SEAFOOD POT PIE W/ RED LOBSTER CHEDDAR BAY BISCUITS AS CRUST

Ingredients

• 2 tablespoons Olive Oil (for sautéing vegetables)
• 1 medium Onion (peeled and diced)
• 2 medium Carrot (peeled and diced)
• 2 medium Potato (peeled and diced)
• 3 cloves Garlic (minced, added near end of sauté)
• 5 tablespoons Unsalted Butter (3 tbsp for roux, 2 tbsp for biscuit topping)
• 3 tablespoons All-Purpose Flour (for thickening the sauce)
• 2 cups Seafood Stock (store‑bought or homemade)
• 1 cup Heavy Whipping Cream (adds richness)
• 1 teaspoon Old Bay Seasoning (classic seafood seasoning)
• 0.5 teaspoon Smoked Paprika
• to taste Black Pepper
• 0.5 teaspoon Garlic Powder
• 0.5 teaspoon Onion Powder
• to taste Salt
• 1 pound Shrimp (peeled and deveined)
• 1 pound Crab Meat (prefer lump or claw meat)
• 0.5 pound Scallops (dry‑packed, cleaned)
• 2 small Lobster Tails (cooked, meat removed from shells)
• 2 tablespoons Fresh Parsley (chopped, for garnish and topping)
• 1 cup Red Lobster Biscuit Mix (store‑bought mix for topping)
• 2 sheets Pie Crust (store‑bought, used for side walls and top)

Instructions

1. Prep Vegetables

   Dice the onion, carrots, and potatoes into bite‑size pieces and mince the garlic.

   Time: PT10M

2. Sauté Vegetables

   Heat olive oil in a large skillet over medium heat. Add carrots, onions, and potatoes; sauté for about 10 minutes until they begin to soften.

   Time: PT10M

   Temperature: medium heat

3. Add Garlic and Season

   Season the vegetables with salt and pepper, then add the minced garlic and cook for another 2 minutes, stirring constantly.

   Time: PT2M

   Temperature: medium heat

4. Make the Roux

   Push the vegetables to the side, melt 3 tablespoons of butter in the same skillet, then sprinkle in 3 tablespoons of flour. Cook, stirring constantly, for 1 minute to eliminate the raw flour taste.

   Time: PT1M

   Temperature: medium heat

5. Add Stock and Cream

   Gradually whisk in the seafood stock followed by the heavy whipping cream, ensuring a smooth mixture.

   Time: PT2M

6. Season the Sauce

   Stir in Old Bay seasoning, smoked paprika, black pepper, garlic powder, and onion powder. Taste and adjust seasoning as needed.

   Time: PT1M

7. Simmer Until Thickened

   Reduce heat to low and let the sauce simmer for about 5 minutes, stirring occasionally, until it thickens and coats the back of a spoon.

   Time: PT5M

   Temperature: low heat

8. Add Seafood

   Gently fold in the shrimp, crab meat, scallops, and lobster meat. Cover the skillet and cook for 5 minutes, just until the seafood is opaque and cooked through.

   Time: PT5M

   Temperature: medium heat

9. Cool the Filling

   Remove the skillet from heat and let the filling cool for about 5 minutes before assembling the pie.

   Time: PT5M

10. Prepare the Pie Crust

    Line the sides of a 9‑inch pie dish with pieces of the two pie crust sheets, trimming as needed to cover the walls fully.

    Time: PT5M

11. Fill the Pie

    Pour the cooled seafood filling into the crust‑lined dish, spreading it evenly.

    Time: PT2M

12. Prepare Red Lobster Biscuit Topping

    In a mixing bowl combine the Red Lobster biscuit mix with melted butter and a pinch of garlic powder until a sticky dough forms. Spread the mixture over the entire surface of the filling.

    Time: PT5M

13. First Bake

    Place the assembled pie in a pre‑heated oven at 375°F and bake for 15 minutes.

    Time: PT15M

    Temperature: 375°F

14. Butter‑Parsley Glaze

    While the pie bakes, melt 2 tablespoons of butter, stir in the chopped parsley and a pinch of garlic powder. After the first bake, brush this mixture over the biscuit topping.

    Time: PT5M

15. Final Bake

    Return the pie to the oven and bake for an additional 5 minutes, or until the biscuit topping is golden brown.

    Time: PT5M

    Temperature: 375°F

16. Rest and Serve

    Remove the pot pie from the oven and let it rest for 5‑10 minutes before slicing and serving.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

35 g

Fat

28 g

Fiber

4 g