Description:
This Cheddar Bay Biscuit Seafood Pot Pie is a luxurious and comforting dish that combines the creamy richness of a seafood pot pie with the savory, cheesy goodness of Red Lobster’s iconic Cheddar Bay Biscuits. Tender shrimp, succulent langostino tails (or lobster), and sweet jumbo lump crabmeat are nestled in a flavorful, creamy gravy infused with aromatic herbs and smoky paprika. The entire mixture is then topped with homemade Cheddar Bay Biscuits, brushed with garlic-herb butter, and baked to golden perfection. This recipe is a showstopper, perfect for special occasions or any time you want to indulge in a truly unforgettable meal.
Ingredients:
Seafood & Vegetable Filling:
- 1 lb shrimp, peeled and deveined
- 12 oz langostino tails or lobster meat, cooked
- 8 oz jumbo lump crabmeat, cooked
- 1 cup onion, chopped
- 1/2 cup bell pepper, chopped
- 1/4 cup celery, chopped
- 1 tsp salt, plus more to taste
- 1 tsp pepper, plus more to taste
- Olive oil, for cooking
Creamy Gravy:
- 2 cups chicken broth
- 1 cup heavy cream
- 4 tbsp butter
- 5 tbsp flour
- 1 tbsp garlic, minced or paste
- 1 tsp thyme, dried
- 1 tsp tarragon, dried
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp smoked paprika
Cheddar Bay Biscuit Topping:
- 1 box (11.36 oz) Red Lobster Cheddar Bay Biscuit Mix
- 3/4 cup milk
- 1/2 cup mild cheddar cheese, shredded
Herb Butter Sauce:
- 1/4 cup butter, melted
- 1 pouch garlic herb seasoning (from the Cheddar Bay Biscuit Mix box)
Preparation:
Step 1: Prepare the Seafood & Vegetable Filling:
Heat a generous drizzle of olive oil in a large pan or Dutch oven over medium heat. Season the shrimp and langostino tails (or lobster) with salt and pepper. Sear the seafood in the hot oil for 2-3 minutes, or until pink and cooked through. Be careful not to overcrowd the pan; you may need to do this in batches. Remove the seafood from the pan and set aside.
Step 2: Sauté the Vegetables:
Add the chopped onion, bell pepper, and celery to the same pan. Sauté over medium heat until the onions are translucent and the vegetables are slightly softened, about 4-5 minutes. Stir occasionally to prevent burning.
Step 3: Create the Creamy Gravy:
Reduce the heat to medium-low. Add the butter to the pan with the vegetables and stir until melted. Sprinkle the flour evenly over the vegetables and butter mixture. Stir constantly for 1-2 minutes, ensuring the flour is fully absorbed and no lumps remain. This creates a roux, which will thicken the gravy.
Step 4: Develop the Gravy’s Flavor:
Slowly pour in the chicken broth, stirring constantly to prevent lumps from forming. Allow the mixture to come to a gentle simmer. Once simmering, pour in the heavy cream and stir until well combined.
Step 5: Season and Finish the Filling:
Season the gravy with garlic, thyme, tarragon, salt, pepper, and smoked paprika. Stir well to incorporate the seasonings. Let the gravy cook for 2-3 minutes, allowing the flavors to meld. Gently fold in the seared shrimp, langostino tails (or lobster), and cooked jumbo lump crabmeat. Remove the pan from the heat and set the seafood filling aside.
Step 6: Prepare the Herb Butter Sauce:
In a small bowl, whisk together the melted butter and the garlic herb seasoning packet from the Cheddar Bay Biscuit Mix box. Set aside.
Step 7: Prepare the Cheddar Bay Biscuit Topping:
In a medium-sized bowl, combine the dry Cheddar Bay Biscuit Mix, shredded cheddar cheese, and milk. Use a fork to mix the ingredients together until a shaggy dough forms. Be careful not to overmix; the dough should be just combined. Overmixing will result in tough biscuits.
Step 8: Assemble the Pot Pies:
Preheat your oven to 425°F (220°C). Transfer the seafood and vegetable filling to a large baking dish or individual ramekins. If using ramekins, divide the filling evenly among them.
Step 9: Top with Cheddar Bay Biscuit Dough:
Drop spoonfuls of the Cheddar Bay Biscuit dough onto the top of the seafood filling, covering as much of the surface as possible. You can use a spoon or your fingers to gently spread the dough, but don’t worry about making it perfectly smooth.
Step 10: Bake the Pot Pies:
Place the baking dish or ramekins on a baking sheet (to catch any drips) and bake in the preheated oven for 14-16 minutes, or until the biscuit topping is cooked through and golden brown. A toothpick inserted into the center of a biscuit should come out clean.
Step 11: Finish with Herb Butter and Serve:
As soon as the pot pies are removed from the oven, brush the tops generously with the herb garlic butter sauce. This will give the biscuits a glossy finish and enhance their savory flavor. Serve immediately and enjoy!
Why you will love this recipe:
This recipe offers a symphony of flavors and textures that will tantalize your taste buds. The creamy, herb-infused gravy is a perfect complement to the sweetness of the seafood, while the Cheddar Bay Biscuit topping adds a delightful savory, cheesy element. It’s a sophisticated take on classic comfort food. The homemade biscuits elevate the entire dish, making it a memorable meal for any occasion. The aroma alone is enough to make your mouth water, and the satisfaction of creating such a stunning dish from scratch is incredibly rewarding. It’s also customizable; you can adjust the seafood and vegetables to your liking, making it a versatile recipe that can be adapted to suit your preferences.
Serving Suggestions:
- Serve hot directly from the oven.
- Pair with a simple green salad with a light vinaigrette to balance the richness of the pot pie.
- A side of steamed asparagus or green beans would also complement the dish nicely.
- For a complete meal, consider serving with crusty bread for dipping into the creamy gravy.
- A crisp white wine, such as Sauvignon Blanc or Pinot Grigio, would pair well with the seafood.
Tips:
- Don’t overcook the seafood: Overcooked seafood can become rubbery and tough. Be sure to sear the shrimp and langostino (or lobster) just until they are pink and cooked through.
- Don’t overmix the biscuit dough: Overmixing will develop the gluten in the flour, resulting in tough biscuits. Mix the ingredients just until a shaggy dough forms.
- Use high-quality seafood: The quality of the seafood will significantly impact the flavor of the pot pie. Use the freshest seafood you can find.
- Customize the seafood: Feel free to use any combination of seafood you like. Other options include scallops, mussels, or clams.
- Make ahead: The seafood filling can be made ahead of time and stored in the refrigerator for up to 2 days. The biscuit dough is best made right before baking.
- Ramekin size: If using individual ramekins, the baking time may vary depending on the size of the ramekins. Keep an eye on the biscuits and adjust the baking time accordingly.
- Freezing: Baked pot pies can be frozen for up to 2 months. Thaw completely in the refrigerator before reheating in a preheated oven at 350°F (175°C) until heated through.
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Nutritional Information:
(Estimated per serving, based on 6 servings)
- Calories: 650-750
- Protein: 40-50g
- Sodium: 1200-1500mg (depending on the salt content of the chicken broth and biscuit mix)
Conclusion:
The Cheddar Bay Biscuit Seafood Pot Pie is a culinary masterpiece that combines the best of both worlds: the comforting warmth of a pot pie and the irresistible flavor of Cheddar Bay Biscuits. It’s a recipe that’s sure to impress your family and friends and become a treasured dish for years to come. While it may seem a bit involved, the process is surprisingly straightforward, and the end result is well worth the effort. So, gather your ingredients, put on your apron, and get ready to create a seafood pot pie experience like no other!
Frequently Asked Questions:
Q1: Can I use frozen seafood for this recipe?
A: Yes, you can use frozen seafood, but be sure to thaw it completely before cooking. Pat the seafood dry with paper towels to remove any excess moisture, which can prevent it from searing properly. Using fresh seafood will always yield the best flavor, but frozen is a perfectly acceptable substitute when fresh isn’t available.
Q2: I don’t have langostino tails. What can I substitute?
A: Lobster meat is an excellent substitute for langostino tails. You can use fresh, frozen, or canned lobster meat. If you’re looking for a more budget-friendly option, consider using additional shrimp or scallops. You can also omit the langostino altogether and increase the amount of other seafood in the recipe.
Q3: Can I make this recipe vegetarian?
A: While this recipe is designed to be a seafood pot pie, you can certainly adapt it to be vegetarian. Replace the seafood with hearty vegetables like mushrooms, zucchini, and eggplant. You can also add some cooked lentils or beans for extra protein. Use vegetable broth instead of chicken broth and ensure that the Cheddar Bay Biscuit Mix is vegetarian-friendly (some mixes may contain animal-derived ingredients).
Q4: Can I use a different type of cheese in the biscuit topping?
A: Absolutely! While mild cheddar is a classic choice, you can experiment with other cheeses like sharp cheddar, Monterey Jack, or even a blend of cheeses. Just be sure to shred the cheese finely so that it melts evenly into the biscuit dough. A little bit of Parmesan cheese added to the topping can also add a nice nutty flavor.
Q5: How can I prevent the biscuit topping from getting soggy?
A: To prevent the biscuit topping from getting soggy, make sure to not overfill the baking dish or ramekins. The seafood filling should be thick enough to support the biscuits, but not so watery that it soaks into the dough. Also, be sure to bake the pot pies at a high enough temperature (425°F or 220°C) to ensure that the biscuits cook through quickly and develop a crispy crust. Brushing the biscuits with the herb butter sauce immediately after baking will also help to create a protective layer.
