Description
A comforting seafood pot pie topped with fluffy cheddar biscuits for a cozy weeknight dinner.
Ingredients
Scale
- 4 tbsp Unsalted Butter
- 2 cloves Garlic Cloves
- 1 medium Onion
- 1 cup Celery
- 1/4 cup All-Purpose Flour
- 2 cups Seafood Stock or Chicken Stock
- 1 cup Heavy Cream
- 2 tbsp Old Bay Seasoning
- to taste Salt and Black Pepper
- 1 lb Shrimp
- 1 cup Cooked Lobster Meat
- 1/4 cup Fresh Parsley
- 2 cups All-Purpose Flour
- 1 tbsp Baking Powder
- 1 tsp Garlic Powder
- to taste Salt
- 4 tbsp Cold Butter, Grated
- 1 cup Shredded Sharp Cheddar Cheese
- 3/4 cup Whole Milk
- optional Fresh Chives or Parsley
Instructions
- Preheat your oven to 400°F and place a rack in the center. Lightly grease your oven-safe skillet or baking dish if it is prone to sticking.
- Start the filling: In a large skillet over medium heat, melt 4 tbsp unsalted butter. Add the chopped onion and celery with a pinch of salt. Cook, stirring occasionally, until the vegetables are soft and the onion is translucent, about 5 to 7 minutes. Add minced garlic and cook just until fragrant, about 30 seconds.
- Sprinkle 1/4 cup flour over the vegetables and stir to coat. Cook this mixture, stirring often, for 1 to 2 minutes until it looks like a thick paste and smells slightly nutty, but not browned.
- Slowly pour in the seafood or chicken stock while whisking or stirring constantly to avoid lumps. Let it come up to a gentle simmer, then pour in the heavy cream. Continue to cook, stirring, until the sauce is thick enough to coat the back of a spoon, about 3 to 5 minutes.
- Season the sauce with Old Bay, salt, and black pepper. Taste and adjust until it tastes good on its own, since this is the base of your pot pie.
- Stir in the shrimp and cooked lobster meat, making sure they are evenly distributed. Simmer just until the shrimp start to turn opaque and curl slightly, 2 to 3 minutes, keeping in mind they will finish in the oven. Turn off the heat, fold in the fresh parsley, and spread the filling into an even layer in the skillet or transfer to your baking dish.
- Make the biscuit topping: In a medium bowl, whisk together 2 cups flour, baking powder, garlic powder, and a pinch of salt. Add the cold grated butter and use your fingers or a fork to gently toss and lightly rub it into the flour until you have a mix of sandy crumbs and pea-sized bits.
- Stir in the shredded cheddar cheese. Pour in the milk and gently mix just until the dough comes together in a sticky, shaggy mass. Do not overwork it.
- Use a spoon or small scoop to drop mounds of biscuit dough over the seafood filling, leaving little gaps for steam to escape.
- Place the skillet or baking dish on a baking sheet to catch any drips and bake for 20 to 25 minutes, until the biscuits are puffed and deep golden on top and the filling is bubbling around the edges.
- Let the pot pie rest for at least 10 minutes before serving.
Notes
If you do not have Old Bay, use a mix of paprika, celery salt, garlic powder, onion powder, and black pepper to taste. The biscuit dough can be refrigerated for up to an hour if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg