Seafood Pot Pie (with Cheddar Bay Crust)
This seafood pot pie is packed with seafood, all nestled in an easy-to-make lobster bisque and topped with iconic Cheddar Bay biscuits
Servings 4 people
Equipment
- 4 12 - 16 oz cocottes (mini dutch ovens)
Ingredients
- 3 tbsp butter
- 1 lb small shrimp
- 6-8 oz of lobster meat approx. 3 4 oz lobster tails
- 1 cup chopped carrots
- 1 large celery stick chopped
- 1 shallot minced
- 3 sprigs of thyme
- 1/2 tsp cayenne pepper
- 5 cloves garlic minced
- 2 tbsp tomato paste
- 4 tbsp flour
- 1/2 cup peas
- 1/2 cup corn
- 3 cups of seafood stock
- 1 cup chicken stock
- 6 oz crab meat
- 1/2 cup heavy cream
Cheddar Bay Biscuits
- 1 box cheddar bay biscuits (Red Lobster)
- ½ cup shredded cheddar cheese
- 3 tbsp butter
Instructions
- In a large pot over medium-low heat, add 3 tbsp of butter. Once hot, toss in the shrimp and lobster meat. Cook for 3–4 minutes, then remove and set aside.
- Add the shallot, carrots, celery, thyme, and cayenne pepper to the pot. Sauté for 3–4 minutes. Stir in the garlic and cook for an additional 2 minutes.
- Add the tomato paste and flour to the pot, stir to form a paste.
- Toss in the peas, corn and pour in the stock. Mix to combine, and let it simmer for 15 minutes.
- While the filling simmers, prepare the biscuits and the biscuit butter. (these instructions are on the box)
- Preheat the oven to 375°F.
- To the pot add the heavy cream and seafood (cooked and crab) to the pot and divide the filling evenly into four ½-quart ramekins or cocottes, filling each about three-quarters full.
- Top with a thin layer (1/4-1/3 cup) of cheddar bay biscuit dough. Either use wet hands to form a layer or press it between 2 pieces of parchment paper.
- Bake for 15–17 minutes, or until the tops are golden brown. Brush with biscuit butter and serve.