Name: Biscuit Seafood Pot Pie Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb shrimp, peeled and deveined; 12 oz langostino tails or lobster; 8 oz jumbo lump crabmeat, cooked; 1 cup onions, chopped; 1/2 cup bell pepper, chopped; 1/4 cup celery, chopped; 1 tsp salt, plus more to taste; 1 tsp pepper, plus more to taste; Olive oil, for cooking; 2 cups chicken broth; 1 cup heavy cream; 4 tbsp butter; 5 tbsp flour; 1 tbsp garlic, minced or paste; 1 tsp thyme; 1 tsp tarragon, dried; 1 tsp salt; 1 tsp pepper; 1/2 tsp smoked paprika; 1 box Red Lobster cheddar bay biscuit mix (11.36 oz); 3/4 cup milk; 1/2 cup mild cheddar cheese, shredded; 1/4 cup butter, melted; 1 pouch garlic herb seasoning (from the biscuit mix box)

Print Recipe· 3.9 from 71 reviews

There is something truly magical about a warm, comforting pot pie that just wraps you in a hug, and the Biscuit Seafood Pot Pie Recipe takes this cozy classic to the next level. Imagine succulent shrimp, tender langostino tails, and sweet jumbo lump crabmeat swimming in a creamy, herb-filled gravy, all topped with fluffy, golden cheddar bay biscuits that soak up every bite of that luscious sauce. This dish is the perfect harmony of rich flavors and textures, guaranteed to bring smiles to the dinner table and create memories to savor long after the last crumb disappears.

Ingredients You’ll Need

The image shows a large cream-colored pot with raw gray shrimp and small pieces of light pink lobster tails in the center, sitting in melted butter at the bottom. Around the pot on a white marbled surface are seven clear glass bowls with various chopped ingredients: bright orange carrots, light brown minced shallots, pale green celery, small white cauliflower florets, and finely shredded white cheese. The top edge of the pot and a bit of gold handle are visible, with a few green herb sprigs peeking near the bottom right. photo taken with an iphone --ar 4:5 --v 7

These ingredients may seem simple, but each one plays an essential role in crafting the perfect Biscuit Seafood Pot Pie Recipe. Fresh seafood brings delightful sweetness and texture, vegetables add aromatic depth and subtle crunch, and the cheddar bay biscuit mix delivers a savory, tender topping that makes every bite blissful.

Shrimp (1 lb, peeled and deveined): Adds sweet, tender seafood flavor with a satisfying bite.
Langostino tails (12 oz): Offers a delicate, lobster-like taste that elevates the filling.
Jumbo lump crabmeat (8 oz, cooked): Brings a sweet, flaky texture and luxurious seafood essence.
Onions (1 cup, chopped): Provides a savory base and slight sweetness to balance the richness.
Bell pepper (1/2 cup, chopped): Adds color and a mild, fresh crunch.
Celery (1/4 cup, chopped): Contributes earthiness and texture depth.
Salt and pepper (1 tsp each plus more to taste): Fundamental seasonings that enhance all flavors.
Olive oil: Perfect for sautéing and bringing out the vegetables’ natural flavors.
Chicken broth (2 cups): Forms a flavorful, savory base for the creamy gravy.
Heavy cream (1 cup): Delivers luxurious creaminess that ties the filling together beautifully.
Butter (4 tbsp plus 1/4 cup melted): Adds richness and silkiness to the gravy and herb butter sauce.
Flour (5 tbsp): Thickens the gravy to luscious perfection.
Garlic (1 tbsp, minced or paste): Infuses the filling with aromatic punchiness.
Thyme (1 tsp) and tarragon (1 tsp, dried): Introduce herbal complexity and subtle earthiness.
Smoked paprika (1/2 tsp): Brings a gentle smoky warmth without overpowering.
Red Lobster cheddar bay biscuit mix (1 box, 11.36 oz): Creates that iconic savory biscuit topping everyone loves.
Milk (3/4 cup): Moistens the biscuit dough to the right consistency.
Mild cheddar cheese (1/2 cup, shredded): Adds a sharp, melty cheesiness to the biscuit topping.
Garlic Herb seasoning pouch (from the biscuit box): Enhances the herb butter glaze for that final flavor boost.

How to Make Biscuit Seafood Pot Pie Recipe

Step 1: Prepare the Seafood and Vegetables

Start by heating olive oil over medium heat and sear the shrimp and langostino with salt and pepper until just cooked through, about 2-3 minutes. Remove them from the pan and set aside. To the same pan, add onions, bell pepper, and celery; sauté until the onions turn translucent and fragrant—expect around 4 to 5 minutes of gentle cooking that builds the flavor foundation.

Step 2: Make the Creamy Gravy

Lower the heat to medium low and add butter to the pan, stirring until melted. Sprinkle in the flour gradually and stir continuously until fully absorbed by the vegetables, creating a smooth roux. Slowly pour in chicken broth while stirring to deglaze the pan, then add heavy cream. Season the gravy with garlic, thyme, tarragon, salt, pepper, and smoked paprika, letting it simmer gently for a few minutes to meld all those gorgeous flavors together.

Step 3: Combine Seafood with the Gravy

Gently fold the seared shrimp, langostino tails, and jumbo lump crabmeat into the thickened gravy. This step is where the magic happens as all the ingredients come together to create the mouthwatering filling that is the heart of this Biscuit Seafood Pot Pie Recipe. Once combined, remove from heat and set aside to let the flavors settle.

Step 4: Prepare the Cheddar Bay Biscuit Topping

In a mixing bowl, combine the biscuit mix, shredded cheddar cheese, and milk, stirring with a fork just until the dough begins to form a shaggy texture—no need to overwork it! This tender biscuit dough will top your pot pie and bake to a golden, flaky crust that perfectly complements the savory seafood filling.

Step 5: Assemble and Bake

Preheat your oven to 425°F and transfer the seafood and vegetable filling into a baking dish or divide it into 6 individual ramekins for charming personal servings. Spoon the biscuit dough over the filling evenly. Place the dish(es) on a baking tray and bake for 14 to 16 minutes, until the biscuit topping is beautifully golden and cooked through. Right when you pull these from the oven, brush on the melted herb garlic butter to add shine and an herby finish before serving.

How to Serve Biscuit Seafood Pot Pie Recipe

A white ceramic ramekin holds a creamy dish topped with golden-brown baked crust that is slightly thick and fluffy around the edges. On top, there are five plump shrimp with an orange-pink color and light sear marks. The shrimp sit in a white creamy sauce that fills the ramekin beneath the crust and shrimp. Small green herb pieces are sprinkled over the shrimp and sauce, adding a fresh touch. The dish is on a white marbled surface with some scattered herbs around, giving a clean and simple look. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh chopped parsley or chives adds a lovely pop of color and freshness that balances the richness of the pot pie. For a little extra zest, a light squeeze of lemon over the top just before serving can brighten all the seafood flavors beautifully.

Side Dishes

This pot pie is hearty enough to stand on its own, but if you want to round out the meal, consider serving it with a crisp green salad or some steamed asparagus. A simple cucumber and tomato salad dressed in lemon vinaigrette would also provide a refreshing counterpoint to the creamy, indulgent pie.

Creative Ways to Present

Serving the Biscuit Seafood Pot Pie Recipe in individual ramekins is not only visually stunning but also wonderfully practical. Each person gets their very own golden-topped pot pie, perfect for impressive dinner parties or cozy family meals alike. Alternatively, use a large casserole dish and create biscuit topping dollops for a rustic, inviting look that encourages everyone to dig in together.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (though that’s rare!), transfer the pot pie to an airtight container and refrigerate for up to 2 days. The flavors will deepen overnight, making reheated portions even tastier.

Freezing

You can freeze the assembled filling separately—store it in a freezer-safe container for up to 3 months. Keep the biscuit dough components apart to maintain their texture; thaw before assembling and baking fresh for best results.

Reheating

Reheat leftovers covered in a 350°F oven for about 15-20 minutes until warmed through and the biscuit topping is crisp again. Microwaving works for a quick fix but may soften the biscuit topping.

FAQs

Can I use other seafood instead of langostino?

Absolutely! Shrimp, scallops, or chunks of lobster all work wonderfully. Just make sure the seafood is cooked and added gently to preserve the dish’s texture and flavor balance.

Is there a way to make this dish gluten-free?

You can try gluten-free biscuit mixes and use a gluten-free flour blend for the gravy. Just check that all the ingredients you choose are certified gluten-free for safety.

Can I prepare the biscuit topping ahead of time?

Yes, you can prepare the biscuit dough and keep it covered in the refrigerator for up to a day. Allow it to come back to room temperature before topping the filling and baking for the best rise.

What if I don’t have heavy cream on hand?

A mixture of whole milk and butter can substitute heavy cream in a pinch, but the gravy won’t be quite as rich and luscious. Use 3/4 cup milk plus 1/4 cup melted butter for a similar texture.

How spicy is this pot pie?

This recipe has a mild warmth from the smoked paprika and herbs but isn’t spicy hot. You can easily adjust by adding a pinch of cayenne or hot sauce if you prefer more heat.

Final Thoughts

Sharing this Biscuit Seafood Pot Pie Recipe with friends and family is like passing along a little treasure of comfort and coastal flavor. It’s a dish that invites you to savor every bite, whether for a special occasion or a cozy weeknight treat. Trust me, once you try this, it will quickly become a beloved staple in your recipe box that you return to again and again.