Description
A comforting Cheddar Bay Biscuit Seafood Pot Pie featuring tender shrimp, crab, and langostino in a creamy gravy, topped with flaky, cheesy biscuits. This easy-to-make dish uses a store-bought biscuit mix for a quick and delicious meal, perfect for any occasion.
Ingredients
Scale
- 1 lb Shrimp, fresh or frozen
- 1 lb Langostino Tails
- 1 cup Jumbo Lump Crabmeat
- 1 medium Onion, yellow or white
- 1 cup Bell Pepper, red, yellow, or green
- 1 cup Celery, chopped
- Salt, to taste
- Pepper, to taste
- 2 cups Chicken Broth
- 1 cup Heavy Cream
- 2 tbsp Butter
- 1/3 cup Flour
- 2 cloves Garlic, minced
- 1 tsp Thyme, fresh or dried
- 1 tsp Tarragon, fresh or dried
- 1 tsp Smoked Paprika
- 1 pkg Cheddar Bay Biscuit Mix
- 2/3 cup Milk
- 1 cup Mild Cheddar Cheese, shredded
- 2 tbsp Butter, melted (for sauce)
- 1 tbsp Garlic Herb Seasoning (from biscuit mix)
Instructions
- Heat a large skillet over medium-high heat. Add shrimp and langostino tails, cooking for 2-3 minutes until opaque. Set aside.
- In the same skillet, sauté diced onions, bell peppers, and celery over medium heat for about 5 minutes until softened.
- Push vegetables to the side, add butter, and melt. Sprinkle in flour and stir for 1 minute to form a roux.
- Gradually whisk in chicken broth and heavy cream until smooth. Stir in garlic, thyme, tarragon, salt, pepper, and smoked paprika. Simmer for 5-7 minutes until thickened.
- Return the seared seafood to the gravy mixture and simmer for another 2-3 minutes.
- In a separate bowl, combine Cheddar Bay Biscuit mix with milk and shredded cheddar cheese. Mix until just incorporated.
- Preheat oven to 425°F (220°C). Pour the seafood filling into a greased baking dish.
- Dollop spoonfuls of biscuit dough over the filling.
- Bake for 14-16 minutes, or until biscuits are golden brown and flaky.
- Melt butter, mix with garlic herb seasoning, and brush over the biscuits.
Notes
- For best results, cook seafood just until opaque to avoid a rubbery texture.
- Do not overmix the biscuit dough; mix only until ingredients are combined for a tender, flaky topping.
- Consider adding cayenne pepper or hot sauce to the gravy for a spicy kick.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To make gluten-free, use a gluten-free biscuit mix and ensure other ingredients are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Pot Pie
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 150 mg