Description
A comforting seafood pot pie topped with flaky Cheddar Bay biscuits, featuring a creamy filling of shrimp, crab meat, and vegetables.
Ingredients
- 1 cup cooked shrimp, chopped
- 1 cup crab meat, shredded
- 1 cup frozen peas and carrots blend
- 1/2 cup diced celery
- 1/4 cup diced onion
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup seafood broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 1 box of refrigerated Cheddar Bay Biscuits
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt the butter over medium heat. Add the diced onion and celery, sautéing until soft and translucent.
- Sprinkle flour over the sautéed veggies and stir continuously for about 1-2 minutes to create a roux.
- Gradually whisk in the seafood broth and heavy cream. Stir until the mixture is smooth and begins to thicken.
- Add garlic powder, Old Bay seasoning, salt, and pepper. Stir well to combine.
- Fold in the cooked shrimp, crab meat, and frozen peas and carrots. Remove from heat.
- Pour the seafood filling into a 9-inch pie dish or similar baking dish.
- Prepare the Cheddar Bay Biscuits according to package instructions, adding in the shredded cheddar cheese.
- Drop spoonfuls of biscuit dough evenly over the seafood filling.
- Place in the preheated oven and bake for 30-40 minutes or until the biscuits are golden brown and fully cooked.
- Let the pot pie cool for 10-15 minutes before serving to allow the filling to set.
Notes
For best results, avoid overcooking the shrimp, and adjust seasoning to taste. Consider alternative vegetables for variations.
