If you love the comforting warmth of a classic pot pie but crave the fresh, delightful flavors of the sea, this Biscuit Seafood Pot Pie Recipe will quickly become your new favorite. It combines tender shrimp, succulent langostino, and sweet jumbo lump crab in a luscious creamy gravy, all topped with the irresistible cheddar bay biscuit topping from Red Lobster’s famous mix. Every bite bursts with rich, buttery, and herby goodness that is sure to impress family and friends while making for a wonderfully cozy meal perfect for any night of the week.

Ingredients You’ll Need

The dish shows a white round ramekin filled with creamy shrimp and vegetable casserole. The casserole has a golden brown crispy top layer with bubbling, melted cheese that looks crunchy. Under the top, the creamy, thick layer is pale yellow with visible chunks of pink shrimp and small pieces of green and red vegetables mixed in a rich, smooth sauce. Some casserole spills over the edge of the ramekin onto a white marbled surface. In the background, sprigs of fresh green herbs add a touch of color. A silver spoon holds a close-up portion of the creamy shrimp casserole, showing shrimp pieces coated in sauce. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients for this dish is simple but essential, as each component plays a unique role in crafting the perfect balance of flavors, textures, and colors. From the fresh seafood to the aromatic herbs and that iconic biscuit topping, every element is designed to elevate your pot pie experience.

Shrimp (1 lb, peeled and deveined): Provides a tender, slightly sweet seafood flavor that forms the heart of the filling.
Langostino tails or lobster (12 oz): Adds a delicate, slightly firmer texture and luxury to the mix.
Jumbo lump crabmeat (8 oz, cooked): Brings sweetness and a flaky texture that pairs beautifully with the creamy gravy.
Onions (1 cup, chopped): Offer natural sweetness and a savory base to the vegetable medley.
Bell pepper (1/2 cup, chopped): Contributes a subtle crunch and vibrant color to the filling.
Celery (1/4 cup, chopped): Adds aromatic depth and a slight freshness that balances the richness.
Salt and pepper (1 tsp each plus more to taste): Essential seasonings that enhance every other ingredient.
Olive oil (for cooking): Infuses a mild fruitiness and prevents sticking during sautéing.
Chicken broth (2 cups): Forms a flavorful base for the creamy gravy without overpowering the seafood.
Heavy cream (1 cup): Adds indulgent richness and smoothness to the sauce.
Butter (4 tbsp for gravy and 1/4 cup melted for topping): Delivers a luscious mouthfeel and enhances the biscuit topping.
Flour (5 tbsp): Creates the perfect thickening agent for the creamy sauce.
Garlic (1 tbsp minced or paste): Provides a savory backbone with a gentle kick.
Thyme (1 tsp): Offers earthy herbal notes that complement seafood beautifully.
Tarragon (1 tsp, dried): Introduces a slight anise-like flavor that adds intrigue to the flavor profile.
Smoked paprika (1/2 tsp): Imparts a warm, subtle smokiness enhancing depth.
Red Lobster cheddar bay biscuit mix (1 box, 11.36 oz): The star of the biscuit topping, bringing that beloved cheddar and herb flavor.
Milk (3/4 cup): Hydrates the biscuit mix into a perfect dough.
Mild cheddar cheese (1/2 cup shredded): Packs extra cheesy goodness into the biscuit crust.
Garlic herb seasoning pouch (from the biscuit mix box): Adds a punch of savory seasoning to the melted butter for brushing the tops.

How to Make Biscuit Seafood Pot Pie Recipe

Step 1: Sear Your Seafood

Start by heating olive oil in a pan over medium heat. Season your shrimp and langostino with salt and pepper, then sear them for just 2 to 3 minutes until they’re nicely cooked but still tender. Removing them promptly ensures they don’t overcook, keeping their texture perfect for the filling.

Step 2: Sauté the Vegetables

In the same pan, toss in onions, bell peppers, and celery. Sauté until the onions become translucent and soft, about 4 to 5 minutes. This step brings out the natural sweetness and melds the vegetables into a flavorful base without overpowering the seafood.

Step 3: Build the Creamy Gravy

Lower the heat to medium low and add butter to the pan. Once melted, sprinkle in the flour and stir constantly, allowing the flour to absorb into the vegetable mixture and form a roux that thickens the sauce. Slowly deglaze with chicken broth, bringing it to a gentle simmer, then stir in the heavy cream until everything is smooth and combined.

Step 4: Season and Combine

Here’s where the magic happens — add garlic, thyme, tarragon, salt, pepper, and smoked paprika to the gravy for a complex, aromatic flavor. Let it cook for a few minutes so those spices can bloom, then gently fold your seared shrimp, langostino, and jumbo lump crabmeat back into the creamy mixture. Remove from heat and set aside to keep all those flavors intact.

Step 5: Prepare the Cheddar Bay Biscuit Topping

Mix the Red Lobster cheddar bay biscuit dry mix, shredded cheddar cheese, and milk in a bowl. Stir with a fork just until dough starts to come together — it should be shaggy and not overmixed to ensure fluffy biscuits. This topping is the iconic cheesy, herby crowning glory this recipe needs.

Step 6: Assemble and Bake

Preheat your oven to 425°F. Spoon the seafood and vegetable filling into your chosen baking vessel—ramekins work perfectly if you want individual servings. Then, top each dish evenly with the biscuit dough, spreading gently without pressing it down too much. Place the baking dishes on a tray and bake for 14 to 16 minutes until the biscuits are golden brown and perfectly cooked through.

Step 7: Finish with Herb Garlic Butter

As soon as the pot pies come out of the oven, brush the tops with the melted herb garlic butter mixture from the seasoning pouch and butter. This adds a luscious, shiny finish with an extra pop of garlic and herbs that makes every bite even more irresistible. Serve hot and enjoy the cozy, comforting flavors.

How to Serve Biscuit Seafood Pot Pie Recipe

The image shows a golden-brown baked dish in a white ceramic ramekin, with a crispy and slightly uneven top layer that is richly browned and bubbly. A woman's hand holds a silicone brush coated with a creamy white sauce that is being spread over the top layer, creating a shiny and moist texture on the surface. The dish has a thick, chunky texture beneath the crust, with hints of melted cheese and herbs visible. The ramekin sits on a white marbled surface, and some sauce drips down the side, giving a tempting, fresh-from-the-oven appearance. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped parsley or chives adds a wonderful pop of green color and a fresh herbal aroma that complements the creamy seafood filling perfectly. For an extra touch, a light dusting of smoked paprika over the biscuit topping can highlight the warm spices inside.

Side Dishes

This Biscuit Seafood Pot Pie Recipe pairs wonderfully with simple, bright side dishes to balance the richness. A crisp mixed green salad with a tangy vinaigrette or steamed seasonal vegetables like asparagus or green beans provide refreshing contrast and a lovely texture balance.

Creative Ways to Present

For a dinner party, serve individual pot pies in charming ramekins placed on rustic wooden boards, garnished with lemon wedges for a zesty brightness. Or try scooping the filling into a large casserole dish topped with the biscuit dough for a family-style presentation that’s perfect for sharing and cozy conversation.

Make Ahead and Storage

Storing Leftovers

Place any leftover pot pie in an airtight container and refrigerate for up to 3 days. This keeps the seafood fresh and the biscuit topping moist, though the texture may soften slightly. Reheating carefully helps maintain flavors and warmth.

Freezing

You can freeze portions before baking by assembling the filling and topping in freezer-safe dishes, covering tightly, and storing for up to 2 months. When ready, bake from frozen, adding extra baking time until biscuits are golden and cooked through for an effortless meal on a busy day.

Reheating

Reheat leftovers covered with foil in a 350°F oven to preserve moisture and gently warm the filling. Remove the foil during the last few minutes to crisp up the biscuit topping again. Avoid microwaving if possible to keep the biscuit from turning soggy.

FAQs

Can I use other types of seafood in this Biscuit Seafood Pot Pie Recipe?

Absolutely! While shrimp, langostino, and crab are fantastic, you can experiment with scallops, white fish, or even a seafood mix from your local market. Just be mindful of cooking times for different seafood types to avoid overcooking.

Is the Red Lobster cheddar bay biscuit mix essential?

The cheddar bay biscuit mix is a key part of the recipe’s signature flavor and texture, but if unavailable, you can substitute with your favorite cheddar biscuit recipe or mix. Just add garlic herb seasonings and extra cheddar cheese to capture a similar taste.

Can I make this recipe gluten-free?

To make a gluten-free version, use gluten-free biscuit mix and substitute flour with a gluten-free thickener like cornstarch. Ensure all broth and seasonings are gluten-free to keep the dish safe for those with sensitivities.

What wine pairs well with Biscuit Seafood Pot Pie Recipe?

A crisp, unoaked Chardonnay or a dry Sauvignon Blanc complements the creamy, savory seafood flavors beautifully—both wines have enough acidity to cut through the richness and highlight the herbs and seafood.

How do I know when the biscuit topping is done baking?

Look for a golden brown color on top and edges, with a slight springiness when touched gently. The biscuits should have risen and be cooked through, which usually takes about 14 to 16 minutes at 425°F.

Final Thoughts

This Biscuit Seafood Pot Pie Recipe brings together the best of land and sea in a comforting, elegant dish that makes any meal feel special. Whether it’s a cozy family dinner or a way to impress your guests, the creamy seafood filling and cheesy biscuit topping never fail to delight. I can’t wait for you to try it and experience the warmth and deliciousness that this recipe delivers!