Description
Cheddar bay biscuit pie delivers a cheesy comfort classic that brings restaurant-style magic straight to your dinner table. Baked with golden edges and gooey center, this savory pie turns simple ingredients into a crowd-pleasing meal that disappears faster than you can slice it.
Ingredients
Scale
Seafood:
- 1 lb peeled and deveined shrimp
- 12 oz langostino or lobster meat
- 8 oz cooked jumbo lump crab
Vegetables and Aromatics:
- 1 cup diced onions
- ½ cup chopped bell peppers
- ¼ cup finely diced celery
- 1 tablespoon garlic, minced or paste
Biscuit and Sauce Ingredients:
- 1 box Cheddar Bay Biscuit mix (11.36 oz)
- 1 pouch garlic herb mix from biscuit box
- ½ cup shredded mild cheddar cheese
- 2 cups chicken stock
- 1 cup heavy cream
- ¾ cup milk
- 5 tablespoons all-purpose flour
- 4 tablespoons butter
- ¼ cup melted butter
- ¼ cup olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon smoked paprika
- 1 teaspoon dried tarragon
- 1 teaspoon thyme
Instructions
- Warm ¼ cup olive oil in a large skillet over medium-high heat. Sauté 1 lb shrimp and 12 oz langostino for 2-3 minutes with a pinch of salt and pepper until they turn pink. Remove seafood and set aside.
- Add 1 cup diced onions, ½ cup bell peppers, and ¼ cup celery to the same skillet. Cook for 4-5 minutes until onions become translucent.
- Reduce heat to medium-low. Melt 4 tablespoons butter in the pan and sprinkle 5 tablespoons flour over vegetables, coating them thoroughly.
- Pour 2 cups chicken stock into the skillet, stirring to create a smooth sauce. Simmer gently for 2 minutes.
- Stir in 1 cup heavy cream, 1 tablespoon garlic, 1 teaspoon thyme, 1 teaspoon tarragon, 1 teaspoon salt, 1 teaspoon pepper, and ½ teaspoon smoked paprika.
- Fold in the reserved shrimp, langostino, and 8 oz crab meat. Remove from heat.
- Mix the garlic herb packet with ¼ cup melted butter in a small bowl. Set aside.
- In another bowl, combine 1 box Cheddar Bay Biscuit mix, ½ cup shredded cheddar, and ¾ cup milk. Stir with a fork until just combined.
- Preheat oven to 425°F. Transfer seafood mixture to a 9×13-inch baking dish.
- Drop biscuit dough by spoonfuls over the seafood filling, creating a rustic topping.
- Bake for 14-16 minutes until biscuits turn golden brown and crisp.
- Immediately brush biscuit tops with the prepared herb butter after removing from the oven.
Notes
- Seafood can vary based on availability, so swap shrimp, langostino, or crab with whatever fresh catches look good at the market.
- For a lighter version, replace heavy cream with half-and-half or whole milk and reduce butter quantity.
- Chop veggies uniformly to ensure even cooking and consistent texture throughout the dish.
- Cold ingredients straight from the refrigerator can make biscuit dough tough, so let milk and cheese sit at room temperature for 15-20 minutes before mixing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 24 g
- Fiber: 1.5 g
- Protein: 27 g
- Cholesterol: 145 mg