This seafood pot pie combines succulent shrimp, langostino, and jumbo lump crab in a rich cream sauce topped with a golden, buttery cheddar bay biscuit crust. It's a decadent take on the classic pot pie that delivers restaurant-quality comfort in one dish.
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In a large pot or Dutch oven over medium-high heat, add olive oil. Sauté the seasoned shrimp and langostino tails until just cooked through. Remove from the pot and set aside.
In the same pot, add the diced onion, bell peppers, and celery. Season with salt and pepper and cook until softened, about 5-7 minutes.
Add the butter and let it melt. Stir in the all-purpose flour to create a roux, and cook for 1 minute.
Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
Stir in the heavy cream, fresh thyme, minced garlic, paprika, and dried tarragon. Continue to season with salt and pepper to taste. Let the gravy simmer and thicken for a few minutes.
Return the cooked shrimp and langostinos to the pot. Add the jumbo lump crab meat and gently fold everything together to combine without breaking up the crab.
Portion the seafood filling into individual oven-safe ramekins or a single baking dish.
Top the filling with the prepared Cheddar Bay biscuit dough, spreading it to cover the surface.
Place the ramekins on a baking sheet and bake in a preheated oven at the temperature specified on the biscuit mix package (typically 400-425°F) until the biscuit topping is golden brown and cooked through, about 15-20 minutes.
Brush the hot biscuit topping with melted butter (and the herb packet from the mix, if desired). Serve immediately.
Refrigerate covered up to 3 days; reheat in a 350°F oven for 15–20 minutes. Prepare and freeze the filling separately from biscuits up to 1 month.
Yes. Prepare the filling up to 2 days ahead, refrigerate in an airtight container, then top with biscuit dough and bake when ready to serve.
Bake until the biscuits are golden brown on top and a toothpick inserted into the thickest biscuit comes out clean, typically 20–25 minutes.
Yes. Thaw shrimp, langostino, and crab completely and pat dry before adding to the filling to prevent excess moisture.
Use extra shrimp, scallops, or lobster chunks in equal amounts. Canned langostino in brine also works; drain and rinse well.
Cover and refrigerate up to 3 days. Reheat in a 350°F oven for 15–20 minutes until warmed through.
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