Description
This Seafood Biscuit Pot Pie is a comforting and hearty dish featuring a creamy seafood filling with shrimp, scallops, and crab, topped with flaky golden biscuit dough. Perfect for a cozy dinner, it combines sautéed vegetables and a rich seafood stock sauce baked under crisp biscuits for a delicious twist on classic pot pie.
Ingredients
Scale
For the Seafood Filling
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 cups seafood stock
- 1 cup heavy cream
- 1 cup mixed seafood (shrimp, scallops, and crab, about 8 ounces total)
- Salt to taste
For the Biscuit Topping
- 1 refrigerated biscuit dough (about 16 ounces)
- 1 egg, beaten (for egg wash)
Instructions
- Sauté Onion: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until translucent, developing a flavorful base.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, enhancing the aroma of the dish.
- Cook Vegetables: Add the diced carrots and celery to the skillet, cooking for about 5 minutes until they start to soften but still maintain some texture.
- Combine Seasonings and Peas: Mix in the frozen peas, dried thyme, paprika, and black pepper, stirring well to combine all flavors evenly.
- Add Flour: Sprinkle the flour over the vegetable mixture and cook for another 2 minutes, stirring continuously to coat the vegetables and eliminate raw flour taste.
- Incorporate Stock: Gradually pour in the seafood stock while stirring constantly to prevent lumps, cooking until the mixture thickens, about 3 to 5 minutes.
- Simmer Seafood and Cream: Reduce heat to low and stir in the heavy cream and mixed seafood. Allow to simmer gently for about 5 minutes until the seafood is cooked through. Season with salt to taste.
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking.
- Transfer Mixture: Pour the seafood filling into a greased baking dish, spreading it out evenly to create a flat base for the biscuit topping.
- Arrange Biscuits: Open the refrigerated biscuit dough and separate into individual biscuits. Place them spaced apart on top of the seafood mixture to allow expansion during baking.
- Apply Egg Wash: Brush the tops of the biscuits with beaten egg to help them achieve a golden, glossy finish once baked.
- Bake: Place in the preheated oven and bake for 15-20 minutes or until the biscuits are golden brown and cooked through.
- Cool and Serve: Remove from the oven and allow to cool for a few minutes before serving to let the filling set slightly.
Notes
- You can substitute the mixed seafood with any combination of your favorites like cod chunks or firm fish if preferred.
- For a thicker filling, use a little more flour or reduce the amount of stock.
- Make sure not to overcrowd the biscuits on top so they can rise properly while baking.
- Use fresh seafood for best flavor or thoroughly thaw frozen seafood before use.
- Refrigerated biscuit dough can be replaced with homemade biscuits if preferred.
- Store leftover pot pie covered in the refrigerator for up to 2 days; reheat thoroughly before serving.
