Cheddar Biscuit Seafood Pot Pie (Print Version)
# Ingredients:
→ Seafood
01 -
250 g peeled shrimp, deveined
02 -
150 g langostino tails or lobster meat, chopped
03 -
120 g jumbo lump crabmeat, picked over for shells
→ Vegetables
04 -
1 medium onion, finely diced
05 -
1 medium bell pepper, diced
06 -
2 celery stalks, chopped
→ Gravy and Seasoning
07 -
2 tablespoons olive oil
08 -
40 g unsalted butter, plus extra for herb butter
09 -
3 tablespoons plain flour
10 -
375 ml chicken broth
11 -
180 ml heavy cream
12 -
2 cloves garlic, minced
13 -
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
14 -
1/2 teaspoon dried tarragon
15 -
1/2 teaspoon smoked paprika
16 -
Salt and black pepper, to taste
→ Cheddar Biscuit Topping
17 -
1 box (approx. 300 g) Red Lobster Cheddar Bay Biscuit Mix
18 -
90 ml milk
19 -
70 g mild cheddar cheese, grated
20 -
Herb garlic seasoning packet (from biscuit mix)
21 -
20 g unsalted butter, melted (for brushing)
# Instructions:
01 -
Heat olive oil in a large skillet over medium heat. Add shrimp and langostino, season with salt and pepper, and cook for 2–3 minutes until just pink. Remove seafood from the pan to prevent overcooking.
02 -
In the same pan, add onion, bell pepper, and celery. Cook over medium heat for 4–5 minutes, stirring frequently, until onions are translucent and vegetables begin to soften.
03 -
Reduce heat to medium-low. Add butter and let it melt completely. Sprinkle flour over the vegetables and stir constantly until flour is fully absorbed and a roux forms.
04 -
Slowly pour in chicken broth, stirring vigorously to prevent lumps. Bring mixture to a gentle simmer. Add heavy cream and stir until the sauce is smooth and homogenous.
05 -
Add minced garlic, thyme, tarragon, smoked paprika, and additional salt and pepper. Simmer for 2–3 minutes, allowing aromatics to infuse and the sauce to slightly thicken.
06 -
Gently fold in cooked shrimp, langostino, and crab meat. Stir only to coat seafood, then remove the pan from the heat to avoid overcooking.
07 -
Melt 20 g butter in a small bowl and thoroughly mix in the herb garlic seasoning from the biscuit mix package. Set aside.
08 -
In a medium mixing bowl, combine biscuit mix, grated cheddar, and milk. Stir gently to make a shaggy, thick dough, taking care not to overmix.
09 -
Preheat oven to 220°C (425°F). Transfer seafood and vegetable filling into ramekins or a large ovenproof dish. Drop spoonfuls of biscuit dough evenly over the surface.
10 -
Place baking dish on a tray to catch drips. Bake for 14–16 minutes until biscuits are golden and cooked through. While hot, generously brush biscuits with herb butter. Serve immediately.
# Notes:
01 -
For perfectly tender seafood, avoid overcooking by adding it to the sauce just before baking.
02 -
Overmixing biscuit dough will yield tough biscuits; a rough dough ensures fluffier results.
03 -
Bay scallops or lobster may be substituted for langostino to diversify the seafood mélange.
04 -
Add a pinch of red pepper flakes to the gravy for a touch of heat, if desired.
05 -
Individual ramekins make for elegant single servings and simplify portioning.