Description
This Seafood Biscuit Pot Pie is a comforting, layered dish featuring succulent shrimp, crab, and scallops in a creamy, herb-infused sauce, topped with golden baked biscuit rounds. It combines a rich seafood medley with fresh vegetables and flaky biscuits for a satisfying meal perfect for any occasion.
Ingredients
Scale
Seafood and Vegetables
- 1 cup shrimp, peeled and deveined
- 1 cup crab meat
- 1 cup scallops, chopped
- 1/2 cup onion, diced
- 1/2 cup celery, diced
- 1/2 cup carrots, diced
Liquid Ingredients and Seasonings
- 2 cups seafood stock
- 1 cup heavy cream
- 1/4 cup flour
- 1 teaspoon thyme
- 1 teaspoon parsley
- Salt and pepper to taste
Biscuit Topping
- 2 cups biscuit dough
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pot pie.
- Sauté Vegetables: In a large pot over medium heat, sauté the diced onions, celery, and carrots until they are soft and fragrant, approximately 5-7 minutes.
- Cook Seafood: Add the shrimp, crab meat, and chopped scallops to the pot. Cook until the shrimp turns pink and the seafood is just cooked through, about 3-4 minutes, stirring occasionally.
- Add Flour: Sprinkle the flour evenly over the seafood and vegetables, stirring well to coat everything. This will help thicken the sauce.
- Add Liquids and Thicken Sauce: Slowly pour in the seafood stock and heavy cream while stirring continuously. Continue cooking until the mixture thickens into a creamy sauce, about 5 minutes.
- Season Sauce: Stir in thyme, parsley, and season with salt and pepper to taste. Adjust seasoning as desired.
- Assemble Pot Pie: Pour the creamy seafood mixture into a baking dish, spreading it evenly.
- Prepare Biscuit Topping: Roll out the biscuit dough on a lightly floured surface and cut into rounds that will fit nicely on top of the pot pie.
- Add Biscuit Topping: Place the biscuit rounds carefully over the seafood mixture to cover it.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the biscuit topping is puffy and golden brown.
Notes
- Use fresh seafood for the best flavor and texture.
- You can substitute heavy cream with half-and-half for a lighter option, though the sauce will be less rich.
- Ensure the seafood is not overcooked in the pot before baking, as it will continue cooking in the oven.
- For a gluten-free version, use gluten-free flour and biscuit dough alternatives.
- This dish can be prepared ahead by assembling and refrigerating before baking; increase baking time slightly if baking cold.
