Introduction

This Cheddar Bay Biscuit Seafood Pot Pie offers a delightful twist on classic comfort food. Creamy, flavorful seafood filling is topped with cheesy, garlicky biscuits, making it perfect for a cozy meal any night of the week.

A small round pot pie with a golden brown, flaky top crust showing a slightly rough and bubbly texture, sitting on a white plate. The crust is thick and crimped around the edges. A spoon is lifting a piece of the crust with creamy filling inside, revealing chunks of orange-colored carrots and tender, moist chicken pieces coated in a rich, smooth white sauce. Fresh small green herb leaves are scattered on the plate around the pie. The scene is set on a white marbled surface with blurred green herbs in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb shrimp, peeled and deveined
1 lb langostino tails
1 cup jumbo lump crabmeat, cooked
1 cup onions, chopped
1 cup bell pepper, chopped
1 cup celery, chopped
Salt, to taste
Pepper, to taste
2 tbsp olive oil or butter
2 cups chicken broth or vegetable broth
1 cup heavy cream or half-and-half
4 tbsp butter
1/4 cup flour (gluten-free if necessary)
2 cloves garlic, minced
1 tsp fresh thyme (fresh is ideal)
1 tsp tarragon or dill
1 tsp smoked paprika (omit if not preferred)
1 package Cheddar Bay Biscuit Mix
1/2 cup milk
1 cup shredded cheddar cheese or pepper jack for spiciness
2 tbsp melted butter
1 tbsp garlic herb seasoning

Instructions

Step 1: In a large skillet, sauté the shrimp and langostino tails in olive oil or butter for 2-3 minutes until just cooked. Remove from skillet and set aside.
Step 2: In the same skillet, add chopped onions, bell peppers, and celery. Cook until onions are translucent, about 5 minutes.
Step 3: Melt 4 tablespoons of butter in the skillet. Sprinkle in the flour and cook, stirring, for 1 minute to form a roux.
Step 4: Slowly whisk in the chicken or vegetable broth and heavy cream. Stir until the mixture thickens into a creamy gravy.
Step 5: Add minced garlic, thyme, tarragon or dill, smoked paprika, salt, and pepper to taste. Stir well to combine.
Step 6: Fold the sautéed seafood and crabmeat into the creamy gravy. Stir gently and set aside to cool slightly.
Step 7: In a mixing bowl, combine the Cheddar Bay Biscuit Mix, milk, and shredded cheese. Mix gently until just combined—avoid overmixing to keep biscuits tender.
Step 8: Divide the seafood filling evenly into ramekins or a baking dish. Top each portion with biscuit dough.
Step 9: Brush the biscuit topping with melted butter and sprinkle garlic herb seasoning over the top.
Step 10: Bake in a preheated oven at 425°F for 14-16 minutes or until the biscuit topping is golden brown and cooked through.
Step 11: Allow the pot pies to cool slightly before serving. For extra flavor, brush with additional garlic herb butter if desired.

Tips & Variations

Use pepper jack cheese instead of cheddar for a spicy kick.
Fresh herbs like thyme and tarragon elevate the flavor; if unavailable, use dried herbs but reduce quantity.
For a gluten-free version, use gluten-free flour and biscuit mix.
Try adding a handful of frozen peas or corn to the seafood filling for added texture and sweetness.
Let the gravy cool slightly before adding the biscuit dough to prevent sogginess in the topping.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to help maintain biscuit crispness. Avoid microwaving if possible, as it may soften the biscuit topping.

How to Serve

A golden, flaky pastry bowl sits on a white plate with a white marbled texture beneath, filled with creamy, thick seafood chowder; the chowder is pale beige with visible chunks of tender white seafood, small orange shrimp, and bits of green herbs. A spoonful of the chowder is lifted towards the camera, showing the smooth, hearty texture and topped with a small sprig of thyme. The crust of the pastry bowl is crispy and slightly browned, standing out against the creamy filling inside, with a blurred green garnish in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of seafood?

Yes, you can substitute with cooked lobster, scallops, or firm white fish according to your preference. Adjust cooking times to avoid overcooking delicate seafood.

What can I use if I don’t have biscuit mix?

You can make a simple biscuit dough with flour, baking powder, salt, butter, and milk as a substitute. However, the Cheddar Bay Biscuit Mix adds signature flavor and ease.