Description
This Biscuit Seafood Pot Pie combines succulent shrimp, langostino, and jumbo lump crabmeat in a creamy, herb-spiced gravy, topped with Red Lobster-style Cheddar Bay biscuit dough. Baked to golden perfection, this comforting dish is perfect for seafood lovers seeking a rich, flavorful meal in individual servings.
Ingredients
Scale
Seafood
- 1 lb shrimp (peeled and deveined)
- 12 oz langostino tails or lobster
- 8 oz jumbo lump crabmeat (cooked)
Vegetables and Seasonings
- 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)
- 1 tbsp garlic (minced or paste)
- 1 tsp thyme
- 1 tsp tarragon (dried)
- 1/2 tsp smoked paprika
Liquids and Fats
- Olive oil (for cooking)
- 2 cups chicken broth
- 1 cup heavy cream
- 4 tbsp butter
- 5 tbsp flour
Biscuit Topping
- 1 box Red Lobster cheddar bay biscuit mix (11.36 oz)
- 3/4 cup milk
- 1/2 cup mild cheddar cheese (shredded)
- 1/4 cup butter (melted)
- 1 pouch garlic herb seasoning (from the biscuit mix box)
Instructions
- Sear Seafood: Heat olive oil in a pan over medium heat. Season shrimp and langostino with 1 tsp salt and 1 tsp pepper, then sear for 2-3 minutes until cooked through. Remove and set aside.
- Sauté Vegetables: In the same pan, add chopped onions, bell pepper, and celery. Cook over medium heat until onions become translucent, about 4-5 minutes.
- Create Roux: Lower heat to medium-low, add butter and stir until melted. Sprinkle flour over the vegetables and continuously stir until the flour is fully absorbed, forming a roux base with the veggies.
- Add Liquids: Gradually pour in the chicken broth while stirring constantly. Bring mixture to a gentle simmer, then add heavy cream and stir to combine thoroughly.
- Season and Add Seafood: Stir in garlic, thyme, tarragon, salt, pepper, and smoked paprika to the gravy. Cook for 2-3 more minutes, then gently fold in the cooked shrimp, langostino, and crabmeat. Remove from heat and set aside.
- Prepare Herb Butter: In a small bowl, mix melted butter with the garlic herb seasoning pouch from the biscuit mix. Set aside for brushing later.
- Make Biscuit Dough: In a mixing bowl, combine the dry biscuit mix, shredded cheddar cheese, and milk. Stir with a fork just until a shaggy dough forms; avoid overmixing.
- Preheat Oven: Set oven temperature to 425°F (218°C) to prepare for baking.
- Assemble Ramekins: Evenly divide the seafood and vegetable filling into 6 ramekins or an oven-safe baking dish. Spoon biscuit dough on top of each portion.
- Bake: Place the ramekins on a baking tray and bake in the preheated oven for 14-16 minutes, or until the biscuit topping is cooked through and golden brown.
- Finish and Serve: Remove from the oven and immediately brush the biscuit tops with the prepared garlic herb butter. Serve hot and enjoy!
Notes
- Do not overmix the biscuit dough to ensure a tender biscuit topping.
- Using cooked crabmeat helps prevent overcooking the seafood in the pot pie.
- Serve immediately after brushing with garlic herb butter for the best flavor and texture.
- You can substitute langostino tails with lobster meat if preferred.
- Individual ramekins make for elegant presentation, but a single baking dish can be used for sharing.
