Seafood Biscuit Pot Pie Recipe

If you have a craving for something cozy, comforting, and packed with flavors from the sea, this Seafood Biscuit Pot Pie Recipe is about to become your new go-to. Imagine tender chunks of shrimp, scallops, and crab swimming in a rich, creamy sauce with just the right blend of herbs and spices, all crowned by fluffy, golden biscuits that bake up beautifully on top. It’s an irresistible combination that feels like a warm hug on a plate, perfect for family dinners or impressing guests with minimal fuss.

Ingredients You’ll Need

This recipe uses straightforward ingredients you can easily find in your kitchen or local store. Each one plays a crucial role, whether it’s bringing depth to the flavor, adding texture, or contributing that lovely creamy finish that makes this pot pie so addictive.

• Olive oil: A heart-healthy fat that helps sauté the veggies to perfection, creating a flavorful base.
• Onion: Adds sweetness and a robust foundation to the savory filling.
• Garlic: Provides a fragrant punch that wakes up the other ingredients.
• Carrots: Bring natural sweetness and a bit of bite to the mix.
• Celery: Delivers a subtle crunch and aromatic depth.
• Frozen peas: A pop of vibrant green color and a mild sweetness that balances the seafood.
• Dried thyme: Offers earthy, herbaceous notes that lift the dish.
• Paprika: Adds warmth and a gentle smoky taste, without overpowering.
• Black pepper: Brings subtle heat and complexity.
• All-purpose flour: Thickens the sauce, giving your filling that perfect creamy texture.
• Seafood stock: Intensifies the seafood flavor and creates a luxurious base for the filling.
• Heavy cream: Adds richness and a silky mouthfeel that makes each bite indulgent.
• Mixed seafood (shrimp, scallops, crab): The star ingredients that promise tender, flavorful bites of ocean goodness.
• Salt: Essential to enhance and balance the flavors overall.
• Refrigerated biscuit dough: Makes the topping quick and easy, baking into fluffy golden crowns.
• Egg: Used as an egg wash to create a beautiful glossy finish on the biscuits.

How to Make Seafood Biscuit Pot Pie Recipe

Step 1: Sauté the Aromatics

Start by heating olive oil in a large skillet over medium heat. Toss in your diced onion and cook until it becomes translucent, about 3 minutes. This softens the onion and releases its natural sweetness, which is the perfect foundation for the filling.

Step 2: Add Garlic for Aroma

Once the onion is ready, stir in the minced garlic and sauté for another minute until you smell that delicious fragrant aroma rising. Garlic is a small ingredient but such a powerful flavor builder here.

Step 3: Cook the Vegetables

Next, add the diced carrots and celery, cooking everything for about 5 minutes. This step softens the vegetables just enough while keeping some bite, which will contrast nicely with the creamy sauce and tender seafood.

Step 4: Season and Combine

Sprinkle in your frozen peas, dried thyme, paprika, and black pepper, stirring everything together. These spices and herbs infuse the filling with a cozy, slightly smoky, and herbaceous flavor that’s quintessential to this Seafood Biscuit Pot Pie Recipe.

Step 5: Thicken the Sauce

Sprinkle the all-purpose flour evenly over the veggies and stir for 2 minutes to cook off the raw flour taste. This step helps the flour bind with the fats and liquids, setting the stage for a luscious, thickened sauce.

Step 6: Pour in the Seafood Stock

Gradually add the seafood stock, stirring continuously to prevent lumps. Cook for about 3 to 5 minutes until the sauce thickens up beautifully, turning into a creamy, velvety base that holds all the flavors together.

Step 7: Simmer with Cream and Seafood

Lower the heat and stir in the heavy cream along with your mixed seafood. Let it simmer gently for 5 minutes until the seafood is perfectly cooked through. Taste the filling and season with salt as needed to balance all the flavors.

Step 8: Prepare for Baking

While the filling simmers, preheat your oven to 400°F (200°C) and grease your baking dish. Empty the seafood mixture evenly into the dish, spreading it out as your base layer.

Step 9: Top with Biscuits

Open your refrigerated biscuit dough, separate each biscuit, and place them spaced out on top of your seafood filling. These biscuits will puff up and bake into golden pillows that crown your pot pie with beauty and flavor.

Step 10: Egg Wash and Bake

Brush the tops of the biscuits with beaten egg to give them a shiny, golden finish when baked. Pop the dish in the oven and bake for 15 to 20 minutes until the biscuits are perfectly golden and cooked through.

Step 11: Let it Rest

Once out of the oven, allow the pot pie to cool for a few minutes so the filling can set a bit. This makes it easier to serve and ensures every spoonful is warm, creamy, and packed with flavor.

How to Serve Seafood Biscuit Pot Pie Recipe

Garnishes

Fresh herbs like chopped parsley or thyme sprigs make a fantastic garnish, adding a burst of bright color and fresh aroma that complements the savory seafood flavors beautifully.

Side Dishes

A crisp green salad with a tangy vinaigrette pairs well to cut through the richness of the pot pie, while simple roasted vegetables or steamed asparagus bring a lovely fresh contrast.

Creative Ways to Present

For a charming touch, serve individual pot pies in small ramekins topped with biscuit dough—perfect for dinner parties or cozy date nights. Or, spoon the filling into a larger casserole and arrange biscuits artfully on top for a rustic family-style presentation.

Make Ahead and Storage

Storing Leftovers

Store any leftovers tightly covered in the refrigerator for up to 3 days. The flavors actually develop nicely overnight, making it a tasty make-ahead option for busy days.

Freezing

You can freeze the assembled pot pie before baking by wrapping it securely with plastic wrap and foil, which helps preserve texture and freshness. For best results, use within 1 month, and thaw overnight in the fridge before baking.

Reheating

Reheat stored portions gently in the oven at 350°F until warmed through, which keeps the biscuit topping crisp. Avoid microwaving to prevent the biscuits from becoming soggy or tough.

FAQs

Can I use other seafood instead of shrimp, scallops, and crab?

Absolutely! Feel free to swap in your favorite seafood like salmon chunks, lobster, or even firm white fish. Just be mindful to adjust cooking times accordingly so everything turns out perfectly tender.

What biscuits work best for the topping?

Refrigerated biscuit dough is ideal for ease and consistency, but you can also use homemade biscuit dough if you prefer a fresher taste and texture. Both will bake into fluffy, golden toppers.

Is this recipe gluten-free?

This version uses all-purpose flour and biscuits containing gluten, but you could experiment with gluten-free flour blends and gluten-free biscuit dough to make it suitable for gluten-sensitive diets.

Can I make this pot pie dairy-free?

Yes! Swap heavy cream for coconut cream or a dairy-free cream alternative, and be sure to use dairy-free biscuit dough. The flavor will be a little different but still deliciously creamy and comforting.

How can I tell when the seafood is perfectly cooked?

The seafood should turn opaque and firm but remain tender. Overcooking can make it rubbery, so a gentle simmer of about 5 minutes after adding the seafood usually does the trick.

Final Thoughts

This Seafood Biscuit Pot Pie Recipe is truly a winter warmer and a crowd-pleaser. With its rich, creamy filling and golden biscuit topping, it’s one of those dishes that feels like a celebration of simple ingredients done exceptionally well. So next time you want to treat yourself or your loved ones to something memorable, give this recipe a try. I promise it’ll become a cherished favorite in your kitchen too.

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