Why Make This Recipe
Cheddar Bay Biscuit Seafood Pot Pie is a delicious twist on a classic dish. It combines the rich flavors of seafood with the comforting creaminess of a pot pie. The best part? Topped with cheesy, buttery Cheddar Bay biscuits, it turns an ordinary meal into an extraordinary feast. This recipe is perfect for seafood lovers and anyone who enjoys a warm, hearty dish during cooler months.
How to Make Cheddar Bay Biscuit Seafood Pot Pie
Ingredients:
- 1 lb shrimp (peeled and deveined)
- 12 oz langostino tails or lobster
- 8 oz jumbo lump crabmeat (cooked)
- 1 cup onions (chopped)
- 1/2 cup bell pepper (chopped)
- 1/4 cup celery (chopped)
- 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 tsp salt
- 1 tsp pepper
- 1/2 tsp smoked paprika
- 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 box)
Directions:
Seafood & Vegetable Filling: Heat some olive oil in a large pan. Add onions, bell pepper, and celery. Cook until soft. Then add shrimp, langostino tails (or lobster), and crabmeat. Cook until the shrimp turns pink. Season with salt and pepper.
Creamy Gravy: In another pot, melt 4 tablespoons of butter over medium heat. Stir in 5 tablespoons of flour to make a roux. Slowly add chicken broth and heavy cream, stirring constantly until thick. Add garlic, thyme, tarragon, smoked paprika, salt, and pepper. Mix in the seafood mixture.
Herb Butter Sauce: In a separate bowl, combine the melted butter with garlic herb seasoning from the biscuit mix.
Assemble: Pour the seafood filling into a baking dish. Prepare the biscuit mix according to the box instructions, adding milk and cheddar cheese. Spoon the biscuit batter over the seafood filling. Drizzle with herb butter sauce.
How to Serve Cheddar Bay Biscuit Seafood Pot Pie
Serve the Cheddar Bay Biscuit Seafood Pot Pie hot out of the oven. Each portion should have a generous scoop of the seafood filling topped with a fluffy biscuit. You can garnish with a sprinkle of additional cheese or fresh herbs for added flavor.
How to Store Cheddar Bay Biscuit Seafood Pot Pie
To store leftovers, let the pot pie cool completely. Cover it with plastic wrap or aluminum foil and keep it in the fridge for up to 3 days. You can also freeze it before baking for up to 2 months. When ready to eat, thaw it in the fridge overnight and bake it until bubbly.
Tips to Make Cheddar Bay Biscuit Seafood Pot Pie
- Always check seafood for freshness before cooking.
- Feel free to customize the seafood based on your preferences. You can use other types of fish or shellfish that you enjoy.
- For added flavor, you can introduce veggies like peas or corn into the filling.
- Serve with a fresh salad or some steamed vegetables for a balanced meal.
Variation
You can turn this recipe into a vegetarian version by swapping seafood for an array of vegetables like mushrooms, zucchini, and artichokes. Use vegetable broth in place of chicken broth for the creamy filling.
FAQs
Can I use frozen seafood for this recipe?
Yes, you can use frozen seafood. Just make sure to thaw it completely and drain any excess water before using.
How long does it take to prepare this dish?
The entire preparation and cooking time will take about an hour, making it a great dish for a weekend dinner.
Can I make this in advance?
Yes, you can prepare the filling and biscuit dough ahead of time. Assemble and bake when you’re ready to serve. This way, the biscuits will be light and fluffy!
Print
Cheddar Bay Biscuit Seafood Pot Pie
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Seafood
Description
A delicious twist on a classic dish that combines seafood with a creamy pot pie filling, topped with cheesy Cheddar Bay biscuits.
Ingredients
- 1 lb shrimp (peeled and deveined)
- 12 oz langostino tails or lobster
- 8 oz jumbo lump crabmeat (cooked)
- 1 cup onions (chopped)
- 1/2 cup bell pepper (chopped)
- 1/4 cup celery (chopped)
- 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
- 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 box)
Instructions
- Heat olive oil in a large pan. Add onions, bell pepper, and celery, cooking until soft.
- Stir in shrimp, langostino tails (or lobster), and crabmeat. Cook until shrimp turns pink. Season with salt and pepper.
- In another pot, melt 4 tablespoons of butter over medium heat. Stir in 5 tablespoons of flour to form a roux.
- Slowly add chicken broth and heavy cream, stirring constantly until thick.
- Add garlic, thyme, tarragon, smoked paprika, salt, and pepper. Mix in the seafood mixture.
- In a separate bowl, combine melted butter with garlic herb seasoning from the biscuit mix.
- Pour seafood filling into a baking dish. Prepare the biscuit mix according to box instructions, adding milk and cheddar cheese.
- Spoon biscuit batter over seafood filling and drizzle with herb butter sauce.
Notes
Check seafood for freshness; customize seafood based on preferences. Add veggies like peas or corn for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 180mg
Keywords: seafood, pot pie, Cheddar Bay biscuits, comfort food, hearty meal
