If you crave a cozy, comforting meal that feels like a warm hug on a chilly evening, this Biscuit Seafood Pot Pie Recipe is exactly what you need. Packed with succulent shrimp, tender langostino tails, and sweet jumbo lump crabmeat all nestled in a creamy, herb-infused gravy, this dish elevates the classic pot pie experience by swapping out traditional crust for fluffy, cheesy cheddar bay biscuits. Each bite delivers a perfect balance of savory seafood richness and buttery biscuit goodness, making it a guaranteed crowd-pleaser for family dinners or special occasions.
Ingredients You’ll Need
Gathering the right ingredients is key to bringing out the rich flavors and textures in this Biscuit Seafood Pot Pie Recipe. Each component plays a crucial role, from the fresh seafood for that tender bite to the cheddar bay biscuit mix that adds cheesy, herby warmth on top.
- Shrimp (1 lb, peeled and deveined): Adds a sweet, tender seafood base that cooks quickly and tastes succulent.
- Langostino tails (12 oz) or lobster: Offers a delicate, lobster-like flavor that deepens the seafood profile.
- Jumbo lump crabmeat (8 oz, cooked): Brings a touch of sweetness and a luxurious texture to the filling.
- Onions (1 cup, chopped): Builds a fragrant flavor foundation when sautéed.
- Bell pepper (1/2 cup, chopped): Adds subtle sweetness and vibrant color.
- Celery (1/4 cup, chopped): Lends a mild crunch and aromatic depth.
- Salt and pepper (about 1 tsp each, plus more to taste): Essential seasoning to bring out all the flavors.
- Olive oil (for cooking): The perfect base for sautéing vegetables and searing seafood gently.
- Chicken broth (2 cups): Forms the flavorful liquid base for the creamy gravy.
- Heavy cream (1 cup): Infuses the sauce with luscious creaminess.
- Butter (4 tbsp for roux plus 1/4 cup melted): Brings richness to the roux and the herb butter topping.
- Flour (5 tbsp): Thickens the gravy for the ideal velvety consistency.
- Garlic (1 tbsp minced or paste): Punctuates the gravy with aromatic warmth.
- Thyme (1 tsp): Adds earthy, slightly minty notes to the gravy.
- Tarragon (1 tsp, dried): Offers a subtle anise-like flavor enhancing seafood.
- Smoked paprika (1/2 tsp): Gives a mild smoky undertone to balance the creaminess.
- Red Lobster cheddar bay biscuit mix (1 box, 11.36 oz): A delicious and easy shortcut to that famous cheesy, buttery biscuit topping.
- Milk (3/4 cup): Moistens the biscuit dough for a tender crumb.
- Mild cheddar cheese (1/2 cup shredded): Boosts the biscuit topping’s cheesy flavor and texture.
- Garlic herb seasoning (from biscuit mix pouch): Sprinkled into melted butter to finish the biscuit tops with an herby, garlicky punch.
How to Make Biscuit Seafood Pot Pie Recipe
Step 1: Sear the Seafood
Start by heating olive oil over medium heat in a pan, then sear the shrimp and langostino tails seasoned with salt and pepper for about 2 to 3 minutes until just cooked through. This quick sear locks in the seafood’s natural sweetness and keeps the pieces tender. Remove the seafood from the pan and set it aside to add later to the filling.
Step 2: Sauté the Vegetables
In the same pan, toss in the onions, bell pepper, and celery. Cook and stir until the onions turn translucent and the veggies soften—a good 4 to 5 minutes. These aromatics build a flavorful base that complements the seafood’s delicate nature beautifully.
Step 3: Create the Roux and Add Liquids
Turn the heat down to medium-low, then add butter to the vegetables and let it melt completely. Sprinkle flour evenly over everything and stir continuously, allowing the flour to absorb the butter and veggies, forming a roux. Slowly pour in the chicken broth while stirring, then bring the mixture to a gentle simmer before adding the heavy cream. This process thickens the filling, giving it that classic pot pie creaminess you crave.
Step 4: Season the Gravy and Fold in Seafood
Season the creamy mixture with garlic, thyme, tarragon, salt, pepper, and smoked paprika. Let the gravy cook for a couple more minutes to let the flavors meld. Then gently fold the cooked shrimp, langostino, and crabmeat back into the pan. Remove from heat and set aside the delicious seafood filling while you prepare the biscuit topping.
Step 5: Make the Herb Butter Sauce
In a small bowl, combine melted butter with the garlic herb seasoning from the biscuit mix pouch. This butter sauce will be brushed over the biscuit tops after baking to add a glossy, flavorful finish that ties the whole dish together.
Step 6: Prepare the Cheddar Bay Biscuit Dough
In a mixing bowl, stir together the dry biscuit mix, shredded cheddar cheese, and milk. Use a fork to combine just until a shaggy dough forms—overmixing can make the biscuits tough, and we want them tender and fluffy.
Step 7: Preheat Your Oven
Set your oven to 425°F (218°C) so it’s ready to bake your individual pot pies with perfectly golden biscuit toppings.
Step 8: Assemble and Bake
Divide the creamy seafood and vegetable filling evenly among six ramekins or an oven-safe dish. Spoon the cheddar bay biscuit dough on top, making sure each is nicely covered but not overloaded. Place the ramekins on a baking sheet to catch any drips and bake for 14 to 16 minutes until the biscuit tops are golden and cooked through.
Step 9: Finish and Serve
Once out of the oven, immediately brush each biscuit top with the prepared garlic herb butter sauce for that irresistible shine and burst of flavor. Serve while hot, and enjoy the luscious layers of seafood, creamy gravy, and fluffy biscuit topping.
How to Serve Biscuit Seafood Pot Pie Recipe
Garnishes
To elevate this Biscuit Seafood Pot Pie Recipe further, sprinkle freshly chopped parsley or chives over the biscuits before serving. A light dusting of flaky sea salt on top of the biscuits can also enhance the savory flavors. For a bright contrast, a squeeze of fresh lemon juice over the filling right before serving adds a wonderful zing that cuts through the richness.
Side Dishes
This dish shines as a standalone comfort meal, but pairing it with a crisp green salad dressed in tangy vinaigrette or roasted seasonal vegetables brings balance and freshness to your plate. Steamed green beans or garlic sautéed asparagus complement the creamy seafood filling without overwhelming the palate.
Creative Ways to Present
Serve the pot pies in charming individual ramekins to create a personalized experience for guests. For a more rustic approach, bake the filling in a bigger casserole dish and spoon generous portions into bowls topped with biscuit chunks. You could also try mini muffin tins for bite-sized biscuit seafood pot pie bites—perfect for cocktail parties or appetizers!
Make Ahead and Storage
Storing Leftovers
Cool the pot pies completely before covering them tightly with plastic wrap or storing in airtight containers. Refrigerate for up to 3 days, preserving the flavors and freshness so you can enjoy a delicious next-day meal without any hassle.
Freezing
If you want to enjoy this Biscuit Seafood Pot Pie Recipe later, freeze the assembled pot pies (before baking) by wrapping each ramekin well in foil and placing them in a freezer-safe container. They’ll keep beautifully for up to 1 month. When ready to eat, thaw overnight in the fridge before baking as directed.
Reheating
Reheat leftovers in a preheated 350°F oven for 15 to 20 minutes or until heated through and biscuits regain some crispness. Avoid microwaving if possible, as it can make the biscuit topping soggy, but if you must, heat in short bursts and finish under the broiler for a crisp top.
FAQs
Can I substitute the seafood in this Biscuit Seafood Pot Pie Recipe?
Absolutely! While shrimp, langostino, and crab make a fabulous combo, you can swap in cooked scallops, white fish chunks, or even canned crab if fresh isn’t available. Just adjust cooking times to avoid overcooking more delicate seafood.
Is there a way to make this recipe dairy-free?
For a dairy-free version, use a plant-based milk and butter substitute for the biscuit dough and cooking. Coconut cream or cashew cream can replace heavy cream in the gravy for richness without dairy, though the flavor profile will be slightly different.
Can I prepare the filling in advance and assemble later?
Yes! The seafood and vegetable filling can be made a day ahead and stored in the fridge. When ready, warm it gently, prepare the biscuit dough fresh, assemble, and bake. This cuts down hands-on time on busy days.
What if I don’t have Red Lobster cheddar bay biscuit mix?
While this particular mix gives authentic cheddar and herb flavors, you can use any cheddar biscuit mix or make cheddar biscuits from scratch. Just add garlic herb seasoning to the melted butter for that classic touch.
Can I make this recipe gluten-free?
For a gluten-free version, look for gluten-free biscuit mixes and use gluten-free flour for thickening the gravy. Be sure to check all labels to maintain the gluten-free integrity, and you’ll still get a delicious, hearty pot pie experience.
Final Thoughts
This Biscuit Seafood Pot Pie Recipe is one of those unforgettable dishes that brings warmth, richness, and a touch of elegance to the dinner table. Whether you’re treating your family on a cozy night or impressing guests with something special, the combination of creamy seafood filling and cheesy biscuit topping is pure comfort food magic. I encourage you to give it a try—you’ll soon understand why it’s a cherished favorite and a guaranteed recipe to turn to when you want something both easy and extraordinary.
Print
Biscuit Seafood Pot Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Biscuit Seafood Pot Pie is a comforting and flavorful dish featuring succulent shrimp, langostino, and jumbo lump crabmeat in a creamy herb-infused gravy, topped with a cheesy Red Lobster cheddar bay biscuit crust. It’s a perfect blend of rich seafood filling and crispy, buttery biscuit topping, baked to golden perfection in just 35 minutes.
Ingredients
Seafood
- 1 lb shrimp (peeled and deveined)
- 12 oz langostino tails or lobster
- 8 oz jumbo lump crabmeat (cooked)
Vegetables
- 1 cup onions (chopped)
- 1/2 cup bell pepper (chopped)
- 1/4 cup celery (chopped)
Seasonings & Spices
- 1 tsp salt (plus more to taste)
- 1 tsp pepper (plus more to taste)
- 1 tbsp garlic (minced or paste)
- 1 tsp thyme
- 1 tsp tarragon (dried)
- 1/2 tsp smoked paprika
Liquids & Fats
- Olive oil (for cooking, about 2 tbsp)
- 2 cups chicken broth
- 1 cup heavy cream
- 4 tbsp butter
- 1/4 cup butter (melted for topping)
Thickener
- 5 tbsp flour
Biscuit Topping
- 1 box Red Lobster cheddar bay biscuit mix (11.36 oz)
- 3/4 cup milk
- 1/2 cup mild cheddar cheese (shredded)
- 1 pouch garlic herb seasoning (from the biscuit mix box)
Instructions
- Seafood & Vegetable Filling: Heat olive oil in a pan over medium heat. Sear the shrimp and langostino with 1 tsp salt and 1 tsp pepper for 2-3 minutes until cooked. Remove from pan and set aside.
- Sauté Vegetables: In the same pan, add onions, bell pepper, and celery. Cook until onions become translucent, about 4-5 minutes.
- Make Creamy Gravy: Lower heat to medium-low, add butter and stir until melted. Sprinkle flour over vegetables and stir continuously until flour is absorbed, forming a roux with the veggies.
- Deglaze and Simmer: Gradually add chicken broth while stirring. Bring to a gentle simmer, then add heavy cream and stir until combined.
- Season Gravy: Add garlic, thyme, tarragon, salt, pepper, and smoked paprika to the gravy. Let it cook for 2-3 minutes, then gently fold in the cooked shrimp, langostino, and crabmeat. Remove from heat and set aside.
- Prepare Herb Butter Sauce: In a small bowl, combine melted butter and garlic herb seasoning from the biscuit mix pouch. Set aside.
- Make Biscuit Dough: In a mixing bowl, combine the dry biscuit mix, shredded cheddar cheese, and milk. Stir with a fork just until a shaggy dough forms, taking care not to overmix.
- Preheat Oven: Preheat your oven to 425°F (218°C).
- Assemble Pot Pies: Divide the seafood and vegetable filling evenly into 6 ramekins or an oven-safe baking dish. Top each with a portion of the cheddar bay biscuit dough.
- Bake: Place ramekins on a baking tray and bake in the preheated oven for 14-16 minutes or until biscuit topping is cooked through and golden brown.
- Finish and Serve: Remove from oven and immediately brush the biscuit tops with the prepared herb garlic butter sauce. Serve hot and enjoy!
Notes
- Do not overmix the biscuit dough to ensure a tender, flaky topping.
- The seafood can be substituted or combined with crab, lobster, or other shellfish based on availability.
- Use fresh or thawed seafood for optimal texture and flavor.
- The recipe yields 6 individual servings, ideal for ramekins or small baking dishes.
- If you prefer a spicier filling, add a pinch of cayenne or hot sauce while seasoning the gravy.
- Baking times may vary slightly depending on your oven; watch for golden brown biscuits as the indicator of doneness.
