Seafood Pot Pie
Seafood Pot Pie is the ultimate comfort food with a coastal twist. Loaded with shrimp, lobster, and crab covered in a buttery golden crust.
Servings: 4
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.
Notes
Storage Instructions:
If you have leftover seafood pot pie, allow it to cool completely. Once cooled, transfer to an airtight container and refrigerate for 2-3 days.
How can I reheat this dish?
You can reheat your seafood pot pie in the oven or microwave. For larger portions, bake at 350°F for 10-15 minutes or until warmed throughout. For individual servings, microwave for 2-3 minutes on high. Let stand for 1 minute before serving.
What does this taste like?
This seafood pot pie is creamy and comforting. Filled with a blend of savory seafood and veggies and topped with a cheesy, buttery golden crust.
What is another variation I can make?
You can make this in the ramekins or an 8x8 casserole dish. Keep in mind that putting it in the casserole dish will increase cooking time. If the topping starts to get too brown before it has finished cooking, you can tent it with foil.
Can I make this ahead of time and freeze it?
Yes, you can make the seafood pot pie ahead of time and freeze it so you can enjoy it later. Make as directed and allow to cool to room temperature. Place the ramekins on a baking pan and freeze for 1 hour or until solid. Wrap in plastic wrap or foil to prevent freezer burn and keep frozen for up to 3 months. Thaw completely before reheating.
