Description
This Cheddar Bay Biscuit Seafood Pot Pie combines a rich and creamy seafood filling with flavorful shrimp, crab, and langostino, all topped with the iconic Red Lobster-style cheddar bay biscuits. The hearty filling is cooked in a single skillet and topped with cheesy biscuit dough, then baked to golden perfection for a comforting seafood dinner perfect for the whole family.
Ingredients
Scale
Seafood Filling
- 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: Preheat your oven to 375°F (190°C) to prepare for baking the pot pie.
- Sear Seafood: In a large oven-safe skillet, heat olive oil over medium heat. Add shrimp and langostino tails, season with salt and pepper, and cook for 2-3 minutes until just done. Remove from skillet and set aside to prevent overcooking.
- Sauté Vegetables: In the same skillet, melt the unsalted butter and sauté diced onion, celery, carrots, and minced garlic for 5-6 minutes until softened and fragrant.
- Create Roux and Sauce: Sprinkle flour over the vegetables and stir continuously for 1-2 minutes to form a roux. Gradually whisk in seafood stock followed by heavy cream. Add fresh thyme and tarragon, then let the mixture simmer for 5-7 minutes until it thickens into a creamy sauce.
- Add Seafood and Peas: Stir in frozen peas, the seared shrimp, langostino, and crab meat. Season with salt and pepper to taste. Remove the skillet from heat, ensuring the filling is ready for the biscuit topping.
- Prepare Biscuit Dough: Prepare the Cheddar Bay Biscuit mix according to package instructions using 3/4 cup water. For extra cheesiness, gently fold in 1/2 cup shredded cheddar cheese into the dough.
- Assemble Pot Pie: Drop spoonfuls of the biscuit dough evenly over the seafood filling in the skillet, leaving small gaps so the filling can bubble through during baking.
- Bake: Place the skillet in the preheated oven and bake for 20-25 minutes or until the biscuits are golden brown and the filling is bubbly beneath.
- Finish with Garlic Butter: While the pot pie is baking, mix melted butter with garlic powder. Once removed from the oven, brush this mixture over the hot biscuits for a flavorful, glossy finish.
- Serve: Serve the Cheddar Bay Biscuit Seafood Pot Pie hot directly from the skillet for a comforting and elegant meal.
Notes
- You can substitute langostino tails with lobster meat if preferred.
- Using seafood stock enhances the seafood flavor but chicken stock is a good alternative.
- If you like a cheesier topping, don’t skip folding in the shredded cheddar cheese into the biscuit dough.
- Ensure the skillet you use for cooking is oven-safe to avoid transferring the filling.
- Leftovers can be refrigerated and reheated in the oven for best results.
