Seafood Pot Pie with a Cheddar Bay Biscuit topping!

Ingredients

• 5 tablespoons Unsalted Butter (divided: 3 Tbsp for sauté, 2 Tbsp melted for biscuit topping)
• 2 stalks Celery Stalks (diced small)
• 1 medium Yellow Onion (diced)
• 0.33 cup All-Purpose Flour (for roux)
• 0.25 cup Dry White Wine (adds acidity and depth)
• 1 cup Heavy Cream (full‑fat for richness)
• 1 teaspoon Garlic Paste (or 2 cloves minced)
• 1 tablespoon Better Than Bouillon Lobster Base (dissolved in a splash of water if needed)
• 2 teaspoons Seafood Seasoning (salt‑free) (divided between sauce and seafood)
• 0.5 cup Frozen Carrots (no need to thaw)
• 0.5 cup Frozen Peas (no need to thaw)
• 8 oz Crawfish Tails (pre‑cooked, seasoned with seafood seasoning)
• 8 oz Shrimp (large, peeled, deveined, seasoned with seafood seasoning)
• 2 cups Pre‑cooked Potatoes (diced; can use leftover boiled potatoes)
• 1 package Cheddar Bay Biscuit Mix (about 12 biscuits; follow package instructions)
• 2 tablespoons Fresh Parsley (chopped, for garnish)

Instructions

1. Prepare Ingredients

   Dice the celery and onion, mince the garlic (if using fresh), measure all liquids and seasonings, and have the shrimp, crawfish, frozen vegetables, and potatoes ready.

   Time: PT10M

2. Sauté Aromatics

   Heat 3 Tbsp butter in a large skillet over medium heat. Add the diced celery and onion and sauté until translucent, about 5 minutes. Do not brown.

   Time: PT5M

   Temperature: medium heat

3. Make the Roux

   Sprinkle 1/3 cup flour over the softened vegetables. Stir continuously for about 5 minutes until the mixture loses the raw flour taste and turns a light golden color.

   Time: PT5M

   Temperature: medium heat

4. Deglaze with Wine

   Add 1/4 cup dry white wine to the skillet, scraping the bottom to release any browned bits. Let it reduce for about 1 minute.

   Time: PT1M

   Temperature: medium heat

5. Build the Cream Sauce

   Stir in 1 cup heavy cream, 1 tsp garlic paste (or 2 minced cloves), 1 Tbsp Better Than Bouillon lobster base, and 1 tsp seafood seasoning. Simmer gently for 3 minutes, allowing the sauce to thicken.

   Time: PT3M

   Temperature: low simmer

6. Add Vegetables and Seafood

   Fold in the frozen carrots, peas, diced pre‑cooked potatoes, seasoned crawfish tails, and shrimp. Sprinkle the remaining 1 tsp seafood seasoning. Cook, stirring occasionally, for 8 minutes until the shrimp turn pink and the vegetables are heated through.

   Time: PT8M

   Temperature: medium heat

7. Transfer to Baking Sheet

   Spread the finished seafood mixture evenly onto a 13×9‑inch baking sheet or shallow casserole dish. Set aside while you prepare the biscuits.

   Time: PT2M

8. Prepare Cheddar Bay Biscuits

   In a mixing bowl, combine the Cheddar Bay biscuit mix with the liquid called for on the package (usually water or milk). Stir just until a dough forms. Spread the dough evenly over the top of the seafood mixture. Drizzle the remaining 2 Tbsp melted butter over the biscuit surface.

   Time: PT10M

9. Bake

   Place the baking sheet in a pre‑heated oven at 375°F. Bake for 20 minutes, or until the biscuits are golden brown and the sauce is bubbling around the edges.

   Time: PT20M

   Temperature: 375°F

10. Serve

    Remove from oven, let rest 2 minutes, sprinkle chopped parsley for color, and serve hot with extra melted butter on the side if desired.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

25g

Carbohydrates

30g

Fat

20g

Fiber

4g