Shrimp Lobster Cheddar Bay Biscuit Pot Pie Recipe Delight
Indulge in the comforting flavors of Shrimp Lobster Cheddar Bay Biscuit Pot Pie, featuring tender seafood enveloped in a creamy filling and topped with buttery biscuits. This dish is perfect for family gatherings or a cozy weeknight dinner.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
- Medium-sized shrimp, peeled and deveined
- Fresh lobster meat
- Cheddar Bay Biscuit Mix
- All-purpose flour
- Baking powder
- Garlic powder
- Shredded cheddar cheese
- Carrots, diced
- Peas
- Celery, diced
- Onions, diced
- Minced garlic
- Seafood broth
- Heavy cream
- Salt
- Pepper
- Fresh parsley
- Fresh thyme
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add diced onions, carrots, and celery, sautéing until softened, about 5 minutes. Stir in minced garlic and cook for another minute.
- Gently fold in the shrimp and lobster meat, cooking for about 2-3 minutes until they are just opaque. Be careful not to overcook them.
- Sprinkle 1/4 cup of all-purpose flour over the seafood and vegetables, stirring to coat. Gradually whisk in 2 cups of seafood broth and 1 cup of heavy cream. Cook until the mixture thickens, about 5 minutes. Season with salt, pepper, and fresh herbs to taste.
- Pour the filling into a large, oven-safe baking dish, spreading it evenly.
- In a bowl, combine the Cheddar Bay Biscuit mix according to package instructions, adding in shredded cheese and any additional seasoning you desire.
- Drop spoonfuls of the biscuit mixture over the seafood filling, leaving some space between them for rising.
- Place the pot pie in the preheated oven and bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbling.
- Once done, remove the pot pie from the oven and let it cool for about 10 minutes before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 150 mg
Keywords: Allow the vegetables to become tender before adding the seafood for a more flavorful base. You can prepare the filling a day in advance and refrigerate it before topping with the biscuit mixture and baking.