How TO Make The Best Seafood Pot Pie Ever

Ingredients

• 1 medium Onion (diced)
• 1 Red Bell Pepper (diced)
• 1 Green Bell Pepper (diced)
• 1 Celery Rib (diced)
• 1 tsp Fresh Rosemary (chopped)
• 1 tsp Fresh Thyme (chopped)
• 1 lb Shrimp (peeled, deveined, medium‑large)
• 1 tbsp Old Bay Seasoning
• 1 tsp Black Pepper (ground)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1.25 tsp Paprika
• 2 tbsp Olive Oil
• 8 tbsp Unsalted Butter (divided: 4 tbsp for roux, 4 tbsp for garlic butter)
• 5 tbsp All-Purpose Flour
• 2 cups Chicken Broth (low‑sodium)
• 1 cup Heavy Cream
• 1 tsp Salt
• 8 oz Lump Crab Meat (picked over for shells)
• 12 oz Crawfish Meat (cooked, shelled)
• 1 box Red Lobster Cheddar Bay Biscuit Mix (approx. 12 oz)
• 0.5 cup Shredded Cheddar Cheese (sharp preferred)
• 0.75 cup Water
• 1 packet Garlic Herb Seasoning (included in Cheddar Bay mix)

Instructions

1. Dice vegetables and chop herbs

   Dice the onion, red bell pepper, green bell pepper, and celery rib into uniform ½‑inch pieces. Finely chop the rosemary and thyme.

   Time: PT10M

2. Prepare shrimp

   Peel and devein 1 lb of shrimp. Pat dry with paper towels.

   Time: PT5M

3. Cook shrimp

   Heat 2 tbsp olive oil in the large pot over medium heat. Add the shrimp, season with Old Bay, black pepper, garlic powder, onion powder, and paprika. Cook 2‑3 minutes, turning once, until pink but not fully cooked.

   Time: PT3M

4. Saute vegetables

   Remove shrimp and set aside. In the same pot, add the diced onion, bell peppers, and celery. Saute 4‑5 minutes, stirring, until onions are translucent.

   Time: PT5M

5. Add garlic

   Stir in 1 tbsp minced garlic and cook 1 minute until fragrant.

   Time: PT1M

6. Make roux

   Reduce heat to medium‑low. Add 4 tbsp unsalted butter; once melted, whisk in 5 tbsp all‑purpose flour. Cook, stirring constantly, 2‑3 minutes until the mixture turns a light golden color and the flour smell disappears.

   Time: PT4M

7. Add broth and simmer

   Gradually whisk in 2 cups chicken broth. Bring to a gentle simmer, stirring frequently, for about 3 minutes until the sauce begins to thicken.

   Time: PT3M

8. Finish the gravy

   Stir in 1 cup heavy cream, 1 tsp salt, 1 tsp black pepper, 1 tsp fresh rosemary, 1 tsp fresh thyme, and the remaining ¼ tsp paprika. Cook 2‑3 minutes, allowing the flavors to meld.

   Time: PT3M

9. Combine seafood

   Return the cooked shrimp to the pot, then gently fold in 8 oz lump crab meat and 12 oz crawfish meat. Heat 2 minutes just until the seafood is warmed through.

   Time: PT2M

10. Prepare biscuit topping dough

    In a large mixing bowl, combine the Red Lobster Cheddar Bay Biscuit Mix with ½ cup shredded cheddar cheese. Add ¾ cup water and stir until a shaggy dough forms; avoid over‑mixing.

    Time: PT5M

11. Assemble pot pies

    Line a baking sheet with foil. Place six ramekins on the sheet. Spoon the seafood filling into each ramekin, then dollop the biscuit dough on top, spreading to cover the surface completely.

    Time: PT5M

12. Bake

    Bake in a pre‑heated oven at 425°F for 14‑16 minutes, until the biscuit topping is golden brown and the filling is bubbling.

    Time: PT15M

    Temperature: 425°F

13. Make garlic butter

    While the pies bake, melt 4 tbsp unsalted butter in a microwave‑safe bowl (about 30 seconds). Stir in the garlic herb seasoning packet from the biscuit mix until smooth.

    Time: PT2M

14. Finish and serve

    Remove the pot pies from the oven. Brush the tops generously with the garlic butter. Serve hot.

    Time: PT1M

Nutrition Facts

Calories

380

Protein

25g

Carbohydrates

30g

Fat

18g

Fiber

2g

Ingredient Substitutions

• Instead of Onion: shallot
• Instead of Red Bell Pepper: any sweet bell pepper
• Instead of Green Bell Pepper: any sweet bell pepper
• Instead of Celery Rib: celery stalk
• Instead of Fresh Rosemary: dried rosemary (½ tsp)
• Instead of Fresh Thyme: dried thyme (½ tsp)
• Instead of Shrimp: peeled frozen shrimp
• Instead of Old Bay Seasoning: seafood seasoning blend
• Instead of Garlic Powder: fresh minced garlic (1 clove)
• Instead of Paprika: smoked paprika
• Instead of Olive Oil: vegetable oil
• Instead of Unsalted Butter: margarine (use unsalted)
• Instead of All-Purpose Flour: gluten‑free flour blend
• Instead of Chicken Broth: vegetable broth
• Instead of Heavy Cream: half‑and‑half
• Instead of Lump Crab Meat: imitation crab
• Instead of Crawfish Meat: additional crab meat
• Instead of Red Lobster Cheddar Bay Biscuit Mix: store‑brand biscuit mix
• Instead of Shredded Cheddar Cheese: Monterey Jack
• Instead of Garlic Herb Seasoning: garlic powder + dried herbs

Equipment Needed

• Large Pot
• Cutting Board
• Chef's Knife
• Mixing Bowl
• Measuring Cups and Spoons
• Baking Sheet
• Ramekins
• Aluminum Foil or Parchment Paper
• Microwave‑Safe Bowl
• Pastry Brush
• Spatula or Wooden Spoon
• Oven

Critical Steps — Do Not Skip

• Do not overcook the shrimp in the first sauté; they will finish in the sauce.
• Whisk the flour into the butter completely to avoid lumps in the roux.
• Do not over‑mix the biscuit dough; a shaggy texture yields a tender crust.
• Bake until the biscuit topping is golden; underbaking leaves a doughy top.

Chef Tips from the Video

• Use fresh herbs for the brightest flavor; dried herbs can be added earlier.
• For extra richness, substitute half of the chicken broth with seafood stock.
• A light drizzle of lemon juice over the finished pie brightens the seafood flavor.

Troubleshooting

Storage

Refrigerator: Store leftovers in airtight containers for up to 3 days.

Freezer: Freeze individually wrapped pies for up to 2 months; reheat in oven.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the filling up to step 9 and refrigerate; bake the pies within 24 hours.
• Assemble the pies with biscuit topping and freeze before baking; bake from frozen, adding 5 minutes to baking time.

Frequently Asked Questions