Ingredients

2 tbsp butter

1 small onion, finely chopped

2 cloves garlic, minced

1 cup (240ml) heavy cream

1 cup (240ml) seafood or chicken broth

2 tbsp all-purpose flour

½ tsp Old Bay seasoning

½ tsp salt

¼ tsp black pepper

½ tsp smoked paprika

1 cup (150g) mixed seafood (shrimp, crab, scallops, or lobster)

½ cup (75g) frozen peas

½ cup (75g) diced carrots

½ cup (75g) diced celery

2 tbsp chopped fresh parsley

1 ½ cups (190g) all-purpose flour

½ cup (115g) unsalted butter, cold and cubed

½ cup (120ml) buttermilk

1 cup (100g) shredded cheddar cheese

½ tsp garlic powder

½ tsp dried parsley

½ tsp salt

½ tsp baking powder

Instructions

Step 1: Melt butter in a large skillet over medium heat. Add onion, garlic, carrots, and celery, cooking for about 5 minutes until softened.

Step 2: Stir in the 2 tablespoons of flour and mix well. Gradually add seafood broth and heavy cream, stirring continuously to avoid lumps.

Step 3: Add Old Bay seasoning, salt, black pepper, and smoked paprika. Bring the mixture to a gentle simmer.

Step 4: Stir in the mixed seafood, frozen peas, and fresh parsley. Cook for 3-4 minutes until the seafood is just cooked through.

Step 5: Transfer the seafood filling into a baking dish and set aside.

Step 6: In a bowl, whisk together 1 ½ cups flour, baking powder, salt, garlic powder, and dried parsley for the biscuit topping.

Step 7: Cut in the cold cubed butter until the mixture resembles coarse crumbs. Stir in shredded cheddar cheese.

Step 8: Add buttermilk and mix until just combined to form the biscuit dough.

Step 9: Drop spoonfuls of the biscuit dough evenly over the seafood filling.

Step 10: Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, until the biscuits are golden brown and cooked through.

Step 11: Let the pot pie cool for 5 minutes before serving warm.

Tips & Variations

Use a mix of seafood to enhance flavor and texture; fresh or thawed frozen seafood both work well.

For a spicier kick, add a pinch of cayenne pepper to the filling.

Substitute buttermilk with regular milk plus a teaspoon of lemon juice or vinegar if needed.

Make the biscuit dough ahead and refrigerate for up to a day before baking.

FAQs

Can I use a single type of seafood instead of a mix?

Yes, you can use just shrimp, crab, scallops, or lobster based on your preference or availability. The pot pie will still be delicious with a single seafood variety.

Can I freeze the pot pie?

Yes, assemble the pot pie but do not bake it. Cover tightly and freeze for up to 1 month. Bake from frozen, adding extra time as needed until golden and bubbly.