Description
Indulge in the comforting flavors of a Cheddar Bay Biscuit Seafood Pot Pie, where tender seafood is nestled in a creamy, cheesy filling and topped with flaky, buttery biscuits. This homemade classic is perfect for a cozy night in or a special occasion.
Ingredients
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 6 tablespoons cold unsalted butter, cubed
– 3/4 cup cold milk
– 1 cup shredded cheddar cheese
– 1 pound mixed seafood (shrimp, scallops, and/or cod), diced
– 1 onion, diced
– 2 cloves garlic, minced
– 2 tablespoons all-purpose flour
– 1 cup heavy cream
– 1 cup seafood or chicken broth
– 1/4 cup dry white wine
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions
1. – Preheat the oven to 400°F.
2. – In a large bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the cold milk and 1/2 cup of the shredded cheddar cheese until just combined.
3. – In a large skillet, sauté the onion and garlic until softened. Add the diced seafood and cook for 2-3 minutes, until partially cooked.
4. – Sprinkle the 2 tablespoons of flour over the seafood mixture and stir to coat. Gradually whisk in the heavy cream, broth, and white wine. Bring to a simmer and cook until thickened, about 5 minutes.
5. – Season the seafood mixture with thyme, salt, and pepper.
6. – Transfer the seafood mixture to a 9-inch baking dish. Top with the biscuit dough, breaking it into pieces and spreading it evenly over the filling. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
7. – Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.
8. – Let cool for 5 minutes before serving.
Notes
For a variation, you can add cooked vegetables like peas, carrots, or celery to the seafood filling. Leftover pot pie can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 30
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: American