Seafood Pot Pie with Cheddar Bay Biscuit Topping Recipe

Introduction

This Seafood Pot Pie combines succulent shrimp, lobster, and crab in a rich, creamy filling topped with a golden cheddar bay biscuit crust. It’s a comforting and elegant dish perfect for seafood lovers looking to impress at home.

Ingredients

• 3 tbsp butter
• 1 lb small shrimp
• 6-8 oz lobster meat (approx. 3 4-oz lobster tails)
• 1 cup chopped carrots
• 1 large celery stick, chopped
• 1 shallot, minced
• 3 sprigs thyme
• 1/2 tsp cayenne pepper
• 5 cloves garlic, minced
• 2 tbsp tomato paste
• 4 tbsp flour
• 1/2 cup peas
• 1/2 cup corn
• 3 cups seafood stock
• 1 cup chicken stock
• 6 oz crab meat
• 1/2 cup heavy cream
• 1 box cheddar bay biscuits (Red Lobster brand)
• 1/2 cup shredded cheddar cheese
• 3 tbsp butter

Instructions

1. Step 1: In a large pot over medium-low heat, melt 3 tablespoons of butter. Add the shrimp and lobster meat, cooking for 3 to 4 minutes until just cooked through. Remove seafood from the pot and set aside.
2. Step 2: Add the shallot, chopped carrots, celery, thyme, and cayenne pepper to the pot. Sauté for 3 to 4 minutes until vegetables begin to soften. Stir in the minced garlic and cook for an additional 2 minutes.
3. Step 3: Stir in the tomato paste and flour, mixing thoroughly to form a paste that will thicken the filling.
4. Step 4: Add the peas, corn, seafood stock, and chicken stock to the pot. Stir to combine and let the mixture simmer for 15 minutes to develop flavor and thicken.
5. Step 5: While the filling simmers, prepare the cheddar bay biscuits and biscuit butter according to the package instructions.
6. Step 6: Preheat the oven to 375°F (190°C).
7. Step 7: Stir the heavy cream and reserved seafood, including crab meat, into the simmered filling. Divide the filling evenly among four ½-quart ramekins or cocottes, filling each about three-quarters full.
8. Step 8: Top each filled ramekin with a thin layer (about 1/4 to 1/3 cup) of cheddar bay biscuit dough. Use wet hands or press the dough between two sheets of parchment paper to spread it evenly over the filling.
9. Step 9: Bake for 15 to 17 minutes, or until the biscuit topping is golden brown. Remove from oven, brush tops with biscuit butter, and serve warm.

Tips & Variations

• For a deeper seafood flavor, use homemade seafood stock or a quality store-bought variety.
• Substitute the lobster meat with scallops or additional crab if preferred.
• Try adding fresh herbs like parsley or dill to the filling for a bright finish.
• To make it spicier, increase the cayenne pepper slightly or add a pinch of smoked paprika.

Storage

Store leftovers covered in the refrigerator for up to 2 days. Reheat gently in the oven at 350°F until warmed through to maintain the biscuit topping’s texture. The filling can be frozen without the biscuit topping for up to 3 months; add fresh biscuit dough when ready to bake.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood for this pot pie?

Yes, frozen seafood works well. Just thaw it completely and pat dry before cooking to prevent excess moisture in the filling.

Can I make the pot pie dairy-free?

To make a dairy-free version, substitute butter with a plant-based alternative and use coconut cream or another non-dairy cream substitute instead of heavy cream. Choose dairy-free biscuits or make your own biscuit topping without cheese.

Seafood Pot Pie with Cheddar Bay Biscuit Topping Recipe

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★★★★★

4.7 from 68 reviews

This decadent Seafood Pot Pie combines succulent shrimp, lobster, and crab meat with a rich, creamy vegetable-filled seafood base topped with flavorful cheddar bay biscuits. Perfect for seafood lovers seeking a comforting yet elegant meal that brings the flavors of the ocean into a classic pot pie format.

• Author: Lily
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Seafood and Proteins

• 1 lb small shrimp
• 6–8 oz lobster meat (approx. 3 4-oz lobster tails)
• 6 oz crab meat

Vegetables and Aromatics

• 1 cup chopped carrots
• 1 large celery stick, chopped
• 1 shallot, minced
• 3 sprigs thyme
• 5 cloves garlic, minced
• 1/2 cup peas
• 1/2 cup corn

Liquids and Dairy

• 3 cups seafood stock
• 1 cup chicken stock
• 1/2 cup heavy cream

Thickening and Flavorings

• 3 tbsp butter (plus an additional 3 tbsp for cooking and brushing)
• 2 tbsp tomato paste
• 4 tbsp flour
• 1/2 tsp cayenne pepper

Topping

• 1 box cheddar bay biscuits (Red Lobster brand)
• ½ cup shredded cheddar cheese

Instructions

1. Sauté Seafood: In a large pot over medium-low heat, melt 3 tbsp butter. Add the shrimp and lobster meat and cook for 3–4 minutes until just cooked through. Remove the seafood from the pot and set aside to prevent overcooking.
2. Sauté Vegetables and Aromatics: In the same pot, add the minced shallot, chopped carrots, celery, thyme sprigs, and cayenne pepper. Sauté this mixture for 3–4 minutes until the vegetables soften. Stir in the minced garlic and cook for another 2 minutes to release its aroma.
3. Create Roux Base: Add the tomato paste and flour to the pot, stirring vigorously to combine and form a thick paste. This will help thicken the filling later.
4. Add Vegetables and Stocks: Toss in the peas and corn, then pour in the seafood and chicken stocks. Stir to combine all ingredients, then allow the mixture to simmer gently for 15 minutes, letting flavors meld and the filling thicken.
5. Prepare Biscuits: While the filling simmers, follow the instructions on the Red Lobster cheddar bay biscuit box to prepare the biscuit dough and biscuit butter that will be used for topping.
6. Preheat Oven: Set your oven to 375°F (190°C) to preheat while you finish preparing the dish.
7. Combine Cream and Seafood: Stir the heavy cream and reserved cooked seafood along with the crab meat into the pot with the simmered filling. Mix gently to combine.
8. Fill Ramekins: Divide the filling evenly into four ½-quart ramekins or cocottes, filling each to about three-quarters full.
9. Add Biscuit Topping: Top each ramekin with a thin layer (about 1/4 to 1/3 cup) of cheddar bay biscuit dough. Use wet hands to spread or press the dough evenly, or sandwich it between parchment papers and roll thin.
10. Bake and Finish: Place the filled ramekins on a baking sheet and bake in the preheated oven for 15–17 minutes, or until the biscuit tops turn golden brown and cooked through. Once baked, brush the tops generously with the prepared biscuit butter for extra richness and flavor. Serve warm.

Notes

• Using a combination of seafood and chicken stock enriches the flavor, but you may substitute with all seafood stock if preferred.
• Ensure not to overcook the shrimp and lobster during initial sauté to keep them tender.
• The cheddar bay biscuits provide a unique topping; if unavailable, you can use your favorite biscuit dough or puff pastry with cheddar cheese.
• For extra spice, sprinkle a little more cayenne pepper to the filling before baking.
• These pot pies can be assembled ahead and baked just before serving for convenience.

Keywords: Seafood Pot Pie, Shrimp Pot Pie, Lobster Pot Pie, Crab Pot Pie, Cheddar Bay Biscuits, Comfort Food, Seafood Casserole