Ingredients
Scale
Seafood Filling:
- 1 pound shrimp, peeled and deveined
- ½ cup diced onions
- 2 cloves garlic, minced
- ½ cup diced bell peppers
- ½ cup herb cheese (crumbled or sliced)
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- 1 teaspoon chopped fresh parsley
- Salt and pepper to taste
Creamy Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- ½ teaspoon nutmeg
- Salt and pepper to taste
Cheddar Bay Biscuit Topping:
- 2 cups all-purpose flour
- ½ cup cold butter, cubed
- ½ cup shredded cheddar cheese
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup cold milk
Instructions
- Prepare the Seafood Base:
- Heat olive oil in a skillet over medium heat. Add onions, garlic, and bell peppers. Sauté until tender, about 5 minutes.
- Add shrimp and cook until pink and fully cooked, about 3-4 minutes. Remove from heat and set aside.
- Make the Creamy Sauce:
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute to form a roux.
- Gradually whisk in heavy cream until smooth. Add nutmeg, salt, and pepper to taste. Cook until the sauce thickens, about 3 minutes.
- Combine the creamy sauce with the seafood mixture. Stir in herb cheese, paprika, thyme, and parsley. Transfer the mixture to a baking dish.
- Prepare the Biscuit Topping:
- In a mixing bowl, combine flour, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
- Stir in cheddar cheese and cold milk. Mix gently to form a dough.
- Assemble the Pot Pie:
- Roll out the biscuit dough to fit the baking dish. Place it over the seafood mixture, pressing the edges to seal.
- Brush the biscuit topping with milk or an egg wash for a golden crust.
- Bake:
- Preheat the oven to 375°F (190°C). Bake for 25-30 minutes, or until the biscuit crust is golden and the filling is bubbling.
- Let cool for 5 minutes before serving.
Notes
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Calories: 420 kcal per serving
Servings: 6