Description
Hearty and comforting, this seafood pot pie features tender shrimp in a rich, creamy broth, topped with golden cheddar biscuits for a delightful texture contrast. Perfect for cozy dinners or easy weeknight meals.
Ingredients
2 tbsp unsalted butter (for biscuit dough)
1 tbsp olive oil
1 cup diced onion
1 cup diced carrots
1 cup diced celery
3 cloves minced garlic
1/3 cup all-purpose flour
3 cups seafood stock (or chicken stock)
1 cup heavy cream
1 tsp Old Bay seasoning
1/2 tsp dried thyme
1/2 lb shrimp, peeled and deveined
Instructions
Preheat oven to 400°F (200°C)
In a skillet over medium heat, melt 1 tbsp butter and olive oil. Add onion, carrots, and celery and sauté for 5 minutes. Stir in garlic and sauté for 1 minute.
Sprinkle flour into the pan and cook for 1 minute. Gradually pour in seafood stock, whisking constantly to prevent lumps. Bring to a gentle simmer.
Stir in heavy cream, Old Bay seasoning, and dried thyme. Cook for 5 minutes.
Add shrimp and cook until tender, about 3–5 minutes. Taste and adjust seasoning as needed.
Transfer the filling into a 2-quart oven-safe dish. Let the filling cool slightly, then cover with prepared biscuit topping.
Bake for 20–25 minutes until biscuits are golden and crisp. Serve warm.
Notes
Use any seafood of your choice such as scallops or cod.
Make sure the biscuits are placed on top of the cooled stew to prevent sogginess.
Leftovers can be stored in the refrigerator for up to 2 days.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 17g
- Saturated Fat: 9g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 110mg