Cheddar Bay Biscuit Seafood Pot Pie: A Flavorful Twist on Comfort Food Recipe

Introduction

This Cheddar Bay Biscuit Seafood Pot Pie is a delightful twist on traditional comfort food. Combining tender shrimp and lobster in a creamy, herb-infused sauce topped with fluffy cheddar biscuits, it’s a dish that’s both rich and satisfying. Perfect for cozy dinners or special occasions alike.

Ingredients

• 1 lb shrimp, peeled and deveined
• 12 oz langostino or lobster
• 1 cup onion, chopped
• ½ cup bell pepper, chopped
• 2 cups chicken broth
• 1 cup heavy cream
• 4 tbsp butter
• 5 tbsp flour
• 1 tbsp garlic, minced
• 1 tsp thyme
• 1 tsp tarragon
• 1 box Cheddar Bay Biscuit mix
• ¾ cup milk
• ½ cup shredded cheddar cheese
• ¼ cup melted butter

Instructions

1. Step 1: Cook the shrimp and langostino or lobster in a skillet over medium heat until opaque and just cooked through. Remove from heat and set aside.
2. Step 2: In the same skillet, sauté the chopped onions and bell peppers until they soften, about 5 minutes.
3. Step 3: Prepare the gravy by melting butter in a pan, whisking in flour to create a roux. Gradually add the heavy cream and chicken broth, stirring constantly until thickened. Season with minced garlic, thyme, and tarragon.
4. Step 4: Add the cooked seafood to the gravy and mix gently. Pour this mixture into a baking dish or individual ramekins.
5. Step 5: Prepare the Cheddar Bay Biscuit topping according to the package instructions, substituting the water with milk and stirring in shredded cheddar cheese. Spread or spoon the biscuit dough evenly over the seafood mixture.
6. Step 6: Brush the biscuit topping with melted butter to achieve a golden crust while baking.
7. Step 7: Bake in a preheated oven at 425°F (220°C) for 14-16 minutes, or until the biscuit topping is puffed and golden brown.

Tips & Variations

• For extra flavor, add a splash of white wine to the gravy while it simmers.
• Swap langostino or lobster for crab meat or scallops based on your preference.
• If you like a spicier dish, sprinkle a pinch of cayenne pepper into the gravy.
• Use fresh herbs if possible; fresh thyme and tarragon offer a brighter taste than dried.

Storage

Store leftover seafood pot pie covered in the refrigerator for up to 2 days. Reheat gently in the oven at 350°F (175°C) until warmed through to help maintain the biscuit topping’s texture. Avoid microwaving if you want to keep the biscuits crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pot pie ahead of time?

Yes, you can prepare the seafood filling in advance and refrigerate it, then add the biscuit topping and bake just before serving for best freshness.

What can I use if I don’t have Cheddar Bay Biscuit mix?

You can substitute with a homemade biscuit dough or your favorite biscuit mix, adding shredded cheddar cheese for that signature flavor.

Cheddar Bay Biscuit Seafood Pot Pie: A Flavorful Twist on Comfort Food Recipe

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★★★★★

4.8 from 64 reviews

This Cheddar Bay Biscuit Seafood Pot Pie combines succulent shrimp and langostino (or lobster) in a creamy, herb-infused sauce, topped with light and fluffy cheddar bay biscuits. A comforting yet elegant twist on traditional pot pie, this dish marries rich seafood flavors with the delightful crunch of cheesy biscuits baked to golden perfection.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Seafood and Vegetables

• 1 lb shrimp, peeled and deveined
• 12 oz langostino or lobster
• 1 cup onion, chopped
• ½ cup bell pepper, chopped

Sauce

• 4 tbsp butter
• 5 tbsp flour
• 1 tbsp garlic, minced
• 2 cups chicken broth
• 1 cup heavy cream
• 1 tsp thyme
• 1 tsp tarragon

Cheddar Bay Biscuit Topping

• 1 box Cheddar Bay Biscuit mix
• ¾ cup milk
• ½ cup shredded cheddar cheese
• ¼ cup melted butter

Instructions

1. Cook the Seafood – In a skillet or sauté pan, cook the shrimp and langostino or lobster until just done, then set aside to cool slightly.
2. Sauté Vegetables – In the same skillet, sauté the chopped onions and bell peppers over medium heat until they are soft and translucent, about 3-5 minutes.
3. Prepare the Sauce – Melt 4 tablespoons of butter in the skillet. Add 5 tablespoons flour and whisk continuously to form a roux, cooking for 1-2 minutes without browning. Slowly whisk in chicken broth and heavy cream to create a smooth gravy. Stir in minced garlic, thyme, and tarragon; simmer until the sauce thickens, about 3-5 minutes.
4. Combine Seafood and Gravy – Add the cooked shrimp and langostino/lobster back into the gravy mixture and stir to combine evenly. Pour this seafood filling into a baking dish or individual ramekins.
5. Prepare Biscuit Topping – In a mixing bowl, combine the Cheddar Bay Biscuit mix with ¾ cup milk and shredded cheddar cheese per package instructions. Stir until just combined. Spread the biscuit dough evenly over the seafood mixture in the baking dish.
6. Bake – Brush the biscuit topping with ¼ cup melted butter. Bake in a preheated oven at 425°F (220°C) for 14-16 minutes until the biscuits are golden brown and cooked through.
7. Serve – Allow the pot pie to cool for a few minutes before serving to let it set and enhance the flavors.

Notes

• You can substitute langostino with lobster chunks or even crab meat for different variations.
• Ensure not to overcook the seafood before baking to avoid rubbery texture.
• The herb choice of thyme and tarragon gives a delicate flavor; feel free to adjust according to preference.
• Use warm milk when mixing biscuit dough for better rise.
• Check the biscuit topping at 14 minutes; oven times may vary.

Keywords: Cheddar Bay Biscuit, Seafood Pot Pie, Shrimp Pot Pie, Langostino, Comfort Food, Cheesy Biscuits, Creamy Seafood Pie