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Cheddar Bay Muffin Seafood Pot Pie

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Dive into coastal comfort with this Cheddar Bay Muffin Seafood Pot Pie—brimming with tender langostino tails, shrimp, and crab in a rich, creamy filling. Topped with golden Cheddar Bay biscuit crust, this indulgent dish is perfect for cozy dinners or gourmet entertaining in individual ramekins.

Ingredients

For the Filling:

  • 12 oz langostino tails (or lobster meat)

  • 1 lb shrimp, peeled and deveined

  • 8 oz jumbo lump crabmeat (cooked)

  • 1 cup onions, diced

  • 1/2 cup bell pepper, diced

  • 1/4 cup celery, diced

  • 1 tbsp garlic, minced or paste

  • 2 cups chicken broth

  • 1 cup heavy cream

  • 3/4 cup milk

  • 5 tbsp flour

  • 8 tbsp butter (divided)

  • 1 tbsp olive oil

  • 1 tsp dried tarragon

  • 1 tsp dried thyme

  • 2 tsp salt

  • 2 tsp black pepper

  • 1/2 tsp smoked paprika

  • 1/2 cup mild cheddar cheese

For the Biscuit Topping:

  • 1 box Red Lobster Cheddar Bay Biscuit Mix

  • 1 pouch garlic herb seasoning (from mix)

  • Ingredients listed on biscuit box (usually water or milk)

Instructions

  1. Prep Oven and Dish:
    Preheat oven to 400°F (200°C). Lightly grease 6 ramekins or a large casserole dish.

  2. Make the Seafood Filling:

    • In a large skillet, heat olive oil and 4 tbsp butter over medium heat.

    • Add onions, bell pepper, celery, and garlic. Sauté 5 minutes until softened.

    • Sprinkle flour over the vegetables, stir to combine, and cook 1–2 minutes.

    • Gradually whisk in chicken broth, then add milk and cream. Simmer 5–7 minutes until thickened.

    • Stir in tarragon, thyme, paprika, salt, pepper, and cheddar cheese.

    • Add shrimp and langostino; cook 3–4 minutes until just opaque. Gently fold in crab meat.

  3. Prepare Biscuit Topping:
    In a bowl, prepare Cheddar Bay Biscuit mix according to box directions. Add seasoning pouch and stir well.

  4. Assemble & Bake:

    • Spoon seafood mixture into ramekins or casserole dish.

    • Drop spoonfuls of biscuit dough over the top.

    • Bake 20–25 minutes, until biscuits are golden brown and filling is bubbling.

  5. Cool & Serve:
    Let rest a few minutes before serving. Garnish with chopped parsley or lemon zest if desired.

Notes

  • Langostino tails can be replaced with lobster or scallops.

  • For a richer crust, brush biscuit topping with melted butter before baking.

  • Make it ahead: Prepare filling a day in advance and bake just before serving.

Nutrition

Find it online: https://yumfoodusa.com/cheddar-bay-muffin-seafood-pot-pie/