Description
This Biscuit Seafood Pot Pie is a comforting and flavorful dish featuring a creamy, seasoned seafood filling topped with cheesy cheddar bay biscuits. Combining shrimp, langostino, and crabmeat with sautéed vegetables in a rich roux-based gravy, then baked under a golden biscuit crust, makes it a perfect hearty meal that’s quick to prepare and sure to please seafood lovers.
Ingredients
Scale
Seafood
- 1 lb shrimp (peeled and deveined)
- 12 oz langostino tails or lobster
- 8 oz jumbo lump crabmeat (cooked)
Vegetables
- 1 cup onions (chopped)
- 1/2 cup bell pepper (chopped)
- 1/4 cup celery (chopped)
Seasonings and Liquids
- 1 tsp salt (plus more to taste)
- 1 tsp pepper (plus more to taste)
- Olive oil (for cooking)
- 2 cups chicken broth
- 1 cup heavy cream
- 4 tbsp butter
- 5 tbsp flour
- 1 tbsp garlic (minced or paste)
- 1 tsp thyme
- 1 tsp tarragon (dried)
- 1/2 tsp smoked paprika
Biscuit Topping
- 1 box Red Lobster cheddar bay biscuit mix (11.36 oz)
- 3/4 cup milk
- 1/2 cup mild cheddar cheese (shredded)
- 1/4 cup butter (melted)
- 1 pouch garlic herb seasoning (from the biscuit mix box)
Instructions
- Seafood & Vegetable Filling: Heat olive oil in a pan over medium heat. Season shrimp and langostino with 1 tsp salt and 1 tsp pepper, then sear for 2-3 minutes until cooked through. Remove from pan and set aside.
- Sauté Vegetables: In the same pan, add chopped onions, bell pepper, and celery. Cook for 4-5 minutes, until the onions become translucent.
- Make Creamy Gravy: Lower the heat to medium-low and add butter, stirring until melted. Sprinkle flour over the vegetables and stir continuously to form a roux, cooking until the flour is absorbed and the mixture thickens slightly.
- Deglaze and Simmer: Gradually pour in the chicken broth while stirring to combine. Bring the mixture to a gentle simmer, then add heavy cream and stir until fully incorporated.
- Season Gravy: Add minced garlic, thyme, tarragon, salt, pepper, and smoked paprika to the gravy. Let it cook for 2-3 minutes until fragrant, then gently fold in the cooked shrimp, langostino, and crabmeat. Remove the pan from heat and set aside.
- Prepare Herb Butter Sauce: In a small bowl, combine melted butter with the garlic herb seasoning packet from the biscuit mix. Set this butter sauce aside for later.
- Make Biscuit Dough: In a mixing bowl, combine the dry biscuit mix, shredded cheddar cheese, and milk. Gently stir with a fork just until the dough comes together, being careful not to overmix.
- Preheat Oven: Preheat your oven to 425°F (218°C) to prepare for baking.
- Assemble Pot Pies: Divide the seafood and vegetable filling evenly into six ramekins or an oven-safe baking dish. Spoon portions of the biscuit dough evenly over the filling in each dish.
- Bake: Place the ramekins on a baking tray and bake in the preheated oven for 14-16 minutes, until the biscuit topping is golden brown and cooked through.
- Finish and Serve: Remove the pot pies from the oven and immediately brush the biscuit tops with the prepared garlic herb butter sauce. Serve hot and enjoy your flavorful biscuit seafood pot pie!
Notes
- You can substitute langostino tails with lobster or additional shrimp if preferred.
- Ensure not to overmix the biscuit dough to keep the biscuits tender and flaky.
- Use ramekins for individual servings or a single large baking dish for a family-style pot pie.
- Leftover pot pies can be refrigerated for up to 2 days and reheated in the oven for best texture.
- For a richer dish, consider adding a splash of white wine to the gravy while simmering.
