Cheddar Bay Biscuit Hack: The Ultimate Southern Seafood Pot Pie

Ingredients

• 4 tablespoons Unsalted Butter (divided, melted in skillet)
• 1 pound Large Shrimp, peeled and deveined (tails on, deveined)
• 8 ounces Crawfish Tails (cooked, thawed if frozen)
• 8 ounces Lump Crab Meat (picked over for shells)
• 1 medium Onion (diced)
• 2 stalks Celery Stalks (diced)
• 2 medium Carrots (diced)
• 3 cloves Garlic Cloves (minced)
• 2 teaspoons King Creole No Salt Seasoning Blend (or Old Bay seasoning)
• 3 tablespoons All-Purpose Flour (for roux)
• 2 cups Seafood Stock (low‑sodium)
• 1 cup Heavy Cream (full‑fat)
• 1 teaspoon Delta Dust (Papadum Spice Blend) (or a mix of paprika, cumin, and garlic powder)
• 1 cup Frozen Peas (no need to thaw)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 package Cheddar Bay Biscuit Mix (about 15 oz, store‑bought)
• ½ cup Water (as directed on biscuit mix package)
• 1 cup Shredded Cheddar Cheese (sharp cheddar, grated)
• 2 tablespoons Garlic Butter Topping (softened butter mixed with 1 tsp minced garlic or garlic powder)

Instructions

1. Cook the Seafood

   Melt 2 Tbsp butter in a large skillet over medium heat. Add the shrimp and crawfish tails, cooking until the shrimp turn pink, about 3‑4 minutes. Stir in the crab meat just to warm through, then transfer all seafood to a plate and set aside.

   Time: PT5M

   Temperature: medium heat

2. Sauté the Vegetables

   Add the remaining 2 Tbsp butter to the same skillet. Add diced onion, celery, carrots, and minced garlic. Sauté until the vegetables are softened, about 4‑5 minutes. Sprinkle the King Creole No Salt seasoning and stir to coat.

   Time: PT5M

   Temperature: medium heat

3. Create the Roux

   Sprinkle the flour over the vegetables and stir continuously for 2‑3 minutes to cook the raw flour taste, forming a smooth roux.

   Time: PT2M

   Temperature: medium heat

4. Add Stock and Cream

   Slowly pour in the seafood stock while whisking, then bring to a gentle boil. Reduce heat and stir in the heavy cream, Delta dust, and a pinch more King Creole if desired. Simmer until the sauce thickens, about 3‑5 minutes.

   Time: PT5M

   Temperature: medium heat

5. Combine Seafood and Peas

   Return the cooked shrimp, crawfish, and crab to the skillet. Add frozen peas and lemon juice. Stir gently to combine and heat through, about 2 minutes.

   Time: PT2M

   Temperature: medium heat

6. Prepare Biscuit Topping

   In a mixing bowl, combine the Cheddar Bay Biscuit mix with the measured water. Stir until just combined, then fold in the shredded cheddar cheese. Using a spoon, drop generous mounds of biscuit dough over the seafood mixture, leaving small gaps between each mound.

   Time: PT5M

7. Bake the Pie

   Place the skillet (or transfer to a 9‑inch baking sheet) in a pre‑heated oven at 375°F. Bake for 25 minutes, or until the biscuit tops are golden brown and the sauce is bubbling around the edges.

   Time: PT25M

   Temperature: 375°F

8. Finish with Garlic Butter

   While the biscuits bake, melt the garlic butter topping. Once the pie is out of the oven, drizzle the melted garlic butter over the biscuit tops for extra flavor.

   Time: PT2M

Nutrition Facts

Calories

420

Protein

25 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g