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!
Servings: 6 people
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!