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Seafood Pot Pie with Cheddar Bay Biscuit Crust Recipe

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This Seafood Pot Pie with a Cheddar Bay Biscuit crust combines succulent shrimp, lobster, crab, and a medley of fresh vegetables in a creamy, flavorful seafood stock filling. Topped with a buttery, cheesy Red Lobster-inspired biscuit crust, this comforting dish is baked to golden perfection, creating a perfect meal for seafood lovers.

Ingredients

Seafood Filling

  • 3 tbsp butter
  • 1 lb small shrimp
  • 6-8 oz lobster meat (approx. 3 4 oz lobster tails)
  • 1 cup chopped carrots
  • 1 large celery stick, chopped
  • 1 shallot, minced
  • 3 sprigs of thyme
  • 1/2 tsp cayenne pepper
  • 5 cloves garlic, minced
  • 2 tbsp tomato paste
  • 4 tbsp flour
  • 1/2 cup peas
  • 1/2 cup corn
  • 3 cups seafood stock
  • 1 cup chicken stock
  • 6 oz crab meat
  • 1/2 cup heavy cream

Cheddar Bay Biscuit Crust

  • 1 box cheddar bay biscuits (Red Lobster)
  • ½ cup shredded cheddar cheese
  • 3 tbsp butter (for brushing)

Instructions

  1. Cook Seafood: In a large pot over medium-low heat, melt 3 tablespoons of butter. Add the shrimp and lobster meat, cooking for 3 to 4 minutes until just cooked through. Remove the seafood from the pot and set aside.
  2. Sauté Vegetables: Add the minced shallot, chopped carrots, celery, thyme sprigs, and cayenne pepper to the pot. Sauté for 3 to 4 minutes until vegetables begin to soften. Stir in the minced garlic and cook an additional 2 minutes to develop aromatic flavors.
  3. Create Roux: Stir in the tomato paste and flour into the vegetable mixture, combining well to form a paste that will thicken the filling.
  4. Add Veggies and Stocks: Toss in the peas and corn, then pour in the seafood and chicken stocks. Stir to combine and bring the mixture to a gentle simmer. Let simmer for 15 minutes to meld the flavors and thicken the filling.
  5. Prepare Biscuits: While the filling simmers, prepare the cheddar bay biscuits and biscuit butter according to the package instructions.
  6. Preheat Oven: Preheat your oven to 375°F (190°C) to get ready for baking the pot pies.
  7. Finish Filling: Stir the heavy cream into the simmered filling along with the cooked shrimp, lobster, and crab meat. Divide the filling evenly into four ½-quart ramekins or cocottes, filling each about three-quarters full.
  8. Top with Biscuit Dough: Place a thin layer (about 1/4 to 1/3 cup) of cheddar bay biscuit dough on top of each filled ramekin. Shape the dough into a flat layer using wet hands or by pressing between two sheets of parchment paper.
  9. Bake and Serve: Bake the pot pies in the preheated oven for 15 to 17 minutes until the biscuit tops are golden brown. Remove from oven, brush with the prepared biscuit butter, and serve warm.

Notes

  • Use fresh seafood for the best flavor, but frozen can be substituted if thoroughly thawed.
  • The cheddar bay biscuit mix instructions must be followed closely for ideal biscuit texture and flavor.
  • Avoid overfilling the ramekins to prevent spillage while baking.
  • For a spicier kick, increase the cayenne pepper slightly, but be cautious as it can overpower the seafood flavors.
  • Leftovers can be refrigerated for up to 2 days and reheated in the oven to maintain crust crispness.

Find it online: https://dishcooks.com/seafood-pot-pie-with-cheddar-bay-biscuit-crust-recipe/