Description
This comforting Seafood Pot Pie features a rich and creamy seafood filling loaded with shrimp, lobster, crab, and sweet vegetables, all topped with a golden Cheddar Bay Biscuit crust inspired by Red Lobster. Perfectly baked to a golden finish, this dish combines tender seafood pieces with a flavorful biscuity topping for a hearty and indulgent meal.
Ingredients
Scale
Seafood 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 Crust
- 1 box cheddar bay biscuits (Red Lobster brand)
- ½ cup shredded cheddar cheese
- 3 tbsp butter (for brushing)
Instructions
- Cook Seafood: In a large pot over medium-low heat, melt 3 tbsp of butter. Add shrimp and lobster meat, cooking for 3–4 minutes until just cooked. Remove the seafood from the pot and set aside.
- Sauté Vegetables: To the same pot, add minced shallot, chopped carrots, celery, thyme sprigs, and cayenne pepper. Sauté for 3–4 minutes until vegetables start to soften. Add garlic and cook another 2 minutes to release aroma.
- Create Roux: Stir in tomato paste and flour, combining thoroughly to form a thick paste base for the filling.
- Simmer Filling: Add peas, corn, seafood stock, and chicken stock to the pot. Stir well and let the mixture simmer gently for 15 minutes to develop flavors and thicken.
- Prepare Biscuit Topping: While the filling simmers, prepare the cheddar bay biscuits and biscuit butter according to the box instructions.
- Preheat Oven: Set your oven to 375°F (190°C) to get it ready for baking.
- Combine Cream and Seafood: Remove thyme sprigs from the filling. Stir in the heavy cream, cooked shrimp, lobster, and crab meat. Mix gently to combine evenly.
- Fill Ramekins: Divide the seafood filling evenly into four ½-quart ramekins or cocottes, filling each about three-quarters full.
- Add Biscuit Layer: Top each filled ramekin with a thin layer (1/4 to 1/3 cup) of cheddar bay biscuit dough. Use wet hands to spread the dough evenly or press it between parchment papers for a flat layer.
- Bake and Finish: Bake the pot pies for 15–17 minutes until the biscuit topping is golden brown. Remove from oven and brush the tops with prepared biscuit butter before serving.
Notes
- Use fresh or thawed seafood to ensure even cooking.
- The biscuit topping works best when spread evenly but gently to avoid breaking.
- Pre-made cheddar bay biscuits from Red Lobster brand simplify this recipe.
- Remove thyme sprigs before baking to avoid woody texture.
- Serve immediately for best texture; leftovers can be reheated in the oven to maintain biscuit crispiness.
