Seafood Pot Pie with Cheddar Bay Biscuits

A cast-iron skillet filled with creamy seafood pot pie topped with cheddar biscuits, fresh from the oven.Golden-brown cheddar biscuits add the perfect crunch to this creamy seafood pot pie!

Seafood Pot Pie with Cheddar Bay Biscuits: A Delicious Twist on a Classic Dish

We’re talkin’ ’bout a dish that’ll make your taste buds do a happy dance and have you sayin’, “Mama mia, that’s good!” It’s none other than our Seafood Pot Pie with Cheddar Bay Biscuits. Now, this ain’t your ordinary pot pie, no siree. We’ve taken that classic comfort food and given it a coastal twist that’ll have you feelin’ like you’re loungin’ on the shore with the salty breeze in your hair. Picture plump, juicy shrimp, tender chunks of fish, and sweet crabmeat, all cozied up in a creamy seafood sauce that’s smoother than a gravy train with biscuit wheels. And let’s not forget those golden, cheesy Cheddar Bay Biscuits on top, hot outta the oven and ready to steal the show. So, grab your apron, get ready to roll up those sleeves, and let’s dive headfirst into this mouthwaterin’ masterpiece!

Ingredients:

2 tablespoons extra-virgin olive oil
2 medium shallots, diced
1/2 yellow onion, chopped
2 medium carrots, peeled and diced
1 stalk celery, diced
2 red potatoes, washed and diced
½ cup dry white wine (we used chardonnay)
2 Tb unsalted butter
3 tbsp all-purpose flour
2 cups seafood stock
1 T diced tarragon
1/4 teaspoon cayenne
½ cup heavy cream
¾ pound langostino tails
salt and pepper to taste

For the biscuits you’ll need:

1 box Red Lobster Cheddar bay biscuit mix
1/2 cup shredded sharp cheddar
3/4 cup cold water
1/3 cup butter

Making Seafood Pot Pie with Cheddar Bay Biscuits

Preparation:

  • Preheat the oven to 425 degrees.

Cooking the Filling:

  • In a large skillet over medium heat, coat with a couple tablespoons of olive oil.
  • Add chopped carrots, celery, shallots, onions and potatoes. Sauté until tender. Roughly 5-6 minutes.
  • Pour in the white wine and cook for about 5 minutes until it’s nearly evaporated.
  • Add the butter and heat until melted.
  • Add the flour and stir constantly for 1 minute. It should get some color to it but not much.
  • Add the seafood stock and tarragon. Give that a stir and simmer for 10 minutes.
  • Season with cayenne, salt and pepper to taste.
  • Remove from heat. Stir in the heavy cream and then add the tails.

Making the Biscuits:

  • Use a good ol’ red lobster cheddar bay biscuit mix.
  • Prepare per the directions on the box.

Baking:

  • Drop large spoonfuls of the batter on top of the pie filling.
  • Put in the oven for 15 minutes.
  • Remove from the oven and brush on the garlic butter mixture onto the biscuits.
  • Put it back in the oven for an additional 3-4 minutes until it is nicely brown.

Notes:

  • Cayenne definitely adds a kick so adjust to your liking.
  • Peas would be a good addition to the recipe.
  • Sherry is typically used in this recipe, but a nice Chardonnay like Big Churn can be a great substitute.
  • One cast iron skillet can be used to cook up the whole recipe. If you’d like, you can make the filling and transport it to a different baking dish to finish up the baking portion of the recipe.
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