Seafood Pot Pie with Cheddar Bay Crust
This seafood pot pie is packed with seafood, all nestled in an easy-to-make lobster bisque and topped with iconic Cheddar Bay biscuits.
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.
Notes
This seafood pot pie is packed with seafood, all nestled in an easy-to-make lobster bisque and topped with iconic Cheddar Bay biscuits.