Ingredients
Seafood & Vegetables
- 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
Creamy Gravy
- 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
Cheddar Bay Biscuit Topping
- 1 box Red Lobster cheddar bay biscuit mix (11.36 oz)
- 3/4 cup milk
- 1/2 cup mild cheddar cheese, shredded
Herb Butter Sauce
- 1/4 cup butter, melted
- 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 salt and pepper for 2-3 minutes until just cooked through. Remove and set aside. In the same pan, sauté onions, bell peppers, and celery until the onions become translucent, about 4-5 minutes.
- Creamy Gravy Preparation: Reduce heat to medium low, add butter and stir until melted. Sprinkle flour over the vegetables and continue stirring to absorb the flour. Deglaze the pan by slowly adding chicken broth, bringing it to a slight simmer. Pour in the heavy cream and stir until combined.
- Seasoning and Combining: Add garlic, thyme, tarragon, salt, pepper, and smoked paprika to the gravy. Let it cook for 2-3 minutes to thicken. Gently fold in the seared shrimp, langostino, and jumbo lump crabmeat. Remove from heat and set aside.
- Make Herb Butter Sauce: In a small bowl, combine melted butter with the garlic herb seasoning from the biscuit mix box. Set aside for brushing later.
- Cheddar Bay Biscuit Dough: In a mixing bowl, combine the dry biscuit mix, shredded cheddar cheese, and milk. Stir lightly with a fork until a shaggy dough forms. Avoid over mixing to keep biscuits tender.
- Preheat Oven and Assemble: Preheat the oven to 425°F. Transfer the seafood and vegetable filling evenly into 6 individual ramekins or a baking dish of your choice. Spoon and spread the cheddar bay biscuit dough evenly over the top of each serving.
- Bake: Place the ramekins on a baking tray and bake for 14-16 minutes or until the biscuit topping is golden brown and cooked through.
- Finish and Serve: Immediately after removing from the oven, brush the biscuit topping generously with the prepared herb butter sauce. Serve warm and enjoy your comforting seafood pot pie!
Notes
- Ensure the seafood is cooked just until opaque to avoid toughness after baking.
- You can substitute langostino with lobster or additional shrimp if preferred.
- Do not over mix the biscuit dough; a shaggy texture produces a lighter biscuit topping.
- The recipe is scalable; ramekins allow individual servings and easy portion control.
- Use fresh herbs if available, but dried thyme and tarragon work well in the gravy.
- Leftovers can be refrigerated and reheated gently in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American