Description
This Seafood Biscuit Pot Pie features five comforting layers of tender shrimp, crab, and scallops cooked in a creamy seafood stock sauce, topped with flaky homemade biscuit rounds. Baked to golden perfection, it’s a hearty and delicious dish perfect for a cozy meal.
Ingredients
Scale
Seafood and Vegetables
- 1 cup shrimp, peeled and deveined
- 1 cup crab meat
- 1 cup scallops, chopped
- 1/2 cup onion, diced
- 1/2 cup celery, diced
- 1/2 cup carrots, diced
Liquids and Seasonings
- 2 cups seafood stock
- 1 cup heavy cream
- 1/4 cup flour
- 1 teaspoon thyme
- 1 teaspoon parsley
- Salt and pepper to taste
Top Layer
- 2 cups biscuit dough
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it reaches the proper cooking temperature before assembling the pot pie.
- Sauté Vegetables: In a large pot, sauté the diced onions, celery, and carrots over medium heat until soft and fragrant, approximately 5-7 minutes.
- Cook Seafood: Add the shrimp, crab meat, and chopped scallops to the pot with the vegetables, cooking until the shrimp turns pink and the seafood is just cooked through, about 3-4 minutes.
- Add Flour: Sprinkle the flour over the seafood and vegetable mixture, stirring continuously to coat and cook the flour slightly, creating a roux base for thickening.
- Incorporate Liquids: Gradually pour in the seafood stock and heavy cream while stirring constantly. Continue cooking until the mixture thickens into a creamy sauce, about 5 minutes.
- Season: Stir in the thyme, parsley, salt, and pepper to taste, enhancing the flavor profile of the creamy seafood filling.
- Prepare Baking Dish: Transfer the creamy seafood mixture into a suitable baking dish, spreading it evenly.
- Roll and Cut Biscuit Dough: Roll out the biscuit dough on a clean floured surface and cut into rounds to fit as topping pieces for the pot pie.
- Assemble: Place the biscuit rounds evenly on top of the seafood mixture, covering the surface fully.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the biscuit topping turns golden brown and cooked through.
Notes
- Use fresh seafood for best flavor and texture. Frozen seafood should be fully thawed and patted dry.
- You can substitute store-bought biscuit dough for convenience or make your own from scratch.
- Adjust the seasoning at the end to suit your taste, especially the salt since seafood stock can be salty.
- Allow the pot pie to cool for a few minutes after baking before serving to let the filling set.
- This dish pairs wonderfully with a light green salad or steamed vegetables.
