Description
A creamy seafood pot pie topped with fluffy Cheddar Bay biscuits, inspired by seaside feasts and family gatherings.
Ingredients
- 1 lb shrimp (peeled and deveined)
- 12 oz langostino tails or lobster
- 8 oz jumbo lump crabmeat (cooked)
- 1 cup onions (chopped)
- 1/2 cup bell pepper (chopped)
- 1/4 cup celery (chopped)
- 1 tsp salt (plus more to taste)
- 1 tsp pepper (plus more to taste)
- Olive oil (for cooking)
- 4 tablespoons butter
- 1/4 cup flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tsp thyme
- 1 tsp tarragon
- 1 tsp smoked paprika
- 1 package Cheddar Bay biscuit mix
- Milk (for biscuit mix)
- Melted butter (for biscuit mix)
Instructions
- Warm a splash of olive oil in a large skillet.
- Add your chopped onions and sauté them until they become translucent.
- Introduce the bell peppers and celery, stirring occasionally.
- Let the vegetables soften, then add the shrimp, langostino, and crabmeat.
- Season with salt and pepper to taste.
- Cook gently until the seafood turns opaque.
- Melt butter in the same skillet, then mix in flour to form a roux.
- Slowly pour in chicken broth and cream, whisking constantly.
- Stir in thyme, tarragon, and smoked paprika; simmer until thickened.
- Fold the seafood and vegetables into the gravy mixture.
- Combine biscuit mix with milk and melted butter following package instructions.
- Spoon dough over the seafood filling in your baking dish.
- Bake according to biscuit mix instructions until golden and flaky.
Notes
Add shredded mild cheddar cheese on top of biscuits for extra flavor. Avoid overmixing the biscuit dough for the best texture.
