Cheddar Bay Biscuit Seafood Pot Pie

• servings: 6 servings
• active time: 20 minutes
• total time: 50 minutes

Ingredients

2 tbsp unsalted butter

1 cup onion, diced

1 cup carrots, diced

1 cup celery, diced

2 cloves garlic, minced

¼ cup all-purpose flour

3 cups seafood or chicken broth

1 cup heavy cream

1 tsp Old Bay seasoning

½ tsp paprika

Salt and pepper, to taste

1 lb shrimp, peeled and deveined

8 oz crab meat (lump or claw)

1 cup frozen peas

Cheddar Bay Biscuit Topping:

2 cups all-purpose flour

1 tbsp baking powder

1 tsp garlic powder

½ tsp salt

½ cup unsalted butter, cold and cubed

1 cup shredded cheddar cheese

¾ cup milk

Directions

Prepare the filling – In a large oven-safe skillet or pot, melt butter over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes. Stir in garlic and cook 30 seconds more.

Make the sauce – Sprinkle flour over vegetables and stir to coat. Slowly whisk in broth, followed by heavy cream. Add Old Bay, paprika, salt, and pepper. Simmer until thickened, about 5 minutes.

Add seafood and peas – Stir in shrimp and crab. Cook for 2–3 minutes until shrimp just begin to turn pink. Stir in peas, then remove from heat.

Make the biscuit dough – In a large bowl, whisk flour, baking powder, garlic powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in cheddar cheese, then milk until just combined.

Assemble – Drop spoonfuls of biscuit dough evenly over the seafood filling.

Bake – Preheat oven to 400°F (200°C) and bake uncovered for 20–25 minutes, until biscuits are golden brown.

Serve – Let rest 5 minutes before serving