Description
A comforting seafood pot pie filled with shrimp, langostino or lobster, crab, and sautéed vegetables in a rich, creamy sauce, topped with a golden cheddar biscuit crust.
Ingredients
- 8 oz small shrimp (71–90 count), peeled and deveined
- 8 oz langostino tails or chopped lobster tails
- 6 oz jumbo lump crab meat
- 1/2 cup sweet onion, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup celery, diced (optional)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 tbsp salted butter (or unsalted)
- 3 tbsp all-purpose flour
- 1 cup chicken broth (or vegetable broth or seafood stock)
- 1/2 cup heavy cream
- 1 tsp minced roasted garlic (or 1/2 tsp garlic powder)
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika (or regular paprika)
- 1 package Cheddar Bay Biscuit Mix
- 1/2 cup water
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat the oven to 425°F (220°C).
- In a skillet, melt 2 tbsp of butter and sauté onions, bell pepper, and celery (if using) until softened.
- Season shrimp and langostino with salt and pepper; cook briefly in the skillet until just opaque. Remove and set aside with the crab meat.
- In the same skillet, melt the remaining 2 tbsp of butter and whisk in the flour to make a roux. Cook until slightly golden.
- Gradually add broth and cream while whisking to form a smooth sauce. Stir in garlic, Italian seasoning, paprika, and black pepper.
- Simmer gently for a few minutes until thickened. Return seafood and sautéed vegetables to the skillet and stir to combine. Let cool slightly.
- In a bowl, mix biscuit mix, cheddar cheese, and water to form a soft dough.
- Divide seafood mixture among four 8 oz ramekins. Top each with spoonfuls of biscuit dough.
- Bake for 15 minutes or until the biscuit tops are golden and cooked through.
- Optional: Brush tops with melted butter mixed with included biscuit seasoning packet.
Notes
- Substitute lobster with langostino based on availability.
- Puff pastry or mashed potatoes can replace biscuit topping.
- Vegetable broth and additional veggies can make it vegetarian.
- Use gluten-free flour and biscuit mix for a gluten-free version.
- Leftovers reheat best in the oven to maintain biscuit texture.
Nutrition
- Serving Size: 1 ramekin (approx. 8 oz)
- Calories: 480
- Sugar: 3g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 135mg
