Description
A rich, creamy seafood pot pie filled with shrimp, crab, and vegetables, topped with golden Cheddar Bay biscuits. This cozy, one-dish meal is a comforting weeknight favorite or an impressive holiday dinner idea.
Ingredients
1 pound shrimp, peeled and deveined
1 pound lump crab meat
1 cup frozen mixed vegetables (peas, carrots, corn)
¼ cup butter
¼ cup all-purpose flour
2 cups seafood stock
1 cup heavy cream
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
Salt and pepper, to taste
1 package Cheddar Bay biscuit mix
½ cup shredded cheddar cheese
¾ cup milk
Instructions
-
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish or large oven-safe skillet.
-
Melt butter in a large skillet over medium heat. Add shrimp and cook for 3–4 minutes, until pink.
-
Stir in crab meat and vegetables. Cook for 2–3 minutes.
-
Sprinkle flour over mixture and stir to coat evenly.
-
Gradually pour in seafood stock and heavy cream while stirring. Simmer until thickened, about 5 minutes.
-
Add garlic powder, onion powder, thyme, salt, and pepper. Stir and remove from heat.
-
Transfer filling to prepared baking dish.
-
In a bowl, mix biscuit mix, cheddar cheese, and milk until a soft dough forms.
-
Drop spoonfuls of biscuit dough over the filling.
-
Bake uncovered for 25–30 minutes or until biscuits are golden brown and cooked through.
-
Let rest 10–15 minutes before serving.
Notes
- For added luxury, include lobster or scallops.
- Seafood stock gives the best flavor, but chicken stock works in a pinch.
- To make it gluten-free, use gluten-free flour and biscuit mix.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
