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Cheddar Bay Biscuit Seafood Pot Pie

Cheddar Bay Biscuit Seafood Pot Pie to Savor Every Bite

Indulge in Cheddar Bay Biscuit Seafood Pot Pie, a comforting blend of shrimp, langostino, crabmeat, and a flaky biscuit crust.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 individual pot pies
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Seafood Filling
  • 8 oz Shrimp Feel free to substitute with other shellfish or cooked chicken
  • 8 oz Langostino Tails (or Lobster) Scallops are a great alternative
  • 8 oz Jumbo Lump Crabmeat Ensure it’s cooked before adding
For the Vegetables
  • 1 cup Onions No substitutions necessary
  • 1 cup Bell Pepper Any color will elevate your dish
  • 1 cup Celery Can be omitted if you’re out
For Seasoning and Cooking
  • 1 tsp Salt Adjust according to your preference
  • 1 tsp Black Pepper Adjust according to your preference
  • 2 tbsp Olive Oil Avocado or canola oil also work
  • 2 cloves Garlic Use fresh cloves or jarred
  • 1 tsp Thyme Dried or fresh
  • 1 tsp Tarragon Dried or fresh
  • 1 tsp Smoked Paprika Regular paprika is a fine substitute
For the Creamy Gravy
  • 2 cups Chicken Broth Swappable for vegetable broth
  • 1 cup Heavy Cream Half-and-half or non-dairy cream can work
  • 3 tbsp Butter Consider plant-based butter for a non-dairy variant
  • 1/4 cup Flour Use gluten-free flour for gluten-free option
For the Biscuit Topping
  • 1 box Cheddar Bay Biscuit Mix Other biscuit mixes can be used
  • 1/2 cup Milk Any milk variant is suitable
  • 1 cup Shredded Mild Cheddar Cheese For added flavor
  • 2 tbsp Melted Butter To brush on top before serving

Equipment

  • Skillet
  • Mixing Bowl
  • Oven

Method
 

Step-by-Step Instructions
  1. Begin by heating a skillet over medium heat and adding a drizzle of olive oil. Add the shrimp and langostino, cooking for 2-3 minutes until the seafood turns opaque and slightly golden. Remove from the pan and set aside.
  2. In the same skillet, toss in the chopped onions, bell peppers, and celery. Sauté for about 5 minutes until softened and fragrant.
  3. Reduce the heat slightly and melt 3 tablespoons of butter in the skillet. Whisk in an equal amount of flour, then gradually stir in chicken broth and heavy cream. Cook until thick and creamy, around 4-5 minutes, then mix in garlic, thyme, tarragon, salt, pepper, and smoked paprika.
  4. Return the seared shrimp and langostino to the skillet, gently folding together. Cook for 2-3 minutes to ensure the seafood is coated with the sauce.
  5. In a mixing bowl, combine the biscuit mix with milk and shredded cheddar cheese, stirring until a dough forms. Be careful not to overmix.
  6. Preheat your oven to 425°F (190°C). Transfer the seafood filling into ramekins or a baking dish, spreading it evenly. Dollop biscuit dough on top to cover the filling. Bake for 14-16 minutes until biscuits are golden brown.
  7. Once baked, brush tops with melted butter and garlic herb seasoning. Allow to cool slightly before serving.

Nutrition

Serving: 1individual pot pieCalories: 500kcalCarbohydrates: 45gProtein: 26gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 110mgSodium: 720mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 15IUVitamin C: 30mgCalcium: 20mgIron: 10mg

Notes

This pot pie can be stored in an airtight container in the fridge for up to 3 days. Reheat in a preheated oven to maintain flakiness.

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