Description
A comforting seafood pot pie topped with golden Cheddar Bay biscuits. This creamy, flavorful dish combines tender shrimp, crab, and scallops with a rich sauce and cheesy biscuits for the ultimate indulgent meal.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 cup crab meat or imitation crab
- 1 cup scallops or firm white fish (optional)
- 4 tbsp butter
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1/4 cup all-purpose flour
- 2 cups seafood or chicken broth
- 1 cup heavy cream
- 1 tsp Old Bay seasoning
- Salt and pepper to taste
- 1 cup frozen peas or corn
- 1 package Cheddar Bay biscuit mix (or 2 cups biscuit mix + 1 cup shredded cheddar + 1/2 tsp garlic powder)
- 2/3 cup milk (for biscuit dough)
- 2 tbsp melted butter (for biscuit dough)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, sauté onion, garlic, carrots, and celery in butter until softened.
- Stir in flour to form a roux, cooking for 1 minute.
- Gradually whisk in broth and cream, stirring until thickened.
- Add shrimp, crab, scallops (if using), peas or corn, Old Bay seasoning, salt, and pepper. Simmer until seafood is just cooked through.
- Transfer the mixture into a greased baking dish.
- Prepare the biscuit dough according to package instructions (or from scratch with cheddar and garlic powder).
- Drop spoonfuls of biscuit dough evenly over the seafood filling.
- Bake 20–25 minutes, until biscuits are golden and cooked through.
- Garnish with fresh parsley and serve hot.
Notes
- Use thawed and patted-dry frozen seafood to avoid watery filling.
- For a spicier version, add Cajun seasoning to the filling.
- The filling can be prepared in advance; add biscuit topping just before baking.
- Leftovers keep for 3 days in the fridge; reheat covered in the oven for best texture.
- Freeze filling separately and bake with fresh biscuits when ready.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 160mg
