Cheddar Bay Biscuit Seafood Pot Pie (Print)

Shrimp, langostino, and crab meet creamy gravy under a cheesy Cheddar Bay Biscuit topping for ultimate comfort.

# Ingredients:

→ Seafood & Vegetables

01 - 450 g shrimp, peeled and deveined
02 - 340 g langostino tails or lobster meat
03 - 225 g jumbo lump crabmeat, cooked
04 - 1 cup onions, finely chopped
05 - 120 ml bell pepper, chopped
06 - 60 ml celery, finely chopped
07 - 1 teaspoon salt, plus more to taste
08 - 1 teaspoon ground black pepper, plus more to taste
09 - Olive oil, as needed for sautéing

→ Creamy Gravy

10 - 480 ml chicken broth
11 - 240 ml heavy cream
12 - 60 g unsalted butter
13 - 40 g all-purpose flour
14 - 1 tablespoon garlic, minced or paste
15 - 1 teaspoon dried thyme
16 - 1 teaspoon dried tarragon
17 - 1 teaspoon salt
18 - 1 teaspoon ground black pepper
19 - 0.5 teaspoon smoked paprika

→ Cheddar Bay Biscuit Topping

20 - 1 box (322 g) Cheddar Bay Biscuit mix
21 - 180 ml milk
22 - 60 g mild cheddar cheese, shredded

→ Herb Butter Sauce

23 - 60 g unsalted butter, melted
24 - 1 pouch garlic herb seasoning (from biscuit mix box)

# Steps:

01 - Heat olive oil over medium heat in a large pan. Sear shrimp and langostino with salt and pepper for 2–3 minutes until opaque. Remove from pan and set aside.
02 - In the same pan, add additional olive oil if needed. Sauté chopped onions, bell pepper, and celery for about 5 minutes or until softened.
03 - Add butter to the vegetables and melt. Sprinkle in flour and stir continuously until fully absorbed and lightly toasted. Gradually add chicken broth, whisking to prevent lumps. Simmer until thickened, then pour in heavy cream. Incorporate garlic, thyme, tarragon, salt, black pepper, and smoked paprika. Simmer until smooth and creamy.
04 - Return cooked shrimp, langostino, and crabmeat to the pan with the gravy. Gently fold until seafood is evenly coated in the sauce.
05 - In a mixing bowl, combine Cheddar Bay Biscuit mix, milk, and shredded cheddar cheese. Stir just until the dough comes together, avoiding overmixing.
06 - Preheat oven to 190°C. Transfer seafood filling into individual ramekins or a large baking dish. Top evenly with dollops of biscuit dough. Bake for 14–16 minutes until the biscuit crust is golden and cooked through.
07 - Stir garlic herb seasoning pouch into the melted butter. Brush the baked biscuit crust generously with the seasoned butter before serving.

# Notes:

01 - For a spicier profile, add cayenne pepper or a splash of hot sauce to the gravy.
02 - Ensure biscuit dough is not overmixed for a tender, fluffy crust.
03 - Substitute gluten-free biscuit mix for a gluten-free dish.
04 - Vegetarian adaptation: replace seafood with mushrooms.

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