Rustic Seafood Pot Pie with Cheddar Drop Biscuits
By Ruby Chen
Servings
4
Level
Medium
I prepare this seafood pot pie as a single complete 9-inch pie while intending to use it for servings for upcoming meals․ The filling together with biscuit topping bake together‚ while melted butter with parsley goes on after the oven‚ while a thick sauce holds shrimp‚ crab‚ carrots‚ and peas beneath the cheddar biscuits․
Remove the skillet from the heat before you add the seafood and peas‚ then gently fold in the crab last using a lifting motion‚ since the larger pieces should remain whole when the filling ultimately goes into the ceramic dish․ Raw shrimp cooks in the oven at a low temperature for a delicious dish․ It does not become rubbery in texture during time․ The onions should appear glassy‚ while the butter turns orange because of the carrots․
For the topping‚ cut the cold butter into the flour until coarse crumbs begin to form․ Then stop your process at once when the milk combines with the flour to make a shaggy dough․ A wooden spoon is utilized during the final few strokes‚ mainly due to the fact that it prompts me to come to a halt with the dough remaining shaggy․ Overworked dough bakes tough․ Leave small gaps between the mounds‚ or else the bubbling filling will have nowhere to come out effectively from․
The baking dish was placed on a rimmed sheet pan before it was placed in because the filling can bubble over during the baking process‚ and the edges should be bubbling rapidly upon exit․ Brush the biscuits with melted butter while incorporating in parsley․ Following that‚ allow the pie to stand for 10 minutes before scooping into it․
Why you'll love this recipe
- One 9-inch pie is easy to divide after dinner‚ while the separate biscuit mounds make portions less messy to scoop from the plate during service․
- After the pie has stood at room temperature‚ the sauce remains thick around the seafood dish on the table․
- The oven reheating method effectively warms the filling located in it until it begins to bubble within․
- It makes use of foil placed over the biscuit topping during the initial stages of the baking process․
- Raw shrimp cooks within the filling in the oven․ There is no requirement in place for a separate pan that is specifically designated for seafood․
- A baking sheet that has a rim effectively catches drips․ It is situated directly beneath a complete dish․ Utilize it when later on dividing the pie․
Ingredients
- •1 lb raw shrimp (peeled and deveined)
- •8 oz lump white crab meat
- •1 cup carrots (diced)
- •1 cup frozen green peas
- •½ cup yellow onion (finely diced)
- •2 cloves garlic (minced)
- •¼ cup unsalted butter
- •¼ cup all-purpose flour
- •1 ½ cups seafood stock
- •1 cup heavy cream
- •1 tsp kosher salt
- •½ tsp black pepper
- •1 tsp Old Bay seasoning
- •2 cups all-purpose flour (for the biscuits)
- •1 tbsp baking powder
- •salt (pinch)
- •½ cup unsalted butter (cold and cubed)
- •1 cup yellow cheddar cheese (freshly shredded)
- •1 cup whole milk (cold)
- •2 tbsp butter (melted)
- •1 tsp dried parsley flakes
Instructions
- 1
Preheat the oven to 400°F (200°C). Melt the 1/4 cup unsalted butter in a large skillet over medium heat. Add the carrots and onion, then cook for 5 to 7 minutes until the onion is translucent and the carrots begin to soften.
- 2
Add the garlic and cook for 30 seconds. Sprinkle in the 1/4 cup flour and stir constantly for 1 to 2 minutes, until it forms a light blonde paste over the vegetables.
- 3
Slowly pour in the seafood stock while whisking vigorously. Add the heavy cream, kosher salt, black pepper, and Old Bay seasoning. Simmer gently for 4 to 5 minutes, stirring occasionally, until the sauce heavily coats the back of a wooden spoon.
- 4
Remove the skillet from the heat. Gently fold in the raw shrimp and frozen peas, then fold in the crab meat last. Transfer the filling to a 9-inch round ceramic baking dish and spread it into an even layer.
- 5
Whisk the 2 cups flour, baking powder, and pinch of salt in a large mixing bowl. Cut in the cold cubed butter with a pastry cutter until the mixture resembles coarse crumbs. Toss in the cheddar, pour in the cold whole milk, and stir just until a shaggy, sticky dough forms.
- 6
Drop uneven mounds of biscuit dough over the filling, leaving small gaps between them. Set the baking dish on a baking sheet and bake at 400°F (200°C) for 20 to 25 minutes, until the biscuits are golden-brown with visible melted cheddar.
- 7
Brush the hot biscuits with the melted butter and sprinkle with dried parsley flakes. Let the pot pie rest for 10 minutes before serving.
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