Ingredients

1 lb shrimp, peeled and deveined

1 cup crab meat (fresh or imitation)

1 cup frozen mixed vegetables (carrots, peas, corn)

1 small onion, finely chopped

2 cloves garlic, minced

2 tbsp unsalted butter

¼ cup all-purpose flour

1½ cups seafood or chicken broth

1 cup heavy cream

1 tsp Old Bay seasoning

Salt and pepper, to taste

1 tbsp fresh parsley, chopped

2 cups all-purpose flour

1 tbsp baking powder

½ tsp garlic powder

1 tsp salt

½ cup cold butter, cubed

1 cup shredded cheddar cheese

¾ cup milk

2 tbsp fresh parsley (for garnish)

Instructions

Step 1: In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion and garlic and cook until soft and fragrant, about 3–4 minutes. Stir in the flour to create a roux and cook for another 2 minutes, stirring continuously.

Step 2: Slowly pour in the broth while whisking to prevent lumps, then add the cream. Let the sauce simmer and thicken slightly before seasoning with Old Bay, salt, and pepper. Fold in the frozen mixed vegetables and simmer for 2–3 minutes.

Step 3: Add the shrimp and crab meat, cooking gently until the shrimp are pink and opaque, about 4–5 minutes. Avoid overcooking to keep the seafood tender. Remove from heat and transfer the filling to a large baking dish or individual ramekins.

Step 4: In a large bowl, whisk together flour, baking powder, garlic powder, and salt. Rub in the cold butter with a pastry cutter or fingers until the mixture resembles coarse crumbs.

Step 5: Fold in the shredded cheddar cheese. Pour in the milk and mix gently until just combined, being careful not to overmix; the dough should look shaggy.

Step 6: Drop spoonfuls of biscuit dough evenly over the seafood filling, leaving some space for the dough to rise. Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, or until the biscuits are golden and the filling is bubbling around the edges.

Step 7: Remove from the oven, sprinkle with fresh parsley, and let the pot pie cool slightly before serving.

Tips & Variations

Use fresh seafood for the best flavor, but frozen or imitation crab works well too.

For a lighter version, substitute half the heavy cream with milk or a creamy alternative.

Try adding a pinch of cayenne pepper to the filling for a subtle kick.

Mix other vegetables like mushrooms or spinach into the filling to vary the texture.

FAQs

Can I make this pot pie in individual servings?

Yes, using ramekins or small baking dishes allows for personalized portions and makes for an elegant presentation.

What can I use instead of Old Bay seasoning?

If you don’t have Old Bay, a mix of paprika, celery salt, black pepper, and cayenne pepper can mimic the flavor well.

Dinner

Cozy Coast Seafood Pot Pie with Cheddar Bay Biscuit Topping Recipe

Introduction