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

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine
• Instead of Celery Stalks: Fennel stalks
• Instead of Yellow Onion: white onion
• Instead of All-Purpose Flour: gluten‑free flour blend
• Instead of Dry White Wine: chicken broth, apple cider
• Instead of Heavy Cream: half‑and‑half, evaporated milk
• Instead of Garlic Paste: fresh minced garlic
• Instead of Better Than Bouillon Lobster Base: fish stock concentrate
• Instead of Seafood Seasoning (salt‑free): Old Bay seasoning
• Instead of Frozen Carrots: fresh diced carrots
• Instead of Frozen Peas: fresh peas
• Instead of Crawfish Tails: lobster meat
• Instead of Shrimp: scallops
• Instead of Pre‑cooked Potatoes: fresh boiled potatoes
• Instead of Cheddar Bay Biscuit Mix: homemade biscuit dough
• Instead of Fresh Parsley: dried parsley

Equipment Needed

• Large Skillet
• Wooden Spoon
• Measuring Cups
• Measuring Spoons
• Cutting Board
• Chef's Knife
• Mixing Bowl
• Baking Sheet
• Oven
• Aluminum Foil (optional)

Critical Steps — Do Not Skip

• Cooking the flour roux until it loses raw taste (Step 3).
• Avoid overcooking the shrimp and crawfish (Step 6).
• Baking the biscuits until golden without burning (Step 9).

Chef Tips from the Video

• Use a splash of sherry or dry vermouth instead of white wine for a richer flavor.
• Add a pinch of smoked paprika to the seafood seasoning for subtle smokiness.
• For extra buttery biscuits, chill the dough for 15 minutes before spreading.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave.

Freezer: Separate the seafood casserole from the biscuits, freeze each in airtight containers for up to 2 months. Thaw overnight and reheat.

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

Make-Ahead Tips

• Assemble the seafood mixture a day ahead and refrigerate; bake the biscuits fresh before serving.
• The biscuit dough can be frozen for up to 1 month; bake directly from frozen, adding a few extra minutes.

Frequently Asked Questions