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Seafood Pot Pie is the ultimate comfort food with a coastal twist. This creamy, savory pie is loaded with tender shrimp, juicy scallops, and flaky fish baked in a buttery golden crust. Every bite is filled with rich seafood flavor, hearty vegetables, and a luscious cream sauce. Whether you’re hosting a dinner party or just craving something cozy, this easy seafood pot pie recipe is guaranteed to impress.
Why You’ll Love This Seafood Pot Pie
- Comfort food meets coastal flavor – like chicken pot pie, but elevated with seafood.
- Easy prep – uses frozen mixed seafood and puff pastry for convenience.
- Crowd-pleasing dish – perfect for holidays, Sunday dinners, or special occasions.
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Ingredients
- Small shrimp – I used 71-90 shrimp, but you can use larger shrimp and cut them in half.
- Langostino tails – Easily substitute with chopped lobster tails.
- Jumbo lump crab meat – Lump crab meat is sweet and delicious, but you can use any type of crab meat that you like.
- Sweet onion – Try using a white or yellow onion, or you can also use a shallot to replace the sweet onion if you need to.
- Red bell pepper
- Celery – This is optional and you can leave it out if you don’t like celery.
- Salt
- Black pepper
- Salted butter – I like salted butter, but you can use unsalted or margarine if you prefer.
- All-purpose flour
- Chicken broth – Vegetable broth or seafood stock work great as well. Use store-bought or homemade.
- Heavy cream
- Minced roasted garlic – You can easily substitute this for 2 teaspoons garlic powder.
- Italian seasoning
- Smoked paprika – This is optional but adds a nice smoky flavor. You can substitute regular paprika for less smoke.
- Red Lobster Cheddar Bay Biscuit Mix – If you can’t find this, it’s ok, any cheddar biscuit mix, and then follow the package instructions. It’s best to use a store-bought dough for this recipe rather than homemade.
- Water
- Shredded cheddar cheese – You can use sharp, medium, or mild cheddar cheese.
Directions
Step 1: Prepare the Filling
Melt the butter. In a large skillet over medium heat, add the butter and melt completely.
Cook the vegetables. To the skillet, add the onions, bell peppers, and celery and cook for 4-5 minutes, stirring occasionally, until the vegetables are soft and the onions are translucent.
Make the seafood. In the same skillet, season the shrimp and, langostinos or lobster tails, with salt and pepper before adding them to the skillet with the melted butter and vegetables.
Cook. Cook for 2-3 minutes or until pink and the shrimp are curled in the shape of a “C”. Once cooked, remove from the pan and set aside.
Step 2: Make the Sauce
Make the roux. Reduce the heat of the skillet to medium-low and add the butter, stirring until completely melted. Once the butter is melted, stir in the flour and cook for an additional 1-2 minutes, until the raw flavor of the flour has cooked off.
Warm the broth. Add the broth to the skillet, gently scraping any bits from the bottom with a wooden spoon or spatula.
Make it creamy. Bring the mixture to a light simmer before adding the heavy cream and stirring until fully incorporated.
Season. Season with garlic, Italian seasoning, black pepper, and smoked paprika. Let the gravy cook for 2-3 minutes, then gently fold in the seafood and vegetables. Remove from heat and set aside.
Make the seasoned butter. In a small bowl, combine the butter and a scant ⅛ teaspoon of the seasoning from the biscuit seasoning and set aside.
Create the topping. To a bowl, add the dry biscuit mix, cheddar cheese, and milk. Use a fork to mix everything until it forms a shaggy dough.
Step 3: Assemble the Pot Pie
Assemble the ramekins. Divide the filling between 4-6 ramekins (depending on the size of your ramekins). Top each ramekin with the Cheddar Bay biscuit dough.
Step 4: Bake
Bake. Place the ramekins onto a baking tray to make it easier to remove from the oven later. Bake for 14-16 minutes or until the topping is golden. Use parchment under the ramekins to make any spills easy to clean up.
Brush with butter and serve. While still warm, brush the tops with the butter mixture and serve warm.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in oven at 350°F until heated through.
Freezer: Assemble (unbaked) and freeze for up to 2 months. Bake straight from frozen, adding 10 extra minutes.
FAQs
Yes! Thaw before cooking and pat dry to prevent excess liquid in the sauce.
Shrimp, scallops, white fish, and crab all work beautifully. A seafood mix is perfect for convenience.
Yes – assemble the pie up to 24 hours in advance, refrigerate, and bake when ready.
✨ Seafood Pot Pie is warm, creamy, and full of flavor. It is the kind of comfort food you’ll crave again and again.
Seafood Pot Pie Recipe
Seafood Pot Pie
Equipment
- Large skillet
- Bowls
- Wooden spoon or spatula
- Fork
- 4-6 ramekins – Mine hold 8 ounces so I used 4, but some ramekins are 5.5ounces or less and then you'll have enough filling to fill more of them.
- baking sheet
- pastry brush
Ingredients
For the Filling
- 3 Tablespoons salted butter
- 1 pound cooked small 71-90 shrimp, peeled and deveined
- 1 pound langostino tails cooked
- 8 ounces jumbo lump crab meat cooked
- 1 small sweet onion diced
- 1 small red bell pepper diced
- 1 stalk celery diced
- 1 teaspoon salt
- ½ teaspoon black pepper
For the gravy:
- ¼ cup salted butter
- ¼ cup all-purpose flour
- 1 ½ cups chicken broth
- 1 cup heavy cream
- 1 ½ Tablespoons minced roasted garlic
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
Biscuit topping:
- 11 oz box Red Lobster Cheddar Bay Biscuit Mix
- ½ cup cold water
- ¼ cup heavy cream
- ½ cup shredded cheddar cheese
Butter topping:
- ¼ cup salted butter melted
- 1 pinch Red Lobster garlic herb seasoning from the box
Instructions
- For the filling: Melt the butter. In a large skillet over medium heat, add the butter and melt completely.
- Cook the vegetables. To the skillet, add the onions, bell peppers, and celery and cook for 4-5 minutes, stirring occasionally, until the vegetables are soft and the onions are translucent.
- Make the seafood. In the same skillet, season the shrimp and, langostinos, with salt and pepper before adding them to the skillet with the melted butter and vegetables.
- Cook. Cook for 2-3 minutes or until pink and the shrimp are curled in the shape of a “C”. Once cooked, remove from the pan and set aside.
- For the gravy: Make the roux. Reduce the heat of the skillet to medium-low and add the butter, stirring until completely melted. Once the butter is melted, stir in the flour and cook for an additional 1-2 minutes, until the raw flavor of the flour has cooked off.
- Warm the broth. Add the broth to the skillet, gently scraping any bits from the bottom with a wooden spoon or spatula.
- Make it creamy. Bring the mixture to a light simmer before adding the heavy cream and stirring until fully incorporated.
- Season. Season with garlic, Italian seasoning, black pepper, and smoked paprika. Let the gravy cook for 2-3 minutes, then gently fold in the seafood and vegetables. Remove from heat and set aside.
- For the butter topping: Make the seasoned butter. In a small bowl, combine the butter and a scant ⅛ teaspoon of the seasoning from the biscuit seasoning and set aside.
- Biscuit Topping: Create the topping. To a bowl, add the dry biscuit mix, cheddar cheese, and milk. Use a fork to mix everything until it forms a shaggy dough.
- To assemble: Preheat the oven. Preheat your oven to 425°F.
- Assemble the ramekins. Divide the filling between 4-6 ramekins (depending on the size of your ramekins). Top each ramekin with the Cheddar Bay biscuit dough.
- Bake. Place the ramekins onto a baking tray to make it easier to remove from the oven later. Bake for 14-16 minutes or until the topping is golden. Use parchment under the ramekins to make any spills easy to clean up.
- Brush with butter and serve. While still warm, brush the tops with the butter mixture and serve warm.
