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Seafood Pot Pie with Cheddar Biscuit Topping Recipe

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  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This Seafood Pot Pie with Cheddar Biscuits is a comforting and delicious dish that combines a rich, creamy seafood filling with flaky cheddar biscuits on top. Featuring a medley of shrimp, scallops, crab, and lobster in a flavorful herb-infused sauce, it’s perfect for an elegant family dinner or special occasion. The biscuits are tender and cheesy, baked until golden to perfectly complement the savory filling.

Ingredients

Scale

Seafood Filling

  • 1 pound mixed seafood (shrimp, scallops, crab meat, lobster meat), cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup celery, finely chopped
  • 1/2 cup carrots, finely chopped
  • 1/4 cup all-purpose flour
  • 2 cups fish stock (or chicken stock)
  • 1 cup heavy cream
  • 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh tarragon
  • 1 tablespoon lemon juice
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn

Cheddar Biscuits

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 3/4 cup shredded sharp cheddar cheese
  • 3/4 cup buttermilk, cold
  • 2 tablespoons melted butter, for brushing

Instructions

  1. Sauté Vegetables: In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, celery, and carrots and cook until softened and translucent, about 5-7 minutes, stirring occasionally to prevent burning.
  2. Add Garlic and Flour: Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and cook for 1-2 minutes while stirring constantly to form a roux for thickening.
  3. Deglaze with Wine: Pour in the white wine and scrape up any browned bits from the pan bottom. Let it simmer for 1-2 minutes to reduce slightly and enhance flavor.
  4. Add Stock and Cream: Gradually whisk in the fish or chicken stock until smooth, then stir in the heavy cream. Bring the mixture to a gentle simmer, stirring occasionally.
  5. Season the Sauce: Add parsley, tarragon, lemon juice, Old Bay seasoning, salt, and pepper. Adjust seasonings to taste, keeping in mind seafood adds natural saltiness.
  6. Cook Seafood: Gently fold in the mixed seafood and cook for 3-5 minutes until just cooked through. Shrimp should be pink and scallops firm but not overcooked.
  7. Add Vegetables: Stir in frozen peas and corn, cooking for an additional 1-2 minutes until heated through.
  8. Set Filling Aside: Remove the seafood filling from heat and set it aside while preparing the biscuits.
  9. Preheat Oven: Set the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  10. Mix Dry Ingredients for Biscuits: In a large bowl, whisk together flour, baking powder, baking soda, and salt until combined.
  11. Cut in Butter: Add cold cubed butter and use a pastry blender or fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits.
  12. Add Cheese: Stir in the shredded cheddar cheese evenly through the crumb mixture.
  13. Combine with Buttermilk: Make a well in the center and pour in cold buttermilk. Gently stir until just combined to form a shaggy, slightly sticky dough; avoid overmixing.
  14. Shape Dough: Turn dough onto a lightly floured surface and gently pat into a 1-inch thick rectangle.
  15. Cut Biscuits: Use a 2-inch biscuit cutter or sharp knife to cut out biscuits without twisting to maintain rise. If using knife, cut straight down.
  16. Arrange Biscuits: Place biscuits on the prepared baking sheet spaced slightly apart.
  17. Brush with Butter: Brush tops with melted butter for a golden finish and richer flavor.
  18. Bake Biscuits: Bake for 12-15 minutes until golden brown and fully cooked through.
  19. Fill Pot Pies: Divide the warm seafood filling evenly among oven-safe bowls or ramekins.
  20. Top with Biscuits: Place cheddar biscuits over the seafood filling in each dish, arranging neatly or overlapping for rustic presentation.
  21. Optional Reheat: If filling has cooled, bake assembled pot pies at 375°F (190°C) for 10-15 minutes until hot and biscuits are golden. Skip if filling is warm.
  22. Serve: Garnish with fresh parsley if desired and serve immediately for best flavor and texture.

Notes

  • Use fresh seafood if possible for best flavor, but frozen works if thawed properly.
  • Do not overcook seafood to avoid rubbery texture; just cook until opaque and firm.
  • Keep butter cold when making biscuits to ensure flaky texture.
  • Do not overmix biscuit dough to prevent tough biscuits.
  • The optional reheating step is helpful if filling cools before serving.
  • Serve with a simple green salad or steamed vegetables for a complete meal.

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Find it online: https://dessertpinspiration.com/seafood-pot-pie-with-cheddar-biscuit-topping-recipe/