Cheddar Bay Biscuit Pot Pie

Ingredients

• 2 tablespoons Olive Oil (extra‑virgin, for sautéing)
• 12 ounces Shrimp (peeled, deveined, seasoned with salt and pepper)
• 8 ounces Lusos (mixed seafood (e.g., mussels, clams, squid), thawed if frozen)
• 6 ounces Jumbo Lump Crab Meat (picked over for shells)
• 1 medium Onion (diced)
• 1 small Bell Pepper (red, diced)
• 2 stalks Celery (diced)
• 3 tablespoons Unsalted Butter (cut into cubes)
• 3 tablespoons All-Purpose Flour (for roux)
• 1 cup Chicken Broth (low‑sodium)
• 1 cup Heavy Cream (full‑fat)
• 1 teaspoon Fresh Thyme (chopped)
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Paprika
• 1/4 teaspoon Dried Tarragon
• to taste Salt
• to taste Black Pepper
• 1 can Cheddar Bay Biscuit Dough (store‑bought, 8‑ounce biscuit mix; includes butter and cheddar flavor)

Instructions

1. Sauté Shrimp and Lusos

   Heat olive oil in a large skillet over medium‑high heat. Add the seasoned shrimp and lusos, cooking 2‑3 minutes per side until just pink and opaque. Remove and set aside.

   Time: PT5M

   Temperature: medium‑high

2. Cook Aromatics

   In the same skillet, add diced onion, bell pepper, and celery. Sauté 4‑5 minutes until softened, stirring occasionally.

   Time: PT5M

   Temperature: medium

3. Make the Roux

   Add butter to the vegetables and melt. Sprinkle flour over the mixture, stirring constantly for 2 minutes to form a smooth roux.

   Time: PT2M

   Temperature: medium

4. Deglaze and Build the Gravy

   Slowly pour chicken broth into the roux while whisking to prevent lumps. Add thyme, garlic powder, paprika, tarragon, salt, and pepper. Bring to a gentle simmer and let thicken, about 3‑4 minutes.

   Time: PT5M

   Temperature: medium

5. Finish the Cream Sauce

   Stir in heavy cream, reduce heat to low, and cook 2‑3 minutes until the sauce is glossy and coats the back of a spoon.

   Time: PT3M

   Temperature: low

6. Combine Seafood Filling

   Gently fold the sautéed shrimp, lusos, and jumbo lump crab meat into the creamy sauce. Taste and adjust seasoning if needed.

   Time: PT2M

7. Transfer to Baking Dish

   Pour the seafood filling into a 9‑inch baking dish or onto a lined baking sheet, spreading evenly.

   Time: PT2M

8. Add Cheddar Bay Biscuit Topping

   Drop the Cheddar Bay biscuit dough over the filling, spacing pieces evenly. The dough will spread slightly as it bakes.

   Time: PT2M

9. Bake Until Golden

   Place the baking sheet in a preheated oven at 375°F and bake 18‑22 minutes, or until the biscuit topping is golden brown and the filling is bubbling.

   Time: PT20M

   Temperature: 375°F

10. Rest and Serve

    Remove from oven, let rest 5 minutes before serving to allow the sauce to set.

    Time: PT5M

Nutrition Facts

Calories

560

Protein

28g

Carbohydrates

35g

Fat

32g

Fiber

2g