Cheddar Bay Biscuit Seafood Pot Pie: Cozy Comfort Redefined Recipe
This Cheddar Bay Biscuit Seafood Pot Pie is a delicious twist on classic comfort food, combining succulent shrimp, langostino tails, and crabmeat in a creamy, seasoned gravy topped with cheesy, garlicky biscuits. Perfect for cozy dinners, this recipe elevates seafood pot pie with a flavorful, golden biscuit crust inspired by Cheddar Bay biscuits.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Seafood Filling
- 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
For the Creamy Gravy
- 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
- 1 tsp tarragon or dill
- 1 tsp smoked paprika (omit if not preferred)
For the Cheddar Bay Biscuit Topping
- 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
- Sauté Seafood: Heat olive oil in a large skillet over medium-high heat. Add shrimp and langostino tails and sauté for 2-3 minutes until just cooked through. Remove from skillet and set aside.
- Cook Vegetables: In the same skillet, add onions, bell peppers, and celery. Cook, stirring occasionally, until onions are translucent, about 5 minutes.
- Make Roux and Gravy: Melt 4 tablespoons of butter in the skillet. Sprinkle in the flour and cook, stirring constantly, for 1 minute to form a roux. Slowly whisk in chicken or vegetable broth and heavy cream. Continue whisking until the mixture thickens into a creamy gravy.
- Season Gravy: Add minced garlic, thyme, tarragon or dill, smoked paprika (if using), salt, and pepper. Stir well to combine and allow flavors to develop as the gravy thickens.
- Combine Seafood Filling: Fold the sautéed shrimp, langostino, and crabmeat into the creamy gravy mixture. Mix gently to combine and set aside to cool slightly.
- Prepare Biscuit Dough: In a mixing bowl, combine the Cheddar Bay Biscuit Mix with milk and shredded cheese. Mix gently until a dough forms, being careful not to overmix.
- Assemble Pot Pies: Divide the seafood filling evenly into ramekins or a baking dish. Top each portion with biscuit dough. Brush the biscuit tops with melted butter and sprinkle with garlic herb seasoning for an extra burst of flavor.
- Bake: Preheat the oven to 425°F (220°C). Bake the pot pies for 14-16 minutes or until the biscuit topping is golden brown and cooked through.
- Serve: Allow pot pies to cool slightly before serving. Optionally, brush extra garlic herb butter on top of the biscuits for added richness and flavor.
Notes
- You can substitute chicken broth with vegetable broth to make the recipe pescatarian-friendly.
- For a spicier biscuit topping, use pepper jack cheese instead of cheddar.
- Omit smoked paprika if you prefer a milder flavor profile.
- Use gluten-free flour and biscuit mix if you require a gluten-free dish.
- Ensure seafood is not overcooked during sautéing to maintain tenderness.
- Ramekins allow for individual servings and portion control; a larger baking dish can be used for a family-style pot pie.
Keywords: seafood pot pie, cheddar bay biscuits, shrimp pot pie, comfort food, creamy seafood pie
