This Seafood Pot Pie is a cozy, coastal spin on a classic comfort dish. Packed with tender shrimp, langostino or lobster, crab, and sautéed vegetables in a rich, creamy sauce, it’s all topped with a buttery cheddar biscuit crust that bakes up golden and flaky.

Why I’ll Love This Recipe

I love how this dish brings together the elegance of seafood and the heartiness of pot pie. The filling is creamy and loaded with flavor, while the cheddar biscuit topping is cheesy and golden with just the right amount of crisp. It feels fancy but comes together with simple ingredients and just a little effort, making it perfect for both weeknights and special dinners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Small shrimp (71–90 count)
Langostino tails (or chopped lobster tails)
Jumbo lump crab meat
Sweet onion (white or yellow, or substitute shallot)
Red bell pepper
Celery (optional)
Salt
Black pepper
Salted butter (or unsalted or margarine)
All-purpose flour
Chicken broth (or vegetable broth or seafood stock)
Heavy cream
Minced roasted garlic (or garlic powder)
Italian seasoning
Smoked paprika (or regular paprika)
Cheddar Bay Biscuit Mix
Water
Shredded cheddar cheese

Directions

Sauté the Vegetables and Seafood
I start by melting butter in a skillet and cooking the onions, bell pepper, and optional celery until they’re soft and fragrant. Then I season the shrimp and langostino (or lobster) and cook them briefly until just done. I set them aside while I make the sauce.
Prepare the Creamy Sauce
In the same skillet, I melt more butter and whisk in the flour to make a roux. Once it’s slightly golden, I add broth, heavy cream, garlic, Italian seasoning, smoked paprika, and black pepper. I let it simmer gently, then stir the seafood and veggies back in.
Mix the Biscuit Topping
I combine the biscuit mix, shredded cheddar, and water until I get a soft dough. I set this aside while the filling cools slightly.
Assemble and Bake
I spoon the seafood mixture into ramekins and top each one with biscuit dough. I bake them at 425°F for about 15 minutes until the tops are golden and cooked through. I brush the tops with melted butter mixed with biscuit seasoning for extra flavor.

Servings and Timing

Servings: 4 (using 8 oz ramekins)
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

I can use lobster or langostino tails interchangeably.
If I want a different flavor profile, I might try Old Bay seasoning instead of Italian herbs.
For a meatless version, I use only vegetables and vegetable broth.
I’ve tried swapping the biscuit topping with puff pastry—delicious and flaky.
I sometimes add peas or corn for extra color and sweetness.

Storage / Reheating

I keep leftovers in the fridge in an airtight container for up to 3 days. To reheat, I place them in the oven at 350°F until warmed through to keep the topping crispy. If I want to freeze the pot pies, I do it before baking—then bake straight from frozen, adding 10–15 extra minutes.

FAQs

Can I use frozen seafood?

Yes, I use frozen shrimp and langostino often. I make sure to thaw and pat them dry before cooking.

What if I don’t have ramekins?

I use a small casserole dish instead. It works just as well and still gets that nice golden topping.

Can I prep this ahead of time?

I assemble the pies, cover, and refrigerate them up to 24 hours ahead. Then I bake just before serving.

Is the biscuit topping necessary?

I love the biscuit topping, but I’ve also used mashed potatoes or puff pastry for a different twist.

Can I make this gluten-free?

Yes, I use a gluten-free flour blend for the roux and a gluten-free biscuit mix to keep it celiac-friendly.

Conclusion

This Seafood Pot Pie is pure comfort with a coastal flair. I love the creamy seafood filling and the cheesy biscuit crust that pulls it all together. It’s easy to make, deeply satisfying, and always a crowd-pleaser at my table.