Description
A comforting pot pie filled with fresh shrimp and lobster, encased in a flaky biscuit topping.
Ingredients
- 4 tbsp Unsalted Butter (or olive oil for a lighter option)
- 2 cloves Garlic (or garlic powder)
- 1 medium Onion (or shallots)
- 1 cup Celery (omit if unavailable)
- 1/4 cup All-Purpose Flour (or gluten-free flour blend)
- 2 cups Seafood Stock or Chicken Stock (or vegetable stock for a vegetarian option)
- 1 cup Heavy Cream (or half-and-half for a lighter version)
- 2 tbsp Old Bay Seasoning (or seafood seasoning blend)
- to taste Salt and Black Pepper
- 1 lb Shrimp (uncooked)
- 1 cup Cooked Lobster Meat (or crab)
- 1/4 cup Fresh Parsley (or chives)
- 2 cups All-Purpose Flour (or whole wheat flour)
- 1 tbsp Baking Powder
- 1 tsp Garlic Powder (or fresh garlic)
- to taste Salt
- 4 tbsp Cold Butter, Grated (or margarine)
- 1 cup Shredded Sharp Cheddar Cheese (or dairy-free cheese)
- 3/4 cup Whole Milk (or non-dairy milk)
- Optional Fresh Chives or Parsley
Instructions
- Melt 4 tbsp of unsalted butter in a large skillet over medium heat. Add the chopped onion and minced garlic, cooking until translucent.
- Add celery and sauté for an additional 2-3 minutes.
- Sprinkle in the flour and mix well, cooking for another minute to eliminate the raw flavor.
- Gradually add the seafood stock while stirring, allowing it to thicken.
- Stir in the heavy cream, Old Bay seasoning, and season with salt and pepper to taste.
- Add the uncooked shrimp and cooked lobster meat, stirring gently to combine.
- Remove from heat and let the mixture cool slightly while you prepare the biscuit topping.
- In a mixing bowl, combine 2 cups of all-purpose flour, baking powder, and salt. Mix well.
- Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the cheese.
- Gradually add the whole milk, mixing until just combined.
- Pour the filling into a baking dish and drop spoonfuls of biscuit dough over the top.
- Bake in a preheated oven at 375°F (190°C) for 25-30 minutes or until biscuits are golden brown.
- Garnish with fresh parsley or chives if desired. Serve warm.
Notes
Always use fresh seafood for the best flavor and texture. Let your filling cool down slightly before adding the biscuit topping to maintain the texture.
