Cheddar bay crab pot pie 🦀🥧

Ingredients

• 38 g Unsalted Butter (for roux; cut into small pieces)
• 2 Tbsp All-Purpose Flour (for roux)
• 3 cups Chicken Broth (low‑sodium preferred)
• 1 can Sweet Peas and Carrots (15 oz, drained)
• 12 oz Lump Crab Meat (drained; gently break large chunks)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• ½ tsp Black Pepper (freshly ground)
• 2 packet Red Lobster Cheddar Bay Biscuit Mix (follow package directions for liquid ingredients)
• 2 Tbsp Unsalted Butter (for topping) (melted for brushing)

Instructions

1. Make the roux

   Melt 38 g of butter in a saucepan over medium heat, then whisk in 2 Tbsp flour until smooth and lightly golden, about 2 minutes.

   Time: PT2M

   Temperature: Medium heat

2. Add broth and thicken

   Gradually whisk in 3 cups chicken broth, bring to a gentle simmer, and cook for 5 minutes until the sauce thickens.

   Time: PT5M

   Temperature: Medium heat

3. Incorporate vegetables and crab

   Stir in the drained peas‑carrots, 12 oz lump crab meat, 1 tsp onion powder, 1 tsp garlic powder, and ½ tsp black pepper. Mix gently for 2‑3 minutes, then remove from heat to prevent overcooking the crab.

   Time: PT3M

4. Prepare biscuit topping

   In a mixing bowl, combine the 2 packets of Cheddar Bay biscuit mix with the liquid ingredients called for on the package (usually water and melted butter). Stir just until a soft dough forms.

   Time: PT2M

5. Transfer filling to baking dish

   Pour the crab filling into an oven‑safe baking dish (about 9×9 in) and spread evenly.

   Time: PT1M

6. Add biscuit topping

   Using an ice‑cream scoop, drop dollops of the biscuit dough over the filling, spacing them evenly.

   Time: PT1M

7. Bake the pot pie

   Place the dish in a pre‑heated oven at 425°F and bake for 20 minutes, or until the biscuit tops are golden brown.

   Time: PT20M

   Temperature: 425°F

8. Make the butter glaze

   While the pie bakes, melt 2 Tbsp butter and stir in the cheese packet that came with the Red Lobster mix (if any) until smooth.

   Time: PT2M

9. Brush topping and serve

   Remove the pot pie from the oven and immediately brush the melted butter‑cheese glaze over the biscuit tops. Let rest 2 minutes before serving.

   Time: PT1M

10. Enjoy

    Serve hot, optionally with a simple green salad.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

18 g

Fiber

2 g