Seafood Pot Pie with Biscuits (Print Version)

# Ingredients:

→ Seafood & Vegetable Filling

01 - 1 lb shrimp, peeled and deveined
02 - 12 oz langostino tails or lobster
03 - 8 oz jumbo lump crabmeat, cooked
04 - 1 cup onions, chopped
05 - 1/2 cup bell pepper, chopped
06 - 1/4 cup celery, chopped
07 - 1 tsp salt, plus more to taste
08 - 1 tsp pepper, plus more to taste
09 - Olive oil for cooking

→ Creamy Gravy

10 - 2 cups chicken broth
11 - 1 cup heavy cream
12 - 4 tbsp butter
13 - 5 tbsp flour
14 - 1 tbsp garlic, minced or paste
15 - 1 tsp thyme
16 - 1 tsp tarragon, dried
17 - 1 tsp salt
18 - 1 tsp pepper
19 - 1/2 tsp smoked paprika

→ Cheddar Bay Biscuit Topping

20 - 1 box Red Lobster Cheddar Bay Biscuit mix (11.36oz)
21 - 3/4 cup milk
22 - 1/2 cup mild cheddar cheese, shredded

→ Herb Butter Sauce

23 - 1/4 cup butter, melted
24 - 1 pouch garlic herb seasoning (from the biscuit mix box)

# Instructions:

01 - Heat olive oil in a large pan over medium heat. Add the shrimp and langostino, season with salt and pepper, and sear for 2-3 minutes until just cooked through. Be careful not to overcook the seafood. Remove from the pan and set aside.
02 - In the same pan, add a bit more oil if needed and sauté the chopped onions, bell peppers and celery. Cook until the vegetables soften and the onions become translucent, about 4-5 minutes.
03 - Reduce heat to medium-low. Add the butter to the vegetables and stir until melted. Sprinkle the flour over the vegetable mixture and stir continuously until all the flour is absorbed and no dry spots remain. This creates the base for your gravy.
04 - Slowly pour in the chicken broth while stirring constantly to prevent lumps from forming. Allow the mixture to come to a slight simmer, then add the heavy cream and stir until well combined and smooth.
05 - Add the minced garlic, thyme, tarragon, salt, pepper, and smoked paprika to the gravy. Stir and let it cook for 2-3 minutes to develop the flavors. Gently fold in the reserved shrimp, langostino, and jumbo lump crabmeat. Be careful not to break up the crab too much. Remove from heat.
06 - In a small bowl, combine the melted butter with the garlic herb seasoning packet from the biscuit mix box. Stir until well mixed and set aside for later.
07 - Preheat your oven to 425°F. In a medium bowl, combine the dry Cheddar Bay Biscuit mix, shredded cheddar cheese, and milk. Use a fork to stir just until a shaggy dough forms. Be careful not to overmix - the dough should still be somewhat lumpy.
08 - Divide the seafood filling evenly among 6 ramekins or transfer to a single large baking dish. Top each portion with the prepared biscuit dough, spreading it slightly but leaving some rustic texture.
09 - Place the ramekins on a baking sheet to catch any overflow and bake in the preheated oven for 14-16 minutes, until the biscuit topping is cooked through and golden brown.
10 - As soon as the pot pies come out of the oven, brush the tops generously with the prepared herb butter sauce. Serve immediately while hot and enjoy!

# Notes:

01 - This seafood pot pie combines three luxurious seafoods - shrimp, langostino (or lobster), and jumbo lump crab - with a creamy herb-infused gravy and the iconic Cheddar Bay Biscuit topping.
02 - If you can't find langostino tails, you can substitute with lobster meat or additional shrimp.
03 - The pot pie can be made in individual ramekins for an elegant presentation, or in a single large baking dish for family-style serving.
04 - For a make-ahead option, prepare the filling and store in the refrigerator for up to 24 hours. Make the biscuit topping just before baking.

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