Cheddar Bay Biscuit Seafood Pot Pie Recipe

Introduction

This Cheddar Bay Biscuit Seafood Pot Pie combines tender shrimp and langostino in a creamy, herb-infused sauce, all topped with fluffy cheddar biscuits. It’s a comforting, easy-to-make dish that brings restaurant-quality flavors to your home kitchen.

Ingredients

• 1 lb shrimp (peeled and deveined)
• 12 oz langostino or lobster
• 1 cup onion (chopped)
• ½ cup bell pepper (chopped)
• 2 cups chicken broth
• 1 cup heavy cream
• 4 tbsp butter
• 5 tbsp flour
• 1 tbsp garlic (minced)
• 1 tsp thyme
• 1 tsp tarragon
• 1 box Cheddar Bay Biscuit mix
• ¾ cup milk
• ½ cup shredded cheddar cheese
• ¼ cup melted butter

Instructions

1. Step 1: Cook the shrimp and langostino or lobster in a skillet over medium heat until just opaque. Remove from heat and set aside.
2. Step 2: In the same pan, sauté the chopped onions and bell peppers until they are soft and translucent.
3. Step 3: Prepare the gravy by melting butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes. Gradually whisk in the heavy cream and chicken broth until smooth and thickened. Stir in the minced garlic, thyme, and tarragon. Season with salt and pepper to taste.
4. Step 4: Combine the cooked seafood with the gravy mixture and pour into a baking dish or individual ramekins.
5. Step 5: Prepare the biscuit topping according to the Cheddar Bay Biscuit mix instructions, mixing in the milk and shredded cheddar cheese.
6. Step 6: Spread the biscuit dough evenly over the seafood mixture. Brush the top with melted butter to ensure a golden crust.
7. Step 7: Bake in a preheated oven at 425°F (220°C) for 14-16 minutes, or until the biscuits are golden brown and cooked through.

Tips & Variations

• For extra flavor, add a splash of white wine to the gravy while cooking the onions and peppers.
• Swap langostino for crab meat or chunks of firm white fish if preferred.
• Use fresh herbs like parsley or dill as garnish for a bright finish.
• If you prefer a thicker filling, reduce the chicken broth slightly or cook the gravy longer before combining with seafood.

Storage

Store leftover pot pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain the biscuit topping’s texture. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pot pie ahead of time?

Yes, you can prepare the seafood filling and biscuit topping separately, then assemble and bake just before serving. Store components in the fridge for up to 24 hours before baking.

What can I use if I don’t have Cheddar Bay Biscuit mix?

If you don’t have the biscuit mix, a basic biscuit dough with sharp cheddar cheese mixed in works well as a substitute. You can also top the pot pie with puff pastry for a different texture.

Cheddar Bay Biscuit Seafood Pot Pie Recipe

Print Recipe

★★★★★

4.5 from 97 reviews

Cheddar Bay Biscuit Seafood Pot Pie is a comforting and savory dish featuring succulent shrimp and langostino in a creamy herb-infused gravy, topped with a golden, cheesy Cheddar Bay biscuit crust. This recipe combines the decadence of a classic seafood pot pie with the irresistible flavors of Cheddar Bay biscuits, making it perfect for a cozy dinner or special occasion.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Pot Pie
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Seafood

• 1 lb shrimp (peeled and deveined)
• 12 oz langostino or lobster

Vegetables

• 1 cup onion (chopped)
• ½ cup bell pepper (chopped)

Gravy

• 4 tbsp butter
• 5 tbsp flour
• 1 cup heavy cream
• 2 cups chicken broth
• 1 tbsp garlic (minced)
• 1 tsp thyme
• 1 tsp tarragon

Biscuit Topping

• 1 box Cheddar Bay Biscuit mix
• ¾ cup milk
• ½ cup shredded cheddar cheese
• ¼ cup melted butter

Instructions

1. Cook the Seafood: In a skillet or sauté pan over medium heat, cook the shrimp and langostino until just opaque and cooked through. Remove them from the pan and set aside to prevent overcooking.
2. Sauté Vegetables: In the same pan, add chopped onion and bell pepper. Sauté until softened and fragrant, about 4-5 minutes, stirring occasionally.
3. Make the Gravy: To the sautéed vegetables, add butter and let it melt completely. Stir in flour to create a roux and cook for about 1-2 minutes, stirring constantly to avoid lumps. Gradually whisk in chicken broth and heavy cream until smooth. Add minced garlic, thyme, and tarragon, seasoning the sauce. Let it simmer gently until thickened, about 5 minutes.
4. Combine Seafood with Gravy: Return the cooked shrimp and langostino to the pan, stirring to coat them well with the creamy herb sauce. Cook together for an additional 2-3 minutes to blend the flavors.
5. Assemble the Pot Pie: Pour the seafood mixture into a baking dish or divide evenly into ramekins.
6. Prepare Biscuit Topping: In a mixing bowl, combine the Cheddar Bay Biscuit mix with milk according to package instructions until just combined. Fold in shredded cheddar cheese gently.
7. Top and Bake: Spread the biscuit batter evenly over the seafood mixture. Drizzle melted butter over the biscuit topping to ensure a golden crust.
8. Bake: Bake in a preheated oven at 425°F (220°C) for 14-16 minutes or until the biscuit topping turns golden brown and the filling is bubbling.

Notes

• You can substitute langostino with lobster or additional shrimp if preferred.
• Fresh herbs can be used instead of dried for a more vibrant flavor.
• If you want a thicker gravy, cook it slightly longer before adding seafood.
• The biscuit topping can be portioned into ramekins for individual servings.
• Leftover pot pie can be refrigerated for up to 2 days and reheated gently.

Keywords: Seafood pot pie, Cheddar Bay biscuits, shrimp pot pie, langostino, creamy seafood pie, easy dinner, comfort food