Cheddar Bay Biscuit Seafood Pot Pie
This recipe elevates a classic comfort dish with indulgent yet approachable flavors. It combines a rich seafood filling of shrimp, crab, and langostino with a silky, herb-infused gravy, all topped with iconic Cheddar Bay Biscuits made from a simple mix. It's a quick, easy, and crowd-pleasing meal that delivers comfort in every bite.
Equipment
- Large Skillet
- Large Baking Dish or 6 Ramekins
- Mixing Bowl
Ingredients
Seafood and Vegetable Filling
- 1 pound shrimp, peeled and deveined medium to large size works best
- 12 ounces langostino tails or lobster meat
- 8 ounces jumbo lump crabmeat, cooked drain well
- 1 cup onion, finely chopped
- 1/2 cup bell pepper, chopped red or green
- 1/4 cup celery, chopped
- Olive oil, for sautéing
Creamy Gravy
- 2 cups chicken broth low sodium preferred
- 1 cup heavy cream
- 4 tbsp unsalted butter
- 5 tbsp all-purpose flour
- 1 tbsp minced garlic or garlic paste
- 1 tsp dried thyme
- 1 tsp dried tarragon
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp smoked paprika
Cheddar Bay Biscuit Topping
- 1 box Red Lobster Cheddar Bay Biscuit Mix 11.36 ounces
- 3/4 cup milk whole milk recommended
- 1/2 cup mild cheddar cheese, shredded
Herb Butter Sauce
- 1/4 cup unsalted butter, melted
- 1 seasoning pouch from the biscuit mix
Instructions
- Preheat your oven to 425°F (220°C).
- Heat a drizzle of olive oil in a large skillet over medium heat. Add the shrimp and langostino, season lightly with salt and pepper, and cook for 2-3 minutes until just turning opaque. Remove and set aside.
- In the same skillet, sauté the onions, bell pepper, and celery for 4-5 minutes until translucent.
- Reduce heat to medium-low. Stir in 4 tbsp of butter until melted. Sprinkle in the flour and stir continuously for 1 minute to create a roux.
- Slowly whisk in the chicken broth, then the heavy cream. Bring to a simmer and add garlic, thyme, tarragon, smoked paprika, salt, and pepper. Simmer for 2-3 minutes until thickened.
- Gently fold the cooked shrimp, langostino, and crabmeat into the gravy. Remove from heat.
- In a mixing bowl, combine the biscuit mix, shredded cheddar, and milk. Stir gently with a fork until a shaggy dough forms. Do not overmix.
- Spoon the seafood filling into a large baking dish or 6 individual ramekins. Top with spoonfuls of the biscuit dough.
- Bake for 14-16 minutes, or until the biscuit topping is puffed and golden brown.
- While the pie is baking, whisk together the melted 1/4 cup of butter and the garlic herb seasoning packet from the biscuit mix.
- Immediately brush the hot biscuits with the prepared herb butter sauce. Serve hot.
Notes
Serving Suggestions: Garnish with fresh parsley or chives. Pair with a crisp green salad or steamed vegetables. A chilled Chardonnay or Sauvignon Blanc complements the flavors perfectly.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 15-20 minutes to maintain biscuit crispness.
Helpful Notes: Feel free to substitute langostino with scallops or chunks of firm white fish like cod. For extra nutrition, add peas or diced carrots to the filling. You can prepare the filling up to a day in advance. For a brighter flavor, add a squeeze of fresh lemon juice before serving.