Description
A cozy, creamy seafood pot pie loaded with shrimp and crab, topped with golden cheddar bay biscuits. This easy, crowd-pleasing dinner brings restaurant-style comfort food to your home kitchen.
Ingredients
Scale
- 1 lb raw shrimp, peeled and deveined (medium size, fresh or frozen)
- 8 oz lump crab meat (drained, picked over for shells)
- 2 cups low-sodium chicken or seafood broth
- 1 cup whole milk (or half-and-half)
- 1/2 cup heavy cream (optional)
- 1 cup frozen peas and carrots
- 1/2 cup diced celery
- 1/2 cup diced onion (yellow or sweet)
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 tbsp unsalted butter
- 1 tbsp lemon juice
- 1 1/2 tsp Old Bay seasoning
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 cups all-purpose flour (for biscuits)
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp granulated sugar
- 1/2 tsp garlic powder
- 1/2 tsp dried parsley (or fresh, chopped)
- 1/2 tsp Old Bay seasoning (for biscuits)
- 1/2 cup cold unsalted butter, cut into cubes
- 1 cup shredded sharp cheddar cheese
- 3/4 cup cold buttermilk (or regular milk with 1 tsp vinegar)
- 2 tbsp melted butter (for brushing biscuits, optional)
- 1/2 tsp dried parsley flakes (for topping, optional)
Instructions
- If using frozen shrimp or crab, thaw overnight in the fridge or under cold running water. Pat dry with paper towels.
- Preheat oven to 400°F (200°C). Grease your baking dish or skillet lightly with butter.
- In a large oven-safe skillet, melt 3 tbsp butter over medium heat. Add onion, celery, and garlic. Sauté for 3-4 minutes until soft and fragrant.
- Sprinkle 1/4 cup flour over veggies. Stir well. Slowly add broth, whisking to prevent lumps. Add milk and cream, then bring to a gentle simmer. Sauce will thicken in about 7 minutes.
- Stir in shrimp, crab, peas, carrots, lemon juice, Old Bay, salt, and pepper. Simmer for 4-5 minutes until shrimp just turn pink. If sauce gets too thick, add a splash of milk or broth.
- In a medium bowl, whisk flour, baking powder, baking soda, sugar, garlic powder, parsley, and Old Bay. Cut in cold butter until mixture looks like coarse crumbs. Stir in shredded cheddar.
- Pour in buttermilk. Stir gently until just combined. Dough will be sticky and lumpy.
- Drop spoonfuls (about 2 tbsp each) of biscuit dough onto seafood filling, covering most of the surface but leaving small gaps for steam to escape.
- Bake at 400°F (200°C) for 25-30 minutes, until biscuits are golden and cooked through. Filling should bubble up around the edges.
- Brush biscuits with melted butter and sprinkle with parsley. Let cool 5-10 minutes before serving.
Notes
For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based milk and cheese. Don’t overcook shrimp; they should just turn pink. If biscuits brown too quickly, tent with foil. Filling can be made ahead and refrigerated. Use cold butter for best biscuit texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the pan
- Calories: 410
- Sugar: 3
- Sodium: 820
- Fat: 17
- Saturated Fat: 9
- Carbohydrates: 36
- Fiber: 2
- Protein: 28
Keywords: seafood pot pie, cheddar bay biscuits, shrimp, crab, comfort food, easy dinner, cozy meal, casserole, oven-baked, family recipe