Description
A delightful dish that combines rich flavors and comforting textures with a creamy seafood filling and a flaky, cheesy biscuit crust.
Ingredients
Scale
- 1 pound of fresh seafood mix (shrimp, scallops, and crab)
- 1 cup of heavy cream
- 4 tablespoons of butter
- 3 cloves of garlic, minced
- 1 medium onion, diced
- 2 stalks of celery, diced
- 2 medium carrots, diced
- 1 cup of peas (frozen or fresh)
- 1 teaspoon of fresh thyme (or 1/2 teaspoon dried thyme)
- 1 cup of shredded cheddar cheese
- 1/4 cup of all-purpose flour
- 1 can of biscuit dough (about 16 oz or 450 g) or homemade biscuit dough
- Salt and pepper to taste
Instructions
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion, celery, and carrots. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the fresh seafood mix and cook for about 3-4 minutes until the shrimp turn pink and the scallops are opaque.
- Sprinkle the flour over the seafood and vegetable mixture, stirring well to combine. Gradually pour in the heavy cream while stirring continuously to avoid lumps. Cook for about 3-5 minutes until the mixture thickens.
- Add the peas, thyme, and shredded cheddar cheese, stirring until the cheese melts. Season with salt and pepper to taste. Remove from heat and let the filling cool slightly.
- Preheat your oven to 400°F (200°C). Transfer the seafood filling into a round pie dish or a deep oven-safe skillet.
- Open the can of biscuit dough and separate the biscuits. If using homemade dough, roll it out to about 1/2 inch thickness and cut into rounds or shapes that fit your pie dish.
- Place the biscuit pieces over the seafood filling, covering it completely. If desired, brush the tops with melted butter for extra flavor and a golden color.
- Place the assembled pot pie in the preheated oven and bake for 25-30 minutes, or until the biscuit topping is golden brown and flaky. Once baked, remove the pot pie from the oven and let it cool for a few minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the pot pie in the oven at 350°F (175°C) until warmed through.
- If freezing, wrap tightly in plastic wrap and aluminum foil; it can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 100mg
Keywords: Cheddar Biscuit, Seafood, Pot Pie, Recipe