Seafood Pot Pie!! ️ Topped off with Cheddar Bay Biscuits ️

Ingredients

• 1 medium Onion (finely chopped)
• 2 stalks Celery (diced)
• to taste Salt (seasoning)
• 1 lb Shrimp (peeled and deveined)
• 1 bag (8 oz) Louisiana Crawfish Tails (thawed if frozen)
• 1 stick Unsalted Butter (cut into cubes; plus extra 2 tbsp for roux)
• 2 cups All-Purpose Flour (plus 2 tbsp for roux)
• 1/4 cup Half‑and‑Half
• 2 Bay Leaves (whole)
• 2 medium Red Potatoes (peeled and cubed, boiled until tender)
• 1 Chicken Bouillon Cube (crushed)
• 1 tsp Onion Powder
• 1 cup Frozen Peas (thawed)
• 1 tbsp Granulated Sugar
• 2 tsp Baking Powder
• 1/2 tsp Salt (for biscuit dough)
• 1/4 tsp Cayenne Pepper
• 1 tsp Old Bay Seasoning
• 1 tsp Ranch Seasoning (secret ingredient for biscuits)
• 1 cup Buttermilk
• 1.5 cups Sharp Cheddar Cheese (shredded)

Instructions

1. Prepare Vegetables

   Finely chop the onion and dice the celery. Peel and cube the red potatoes.

   Time: PT10M

2. Season Shrimp

   In a bowl, toss the peeled shrimp with a pinch of salt, half of the chopped onion, and half of the diced celery. Set aside.

   Time: PT5M

3. Sauté Seafood Base

   Melt 2 tbsp butter in a skillet over medium heat. Add the seasoned shrimp and crawfish tails, cooking until the shrimp turn pink (about 3‑4 minutes). Stir in the remaining onion and celery, then pour in the 1/4 cup half‑and‑half and add the bay leaves. Simmer for 2 minutes.

   Time: PT5M

4. Boil Potatoes

   Place the cubed potatoes in a saucepan, cover with water, add a pinch of salt, and bring to a boil. Cook until fork‑tender, about 8‑10 minutes. Drain and set aside.

   Time: PT10M

5. Finish Filling

   Return the seafood mixture to the skillet. Add the boiled potatoes, crushed chicken bouillon cube, onion powder, and frozen peas. Stir gently and let the mixture heat through for 2 minutes.

   Time: PT5M

6. Make Cheddar Bay Biscuit Dough

   In a mixing bowl, whisk together 2 cups flour, 1 tbsp sugar, 2 tsp baking powder, 1/2 tsp salt, 1/4 tsp cayenne, 1 tsp Old Bay, and 1 tsp ranch seasoning. Cut in 1 stick cold butter until the mixture resembles coarse crumbs. Stir in the shredded sharp cheddar, then add 1 cup buttermilk, mixing just until a soft dough forms.

   Time: PT10M

7. Assemble Pot Pie

   Transfer the seafood filling to a 9‑inch casserole dish, spreading evenly. Drop spoonfuls of biscuit dough over the top, spacing them to cover the surface.

   Time: PT5M

8. Bake

   Preheat the oven to 450°F (232°C). Bake the assembled pot pie for 14 minutes, or until the biscuits are golden brown and the filling is bubbling.

   Time: PT14M

   Temperature: 450°F

9. Rest and Serve

   Remove from oven and let the pot pie rest for 5 minutes before serving. This allows the filling to set.

   Time: PT5M

Nutrition Facts

Calories

420

Protein

40 g

Carbohydrates

60 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of Onion: shallot, leek
• Instead of Celery: fennel stalk, carrot
• Instead of Salt: sea salt, kosher salt
• Instead of Shrimp: large prawns, scallops
• Instead of Louisiana Crawfish Tails: crab meat, lobster tail pieces
• Instead of Unsalted Butter: margarine, ghee
• Instead of All-Purpose Flour: whole wheat flour, gluten‑free flour blend
• Instead of Half‑and‑Half: whole milk, heavy cream diluted 1:1
• Instead of Bay Leaves: thyme, dried oregano
• Instead of Red Potatoes: russet potatoes, sweet potatoes
• Instead of Chicken Bouillon Cube: vegetable bouillon, stock powder
• Instead of Onion Powder: fresh minced onion, shallot powder
• Instead of Frozen Peas: fresh peas, corn kernels
• Instead of Granulated Sugar: honey, maple syrup (reduce liquid)
• Instead of Baking Powder: baking soda + cream of tartar
• Instead of Salt: sea salt
• Instead of Cayenne Pepper: hot sauce, red pepper flakes
• Instead of Old Bay Seasoning: seafood seasoning blend
• Instead of Ranch Seasoning: dry herb mix (dill + parsley)
• Instead of Buttermilk: milk + lemon juice, yogurt thinned
• Instead of Sharp Cheddar Cheese: Gruyère, Monterey Jack

Equipment Needed

• Chef's Knife
• Cutting Board
• Measuring Cups
• Measuring Spoons
• Mixing Bowl
• Skillet
• Saucepan
• Casserole Dish
• Whisk
• Spatula
• Oven
• Oven Mitts

Critical Steps — Do Not Skip

• Do not overcook the shrimp during the sauté; they will finish cooking in the oven.
• Mix biscuit dough just until combined to keep biscuits tender.
• Bake at high heat (450°F) to achieve a golden, flaky biscuit topping.

Chef Tips from the Video

• Add a minced garlic clove to the sauté for extra depth.
• For extra flavor, sprinkle a little extra Old Bay on the biscuits before baking.
• Use a light hand when folding in the cheddar to keep the biscuit dough airy.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze unbaked assembled pot pie (without biscuits) for up to 2 months; add fresh biscuits when reheating.

Room temperature: Do not store at room temperature; cool to room temp before refrigerating.

Make-Ahead Tips

• Prepare the seafood filling a day ahead and refrigerate; reheat gently before adding biscuits.
• Biscuit dough can be formed into balls, placed on a baking sheet, and frozen; bake from frozen, adding 2‑3 minutes to bake time.

Frequently Asked Questions