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Seafood Pot Pie with Cheddar Bay Biscuit Crust Recipe

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4.1 from 25 reviews

This Seafood Pot Pie features a rich, creamy lobster bisque filled with shrimp, lobster, crab, and fresh vegetables, all topped with the iconic Cheddar Bay Biscuits for a comforting and indulgent American dinner.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

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 Topping

  • 1 box Cheddar Bay biscuits (Red Lobster)
  • 1/2 cup shredded cheddar cheese
  • 3 tbsp butter

Instructions

  1. Cook seafood: In a large pot over medium-low heat, melt the 3 tbsp butter. Add the shrimp and lobster meat and cook for 3–4 minutes until just cooked through. Remove the seafood and set aside to prevent overcooking.
  2. Sauté vegetables: In the same pot, add the minced shallot, chopped carrots, celery, thyme sprigs, and cayenne pepper. Sauté for 3–4 minutes until vegetables soften. Add the minced garlic and cook for an additional 2 minutes, stirring frequently.
  3. Create roux: Stir in the tomato paste and flour, cooking to form a paste that will thicken the filling.
  4. Add vegetables and stocks: Toss in the peas and corn, then pour in the seafood and chicken stock. Mix well to combine and let the mixture simmer gently for 15 minutes to develop flavors and thicken the sauce.
  5. Prepare biscuits: While the filling simmers, prepare the Cheddar Bay biscuits and biscuit butter according to the package instructions.
  6. Preheat oven: Set the oven to 375°F (190°C) to get it ready for baking the pot pies.
  7. Finish filling: Remove the thyme sprigs from the filling, then stir in the heavy cream and both cooked shrimp, lobster, and crab meat. Divide the seafood filling evenly into four 12 to 16-ounce cocottes or ramekins, filling each about three-quarters full.
  8. Add biscuit topping: Top each pot pie with approximately 1/4 to 1/3 cup of the prepared Cheddar Bay biscuit dough. Use wet hands to spread the dough into a thin, even layer or press between two pieces of parchment paper to form the topping.
  9. Bake: Place the cocottes on a baking sheet and bake in the preheated oven for 15–17 minutes, or until the biscuit topping is golden brown and cooked through.
  10. Serve: Remove from oven, brush the biscuit tops with the melted biscuit butter, and serve hot for a cozy and flavorful seafood dinner.

Notes

  • To save time, you can use pre-cooked or frozen seafood, but adjust cooking time accordingly.
  • Remove thyme sprigs before serving to avoid tough leaves in the filling.
  • The biscuit topping can be shaped either by hand or using parchment paper for an even layer.
  • Use fresh seafood stock for best flavor, but store-bought is acceptable in a pinch.
  • Serve with a light green salad for a complete meal.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dinner, Main Course
  • Method: Baking
  • Cuisine: American

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