Description
This Cheddar Bay Biscuit Seafood Pot Pie combines a rich and creamy seafood filling with the iconic cheesy, garlicky biscuit topping reminiscent of Red Lobster’s famous biscuits. Packed with shrimp, crab, and vegetables, this comforting dish is baked to golden perfection, making it an ideal main course for seafood lovers looking for a hearty, flavorful meal.
Ingredients
Scale
For the filling:
- 2 tablespoons butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup seafood stock or chicken broth
- 1/2 cup heavy cream or half-and-half
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon dried thyme
- 1/2 cup frozen peas
- 1/2 cup diced carrots (steamed or frozen)
- 1/2 cup corn (optional)
- 1/2 pound cooked shrimp, peeled and deveined
- 1/2 cup cooked crab meat or scallops
- Salt and pepper to taste
For the Cheddar Bay biscuit topping:
- 1 1/4 cups all-purpose flour
- 1/2 tablespoon baking powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 1 cup shredded cheddar cheese
- 1/2 cup milk
For garlic butter topping (optional):
- 2 tablespoons melted butter
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried parsley
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pot pie.
- Make the Filling: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened, about 3 to 4 minutes. Stir in minced garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the mixture and stir constantly for 1 minute to form a roux. Gradually whisk in the seafood stock and heavy cream, stirring until the mixture thickens, about 3 to 5 minutes. Add Old Bay seasoning, dried thyme, peas, carrots, optional corn, cooked shrimp, and crab meat. Season with salt and pepper to taste. Remove from heat and transfer this filling to a greased 9-inch pie dish or an 8×8-inch baking dish.
- Prepare Biscuit Topping: In a mixing bowl, whisk together the flour, baking powder, garlic powder, and salt. Cut in cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in shredded cheddar cheese and milk until just combined; avoid overmixing to keep the biscuits tender.
- Assemble Pot Pie: Drop spoonfuls of the biscuit dough evenly over the seafood filling, covering most of the surface but leaving some gaps for steam to escape.
- Bake: Place the pot pie in the preheated oven and bake for 20 to 25 minutes, or until the biscuit topping is golden brown and cooked through.
- Optional Garlic Butter Topping: While the pot pie is hot from the oven, mix melted butter with garlic powder and dried parsley and brush it over the biscuit topping for extra flavor and shine.
- Serve: Let the pot pie cool slightly before serving to allow the filling to set. Enjoy this savory, comforting seafood dish with its irresistible cheddar bay biscuit crust.
Notes
- You can use pre-cooked seafood or substitute with canned crab or imitation crab for convenience.
- To make ahead, prepare the filling and biscuit dough separately and store them in the fridge. Assemble just before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
