Cheddar Bay Biscuit Seafood Pot Pie (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

→ Biscuit Topping

20 - 1 box (11.36oz) Red Lobster cheddar bay biscuit mix
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 biscuit mix box)

# Instructions:

01 - Sear shrimp and langostino with salt and pepper for 2-3 minutes. Remove from pan.
02 - In same pan, sauté onions, peppers and celery until translucent, about 4-5 minutes.
03 - Add butter and flour to vegetables, then add broth and cream. Season and simmer. Fold in seafood.
04 - Mix biscuit mix with cheese and milk until just combined to form shaggy dough.
05 - Fill ramekins with seafood mixture, top with biscuit dough. Bake at 425°F for 14-16 minutes until golden.
06 - Brush hot biscuit tops with herb butter sauce immediately after baking.

# Notes:

01 - Can be made in individual ramekins or one baking dish
02 - Don't overmix biscuit dough
03 - Brush with herb butter while hot

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