Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 lb lump crab meat
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- ¼ cup (4 tbsp) unsalted butter
- ¼ cup all-purpose flour
- 2 cups seafood stock
- 1 cup heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 1 package Cheddar Bay biscuit mix
- ½ cup shredded cheddar cheese
- ¾ cup milk (for the biscuit dough)
Instructions
- Heat the oven to 375°F (190°C). Grease a 9×13-inch baking pan or a large ovenproof skillet.
- Melt the butter in a large skillet over medium heat. Add the shrimp and sauté until they turn pink and just opaque, about 3–4 minutes.
- Stir in the crab meat and the frozen vegetables so everything begins to warm through.
- Sprinkle the flour over the seafood mixture and stir until the pieces are coated. Slowly stream in the seafood stock while stirring, then add the heavy cream. Bring the mixture to a gentle simmer and cook until it thickens to a sauce-like consistency, about 4–6 minutes.
- Season with garlic powder, onion powder, dried thyme, salt, and pepper. Taste and adjust the seasoning, then remove the skillet from the heat.
- Transfer the creamy seafood filling into the prepared baking dish, spreading it into an even layer.
- In a bowl, combine the Cheddar Bay biscuit mix with the shredded cheddar and the milk. Stir until a soft dough forms.
- Drop spoonfuls of the biscuit dough over the seafood so the filling is mostly covered (small gaps are fine).
- Bake in the preheated oven for 25–30 minutes, or until the biscuit tops are golden and cooked through.
- Let the pot pie rest for about 10–15 minutes so the filling firms up slightly. Serve warm and enjoy.