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Cheddar Bay Biscuit Seafood Pot Pie


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  • Author: Olivia
  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Description

Dive into this creamy, comforting Cheddar Bay Biscuit Seafood Pot Pie, loaded with succulent shrimp, crab, and langostino in a rich, herb-infused gravy, topped with cheesy, garlicky biscuits. Perfect for cozy dinners or impressing guests!

Ingredients

Scale
  • 1 lb shrimp, peeled and deveined
  • 1/2 lb jumbo lump crab meat
  • 1/2 lb langostino tails (or lobster meat)
  • 2 tbsp olive oil
  • 1 small onion, diced
  • 1 cup diced celery
  • 1 cup diced carrots
  • 2 cloves garlic, minced
  • 3 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups seafood stock (or chicken stock)
  • 1 cup heavy cream
  • 1 tsp fresh thyme (or 1/2 tsp dried)
  • 1 tsp fresh tarragon (or 1/2 tsp dried)
  • Salt and pepper, to taste
  • 1 cup frozen peas
    Biscuit Topping:
  • 1 package Red Lobster Cheddar Bay Biscuit Mix
  • 3/4 cup water (per package instructions)
  • 1/2 cup shredded cheddar cheese (optional, for extra cheesiness)
  • 2 tbsp melted butter (for brushing)
  • 1/2 tsp garlic powder (for brushing)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large oven-safe skillet (e.g., cast iron), heat olive oil over medium heat. Add shrimp and langostino, season with salt and pepper, and sear for 2-3 minutes until just cooked. Remove and set aside.
  3. In the same skillet, melt butter and sauté onion, celery, carrots, and garlic for 5-6 minutes until softened.
  4. Sprinkle flour over the vegetables, stirring for 1-2 minutes to form a roux. Gradually whisk in seafood stock, then add heavy cream, thyme, and tarragon. Simmer for 5-7 minutes until thickened.
  5. Stir in peas, shrimp, langostino, and crab meat. Adjust seasoning with salt and pepper. Remove from heat.
  6. Prepare the Cheddar Bay Biscuit mix according to package instructions (mix with 3/4 cup water). Optionally, fold in 1/2 cup shredded cheddar cheese. Drop spoonfuls of dough over the seafood filling, leaving small gaps for bubbling.
  7. Bake for 20-25 minutes, until biscuits are golden brown and filling is bubbly.
  8. Mix melted butter with garlic powder and brush over the biscuits after baking. Serve hot!

Notes

  • Swap langostino with lobster or scallops for variety.
  • For a spicier kick, add a pinch of cayenne to the filling.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat at 350°F for 10-15 minutes to keep biscuits crisp.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/6 of the pie
  • Calories: 550
  • Sugar: 4g
  • Sodium: 900mg
  • Fat: 35g
  • Saturated Fat: 18g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 180mg