Description
Shrimp Lobster Biscuit Pot Pie is a warm and comforting dish featuring succulent shrimp and lobster in a creamy seafood sauce with mixed vegetables, all topped with flaky, golden-brown biscuits. Perfect for a cozy meal that combines the richness of seafood with the heartiness of a classic pot pie.
Ingredients
Scale
Seafood and Vegetables
- 1 cup shrimp, peeled and deveined
- 1 cup lobster meat, chopped
- 1 cup mixed vegetables (carrots, peas, corn)
- 1/2 cup onion, diced
Sauce
- 1/4 cup butter
- 1/4 cup flour
- 2 cups seafood stock
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- Salt and pepper to taste
Topping
- 1 package refrigerated biscuit dough
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pot pie later.
- Melt Butter: In a large pot, melt the butter over medium heat, creating the base for the sauce.
- Sauté Onions: Add diced onion to the melted butter and cook until translucent to bring out their sweetness.
- Create Roux: Stir in the flour and cook for 1 minute to form a roux that will thicken the sauce.
- Add Liquids: Gradually whisk in the seafood stock and heavy cream, stirring constantly to avoid lumps and form a creamy sauce.
- Add Seafood and Seasoning: Incorporate shrimp, lobster meat, mixed vegetables, garlic powder, thyme, salt, and pepper into the sauce, mixing well to combine flavors.
- Transfer to Baking Dish: Pour the prepared seafood mixture into a baking dish, evenly spreading it out.
- Add Biscuit Topping: Place the refrigerated biscuit dough over the seafood mixture, covering it carefully.
- Bake: Bake for 25-30 minutes in the preheated oven until the biscuit topping turns golden brown and the filling is bubbly.
Notes
- You can substitute mixed vegetables with your preferred vegetables like green beans or mushrooms.
- Ensure shrimp and lobster are fresh or properly thawed for best flavor.
- Adjust seasoning with more salt, pepper, or herbs according to taste.
- For a richer sauce, use full-fat heavy cream.
- Let the pot pie rest for 5 minutes after baking before serving to allow filling to set.
