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Cheddar Biscuit Seafood Pot Pie-01

Cheddar Biscuit Seafood Pot Pie

This Cheddar biscuit seafood pot pie combines a creamy shrimp and crab filling with peas and carrots beneath a golden, cheesy Cheddar Bay biscuit topping. It is a comforting seafood dinner ready in 40 minutes.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cup seafood or chicken broth
  • 1 cup heavy cream
  • 1/2 tsp Old Bay seasoning
  • Salt and black pepper, to taste
  • 1 cup cooked shrimp, peeled and deveined
  • 1 cup crab meat
  • 1/2 cup frozen peas
  • 1/2 cup carrots, diced
  • 2 tbsp fresh parsley, chopped
  • 1 package Cheddar Bay biscuit mix
  • 1/2 cup cheddar cheese, shredded
  • 1/2 cup cold water
  • 1/4 cup butter, melted
  • 1/2 tsp garlic powder
  • Fresh chives, chopped, optional

Equipment

  • large skillet
  • whisk
  • mixing bowl
  • Ramekins or casserole dish
  • pastry brush

Method
 

  1. Warm the olive oil and butter in a skillet over medium heat. Cook the onion until tender, then add the garlic and stir until fragrant.
  2. Sprinkle in the flour and cook for 1 minute. Gradually whisk in the broth and heavy cream, then season with Old Bay, salt, and black pepper. Simmer until the sauce becomes velvety.
  3. Add the shrimp, crab, peas, carrots, and parsley. Stir gently and warm the seafood filling for about 2 minutes.
  4. Mix the Cheddar Bay biscuit blend, shredded cheddar, cold water, and garlic powder into a soft dough.
  5. Spoon the seafood filling into ramekins or a casserole dish. Drop the biscuit dough evenly over the top.
  6. Bake at 400°F for 15 to 18 minutes, until the biscuits are puffed and golden.
  7. Brush the warm biscuits with melted butter and finish with fresh chives, if desired. Serve hot.

Notes

Add the broth and cream gradually while whisking to help prevent lumps in the sauce.
Use cooked shrimp and crab because the seafood only needs to warm through in the filling.
Drop the biscuit dough evenly over the filling instead of spreading it in one solid layer so the topping can puff and bake through.
Let the pot pie rest for a few minutes after baking so the filling can set slightly.
Imitation crab may be substituted for real crab meat.
The recipe may be baked in individual ramekins or one large casserole dish. A large dish may require a few additional minutes of baking.
The seafood filling can be prepared up to 1 day ahead and refrigerated. Reheat it gently before adding the biscuit topping and baking.