Description
A rich and comforting Biscuit Seafood Pot Pie featuring succulent shrimp, langostino, and crabmeat in a creamy herb-infused gravy, topped with Red Lobster-style cheddar bay biscuits baked to golden perfection.
Ingredients
Seafood & Vegetables
- 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)
Creamy Gravy
- 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
Cheddar Bay Biscuit Topping
- 1 box Red Lobster cheddar bay biscuit mix (11.36 oz)
- 3/4 cup milk
- 1/2 cup mild cheddar cheese (shredded)
Herb Butter Sauce
- 1/4 cup butter (melted)
- 1 pouch garlic herb seasoning (from the biscuit mix box)
Instructions
- Seafood & Vegetable Filling: Heat olive oil in a pan over medium heat. Sear the shrimp and langostino with 1 tsp salt and 1 tsp pepper for 2-3 minutes until cooked. Remove from pan and set aside.
- Sauté Vegetables: In the same pan, add onions, bell pepper, and celery. Cook until onions become translucent, about 4-5 minutes.
- Make Creamy Gravy: Lower heat to medium-low, add butter and stir until melted. Sprinkle flour over vegetables and stir continuously until flour is absorbed, forming a roux with the veggies.
- Deglaze and Simmer: Gradually add chicken broth while stirring. Bring to a gentle simmer, then add heavy cream and stir until combined.
- Season Gravy: Add garlic, thyme, tarragon, salt, pepper, and smoked paprika to the gravy. Let it cook for 2-3 minutes, then gently fold in the cooked shrimp, langostino, and crabmeat. Remove from heat and set aside.
- Prepare Herb Butter Sauce: In a small bowl, combine melted butter and garlic herb seasoning from the biscuit mix pouch. Set aside.
- Make Biscuit Dough: In a mixing bowl, combine the dry biscuit mix, shredded cheddar cheese, and milk. Stir with a fork just until a shaggy dough forms, taking care not to overmix.
- Preheat Oven: Preheat your oven to 425°F (218°C).
- Assemble Pot Pies: Divide the seafood and vegetable filling evenly into 6 ramekins or an oven-safe baking dish. Top each with a portion of the cheddar bay biscuit dough.
- Bake: Place ramekins on a baking tray and bake in the preheated oven for 14-16 minutes or until biscuit topping is cooked through and golden brown.
- Finish and Serve: Remove from oven and immediately brush the biscuit tops with the prepared herb garlic butter sauce. Serve hot and enjoy!
Notes
- Using pre-cooked jumbo lump crabmeat shortens cooking time and enhances flavor.
- For a spicier kick, add a pinch of cayenne pepper to the gravy seasoning.
- Do not overmix biscuit dough to ensure tender, flaky biscuits.
- Serve with a simple green salad for a complete meal.
- Leftover pot pie filling can be refrigerated for up to 2 days and reheated gently before topping with biscuit dough and baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American