Description
A comforting and flavorful Seafood Pot Pie topped with a cheesy Cheddar Bay Biscuit crust. This dish combines succulent shrimp, lobster, and crab in a creamy, savory seafood filling with vegetables and herbs, baked to golden perfection with a buttery, cheesy biscuit topping inspired by Red Lobster’s famous biscuits.
Ingredients
Units
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 thyme
- 1/2 tsp cayenne pepper
- 5 cloves garlic, minced
- 2 tbsp tomato paste
- 4 tbsp all-purpose 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 Biscuit Topping
- 1 box Cheddar Bay biscuits (Red Lobster mix)
- 1/2 cup shredded cheddar cheese
- 3 tbsp butter (for brushing biscuit topping)
Instructions
- Cook Seafood: In a large pot over medium-low heat, melt 3 tablespoons of butter. Add the shrimp and lobster meat, cooking for 3–4 minutes until just done. Remove seafood from the pot and set aside to prevent overcooking.
- Sauté Vegetables: To the same pot, add minced shallot, chopped carrots, celery, thyme sprigs, and cayenne pepper. Sauté for 3–4 minutes until the vegetables begin to soften. Add the minced garlic and cook for an additional 2 minutes to release its aroma.
- Create Roux and Add Tomato Paste: Stir in the tomato paste and flour to the pot, mixing thoroughly to form a smooth paste that will thicken the filling and add rich flavor.
- Add Peas, Corn, and Stocks: Toss in peas and corn, then pour in the seafood and chicken stocks. Stir to combine everything and bring the mixture to a simmer. Let it cook gently for 15 minutes to meld the flavors and thicken the filling.
- Prepare Biscuits and Preheat Oven: While the filling simmers, prepare the Cheddar Bay biscuits and the butter topping according to the box instructions. Preheat your oven to 375°F (190°C).
- Combine Cream and Seafood: Remove the thyme sprigs from the pot. Stir in the heavy cream along with the cooked shrimp, lobster meat, and crab meat. Mix carefully to incorporate all the seafood into the creamy filling.
- Fill Ramekins and Add Biscuit Topping: Divide the seafood filling evenly into four ½-quart ramekins or cocottes, filling each about three-quarters full. Top each ramekin with a thin layer (about 1/4 to 1/3 cup) of the prepared Cheddar Bay biscuit dough. Wet your hands to form a smooth layer or press the dough between two pieces of parchment paper for an even top.
- Bake the Pot Pies: Place the ramekins on a baking sheet and bake in the preheated oven for 15–17 minutes, or until the biscuit topping is golden brown and cooked through.
- Finish with Biscuit Butter: Once out of the oven, brush the tops generously with the melted biscuit butter for extra richness and flavor.
- Serve: Allow the pot pies to cool for a few minutes before serving so the filling can set slightly. Serve warm and enjoy the comforting flavors of this seafood pot pie with a cheesy biscuit crust.
Notes
- Using pre-made Cheddar Bay biscuit mix simplifies topping preparation but homemade biscuit dough with cheddar cheese can also be used.
- Be careful not to overcook the seafood initially to avoid rubbery texture; it will cook further during baking.
- Removing thyme sprigs before adding cream ensures no woody bits remain in the filling.
- You can substitute seafood stock with vegetable stock if preferred, but seafood stock enhances the flavor.
- This recipe can be doubled to serve more people; adjust ramekin numbers and baking times accordingly.
Nutrition
- Serving Size: 1 pot pie (1 ramekin)
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 180 mg
