Description
Experience the perfect blend of creamy seafood filling and a fluffy, cheesy Cheddar Bay Biscuit crust in this ultimate seafood pot pie. It’s a comforting dish that will impress your family and guests alike!
Ingredients
- Medium-sized raw shrimp, peeled and deveined
- Bay scallops
- Firm white fish (Cod, haddock, or snapper fillets cut into 1-inch chunks)
- Lump crab meat (optional but recommended)
- Unsalted butter
- Diced yellow onion
- Celery
- Carrots
- All-purpose flour
- Fish broth or vegetable broth
- Whole milk or half-and-half
- Old Bay Seasoning
- Dried thyme
- Fresh parsley
- Salt
- Freshly ground black pepper
- Frozen peas
- Frozen corn
- Cheddar Bay Biscuit Mix
- Shredded cheddar cheese
- Baking powder
- Cold butter
- Garlic powder
- Dried parsley
- Olive oil
Instructions
- In a large skillet over medium-high heat, add a tablespoon of olive oil. Once hot, add the shrimp and scallops, cooking for just 1-2 minutes per side until they're opaque but not fully cooked through. Remove the shrimp and scallops from the pan and set them aside.
- In the same skillet (or a large pot), melt 4 tablespoons of butter over medium heat. Add the diced onion, celery, and carrots. Sauté for about 5-7 minutes until the vegetables have softened.
- Sprinkle in 1/2 cup of all-purpose flour over the softened vegetables. Cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in 4 cups of fish or vegetable broth, followed by 1 cup of whole milk or half-and-half. Continue whisking to prevent lumps until the mixture is smooth.
- Bring the mixture to a gentle simmer, stirring occasionally. Once it's reached a nice, creamy consistency, remove from heat.
- Stir in 2 teaspoons of Old Bay Seasoning, 1 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Taste and adjust seasonings as needed.
- Gently fold in the partially cooked shrimp, scallops, any firm white fish chunks, and the crab meat (if using). Add 1 cup of frozen peas and 1/2 cup of frozen corn. Stir carefully to combine everything without breaking up the delicate seafood.
- Preheat your oven to 400°F (200°C).
- If using a store-bought Cheddar Bay Biscuit mix: Follow the package instructions to prepare the biscuit dough.
- If making from scratch: In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt. Cut in 6 tablespoons of very cold, cubed butter until the mixture resembles coarse crumbs. Stir in 1 cup of shredded sharp cheddar cheese. Gradually add about 3/4 cup of cold milk, mixing until just combined.
- Pour the creamy seafood filling into a 9×13-inch baking dish or a 2.5-3 quart oven-safe pot.
- Using a large spoon or an ice cream scoop, drop spoonfuls of the biscuit dough directly onto the hot filling, leaving small gaps between each biscuit.
- Bake for 20-25 minutes, or until the biscuit crust is golden brown and cooked through, and the filling is bubbly around the edges.
- Prepare the garlic butter topping by combining the seasoning packet with melted butter or by melting 2 tablespoons of butter with 1/2 teaspoon garlic powder and a pinch of dried parsley.
- Once the pot pie is out of the oven, immediately brush the tops of the hot biscuits with the prepared garlic butter.
- Let the pot pie rest for 10-15 minutes before serving.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 80 mg
Keywords: Don't overcook the seafood as it will continue to cook in the oven. The Old Bay seasoning is essential for flavor, and using cold butter and not overmixing the biscuit dough will ensure flaky biscuits.