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Seafood Pot Pie (with Cheddar Bay Crust) Recipe

Seafood Pot Pie (with Cheddar Bay Crust) Recipe
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★★★★★

5.1 from 30 reviews

This Seafood Pot Pie with Cheddar Bay Crust combines succulent shrimp, lobster, and crab in a rich, creamy seafood filling, topped with a golden, flavorful layer of cheddar bay biscuit dough for a comforting and indulgent meal.

Ingredients

Scale

Seafood Filling

  • 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 of 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

Cheddar Bay Crust

  • 1 box cheddar bay biscuits (Red Lobster brand)
  • 1/2 cup shredded cheddar cheese
  • 3 tbsp butter (for brushing)

Instructions

  1. Cook Seafood: In a large pot over medium-low heat, melt 3 tablespoons of butter. Add the shrimp and lobster meat and cook for 3–4 minutes until just done. Remove from pot and set aside.
  2. Sauté Vegetables and Seasonings: Add minced shallot, chopped carrots, celery, thyme sprigs, and cayenne pepper to the pot. Sauté for 3–4 minutes until the vegetables soften. Stir in garlic and cook for an additional 2 minutes.
  3. Create Roux Base: Add tomato paste and flour to the pot, stirring constantly to form a smooth paste that will thicken the filling.
  4. Add Vegetables and Stocks: Mix in peas and corn, then pour in the seafood and chicken stocks. Stir well and let the mixture simmer gently for 15 minutes to develop flavor and thicken.
  5. Prepare Biscuits: While the filling simmers, follow the instructions on the cheddar bay biscuit box to prepare the biscuit dough and make the biscuit butter for brushing.
  6. Preheat Oven: Set the oven to 375°F (190°C) to preheat.
  7. Combine Cream and Seafood: Remove thyme sprigs from the pot, then stir in heavy cream, cooked shrimp, lobster, and crab meat. Mix gently to combine.
  8. Fill Ramekins: Divide the seafood filling evenly among four ½-quart ramekins or cocottes, filling each about three-quarters full.
  9. Top with Biscuit Dough: Spread a thin layer (about 1/4 to 1/3 cup) of cheddar bay biscuit dough over each pot pie. Use wet hands or press the dough between two pieces of parchment paper to shape a smooth layer.
  10. Bake: Place the ramekins on a baking sheet and bake for 15–17 minutes, or until the biscuit topping is golden brown.
  11. Finish and Serve: Brush the baked tops with biscuit butter for extra flavor and shine. Serve hot and enjoy!

Notes

  • You can use fresh or frozen seafood; just be sure to thaw and pat dry before cooking.
  • Use seafood stock for a richer flavor, but fish or vegetable stock can be a substitute.
  • If you don’t have cheddar bay biscuits, you can use prepared biscuit dough mixed with shredded cheddar cheese and herbs.
  • Make sure not to overcook the seafood when first sautéing to keep it tender.
  • To prevent soggy bottoms, place ramekins on a baking sheet before baking.

Nutrition

Keywords: seafood pot pie, cheddar bay biscuit crust, shrimp lobster crab pot pie, creamy seafood casserole, Red Lobster cheddar bay biscuits, seafood comfort food

Find it online: https://flavorsbymaya.com/seafood-pot-pie-with-cheddar-bay-crust-recipe/