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Heavenly Seafood Pot Pie

A quick and creamy seafood pot pie that's family-friendly and perfect for cozy dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Seafood
Calories: 520
Ingredients Method Notes

Ingredients
  

Seafood Filling
  • 1 pound cooked shrimp Ensure shrimp is thawed if frozen.
  • 1 cup crab meat Crab meat can be fresh or canned.
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 4 tablespoons butter For sautéing.
  • 3 cloves garlic Minced.
  • 1/4 cup all-purpose flour For making roux.
  • 2 cups seafood stock or chicken broth Use seafood stock for richer flavor.
  • 1 cup heavy cream
  • 1 tablespoon Old Bay seasoning
  • 1 teaspoon salt Adjust to taste.
  • 1/2 teaspoon black pepper Freshly ground is best.
  • 1 cup shredded cheddar cheese
  • 1/4 cup fresh parsley Chopped, for garnish.
Dough Topping
  • 1 package refrigerated biscuit dough or cheddar muffin mix Choose based on your preference.
  • 1 cup additional cheddar cheese For topping.

Method
 

Preparation
  1. Melt 4 tablespoons of butter in a large skillet over medium heat.
  2. Add the chopped onions and celery, then sauté for 5-6 minutes until softened.
  3. Add the minced garlic and cook for another 30 seconds.
  4. Sprinkle the flour over the mixture and stir constantly for 2 minutes to create a roux.
  5. Gradually pour in the seafood stock while whisking continuously to prevent lumps.
  6. Add the heavy cream, Old Bay seasoning, salt, and pepper and simmer for 3-4 minutes until thick.
  7. Fold in the shrimp, crab meat, shredded cheddar cheese, and parsley.
  8. Transfer the mixture to a 9×13-inch baking dish or ramekins.
Baking
  1. Preheat your oven to 375°F.
  2. Arrange the biscuit dough over the filling and sprinkle with additional cheddar.
  3. Bake for 25-30 minutes until golden brown.
  4. Let the pot pie rest for 10 minutes before serving.
  5. Garnish with parsley and serve.

Notes

Leftovers can be stored in the fridge for 3-4 days and frozen for 2-3 months. Reheat in the oven before serving.