Description

This Seafood Pot Pie with Cheddar Bay Crust is a comforting and flavorful dish that combines succulent shrimp, lobster, and crab in a creamy seafood filling topped with a golden, cheesy biscuit crust reminiscent of Red Lobster’s famous cheddar bay biscuits. Perfect for a cozy dinner, this pot pie melds tender seafood, fresh vegetables, and a rich, creamy sauce baked under a buttery, cheddar-infused crust for a satisfying and elegant meal.

Ingredients

Units Scale

Seafood Filling

3 tbsp butter
1 lb small shrimp
6-8 oz lobster meat (approx. 3 4-oz lobster tails)
1 cup chopped carrots
1 large celery stick, chopped
1 shallot, minced
3 sprigs of thyme
1/2 tsp cayenne pepper
5 cloves garlic, minced
2 tbsp tomato paste
4 tbsp flour
1/2 cup peas
1/2 cup corn
3 cups seafood stock
1 cup chicken stock
6 oz crab meat
1/2 cup heavy cream

Cheddar Bay Biscuit Topping

1 box Cheddar Bay Biscuits (Red Lobster)
1/2 cup shredded cheddar cheese
3 tbsp butter (for brushing)

Cook Mode Prevent your screen from going dark

Instructions

Cook the Seafood: In a large pot over medium-low heat, melt 3 tablespoons of butter. Add the shrimp and lobster meat and cook for 3 to 4 minutes until just cooked through. Remove the seafood from the pot and set aside.
Sauté Vegetables: To the same pot, add the minced shallot, chopped carrots, celery, fresh thyme sprigs, and cayenne pepper. Sauté for 3 to 4 minutes until the vegetables are softened. Stir in the minced garlic and cook for an additional 2 minutes to release the flavors.
Create the Roux: Add the tomato paste and flour to the pot with the vegetables, stirring constantly to form a paste. This will help thicken the pot pie filling.
Add Vegetables and Stock: Toss in the peas and corn, then pour in the seafood stock and chicken stock. Mix thoroughly and bring to a simmer. Let the mixture simmer gently for 15 minutes to develop flavors and thicken the sauce.
Prepare Biscuits and Preheat Oven: While the filling simmers, prepare the cheddar bay biscuits and biscuit butter according to the package instructions. Preheat your oven to 375°F (190°C).
Finish the Filling: Remove the thyme sprigs from the filling. Stir in the heavy cream, cooked shrimp, lobster, and crab meat, ensuring the seafood is evenly dispersed and coated in the creamy sauce.
Assemble the Pot Pies: Divide the filling evenly into four ½-quart ramekins or cocottes, filling each about three-quarters full.
Add Biscuit Topping: Top each ramekin with a thin layer (about 1/4 to 1/3 cup) of cheddar bay biscuit dough. Use wet hands to spread the dough evenly over the filling or press it between two pieces of parchment paper to form a flat layer.
Bake: Place the ramekins on a baking tray and bake in the preheated oven for 15 to 17 minutes, or until the biscuit tops are golden brown and fully cooked.
Serve: Remove from oven, brush the biscuit tops generously with the prepared biscuit butter, and serve immediately while hot and bubbly.

Notes

You can substitute the seafood stock with additional chicken stock if unavailable, but seafood stock enhances the flavor.
Make sure not to overcook the seafood initially, as it will continue cooking in the oven.
Using wet hands to spread the biscuit dough prevents sticking and helps create an even topping.
Feel free to add a pinch of fresh herbs like parsley to the biscuit topping for extra flavor.
This dish can be prepared ahead by assembling and refrigerating before baking; increase baking time slightly if baking from cold.

Nutrition

Serving Size: 1 serving (1 ramekin)
Calories: 520 kcal
Sugar: 6 g
Sodium: 820 mg
Fat: 28 g
Saturated Fat: 14 g
Unsaturated Fat: 10 g
Trans Fat: 0.3 g
Carbohydrates: 36 g
Fiber: 4 g
Protein: 34 g
Cholesterol: 145 mg