Cheddar Bay Seafood Pot Pie (Print Version)

# Ingredients:

→ Seafood Filling

01 - 1 tablespoon olive oil
02 - 450 grams large shrimp, peeled and deveined
03 - 225 grams langostino tails (or lobster), frozen
04 - 170 grams jumbo lump crabmeat
05 - 120 millilitres diced onion
06 - 120 millilitres diced bell pepper
07 - 120 millilitres diced celery
08 - Salt and ground black pepper to taste
09 - 60 grams butter, divided
10 - 35 grams all-purpose flour
11 - 710 millilitres low-sodium chicken broth
12 - 240 millilitres heavy cream
13 - 2 cloves garlic, minced
14 - 1 teaspoon dried thyme
15 - 0.5 teaspoon dried tarragon
16 - 0.5 teaspoon smoked paprika

→ Cheddar Bay Biscuit Topping

17 - 1 box Red Lobster Cheddar Bay Biscuit Mix
18 - 120 millilitres shredded mild cheddar cheese
19 - 120 millilitres milk
20 - Herb garlic seasoning (from biscuit mix)

# Instructions:

01 - Preheat oven to 220°C.
02 - Heat olive oil in a large skillet over medium heat. Add shrimp and langostino, season lightly with salt and pepper, and cook until just pink, 2-3 minutes. Transfer seafood to a plate.
03 - Return pan to heat and add diced onion, bell pepper, and celery. Cook over medium until onions are translucent and vegetables softened, about 4-5 minutes.
04 - Reduce heat to medium-low. Add 30 grams of butter and melt completely. Sprinkle in flour, stirring constantly until a smooth paste forms.
05 - Gradually pour in chicken broth, whisking to prevent lumps. Bring mixture to a gentle simmer.
06 - Add heavy cream, stirring until the sauce is smooth and thickened.
07 - Stir in minced garlic, dried thyme, dried tarragon, smoked paprika, and a portion of herb garlic seasoning. Simmer for 2-3 minutes to infuse flavors.
08 - Gently fold in cooked shrimp, langostino, and lump crabmeat. Remove skillet from heat once seafood is evenly distributed.
09 - Melt remaining 30 grams of butter in a small bowl. Stir in herb garlic seasoning packet from the biscuit mix.
10 - In a large bowl, combine Cheddar Bay biscuit mix, shredded cheddar cheese, and milk. Stir until just blended; avoid overmixing to keep biscuits tender.
11 - Spoon seafood filling evenly into ramekins or a baking dish. Top with generous spoonfuls of biscuit dough.
12 - Arrange dishes on a baking tray and bake for 14-16 minutes, or until biscuits are golden and cooked through.
13 - Brush hot biscuits with the prepared herb butter and serve immediately while piping hot.

# Notes:

01 - Seafood filling may be made a day ahead and refrigerated until assembling.
02 - Langostino can be replaced with extra shrimp or bay scallops as needed.
03 - For economy, substitute in imitation crab with minimal impact on flavor.
04 - Use fresh herbs in place of dried, increasing quantity threefold for optimum flavor.
05 - Prepared seafood filling (without biscuits) may be frozen for later use; bake topped with fresh biscuits.
06 - Reheat any leftovers in a 150°C oven to maintain seafood moisture.

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