Go Back
–+ servings
Cheddar Bay Biscuit Seafood Pot Pie

Cheddar Bay Biscuit Seafood Pot Pie for Cozy Nights In

This Cheddar Bay Biscuit Seafood Pot Pie combines seafood with a delectable biscuit topping, offering a cozy dining experience perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Seafood
  • 1 lb Shrimp, peeled and deveined
  • 1 cup Langostino tails or lobster Can substitute with crab or scallops
  • 1 cup Jumbo lump crabmeat Ensure it’s cooked
For the Gravy
  • 1 medium Onion, chopped Shallots can be a substitution
  • 1 medium Bell pepper, chopped Substitute with green peppers for less sweetness
  • 2 stalks Celery, finely chopped
  • 1 tsp Salt Adjust to taste
  • 1 tsp Black pepper Adjust to taste
  • 2 cloves Garlic, minced Garlic powder can serve as a substitute
  • 1 tsp Dried thyme Fresh herbs can be used, adjusting quantity
  • 1 tsp Dried tarragon Fresh herbs can be used, adjusting quantity
  • 1 tsp Smoked paprika Regular paprika can be a substitute
  • 2 tbsp Olive oil Can substitute with butter
  • 2 cups Chicken broth Vegetable broth serves as a vegetarian substitute
  • 1 cup Heavy cream Replace with almond milk for a lighter version
  • 2 tbsp Butter Clarified butter can also be used
  • 3 tbsp Flour Use cornstarch for a gluten-free version
For the Biscuit Topping
  • 1 box Red Lobster Cheddar Bay Biscuit Mix Any biscuit mix can be used
  • 3/4 cup Milk Substitute with plant-based milk for a dairy-free option
  • 1 cup Mild cheddar cheese, shredded Swap with any cheese that melts well
  • 2 tbsp Herb butter Garlic powder can replace garlic herb seasoning

Equipment

  • Large skillet
  • Mixing bowl
  • Baking dish
  • Oven

Method
 

Step-by-Step Instructions
  1. Heat a large skillet over medium heat and add olive oil. Sauté shrimp and langostino tails with salt and pepper for 2-3 minutes until shrimp turn pink and opaque. Remove and set aside.
  2. In the same skillet, add more olive oil if needed and toss in chopped onions, bell peppers, and celery. Stir for about 5 minutes until vegetables are tender.
  3. Add butter to the sautéed veggies, letting it melt. Sprinkle flour and mix for a minute. Gradually pour in chicken broth while stirring, and let simmer to thicken. Stir in heavy cream, garlic, thyme, tarragon, salt, pepper, and paprika.
  4. Return the seafood to the skillet, folding it into the gravy until everything is well combined and heated through, about 2 minutes.
  5. In a mixing bowl, combine biscuit mix, milk, and cheddar cheese. Stir until just combined for the best texture.
  6. Preheat the oven to 425°F (220°C). Pour the seafood filling into a baking dish. Scoop dollops of biscuit dough over the top. Bake for 14-16 minutes until the topping is golden brown.
  7. While baking, melt some butter and mix in garlic herb seasoning. Once the pot pie is done, brush with melted herb butter and let rest for 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 800mgPotassium: 550mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 250mgIron: 2mg

Notes

Use fresh seafood for the best flavor. Avoid clumps in the gravy by whisking flour thoroughly. Keep an eye on the biscuits while baking to prevent over-browning.

Tried this recipe?

Let us know how it was!