Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Seafood Pot Pie with Cheddar Biscuit Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 69 reviews

  • Author: admin
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x

Description

This Seafood Pot Pie with Cheddar Biscuits is a comforting, hearty dish combining tender mixed seafood in a creamy, herb-infused sauce topped with flaky, sharp cheddar biscuits. The recipe is straightforward, starting with a rich seafood filling cooked on the stovetop, followed by baking delicate cheddar biscuits to crown individual pot pies. Perfect for a cozy family dinner, this dish balances fresh seafood flavors with the rustic charm of homemade biscuits.

Ingredients

Scale

Seafood Filling

  • 1 pound mixed seafood (shrimp, scallops, crab meat, lobster meat), cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup celery, finely chopped
  • 1/2 cup carrots, finely chopped
  • 1/4 cup all-purpose flour
  • 2 cups fish stock (or chicken stock)
  • 1 cup heavy cream
  • 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh tarragon
  • 1 tablespoon lemon juice
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn

Cheddar Biscuits

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 3/4 cup shredded sharp cheddar cheese
  • 3/4 cup buttermilk, cold
  • 2 tablespoons melted butter, for brushing

Instructions

  1. Sauté Vegetables: In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, celery, and carrots and cook until softened, about 5-7 minutes, stirring occasionally to prevent burning, until they are tender and translucent.
  2. Add Garlic and Flour: Stir in the minced garlic and cook for 1 minute until fragrant, taking care not to burn it. Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly to form a roux that thickens the sauce.
  3. Deglaze with Wine: Pour in the white wine and scrape any browned bits from the pan bottom. Let the wine simmer for 1-2 minutes to reduce slightly, enhancing flavor.
  4. Add Stock and Cream: Gradually whisk in the fish or chicken stock until smooth, then stir in the heavy cream. Bring the mixture to a simmer, stirring occasionally.
  5. Season the Sauce: Add parsley, tarragon, lemon juice, Old Bay seasoning, salt, and pepper. Taste and adjust seasoning, remembering the seafood adds saltiness.
  6. Cook Seafood: Gently add the mixed seafood to the sauce and cook for 3-5 minutes until just cooked through; shrimp should be pink and opaque, scallops firm. Avoid overcooking to prevent rubberiness.
  7. Add Vegetables: Stir in frozen peas and corn, cooking 1-2 more minutes until heated through.
  8. Set Aside Filling: Remove the seafood filling from heat and set aside while making biscuits.
  9. Preheat Oven: Heat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  10. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt thoroughly.
  11. Cut in Butter: Add cold cubed butter to dry ingredients and use a pastry blender or fingertips to cut it in until the mixture resembles coarse crumbs with pea-sized pieces.
  12. Add Cheese: Stir the shredded sharp cheddar cheese into the flour mixture evenly.
  13. Add Buttermilk: Create a well in the center and pour in cold buttermilk. Gently stir until just combined to form a shaggy, slightly sticky dough—do not overmix.
  14. Shape Dough: Turn dough onto a lightly floured surface and gently pat into a 1-inch thick rectangle.
  15. Cut Biscuits: Use a 2-inch biscuit cutter or sharp knife to cut biscuits, cutting straight down without twisting to preserve edges.
  16. Arrange Biscuits: Place biscuits on the prepared baking sheet, spacing them slightly apart.
  17. Brush with Butter: Brush melted butter over biscuit tops for golden color and rich flavor.
  18. Bake Biscuits: Bake for 12-15 minutes until golden brown and cooked through.
  19. Prepare Pot Pies: Divide seafood filling evenly into oven-safe bowls or ramekins.
  20. Top with Biscuits: Arrange cheddar biscuits on top of each bowl’s filling, either neatly or overlapping for a rustic look.
  21. Optional Reheat: If filling cooled, bake assembled pot pies in a preheated 375°F (190°C) oven for 10-15 minutes to heat through and crisp biscuits. Skip if filling is warm.
  22. Serve: Garnish with fresh parsley if desired and serve immediately for best flavor and texture. Enjoy your delicious seafood pot pies!

Notes

  • Use fresh or thawed seafood to ensure even cooking and best texture.
  • Do not overcook seafood to avoid a rubbery texture; cook just until opaque and firm.
  • Be cautious when mixing biscuit dough; overmixing leads to tough biscuits.
  • Brushing biscuits with melted butter before baking enhances browning and flavor.
  • The optional reheat step helps if the filling has cooled to keep the pot pie warm and the biscuits crisp.
  • You can substitute fish stock with chicken stock if fish stock is unavailable.
  • Old Bay seasoning can be adjusted or omitted based on personal preference.
  • Leftover biscuits can be stored and reheated; adjust cooking times accordingly.
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Find it online: https://mettehelbak.com/seafood-pot-pie-with-cheddar-biscuit-topping-recipe/