This Cheddar Biscuit Shrimp Pot Pie combines tender shrimp in a creamy chowder base with a fluffy, golden cheddar biscuit crust. The individual servings are finished with garlic herb butter for a restaurant-quality comfort meal.
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In a large pot or Dutch oven, heat olive oil over medium-high heat.
Add the shrimp and season with salt and pepper. Cook for 2-3 minutes until pink and cooked through.
Remove the cooked shrimp from the pot and set aside.
To the same pot, add the chopped onion, celery, and red bell pepper. Sauté for about 5 minutes until softened.
Sprinkle the flour over the vegetables and stir continuously for 1 minute to cook out the raw flour taste.
Gradually pour in the chicken broth, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook until it has thickened into a creamy sauce.
Stir the cooked shrimp and seafood seasoning back into the sauce.
Ladle the shrimp filling evenly into four individual oven-safe ramekins.
Prepare the cheddar biscuit dough according to the package directions.
Spoon the prepared biscuit dough over the top of the shrimp filling in each ramekin.
Place the ramekins on a baking sheet and bake at 375°F (190°C) for 20-25 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
While baking, mix the melted butter with the garlic herb seasoning packet that comes with the biscuit mix.
Remove the pot pies from the oven and immediately brush the biscuit tops with the garlic herb butter.
Let cool for a few minutes before serving.
Cool pot pies to room temperature, cover, and refrigerate up to 3 days. Reheat covered at 350°F until warmed through, 10–15 minutes.
8–10 oz ramekins or individual baking dishes · pastry brush
Yes. Assemble the pot pies in ramekins, cover, and refrigerate up to 24 hours. Add 5–10 minutes to bake time from chilled.
Use 1 tsp paprika + 1/2 tsp cayenne + 1/2 tsp garlic powder, or swap Old Bay for Chesapeake Bay seasoning.
Bake until the cheddar biscuits are golden brown on top and a toothpick inserted into the crust comes out clean, about 20–25 minutes.
Yes. Freeze unbaked pot pies up to 3 months. Bake from frozen, adding 10–15 minutes to bake time.
Use 8–10 oz individual ramekins or small baking dishes for even cooking and proper portion size.
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