Oh my goodness, let me tell you about my Seafood Biscuit Pot Pie! This dish is a cozy hug in a bowl, bursting with fresh seafood and topped with the flakiest biscuits you can imagine. I first made it on a rainy Sunday when I craved something warm and comforting. My kitchen smelled like the ocean, with shrimp, crab, and scallops mingling with the creamy sauce. Each bite is a delightful explosion of flavor! It’s perfect for those chilly nights when you want to impress your family or just treat yourself. Trust me, once you try it, you’ll be hooked!
Ingredients
- 1 cup shrimp, peeled and deveined
- 1 cup crab meat, freshly picked for the best flavor
- 1 cup scallops, chopped into bite-sized pieces
- 1/2 cup onion, diced finely for a sweet base
- 1/2 cup celery, diced for that perfect crunch
- 1/2 cup carrots, diced small to blend nicely
- 2 cups seafood stock, homemade or store-bought
- 1 cup heavy cream, because we want it rich and creamy!
- 1/4 cup flour, to thicken that luscious sauce
- 1 teaspoon thyme, dried or fresh for a hint of earthiness
- 1 teaspoon parsley, chopped for a fresh finish
- Salt and pepper to taste, don’t skip this part!
- 2 cups biscuit dough, store-bought or homemade—your choice!
How to Prepare Seafood Biscuit Pot Pie
Making this Seafood Biscuit Pot Pie is a delightful adventure! Let’s dive right in and create something magical together.
Preheat and Sauté
First things first, preheat your oven to 375°F (190°C). This is crucial for getting those biscuits nice and golden later! Now, grab a large pot and heat it over medium heat. Toss in your diced onions, celery, and carrots, and sauté them for about 5-7 minutes until they’re nice and soft. The aroma will be heavenly, trust me!
Add Seafood and Thicken
Once your veggies are ready, it’s time for the star of the show – the seafood! Add in your shrimp, crab, and scallops. Cook them for about 3-4 minutes until the shrimp turns a lovely pink and the scallops are opaque. Now, sprinkle the flour over the mixture and stir well to coat everything. Slowly pour in the seafood stock and heavy cream, stirring continuously until the sauce thickens up nicely. This should take about 5 minutes. You’ll know it’s ready when it’s creamy and luscious, perfect for enveloping all that seafood!
Assemble and Bake
Now, pour that glorious seafood mixture into a baking dish—oh, it looks so good already! Next, roll out your biscuit dough and cut it into rounds. Place those biscuit rounds right on top of your seafood filling. Don’t worry if they don’t cover everything completely; they’ll puff up beautifully while baking! Pop your dish into the oven and bake for 25-30 minutes. Keep an eye on them, and you’ll know it’s ready when the biscuits are golden brown and the filling is bubbling. Your kitchen will smell like a dream!
Why You’ll Love This Recipe
- Warm, comforting dish that’s perfect for chilly nights
- Rich and creamy seafood filling packed with flavor
- Flaky biscuits that add a delightful texture
- Quick and easy to prepare, so you can impress with minimal effort
- Customizable with your favorite seafood and veggies
Tips for Success
To make your Seafood Biscuit Pot Pie truly shine, always opt for fresh seafood—it makes a world of difference in flavor! If you’re using frozen seafood, just make sure to thaw it completely and pat it dry to avoid extra moisture. Don’t skimp on the seasoning; a pinch of salt and pepper can elevate the dish. For the biscuits, whether you go store-bought or homemade, brush them with a little melted butter before baking for that extra golden touch. And remember, letting the filling cool slightly before adding the biscuits helps them bake perfectly without getting soggy. Happy cooking!
Nutritional Information
Here’s a quick look at the estimated nutritional breakdown for my Seafood Biscuit Pot Pie. Keep in mind that these values can vary based on the specific ingredients you use, but this will give you a good idea:
- Calories: 450 per serving
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 2g
- Protein: 25g
- Sodium: 800mg
- Cholesterol: 100mg
This hearty dish not only satisfies your taste buds but also offers a good balance of protein and flavor. Enjoy every delicious bite!
FAQ Section
Can I use frozen seafood?
Absolutely! You can use frozen seafood for this Seafood Biscuit Pot Pie. Just make sure to thaw it completely before cooking. I like to pat it dry with a paper towel to soak up any excess moisture—this helps keep your sauce from getting too watery. Once it’s thawed and ready, follow the recipe just as you would with fresh seafood!
How do I store leftovers?
If you have any leftovers (which is rare because it’s so delicious!), store them in an airtight container in the refrigerator for up to 2 days. Just make sure to let it cool completely before sealing it up. When you’re ready to enjoy it again, you can reheat it in the oven at 350°F (175°C) until warmed through. That way, you’ll get those biscuits nice and flaky again!
Can I substitute the biscuit dough?
Of course! If you’re looking for a different option, you can use puff pastry instead of biscuit dough. Just roll it out and place it on top of your seafood filling, cutting a few slits for steam to escape. You could also try using a cornbread mix for a fun twist! Keep in mind that baking times may vary slightly, so keep an eye on it as it cooks.
Serving Suggestions
To elevate your Seafood Biscuit Pot Pie experience, serve it with a crisp green salad drizzled with a light vinaigrette. A side of roasted vegetables or garlic bread pairs wonderfully too! And if you’re feeling fancy, a chilled glass of white wine could make your meal feel extra special. Enjoy every bite!
Storage & Reheating Instructions
To store your Seafood Biscuit Pot Pie leftovers, let it cool completely before transferring it to an airtight container. This way, you’ll keep the flavors intact and prevent sogginess. You can store it in the refrigerator for up to 2 days. When it’s time to enjoy it again, preheat your oven to 350°F (175°C) and reheat the pot pie for about 15-20 minutes, or until heated through and the biscuits regain their delightful flakiness. If you want to microwave it instead, use a microwave-safe dish and heat in short intervals, checking often so you don’t overdo it. Enjoy the cozy goodness all over again!
For more delicious recipes, check out my blog for inspiration!
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Seafood Biscuit Pot Pie: 5 Comforting Layers to Savor
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A delicious seafood biscuit pot pie filled with fresh seafood and creamy sauce, topped with flaky biscuits.
Ingredients
- 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
- 2 cups seafood stock
- 1 cup heavy cream
- 1/4 cup flour
- 1 teaspoon thyme
- 1 teaspoon parsley
- Salt and pepper to taste
- 2 cups biscuit dough
Instructions
- Preheat the oven to 375°F (190°C).
- In a large pot, sauté onions, celery, and carrots until soft.
- Add shrimp, crab, and scallops, cooking until shrimp turns pink.
- Sprinkle flour over the seafood mixture, stirring well.
- Slowly add seafood stock and cream, stirring until thickened.
- Season with thyme, parsley, salt, and pepper.
- Pour the mixture into a baking dish.
- Roll out the biscuit dough and cut into rounds.
- Place the biscuit rounds on top of the seafood mixture.
- Bake for 25-30 minutes or until biscuits are golden brown.
Notes
- Use fresh seafood for the best flavor.
- Feel free to add your favorite vegetables.
- Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg
Keywords: Seafood Biscuit Pot Pie, seafood pot pie, biscuit pot pie