Description
A comforting and indulgent Seafood Pot Pie topped with homemade Cheddar Biscuits. This easy recipe features tender mixed seafood simmered in a creamy, herb-infused sauce loaded with vegetables, complemented by flaky, cheesy biscuits baked to golden perfection. Perfect for a cozy dinner or special occasion, this dish combines classic pot pie flavors with a seafood twist.
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
- 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, about 5-7 minutes, stirring occasionally to prevent burning. The vegetables should become tender and slightly translucent.
- Add Garlic and Roux: Add the minced garlic and cook for another minute until fragrant. Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly to form a roux which will thicken the sauce.
- Deglaze with Wine: Pour in the white wine and scrape up any browned bits from the bottom of the pan to enhance flavor. Let the wine simmer for 1-2 minutes to reduce slightly.
- Add Stock and Cream: Gradually whisk in the fish stock until smooth, then stir in the heavy cream. Bring the mixture to a simmer, stirring occasionally.
- Season Sauce: Stir in the parsley, tarragon, lemon juice, Old Bay seasoning, salt, and pepper. Taste and adjust seasonings accordingly, mindful that the seafood will add saltiness.
- Cook Seafood: Gently add the mixed seafood to the sauce and cook until just cooked through, about 3-5 minutes. Avoid overcooking to maintain tender texture; shrimp should be pink and opaque, scallops firm.
- Add Frozen Vegetables: Stir in the frozen peas and corn and cook for an additional 1-2 minutes until heated through.
- Set Aside Filling: Remove the seafood mixture from heat and set aside while preparing the biscuits.
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
- Cut in Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender or fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
- Add Cheese: Stir in the shredded cheddar cheese thoroughly.
- Add Buttermilk: Make a well in the center of the dry ingredients and pour in the cold buttermilk. Gently stir until just combined, being careful not to overmix; the dough should be shaggy and slightly sticky.
- Shape Dough: Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
- Cut Biscuits: Use a 2-inch biscuit cutter or sharp knife to cut out biscuits. Avoid twisting the cutter to ensure rise; if using a knife, cut straight down.
- Arrange Biscuits: Place biscuits on the prepared baking sheet with space between each.
- Brush with Butter: Brush the tops of biscuits with melted butter to promote golden-brown color and rich flavor.
- Bake Biscuits: Bake for 12-15 minutes until golden brown and cooked through.
- Fill Individual Bowls: Divide the seafood filling evenly into oven-safe bowls or ramekins, suitable for single servings or family-style.
- Top with Biscuits: Arrange the cheddar biscuits on top of the seafood filling, overlapping slightly if desired for a rustic appearance.
- Optional Final Baking: If the filling has cooled, bake the assembled pot pies at 375°F (190°C) for 10-15 minutes until heated through and the biscuits are golden brown. Skip if filling is still warm.
- Serve: Serve immediately, garnished with a sprinkle of fresh parsley for freshness and color. Enjoy your comforting seafood pot pies!
Notes
- Do not overcook the seafood to maintain tender texture; seafood continues to cook off heat slightly.
- Be sure to cut cold butter into the biscuit dough to achieve flaky biscuits.
- Avoid overmixing biscuit dough to prevent tough biscuits.
- If you don’t have fish stock, chicken stock is an acceptable substitute.
- Old Bay seasoning adds classic seafood flavor, but you can adjust seasoning based on preference.
- Use fresh herbs for best flavor, but dried herbs can be substituted if necessary (use about one-third the amount).
- Make sure to deglaze the pan after cooking vegetables to capture maximum flavor.
- Baking the assembled pot pies is optional if the filling is still warm, but recommended for a nicely melded dish.
