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Creamy Shrimp Biscuit Pot Pie

A warm and comforting seafood pot pie topped with a fluffy biscuit crust, perfect for family gatherings and cozy nights.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 550
Ingredients Method Notes

Ingredients
  

Seafood Filling
  • 1 lb shrimp, peeled and deveined Use fresh for best flavor, frozen works too.
  • 2 tbsp unsalted butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup diced carrots
  • 1/2 cup peas
  • 1/2 cup diced red bell pepper
  • 2 tbsp all-purpose flour
  • 2 cups seafood stock
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1 tsp Old Bay seasoning
  • 1/2 tsp paprika
  • Salt and black pepper, to taste
Biscuit Topping
  • 1 can refrigerated biscuit dough
Garnish
  • 2 tbsp parsley, chopped For topping before serving.

Method
 

Preparation
  1. Melt the butter in a skillet over medium heat and sauté the shrimp until they are a beautiful pink and juicy. Once done, remove them and set aside.
  2. In the same skillet, add the onions, carrots, peas, red bell pepper, and garlic. Sauté until the vegetables are tender.
  3. Stir in the flour and allow it to soak up the fragrant goodness.
  4. Slowly whisk in the seafood stock, heavy cream, and whole milk, followed by the Old Bay seasoning, paprika, salt, and black pepper.
  5. Stir until the mixture thickens to a velvety consistency.
  6. Gently fold the shrimp back into the creamy mix and stir well.
  7. Spoon the filling into ramekins or a large baking dish.
Baking
  1. Top the creamy shrimp mixture generously with biscuit dough.
  2. Bake in a preheated oven at 400°F for about 15 to 18 minutes until the biscuits are golden brown.
  3. Sprinkle with fresh parsley before serving.

Notes

This dish is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to three days. Reheat covered with foil to keep biscuit tops soft.