Cheddar Biscuit Seafood Pot Pie

This Cheddar Biscuit Seafood Pot Pie brings all the comfort of a classic pot pie with a decadent seafood twist. Tender bites of shrimp, sweet crab, and delicate langostino float in a creamy, savory gravy with hints of fresh herbs and golden cheddar biscuits crowning the top. There is something truly special about the way the biscuits soak up the flavorful sauce, making every spoonful irresistible.

The first time I made this, my whole family circled the kitchen just to get a whiff of that cheesy biscuit topping. It has now become our most requested dish for celebrations and holidays.

Ingredients

• Shrimp: adds juicy, tender protein that stands up to the creamy sauce look for peeled, deveined shrimp for the easiest prep
• Langostino or lobster: offers buttery richness and a luxurious touch frozen langostino tails taste sweet and work great
• Jumbo lump crabmeat: brings a subtly sweet seafood flavor for best results pick real crabmeat free from excess liquid
• Onions: create the savory base choose firm and fragrant onions
• Bell pepper: gives a bit of crunch and color especially when using a mix of red and yellow
• Celery: helps round out the vegetable layer and adds earthy aroma look for crisp stalks with no brown spots
• Salt and pepper: simple but essential for heightening every seafood and vegetable note use kosher salt and freshly cracked black pepper if possible
• Olive oil: perfect for searing seafood and sautéing vegetables reach for a fresh fruity olive oil
• Chicken broth: forms the backbone of the gravy opt for low sodium to control salt levels
• Heavy cream: brings the luscious, silken texture that makes the gravy irresistible go for a high butterfat cream if you can
• Butter: gives richness to the gravy and adds flavor to the biscuit topping
• Flour: thickens the sauce to the right consistency use all purpose for reliable results
• Garlic: infuses savoriness mince fresh cloves for the best aroma
• Thyme and tarragon: lift the seafood notes beautifully fresh or dried work but if using fresh double the amount
• Smoked paprika: imparts a deep, gently smoky warmth choose a Spanish smoked paprika if available
• Red lobster cheddar bay biscuit mix: offers foolproof cheddar biscuits every time a grocery store staple that saves effort
• Milk: helps the biscuits rise fluffy and tender whole milk makes a richer result
• Mild cheddar cheese: gives the biscuits their gooey cheesy pull shred your own for an irresistible melt
• Herb garlic seasoning: provides a delicious finish for the biscuit tops use the packet in the biscuit mix or your favorite herb blend if making from scratch

Step-by-Step Instructions

Sear The Seafood:

Heat olive oil in a large skillet over medium heat. Add your shrimp and langostino sprinkle them lightly with salt and pepper. Cook the seafood until just pink and opaque usually for two or three minutes. Remove them from the pan immediately so they do not overcook.

Sauté The Vegetables:

Place the skillet back on the burner and add chopped onions bell pepper and celery. Sauté everything gently, about four or five minutes, stirring often. You want the onions to look translucent and soft but never browned for a sweet, flavorful background.

Build The Gravy:

Reduce your heat to medium low. Add butter and wait for it to melt completely, then scatter flour evenly over the vegetables. Stir thoroughly to make sure the flour is fully incorporated and not clumpy.

Deglaze And Simmer:

Slowly pour in the chicken broth, stirring steadily as you go. This helps avoid lumps and ensures a smooth sauce. Let the pan come just to a gentle simmer and then add the heavy cream. Stir once more until completely combined and silky.

Season The Gravy:

Now add garlic, thyme, tarragon, smoked paprika, and your herb garlic seasoning. Let the mixture bubble for two or three minutes so the flavors blend together and the sauce thickens a bit.

Combine Seafood And Gravy:

Return the cooked shrimp, langostino, and crab to the sauce. Gently fold everything together so the seafood gets evenly coated. Take the pan off the heat to keep the seafood perfectly tender.

Prepare Herb Butter Sauce:

Melt butter in a small bowl and stir in the included herb garlic seasoning from the biscuit mix. Set this aside for brushing after baking for extra flavor.

Make Biscuit Topping:

Mix the dry biscuit mix, shredded cheddar, and milk in a large bowl. Stir just until a rough, shaggy dough forms—it should look craggy, not smooth. Resist overmixing for the fluffiest biscuits.

Assemble The Pot Pie:

Preheat your oven to four hundred twenty five degrees Fahrenheit. Spoon the seafood and vegetable filling into individual ramekins or a large baking dish. Dollop generous spoonfuls of the biscuit dough over the top.

Bake And Finish:

Place dishes on a baking tray to catch any bubbling. Bake for fourteen to sixteen minutes until the biscuits are deep golden and the filling is bubbling at the edges. When the pies come out of the oven, immediately brush the hot biscuits with your reserved herb butter for glossy, aromatic tops. Enjoy while everything is piping hot.

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The cheddar bay biscuit topping is always my favorite part. There is something magical about how the gooey cheese seeps into the gravy. My kids always fight for the biscuits with the most golden, crispy edges. One cool weather evening all my cousins came over and we made mini pot pies for everyone—no leftovers in sight.

Storage Tips

These pot pies keep well covered in the refrigerator for up to two days. Reheat gently in a low oven to help the biscuits keep their texture. If you need to freeze for later, wrap tightly without baking the biscuits and add the fresh topping just before you reheat and bake.

Ingredient Substitutions

You can swap in any seafood that holds up to brief cooking—bay scallops or chunks of white fish both work beautifully. Evaporated milk can stand in for cream in a pinch. For the biscuit topping, homemade drop biscuits or even a can of refrigerated biscuits will do in a hurry.

Serving Suggestions

Pair this dish with a lightly dressed green salad for a complete meal. A squeeze of lemon over the finished pie brightens every bite. Garlic buttered green beans are another excellent side, especially for a holiday table.

Cultural Notes

Seafood pot pie is a fun twist on the traditional chicken variety originally made popular in New England coastal towns. While not an everyday meal, it makes a wonderful centerpiece for festive occasions, bringing a taste of the sea to your table no matter where you are.

Frequently Asked Questions

→ Can I use other seafood in this pot pie?

Absolutely! Substitute or combine scallops or lobster for the shrimp and crab. Adjust the cooking time as needed to keep seafood tender.

→ How do I avoid rubbery seafood?

Sear seafood briefly and remove it from the pan before adding it back to the finished, hot gravy right before baking. Avoid overcooking.

→ What is the best way to get fluffy biscuits on top?

Mix the biscuit dough gently until just combined. Overmixing can result in dense biscuits. Spoon the dough over hot filling before baking.

→ Can this dish be made ahead?

You can prepare the seafood filling and biscuit dough separately ahead of time. Assemble and bake just before serving for best texture.

→ Are there ways to add more flavor or spice?

Try a pinch of red pepper flakes or extra fresh herbs in the gravy. Using lobster or aromatic cheese in the biscuit topping also enhances flavor.