breast, potatoes, onions, oil from sun-dried tomatoes, and a few staple seasonings.
• For the Marry Me Gravy: Chicken broth, white wine, fresh spinach, heavy cream, sun-dried tomatoes, butter, flour, and aromatic herbs like garlic, thyme, and oregano.
• For the Cheddar Bay Biscuit Topping: Red Lobster biscuit mix, cheddar cheese, milk, and a garlic herb butter sauce to brush on at the end.

How to Make Marry Me Chicken Pot Pie (VIDEO)

1. Prepare the Chicken and Vegetables
Start by seasoning the chicken with garlic powder, salt, pepper, smoked paprika, and oil from the sun-dried tomatoes. Sear the chicken in a hot pan until it’s golden brown on both sides, then chop it into bite-sized pieces. In the same pan, sauté onions and potatoes until tender and caramelized.

2. Make the Marry Me Gravy
Deglaze the pan with white wine, letting it reduce slightly. Melt butter, then sprinkle in flour to create a roux with the sautéed vegetables. Slowly stir in the chicken broth, followed by the heavy cream, garlic, thyme, and oregano, creating a creamy, flavorful gravy. Stir in the sun-dried tomatoes, chicken, and finally, fresh spinach to complete the filling.

3. Make the Biscuit Topping
Mix together the biscuit mix, cheddar cheese, and milk until a dough forms. Be careful not to overmix to keep the biscuits light and fluffy.

4. Assemble and Bake
Preheat your oven to 425°F. Divide the filling into individual ramekins or transfer it to a large baking dish. Top with dollops of the cheddar bay biscuit dough. Bake until the biscuits are golden brown and cooked through, then brush them with garlic herb butter as soon as they come out of the oven.

5. Serve and Savor
Serve immediately while the pot pie is bubbling and the biscuits are still warm. Each bite combines savory chicken, creamy gravy, and a perfectly cheesy biscuit topping.

Tips for Success

• Use Fresh Spinach: It wilts perfectly in the creamy gravy, adding a pop of color and nutrients.
• Don’t Skip the Wine: The dry white wine adds a subtle depth to the gravy, balancing out the richness of the cream.
• Shaggy Dough is Key: When mixing the biscuit dough, stop once it just comes together to ensure tender, fluffy biscuits.

Storing and Reheating

Leftovers can be stored in the refrigerator for up to three days. Reheat in the oven to maintain the crispness of the biscuit topping, or microwave for a quick and cozy meal. This pot pie also freezes well—just be sure to cover it tightly before freezing, and bake straight from the freezer when you’re ready to enjoy.

This Marry Me Chicken Pot Pie is the perfect dish to cozy up with on a cool evening. Its indulgent, rich flavors, paired with that irresistible Cheddar Bay Biscuit topping, make it a dinner that’ll have everyone coming back for more!

Print

Marry Me Chicken Pot Pie

Marry Me Chicken Pot Pie is the kind of comfort food that wraps you in warmth with every bite. Featuring juicy, seasoned chicken, creamy gravy infused with sun-dried tomatoes, spinach, and a touch of white wine, this dish is pure indulgence. The crowning glory is a fluffy Cheddar Bay Biscuit topping, brushed with garlic herb butter straight from the oven. Whether you’re cooking for a loved one or savoring it solo, this pot pie promises to deliver love at first bite!

Course brunch, Dessert, lunch

Cuisine American

Keyword chicken, marry me chicken, pot pie

Prep Time 10 minutes minutes

Cook Time 9 minutes minutes

Servings 6 servings

Author kingcooks

Equipment

• 6 6-8oz ramekins

Ingredients

Filling

• 2 lbs chicken thighs or breast
• 1 1/2 cup potatoes peeled and diced
• 1 cup onion chopped
• 1 tbsp oil from sun dried tomatoes
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp smoked paprika
• Olive oil for cooking

Marry Me Gravy

• 2 cup chicken broth
• 1/4 cup white wine Chardonnay or any other dry white wine
• 1 cup spinach fresh roughly chopped
• 1 1/4 cup heavy cream
• 1/2 cup sun dried tomatoes packed in oil chopped
• 4 tbsp butter
• 5 tbsp flour
• 1 tbsp garlic minced or paste
• 1 tsp thyme
• 1 tsp oregano dried
• 1 tsp salt
• 1 tsp pepper
• 1/4 tsp smoked paprika

Cheddar Bay Biscuit Topping

• 1 box red lobster cheddar bay biscuit mix 11.36oz
• 3/4 cup milk
• 1/2 cup mild cheddar cheese shredded

Herb Butter Sauce

• 1/4 cup butter melted
• 1 pouch garlic Herb seasoning from the box

Instructions

Filling

• In a large bowl add the bones less skinless chicken thighs and season with garlic powder, salt, pepper, smoked paprika and some oil from the sun dried tomatoes.
• Mix to until all the chicken thighs are well coated and set aside.
• In a large pan over medium heat, add some olive oil and cook the marinated chicken thighs on both sides until they are golden brown. About 3-4 minutes per side.
• Once cooked cut into bite sized pieces set aside.
• To the same pan, add some onions and sauté for 1-2 minutes. Then, add that with the diced potatoes.
• Allow the potatoes to cook for 4-5 minutes. Stir every 1-2 minutes.

Marry Me Gravy

• Deglaze the pan with some white wine. I’m using Chardonnay but any dry white wine will do.
• All the wine to cook out and the potatoes to absorb most of the liquid.
• Now, add in butter. Once the butter has melted, sprinkle in the flour.
• Stir to incorporate the sautéed onions and potatoes with the flour and butter.
• Next, pour in the chicken broth and continue to stir.
• As the gravy starts to thicken, add the chopped pieces of chicken and sun dried tomatoes. Stir to combine.
• Follow that with heavy cream, garlic, thyme, oregano, salt, pepper and smoked paprika. Continue to stir.
• Finally add freshly chopped spinach.
• Give it a final mix, remove from and set aside.

Herb Butter Sauce

• In a small bowl, mix together all ingredients listed under “Herb Butter Sauce” and set aside.

Cheddar Bay Biscuit Topping

• To a bowl add the dry biscuit mix, cheddar cheese and milk. Using a fork, mix together until the dough starts to form. Be care not to over mix here. You really just need to stir enough to get a shaggy dough.

Assemble

• Pre-heat your oven to 425F.
• Transfer the filling to the baking dish of your choice. I decided to divide the filling between 6-6oz ramekins. Top each ramekin with the cheddar bay biscuit dough.
• Place on a baking tray, and bake until the biscuit topping is cooked through and golden brown, about 14-16 minutes.
• As soon as they come out of the oven, brush on the herb garlic butter and serve. Enjoy!

Cheddar Bay Biscuit Seafood Pot Pie: The Ultimate Comfort Food with a Seafood Twist

If you’re a fan of creamy pot pies and crave that savory, buttery goodness of Red Lobster’s famous Cheddar Bay Biscuits, then this Cheddar Bay Biscuit Seafood Pot Pie is about to become your new favorite comfort food! Packed with succulent shrimp, langostino tails, and jumbo lump crab, it’s a seafood lover’s dream wrapped in a cheesy, golden biscuit topping. The rich, flavorful gravy, infused with garlic, thyme, and tarragon, adds depth and warmth, making this dish the perfect choice for cozy nights at home.

Whether you’re entertaining guests or treating yourself to something special, this easy-to-make seafood pot pie is guaranteed to impress. And the best part? It uses a store-bought Cheddar Bay Biscuit mix to give you all the cheesy, flaky goodness without the extra fuss. Read on for how to make this irresistible dish that’s sure to have everyone asking for seconds!

Why You’re Going to Love This Recipe

• Seafood Bliss: With shrimp, langostino, and jumbo lump crab, this pot pie is packed with luxurious seafood in every bite.
• Cheddar Bay Biscuit Topping: The cheesy, golden-brown biscuit topping gives you the comforting feel of a classic pot pie with a delicious twist.
• Creamy and Flavorful Gravy: A rich, herb-infused gravy made with garlic, thyme, and tarragon ties everything together, making it perfect for cozy evenings.
• Individual Portions or One Big Dish: Make it your way—either in individual ramekins or a family-sized pie.
• Easy Store-bought Biscuit Mix: The Red Lobster Cheddar Bay Biscuit mix cuts down on prep time without sacrificing flavor.

Ingredients You’ll Need

• For the Seafood & Vegetable Filling: Shrimp, langostino tails or lobster, jumbo lump crabmeat, onions, bell peppers, celery, salt, pepper, and olive oil for cooking.
• For the Creamy Gravy: Chicken broth, heavy cream, butter, flour, garlic, thyme, tarragon, salt, pepper, and smoked paprika.
• For the Biscuit Topping: Red Lobster Cheddar Bay Biscuit mix, cheddar cheese, and milk.
• For the Herb Butter Sauce: Butter and garlic herb seasoning from the biscuit mix box.

How to Make Cheddar Bay Biscuit Seafood Pot Pie (VIDEO)

1. Sear the Seafood: Start by cooking the shrimp and langostino tails in olive oil with a sprinkle of salt and pepper. Sauté until just cooked through, then set aside.
2. Sauté the Veggies: In the same pan, sauté onions, bell peppers, and celery until they’re soft and fragrant.
3. Make the Gravy: Lower the heat, add butter, then stir in flour to create a roux. Slowly whisk in chicken broth and heavy cream until smooth. Add garlic, thyme, tarragon, smoked paprika, salt, and pepper for layers of rich flavor. Gently fold the seafood back into the pan.
4. Prepare the Biscuit Topping: Combine the Red Lobster biscuit mix, shredded cheddar cheese, and milk to form a shaggy dough. Don’t overmix to keep it tender and light.
5. Assemble and Bake: Preheat the oven to 425°F. Transfer the seafood filling to ramekins or a baking dish. Top with the biscuit dough, then bake for 14-16 minutes until golden brown.
6. Finish with Herb Butter Sauce: Brush the freshly baked biscuits with a garlic herb butter sauce for that extra savory touch.

Storage Suggestions

These seafood pot pies are best enjoyed fresh, but you can store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350F for 8-10 minutes to keep the biscuit topping crisp.

Print

Cheddar Bay Biscuit Seafood Pot Pie

This Cheddar Bay Biscuit Seafood Pot Pie combines the best of both worlds—tender shrimp, langostino, and jumbo lump crab enveloped in a rich, creamy gravy and topped with golden Cheddar Bay Biscuits. It’s a hearty, easy-to-make dish perfect for cozy nights in. The cheesy biscuit topping takes this classic pot pie to the next level!

Course brunch, dinner, lunch, Main Course

Cuisine American

Keyword biscuits, cheddar bay biscuit, pot pie, seafood

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 6 people

Author kingcooks

Equipment

• 6 ramekins or baking dish

Ingredients

Seafood & Vegetable Filling

• 1 lb shrimp peeled and deveined
• 12 oz langostino tails or lobster
• 8 oz jumbo lump crabmeat cooked
• 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
• Olive oil for cooking

Creamy Gravy

• 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 tsp salt
• 1 tsp pepper
• 1/2 tsp smoked paprika

Cheddar Bay Biscuit Topping

• 1 box red lobster cheddar bay biscuit mix 11.36oz
• 3/4 cup milk
• 1/2 cup mild cheddar cheese shredded

Herb Butter Sauce

• 1/4 cup butter melted
• 1 pouch garlic Herb seasoning from the box

Instructions

Seafood & Vegetable Filling

• To a pan over medium heat, add olive oil and sear the shrimp and langostino with salt and pepper for 2-3 minutes. Remove from the pan and set aside once cooked.
• To the same pan, sauté onions, bell peppers and celery, cook until the onions are translucent. This should take about 4-5 minutes.

Creamy Gravy

• Turn the heat down to medium low and add the butter and stir. Once the butter is melted, sprinkle in the flour and continue to stir until all the flour is absorbed by the vegetables.
• Deglaze the pan with chicken broth and allow to come to a slight simmer. Then, pour in the heavy cream and stir until combined.
• Season with garlic, thyme, tarragon, salt, pepper and smoked paprika. Let the gravy cook for 2-3 minutes then gently fold in the seared shrimp, langostino and jumbo lump crabmeat. Remove from heat and set aside.

Herb Butter Sauce

• In a small bowl, mix together all ingredients listed under “Herb Butter Sauce” and set aside.
• Cheddar Bay Biscuit Topping
• To a bowl add the dry biscuit mix, cheddar cheese and milk. Using a fork, mix together until the dough starts to form. Be care not to over mix here. You really just need to stir enough to get a shaggy dough.

Assemble

• Pre-heat your oven to 425F.
• Transfer the seafood & vegetable filling to the baking dish of your choice. I decided to divide the filling between 6 ramekins. Top each ramekin with the cheddar bay biscuit dough.
• Place on a baking tray, and bake until the biscuit topping is cooked through and golden brown, about 14-16 minutes.
• As soon as they come out of the oven, brush on the herb garlic butter and serve. Enjoy!