Creamy Seafood Biscuit Pot Pie
Indulge in the ultimate comfort food with this Creamy Seafood Biscuit Pot Pie. This delightful dish combines succulent shrimp, tender scallops, and sweet crabmeat with a medley of fresh vegetables, all enveloped in a rich cream sauce made with half-and-half and a splash of sherry. The filling is elevated with a hint of creole seasoning and is topped with flaky, buttery biscuits, baked until golden brown. Perfect for a cozy dinner that impresses yet requires minimal effort, this pot pie is sure to become a family favorite. Whether it's a rainy day or a special occasion, this dish promises warmth and satisfaction in every bite.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
Shrimp
1 lb (peeled, tails off, rough chopped)
Scallops
3/4 lb (rough chopped)
Crabmeat
8 ounces (fresh or canned, checked for shells)
Onion
1 cup (chopped)
Celery
1/2 cup (chopped)
Carrot
3/4 cup (chopped)
Potato
1 cup (finely chopped, skins off)
Mushroom
1 cup (chopped)
Frozen peas
1/2 cup (no preparation needed)
Half-and-half
2 cups (no preparation needed)
Chicken broth
1/2 cup (no preparation needed)
Butter
1/4 cup (for the filling)
All-purpose flour
2 tablespoons (no preparation needed)
Creole seasoning
1/2 teaspoon (no preparation needed)
Sherry wine
4 tablespoons (no preparation needed)
Monterey Jack cheese
1/2 cup (grated)
Country biscuits
8 (store-bought or homemade, uncooked)
Butter
2 tablespoons (for brushing on biscuits)
Instructions
1
1. Prepare the seafood: Peel the shrimp, rough-chop the scallops, and set aside. Chop the vegetables (onion, celery, carrot, potato, mushrooms) and have them ready.
2
2. Create the vegetable base: In a large pot, melt the butter over medium heat. Add the chopped onion, celery, mushrooms, and carrots. Sauté for 5-7 minutes, or until the vegetables are soft and fragrant.
3
3. Deglaze and thicken: Add the sherry to the pot to deglaze, scraping up any flavorful bits from the bottom. Once the sherry has evaporated slightly, stir in the creole seasoning, then sprinkle the flour to create a light roux. Gradually whisk in the half-and-half and chicken broth, bringing the mixture to a medium heat to allow it to thicken slightly.
4
4. Combine the seafood: Gently fold in the frozen peas, shrimp, scallops, and chopped parsley. Stir and let cook for another 3-4 minutes. Finally, add the crabmeat and stir until well combined, ensuring not to break up the crab too much.
5
5. Prepare the baking dish: Spray a casserole dish (or individual ramekins) with cooking spray or brush with olive oil. Spoon in the seafood filling, leveling it out evenly.
6
6. Add cheese: Sprinkle a layer of grated Monterey Jack cheese over the seafood mixture for extra flavor and creaminess.
7
7. Prepare the biscuits: If using store-bought biscuits, cut each biscuit in half horizontally to create thinner pieces for quicker baking. If preferred, you can make your own biscuits. Place the biscuit halves over the top of the filling, as whole pieces or cut to fit.
8
8. Brush with butter: Melt a couple of tablespoons of butter and brush it over the biscuit tops to achieve a golden and crispy finish.
9
9. Bake: Preheat the oven to 350°F (175°C) and bake for 20-30 minutes or until the biscuits are golden brown and the filling is bubbling. Position the dish on the middle rack for even baking.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Seafood Biscuit Pot Pie?
It is a comfort food dish that combines shrimp, scallops, and crabmeat with vegetables in a rich cream sauce, topped with golden biscuits.
What types of seafood are used in this recipe?
This recipe uses one pound of shrimp, three-quarters of a pound of scallops, and eight ounces of crabmeat.
Can I use frozen seafood for this pot pie?
Yes, you can use frozen shrimp and scallops, but ensure they are completely thawed and drained before adding them to the pot.
How should the shrimp be prepared?
The shrimp should be peeled with the tails removed and then rough-chopped before cooking.
How should the scallops be prepared?
The scallops should be rough-chopped into bite-sized pieces to ensure they cook evenly within the filling.
Do I need to check the crabmeat for shells?
Yes, whether using fresh or canned crabmeat, it is important to check for any small shell fragments before adding it to the mixture.
What vegetables are included in the filling?
The filling includes onion, celery, carrot, potato, mushrooms, and frozen peas.
Why should the potatoes be finely chopped?
Finely chopping the potatoes ensures they soften properly during the sautéing and baking process.
What is the purpose of using butter in two different steps?
Butter is used first to sauté the vegetables and create a roux, and later melted to brush onto the biscuits for a golden finish.
What does the sherry wine add to the dish?
Sherry wine is used to deglaze the pan, picking up flavorful bits from the bottom and adding depth to the cream sauce.
Can I substitute the sherry wine?
If you prefer not to use sherry, you can substitute it with a splash of white wine or additional chicken broth.
What seasoning is recommended for this seafood dish?
Creole seasoning is used to add a hint of spice and savory flavor to the seafood mixture.
How is the sauce thickened?
The sauce is thickened by creating a light roux with butter and all-purpose flour before adding the liquids.
What liquids are used for the creamy base?
The base is made by whisking half-and-half and chicken broth into the roux.
When should the frozen peas be added?
Frozen peas are folded into the pot along with the shrimp, scallops, and parsley after the sauce has thickened.
Why should the crabmeat be stirred in gently?
Stirring gently at the end ensures that the crabmeat stays in larger chunks rather than breaking apart completely.
How do I prepare the baking dish?
You should spray a casserole dish or individual ramekins with cooking spray or brush them with olive oil before adding the filling.
What kind of cheese is used in the recipe?
The recipe calls for grated Monterey Jack cheese to be sprinkled over the seafood filling.
Can I use store-bought biscuits?
Yes, you can use eight store-bought country biscuits or make your own homemade biscuit dough.
Why should the biscuits be cut in half horizontally?
Cutting them horizontally creates thinner pieces that bake through more quickly to match the cooking time of the filling.
How do I ensure the biscuits get crispy?
Brushing the biscuit tops with two tablespoons of melted butter before baking helps them become golden and crispy.
What temperature should the oven be set to?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Where is the best place in the oven to bake the pot pie?
Positioning the dish on the middle rack ensures even baking for both the filling and the biscuit topping.
How long does the pot pie need to bake?
The dish should bake for 20 to 30 minutes until the biscuits are golden brown.
How do I know when the seafood pot pie is done?
The pot pie is finished when the biscuit tops are golden and the seafood filling is bubbling.
Can I make this recipe in individual portions?
Yes, the seafood mixture can be divided into individual ramekins instead of a single large casserole dish.
Is this recipe considered a fancy meal?
While it is easy to prepare, the use of scallops, shrimp, crab, and sherry makes it elegant enough for special occasions.
Can I substitute the chicken broth?
Yes, vegetable broth can be used as a substitute if you prefer not to use chicken broth.
What is the texture of the finished dish?
The dish features a rich, creamy seafood filling contrasted by flaky, buttery, and crispy biscuit tops.
Can I add other vegetables to the mix?
Yes, you can easily add other vegetables like corn or green beans to customize the pot pie to your liking.