Cheddar Bay Seafood Pot Pie (Print Version)
# Ingredients:
→ Seafood & Vegetable Filling
01 -
1 lb shrimp, peeled and deveined
02 -
12 oz langostino tails or lobster
03 -
8 oz jumbo lump crabmeat, cooked
04 -
1 cup onions, chopped
05 -
1/2 cup bell pepper, chopped
06 -
1/4 cup celery, chopped
07 -
1 tsp salt, plus more to taste
08 -
1 tsp pepper, plus more to taste
09 -
Olive oil for cooking
→ Creamy Gravy
10 -
2 cups chicken broth
11 -
1 cup heavy cream
12 -
4 tbsp butter
13 -
5 tbsp flour
14 -
1 tbsp garlic, minced or paste
15 -
1 tsp thyme
16 -
1 tsp tarragon, dried
17 -
1 tsp salt
18 -
1 tsp pepper
19 -
1/2 tsp smoked paprika
→ Cheddar Bay Biscuit Topping
20 -
1 box Red Lobster Cheddar Bay Biscuit mix (11.36oz)
21 -
3/4 cup milk
22 -
1/2 cup mild cheddar cheese, shredded
→ Herb Butter Sauce
23 -
1/4 cup butter, melted
24 -
1 pouch garlic herb seasoning (from the box)
# Instructions:
01 -
To a pan over medium heat, add olive oil and sear the shrimp and langostino with salt and pepper for 2-3 minutes. Remove from the pan and set aside once cooked.
02 -
To the same pan, sauté onions, bell peppers and celery, cook until the onions are translucent. This should take about 4-5 minutes.
03 -
Turn the heat down to medium low and add the butter and stir. Once the butter is melted, sprinkle in the flour and continue to stir until all the flour is absorbed by the vegetables.
04 -
Deglaze the pan with chicken broth and allow to come to a slight simmer. Then, pour in the heavy cream and stir until combined.
05 -
Season with garlic, thyme, tarragon, salt, pepper and smoked paprika. Let the gravy cook for 2-3 minutes then gently fold in the seared shrimp, langostino and jumbo lump crabmeat. Remove from heat and set aside.
06 -
In a small bowl, mix together all ingredients listed under "Herb Butter Sauce" and set aside.
07 -
To a bowl add the dry biscuit mix, cheddar cheese and milk. Using a fork, mix together until the dough starts to form. Be care not to over mix here. You really just need to stir enough to get a shaggy dough.
08 -
Pre-heat your oven to 425F.
09 -
Transfer the seafood & vegetable filling to the baking dish of your choice. I decided to divide the filling between 6 ramekins. Top each ramekin with the cheddar bay biscuit dough.
10 -
Place on a baking tray, and bake until the biscuit topping is cooked through and golden brown, about 14-16 minutes.
11 -
As soon as they come out of the oven, brush on the herb garlic butter and serve. Enjoy!
# Notes:
01 -
This dish combines tender seafood in a rich, creamy gravy topped with golden Cheddar Bay Biscuits.
02 -
You can divide the filling between 6 individual ramekins or use a single baking dish.