Cheddar Bay Biscuit Seafood Pie (Print Version)
A creamy shrimp and crab filling baked under golden cheddar drop biscuits and finished with garlic butter, a cozy seafood dinner in one dish.
# Ingredients:
→ For the Seafood Filling
01 -
3 tablespoons (42 g) unsalted butter
02 -
1 small yellow onion, finely diced
03 -
2 celery stalks, finely diced
04 -
1 medium carrot, finely diced
05 -
3 cloves garlic, minced
06 -
1/3 cup (40 g) all-purpose flour
07 -
2 cups (480 ml) seafood stock or low-sodium chicken broth
08 -
1 cup (240 ml) half-and-half
09 -
1 tablespoon Old Bay seasoning
10 -
1/2 teaspoon salt, plus more to taste
11 -
1/4 teaspoon black pepper
12 -
1 cup (150 g) frozen peas
13 -
1 lb (450 g) large shrimp, peeled, deveined, and cut into bite-size pieces
14 -
8 oz (225 g) lump crab meat, picked over for shell
15 -
1 tablespoon lemon juice
16 -
2 tablespoons chopped fresh parsley
→ For the Cheddar Bay Biscuit Topping
17 -
2 cups (250 g) all-purpose flour
18 -
1 tablespoon baking powder
19 -
1/2 teaspoon garlic powder
20 -
3/4 teaspoon salt
21 -
6 tablespoons (85 g) cold unsalted butter, cubed
22 -
1 1/4 cups (140 g) shredded sharp cheddar cheese
23 -
3/4 cup (180 ml) cold buttermilk
→ For the Garlic Butter Finish
24 -
3 tablespoons (42 g) unsalted butter, melted
25 -
1/2 teaspoon garlic powder
26 -
1 tablespoon chopped fresh parsley
27 -
Pinch of salt
# Instructions:
01 -
Melt 3 tablespoons butter in a large oven-safe skillet over medium heat, then cook the onion, celery, and carrot for 5 to 7 minutes until softened. Stir in the garlic for 30 seconds until fragrant.
02 -
Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes so the raw flour taste cooks off.
03 -
Slowly whisk in the seafood stock, then the half-and-half, scraping the bottom of the pan. Simmer, whisking often, for 4 to 5 minutes until the sauce thickens enough to coat a spoon.
04 -
Stir in the Old Bay, salt, and pepper, then add the peas. Fold in the shrimp, crab, lemon juice, and parsley, and pull the pan off the heat right away. Spread the filling in an even layer in a 9x13-inch baking dish or the same oven-safe skillet.
05 -
Whisk the flour, baking powder, garlic powder, and salt in a bowl. Cut the cold butter in with a pastry cutter or your fingers until the mixture looks like coarse crumbs, then stir in the cheddar. Add the cold buttermilk and stir just until the dough comes together. It should look rough, not smooth.
06 -
Drop the biscuit dough over the filling in rough 1/4-cup mounds, leaving a little space between them. Bake at 400°F (200°C) for 22 to 28 minutes, until the biscuits are deep golden and the filling bubbles at the edges. The shrimp should look opaque and firm, with an internal temperature of 145°F.
07 -
Stir the melted butter with garlic powder and parsley, then brush it generously over the hot biscuits. Let the pie rest for 5 minutes before serving so the filling sets slightly.
# Notes:
01 -
Serves well straight from the baking dish at the table.
02 -
A food thermometer is the most reliable way to confirm the shrimp has reached a safe internal temperature.