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
- Preheat oven to 375°F (190°C).
- 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.
- In the same skillet, melt butter and sauté onion, celery, carrots, and garlic for 5-6 minutes until softened.
- 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.
- Stir in peas, shrimp, langostino, and crab meat. Adjust seasoning with salt and pepper. Remove from heat.
- 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.
- Bake for 20-25 minutes, until biscuits are golden brown and filling is bubbly.
- 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