Recipes

Seafood Pot Pie with Cheddar Biscuit Topping

by Whitney Amadi.
November 05, 2025
View the Studiolink
@whoya_whit

Seafood pot pie + cheddar bay biscuit topping… and just like that, regular pie crust is canceled! Recipe is in my @studiolinkrecipe #potpie #comfortfood #seafood

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Ingredients:

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For the filling
  •   2 tbsp butter
  •   1 tbsp olive oil
  •   1/2 onion (chopped)
  •   1 red bell pepper  (diced)
  •   1 green bell pepper (diced)
  •   1 celery stalk (chopped)
  •   2 garlic cloves (minced)
  •   1/2 lb shrimp (peeled and deveined )
  •   1 cup langostino tails (drain moisture out)
  •   8 oz lump crab meat (one of the small cans)
  •   2 tbsp flour
  •   1 cup seafood stock (or chicken stock. I used Better Than Bouillon lobster case.)
  •   1 cup heavy cream
  •   1 tsp old bay seasoning  (or cajun seasoning. Season to taste.)
  •   salt and pepper (season to taste)
  •   smoked paprika (season to taste)
  •   fresh lemon juice  (chopped )
  •   parsley (chopped)
Biscuit Topping
  •   Red Lobster Cheddar Bay biscuit mix (Follow Directions)

  • Preheat oven to 400°F.

  • Sauté the aromatics:
    In a large skillet, melt butter and olive oil over medium heat. Add onion, bell peppers and celery. Cook until softened (about 5 minutes). Add garlic and cook for 30 seconds more. Season with salt and pepper.

  • Make the base:
    Sprinkle flour over the veggies and stir for 1 minute. Gradually whisk in seafood stock, stirring until slightly thickened. Add heavy cream Old Bay, and smoked paprika; stir until smooth and creamy.

  • Add seafood:
    Add shrimp, langostino, and crab. Simmer on low for 3–5 minutes, just until shrimp turn pink and everything is coated in the sauce. Stir in lemon juice, and parsley. Taste and ADJUST seasoning.
    Tip: If using pre-cooked seafood, stir it in at the end so it doesn’t get rubbery.

  • Assemble ramekins:
    Spoon filling evenly into ramekins, leaving a little space on top for biscuits.

  • Make biscuit topping:
    Follow direction on box mix. (It should be thick and spoonable.)

  • Top & bake:
    Drop spoonfuls of biscuit dough over each ramekin. Place them on a baking sheet and bake 18–22 minutes, until biscuits are golden and filling is bubbling.

  • Finish with garlic butter:
    Mix melted butter, garlic mix (packet in the box). Brush over the hot biscuits right out of the oven.

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