Seafood Biscuit Pot Pie
This comforting Seafood Biscuit Pot Pie combines shrimp, scallops, and crab in a creamy, savory filling topped with golden, flaky biscuits. A perfect blend of hearty seafood and homestyle comfort, it's an easy, crowd-pleasing dinner ideal for cozy nights or family gatherings.
Equipment
- Large Pot
- Baking dish
- Mixing spoon
- Oven
Ingredients
Filling
- 2 cups mixed seafood shrimp, scallops, and crab
- 1 cup diced potatoes
- 1 cup frozen peas and carrots
- ½ cup diced onions
- 2 cups seafood stock
- ½ cup milk
- ¼ cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp thyme dried or fresh
- salt and pepper to taste
Topping
- 1 can refrigerated biscuits for topping
Instructions
- Step 1: Preheat oven to 375°F (190°C). Prepare all ingredients by dicing potatoes and onions, and rinsing seafood.
- Step 2: In a large pot, sauté onions in a bit of oil over medium heat for 3–5 minutes until translucent.
- Step 3: Add diced potatoes, peas, and carrots, cooking for another 5 minutes until slightly softened.
- Step 4: Stir in seafood and season with garlic powder, thyme, salt, and pepper. Cook for 2 minutes until just starting to firm.
- Step 5: Sprinkle flour over the mixture and stir for 1 minute to create a roux that will thicken the filling.
- Step 6: Gradually add seafood stock and milk, stirring continuously until the mixture thickens to a creamy consistency.
- Step 7: Transfer the creamy seafood filling into a baking dish and spread evenly.
- Step 8: Arrange biscuits evenly on top of the filling, leaving space for expansion.
- Step 9: Bake for 20–25 minutes or until biscuits are golden brown and filling is bubbling.
- Step 10: Let cool for 5 minutes before serving. Enjoy your creamy, comforting pot pie!
Notes
For a touch of elegance, add a splash of white wine or lemon juice to the filling. Brush biscuits with melted butter before baking for a beautiful golden finish. Store leftovers in the fridge for up to 3 days or freeze before baking for up to 3 months.