Description
A comforting and flavorful Cheddar Bay Biscuit Seafood Pot Pie featuring a creamy seafood filling of shrimp and crab, vegetables, and a golden, cheesy biscuit topping. Perfect for a cozy dinner that combines classic pot pie warmth with the delicious taste of the sea.
Ingredients
Scale
Seafood Filling
- 1 tablespoon butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken or seafood stock
- 1 cup heavy cream
- 1 cup peas and carrots, frozen or fresh
- 1/2 cup corn
- 1 cup shrimp, peeled and deveined
- 1/2 cup lump crab meat
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon paprika
- Salt and pepper to taste
Biscuit Topping (Store-bought Cheddar Bay Biscuit Mix or Homemade)
- 1 package Cheddar Bay biscuit mix (or homemade equivalent)
- 1/2 cup shredded cheddar cheese (for homemade biscuits)
- 1/2 cup buttermilk (for homemade biscuits)
- 1/2 teaspoon garlic powder (for homemade biscuits)
- 1/2 teaspoon baking powder (for homemade biscuits)
Finishing Butter
- 2 tablespoons butter, melted (for brushing)
- 1/2 teaspoon garlic powder (for brushing)
- 1 teaspoon chopped parsley (optional, for garnish)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Sauté Aromatics: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the diced onion and minced garlic, cooking for 3–4 minutes until they become fragrant and translucent.
- Make Roux: Sprinkle in 2 tablespoons of all-purpose flour and stir well to combine and form a roux. This will help thicken the filling.
- Add Liquids: Slowly pour in 1 cup of chicken or seafood stock while whisking continuously to avoid lumps. Then add 1 cup of heavy cream and cook the mixture until it becomes thick and creamy.
- Combine Seafood and Vegetables: Fold in the shrimp, lump crab meat, peas, carrots, and corn. Season with Old Bay seasoning, paprika, salt, and pepper to taste. Let the mixture simmer gently until the shrimp are just cooked through.
- Transfer Filling: Pour the prepared seafood mixture into the greased baking dish, spreading it evenly.
- Prepare Biscuit Dough: Prepare the Cheddar Bay biscuit mix according to package instructions. If making homemade, combine flour, shredded cheddar cheese, baking powder, garlic powder, and buttermilk until sticky dough forms.
- Top Filling with Biscuits: Drop spoonfuls of biscuit dough evenly over the seafood filling, leaving small gaps to allow steam to escape during baking.
- Bake: Place the baking dish in the oven and bake for 20–25 minutes until the biscuits are golden brown and cooked through.
- Prepare Garlic Butter: While the pot pie bakes, mix melted butter with garlic powder and chopped parsley for brushing.
- Brush Biscuits: Remove the pot pie from the oven and immediately brush the hot biscuits with the garlic butter mixture to enhance their flavor.
- Cool and Serve: Allow the dish to cool for 5–10 minutes before serving to let the filling set and to avoid burning.
Notes
- Use fresh or frozen vegetables based on availability; just thaw frozen veggies before use.
- For gluten-free adaptation, substitute all-purpose flour with a gluten-free flour blend and use a gluten-free biscuit mix.
- Adjust seasoning to preference; Old Bay seasoning adds a distinctive seafood flavor but can be reduced for a milder taste.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently in the oven.
- To make the biscuits extra fluffy, avoid overmixing the dough when using the homemade recipe.
