Imagine diving into a warm, comforting bowl of Seafood Pot Pie with Cheddar Bay Crust, where flaky biscuits crown a rich and creamy seafood filling. After multiple tests, I perfected the balance of flavors and texture, making this dish a cherished family favorite. It’s ideal for cozy dinners and sure to impress your guests. For a delightful side, check out my simple vegetable soup recipe.
About Seafood Pot Pie with Cheddar Bay Crust
This Seafood Pot Pie is a nod to classic comfort food, combining tender shrimp, succulent lobster, and sweet crab, all enveloped in a luscious lobster bisque. My testing began as a quest to recreate that nostalgic restaurant version but quickly evolved into a dish that feels just as special at home. It’s budget-friendly, quick to prepare, and perfect for any season, making it a go-to recipe for my family.
- Quick to prepare, making it suitable for busy weeknights.
- Versatile – feel free to swap in any seafood you love.
- A family favorite, bursting with cozy, comforting flavors.
- Cultural insight: The use of lobster bisque pays homage to classic American seafood dishes.
Key Ingredients & Their Roles
- Shrimp: Adds a sweet, tender protein. Choose smaller shrimp for better texture.
- Lobster Meat: Provides a luxurious touch; if unavailable, crab meat is a fantastic substitute.
- Heavy Cream: Imparts richness to the filling. Half-and-half can be used for a lighter option.
- Cheddar Bay Biscuits: These iconic biscuits add flavor and texture; homemade biscuits could work too for a twist.
How to Make Seafood Pot Pie with Cheddar Bay Crust
- In a large pot over medium-low heat, melt 3 tbsp of butter. Add in the shrimp and lobster meat. Sauté for 3–4 minutes, until the shrimp turns pink, then set aside.
- Add chopped shallots, carrots, celery, thyme, and cayenne pepper to the pot, stirring for about 3–4 minutes until softened. Stir in minced garlic and cook for another 2 minutes.
- Mix in the tomato paste and flour, forming a paste. Gradually stir in peas, corn, and both stocks, combining well. Let simmer for about 15 minutes, until thickened slightly.
- Preheat the oven to 375°F and stir in heavy cream with the cooked seafood and crab. Divide the filling into four ½-quart ramekins, filling them about three-quarters full. Top with a thin layer of cheddar bay biscuit dough.
Pro Tips & Troubleshooting
- During preparation, ensure the seafood is properly cooked but not overcooked; it should be just opaque.
- A common mistake is adding too much flour, which can make the filling too thick; start with less and adjust as necessary.
- For a seasonal twist, consider adding fresh tarragon or dill instead of thyme—for an entirely different flavor profile!
Storage & Make-Ahead Guide
This dish can be stored in the fridge for up to 3 days. For longer storage, freeze it for up to 3 months. When reheating, the oven works best at 350°F for about 20 minutes. I found that the filling stays creamy and delicious even after freezing!
Serving Suggestions
Serve your Seafood Pot Pie with a crisp green salad or some roasted vegetables. The comforting flavors really shine next to a light, fresh side like maple-roasted carrots and pair beautifully with vegetable soup.
Frequently Asked Questions
- Can I use different seafood? Yes, feel free to substitute with your favorite seafood like scallops or fish.
- How do I make it gluten-free? Use a gluten-free flour blend for the roux and ensure the biscuits are gluten-free as well.
- Can I prepare this ahead of time? Absolutely! You can make the filling in advance and assemble when ready to bake.
- What can I pair it with? A light salad or steamed vegetables complement the richness of the pot pie well.
- How do I store leftovers? Store in the fridge for up to 3 days, or freeze for up to 3 months.
Final Thoughts
My Seafood Pot Pie with Cheddar Bay Crust has become a staple in our household, perfect for family dinners or when entertaining friends. I love adding my twist with seasonal vegetables. I invite you to try this recipe and share your own experiences!
More Recipes You’ll Love
- Seafood Chowder – a creamy base with seafood delight
- Honey-Glazed Chicken – complements seafood dishes with a sweet twist
- One-Pot Chicken and Rice Soup – a hearty option for family dinners
- Vegetable Soup – a lighter, complementary side
Seafood Pot Pie with Cheddar Bay Crust
Ingredients
- 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 thyme
- 0.5 tsp cayenne pepper
- 5 cloves garlic (minced)
- 2 tbsp tomato paste
- 4 tbsp flour
- 0.5 cup peas
- 0.5 cup corn
- 3 cups seafood stock
- 1 cup chicken stock
- 6 oz crab meat
- 0.5 cup heavy cream
- 1 box cheddar bay biscuits (Red Lobster)
- 0.5 cup shredded cheddar cheese
- 3 tbsp butter
Instructions
- In a large pot over medium-low heat, add 3 tbsp of butter. Once hot, toss in the shrimp and lobster meat. Cook for 3–4 minutes, then remove and set aside.
- Add the shallot, carrots, celery, thyme, and cayenne pepper to the pot. Sauté for 3–4 minutes. Stir in the garlic and cook for an additional 2 minutes.
- Add the tomato paste and flour to the pot, stir to form a paste.
- Toss in the peas, corn and pour in the stock. Mix to combine, and let it simmer for 15 minutes.
- While the filling simmers, prepare the biscuits and the biscuit butter.
- Preheat the oven to 375°F.
- To the pot add the heavy cream and seafood (cooked and crab), and divide the filling evenly into four ½-quart ramekins or cocottes, filling each about three-quarters full.
- Top with a thin layer (1/4-1/3 cup) of cheddar bay biscuit dough.
- Bake for 15–17 minutes, or until the tops are golden brown. Brush with biscuit butter and serve.