Description
This Biscuit Seafood Pot Pie Recipe is a creamy, comforting dish featuring a flavorful seafood filling of shrimp, langostino, and crabmeat, topped with a cheesy Red Lobster cheddar bay biscuit crust. The pot pie combines a savory roux-based gravy infused with herbs, tender vegetables, and a golden biscuit topping brushed with garlic herb butter, baked to perfection. Ideal for a cozy family dinner, this recipe yields six generous servings in about 35 minutes.
Ingredients
Scale
Seafood
- 1 lb shrimp (peeled and deveined)
- 12 oz langostino tails or lobster
- 8 oz jumbo lump crabmeat (cooked)
Vegetables
- 1 cup onions (chopped)
- 1/2 cup bell pepper (chopped)
- 1/4 cup celery (chopped)
Seasonings & Herbs
- 1 tsp salt (plus more to taste)
- 1 tsp pepper (plus more to taste)
- 1 tbsp garlic (minced or paste)
- 1 tsp thyme
- 1 tsp tarragon (dried)
- 1/2 tsp smoked paprika
Cooking Essentials
- Olive oil (for cooking)
- 2 cups chicken broth
- 1 cup heavy cream
- 4 tbsp butter
- 5 tbsp flour
Biscuit Topping
- 1 box Red Lobster cheddar bay biscuit mix (11.36 oz)
- 3/4 cup milk
- 1/2 cup mild cheddar cheese (shredded)
- 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 seasoned with 1 tsp salt and 1 tsp pepper for 2-3 minutes until they are cooked through. Remove from the pan and set aside.
- Sauté Vegetables: In the same pan, add the onions, bell pepper, and celery. Cook for about 4-5 minutes until the onions become translucent and tender.
- Make Creamy Gravy: Reduce heat to medium-low, add 4 tablespoons of butter, stirring until melted. Sprinkle the flour over the vegetables and stir continuously until the flour is fully absorbed, forming a roux with the veggies.
- Deglaze and Simmer: Gradually pour in the chicken broth while stirring constantly to avoid lumps. Bring this mixture to a gentle simmer, then add the heavy cream and combine thoroughly.
- Season Gravy: Stir in minced garlic, thyme, tarragon, salt, pepper, and smoked paprika into the gravy. Let it cook for 2-3 minutes until fragrant. Gently fold in the cooked shrimp, langostino, and crabmeat. Remove from heat and set the filling aside.
- Prepare Herb Butter Sauce: In a small bowl, combine the melted butter with the garlic herb seasoning pouch from the biscuit mix. Set this aside to brush on biscuits after baking.
- Make Biscuit Dough: In a mixing bowl, combine the biscuit mix, shredded cheddar cheese, and milk. Stir with a fork until a shaggy dough forms; avoid overmixing to keep the biscuits tender.
- Preheat Oven: Preheat the oven to 425°F (218°C) to prepare for baking.
- Assemble Pot Pies: Evenly divide the seafood and veggie filling into six ramekins or an oven-safe baking dish. Top each portion with an equal amount of the biscuit dough to cover the filling.
- Bake: Place the ramekins or dish on a baking tray and bake in the preheated oven for 14-16 minutes, or until the biscuit topping is cooked through and golden brown.
- Finish and Serve: Remove from the oven and immediately brush the biscuit tops with the prepared garlic herb butter sauce. Serve the pot pies hot and enjoy the creamy seafood richness paired with cheesy biscuit crust.
Notes
- You can substitute langostino with lobster or additional crabmeat based on availability.
- For a spicier version, consider adding a pinch of cayenne pepper to the gravy.
- Ensure you do not overmix the biscuit dough to keep the topping fluffy and tender.
- Individual ramekins make for pretty individual servings and easier portion control.
- Leftover pot pie can be refrigerated and reheated in the oven for best texture retention.
