Description
Experience the ultimate indulgence with this Shrimp Lobster Cheddar Bay Biscuit Pot Pie, combining succulent seafood with a rich, creamy filling topped with fluffy, cheesy biscuits. Perfect for cozy nights and special occasions, this dish is sure to become a new favorite!
Ingredients
- Large or jumbo shrimp, peeled and deveined
- Cooked lobster meat
- Cheddar Bay Biscuit mix
- Yellow onion, chopped
- Celery stalks, chopped
- Fresh garlic cloves, minced
- Unsalted butter
- All-purpose flour
- Seafood or fish broth
- Whole milk
- Heavy cream or half-and-half
- Old Bay seasoning
- Salt
- Freshly ground black pepper
- Cayenne pepper
- Fresh parsley, chopped
- Frozen peas
- Frozen carrots
Instructions
- Prepare Your Biscuit Dough: If you’re using a mix, follow the package directions exactly for preparing the dough. Usually, this involves adding water and shredded cheddar cheese, then mixing until just combined. Don't overmix! If you're making your own cheesy garlic biscuits from scratch, prepare your dough and set it aside.
- Sauté the Aromatics: In a large, deep oven-safe skillet or Dutch oven, melt about 4 tablespoons of unsalted butter over medium heat. Add your chopped onion and celery. Sauté them gently for about 5-7 minutes until they’ve softened and become translucent. Then, stir in the minced garlic and cook for another minute until it’s fragrant.
- Build the Roux: Sprinkle about 1/4 cup of all-purpose flour over the sautéed vegetables. Stir constantly for 1-2 minutes, cooking out the raw flour taste.
- Whisk in Liquids: Gradually whisk in 2 cups of seafood or chicken broth, ensuring there are no lumps. Continue to whisk as the mixture thickens. Once smooth, slowly pour in 1.5 cups of whole milk and 1 cup of heavy cream (or half-and-half). Keep whisking until the sauce comes to a gentle simmer and begins to thicken nicely.
- Season the Sauce: Stir in 2-3 teaspoons of Old Bay seasoning, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Add a pinch of cayenne pepper if desired. Taste and adjust seasonings as needed.
- Add the Seafood and Veggies: Reduce the heat to low. Gently fold in your peeled, deveined shrimp, cooked lobster meat, and the frozen peas and carrots. Cook just until the shrimp turn pink and opaque, about 3-5 minutes.
- Prepare for Baking: If your skillet isn't oven-safe, carefully transfer the hot filling into a 9×13-inch baking dish.
- Top with Biscuits: Drop spoonfuls of your prepared Cheddar Bay Biscuit dough over the hot filling, leaving a little space between each dollop.
- Bake to Golden Perfection: Place the baking dish into your preheated oven at 375°F (190°C). Bake for 20-25 minutes, or until the biscuits are golden brown on top and the filling is bubbly.
- The Grand Finale (Garlic Butter): While the pot pie bakes, prepare the garlic butter that usually comes with the Cheddar Bay Biscuit mix. Once the pot pie is out of the oven, brush the tops of the hot biscuits generously with this garlic butter.
- Serve Immediately: Let the pot pie rest for a few minutes before serving to allow the sauce to set slightly.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 150 mg
Keywords: Don't overcook the seafood to prevent it from becoming rubbery. A thick sauce is key for a good pot pie filling. Adjust seasonings liberally, and consider adding cream cheese for extra richness. Ensure the filling is hot before placing the biscuit dough on top to prevent soggy biscuits.