Seafood Pot Pie (Print Version)
# Ingredients:
01 -
1 lb shrimp peeled and deveined.
02 -
12 oz langostino tails or lobster.
03 -
8 oz jumbo lump crabmeat cooked.
04 -
1 cup onions chopped.
05 -
1/2 cup bell pepper chopped.
06 -
1/4 cup celery chopped.
07 -
4 tbsp butter.
08 -
5 tbsp flour.
09 -
2 cups chicken broth.
10 -
1 cup heavy cream.
11 -
1 tbsp garlic minced or paste.
12 -
1 tsp thyme.
13 -
1 tsp tarragon dried.
14 -
1/2 tsp smoked paprika.
15 -
1 box red lobster cheddar bay biscuit mix 11.36oz.
16 -
3/4 cup milk.
17 -
1/2 cup mild cheddar cheese shredded.
18 -
1/4 cup butter melted (for herb butter sauce).
19 -
1 pouch garlic herb seasoning from the box.
# Instructions:
01 -
In a pan over medium heat, add olive oil and sear shrimp and langostino with salt and pepper for 2-3 minutes. Remove and set aside.
02 -
In the same pan, sauté onions, bell peppers and celery until onions are translucent, about 4-5 minutes.
03 -
Lower heat to medium low. Add butter, stir in flour until absorbed. Add chicken broth, bring to simmer. Add cream and seasonings. Cook 2-3 minutes.
04 -
Fold in the seared seafood with the gravy mixture. Remove from heat.
05 -
Mix dry biscuit mix with cheddar cheese and milk until just combined to form shaggy dough.
06 -
Heat oven to 425F. Fill ramekins with seafood mixture, top with biscuit dough. Bake 14-16 minutes until golden.
07 -
Brush hot biscuits with herb garlic butter mixture and serve immediately.
# Notes:
01 -
Can be made in individual ramekins or one large baking dish.
02 -
Be careful not to overmix the biscuit dough for best results.