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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.

Ingredients

Scale

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

Find it online: https://dinewithlily.com/seafood-pot-pie-with-cheddar-bay-biscuit-topping-recipe/