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

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Shrimp: peeled scallops, cooked chicken bite‑size pieces
• Instead of Lusos: frozen seafood medley, additional shrimp
• Instead of Jumbo Lump Crab Meat: imitation crab meat, canned crab meat
• Instead of Onion: shallot, leek
• Instead of Bell Pepper: green pepper, poblano
• Instead of Celery: carrot, fennel
• Instead of Unsalted Butter: margarine, ghee
• Instead of All-Purpose Flour: gluten‑free flour blend
• Instead of Chicken Broth: vegetable broth, water with bouillon
• Instead of Heavy Cream: half‑and‑half, evaporated milk
• Instead of Fresh Thyme: dried thyme
• Instead of Garlic Powder: fresh minced garlic (1 clove)
• Instead of Paprika: smoked paprika
• Instead of Dried Tarragon: fresh tarragon (1 tsp)
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Cheddar Bay Biscuit Dough: homemade biscuit dough, store‑bought biscuit dough

Equipment Needed

• Large Skillet
• Saucepan
• Baking Sheet
• Mixing Bowl
• Spatula
• Measuring Cups and Spoons
• Oven
• Oven Mitts

Critical Steps — Do Not Skip

• Do not overcook the shrimp during the initial sauté.
• Cook the roux just until the flour taste disappears but before it browns.
• Whisk continuously when adding broth to avoid lumps.
• Do not let the cream sauce boil after adding heavy cream.

Chef Tips from the Video

• Use fresh herbs for brighter flavor; add a pinch of lemon zest to the sauce for extra freshness.
• For extra cheesy crust, sprinkle shredded cheddar on top of the biscuit dough before baking.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Freezer: Freeze unbaked filling separately for up to 3 months; bake fresh when needed.

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

Make-Ahead Tips

• Prepare the seafood filling up to step 6 and refrigerate for up to 24 hours.
• Biscuit dough can be kept frozen; add directly to the filling when ready to bake.

Frequently Asked Questions