Seafood Pot Pie

5 from 1 vote

I made creamy Seafood Pot Pie with lobster, scallops, shrimp, and a buttery & cheesy garlic biscuit topping. It's incredible!

Prep Time10

Cook Time45

Total Time55

Course: Main Course

Cuisine: American

Servings:

Calories: 335kcal

Author: Sara Syphus Smith

Equipment

1 1.5 Tablespoon scoop
1 9x13 inch baking dish

Ingredients

For the filling:

4 cups water
1 teaspoon salt
9 oz lobster tail(s), raw 260g meat
16 oz small scallops, raw
12 oz raw shrimp, tail off, deveined
1 red or orange bell pepper, chopped
¼ cup salted butter
1½ cups chopped carrots
½ cup chopped celery, 2 ribs 70g
½ cup chopped onion 74g
⅓ cup all purpose flour
½ teaspoon salt
1½ teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon chicken bouillon
¼ teaspoon ground pepper
1½ cups whole milk
2 cups seafood broth from cooking shellfish

For the biscuits:

1 cup milk 240 mL
1 teaspoon vinegar
2 cups all purpose flour
1 Tablespoon baking powder
¾ teapoon salt
¼ teaspoon ground pepper
¼ teaspoon dried basil
1½ cups shredded cheddar cheese
⅓ cup vegetable or canola oil

Instructions

For the filling:

Preheat oven to 375℉.
Bring small pot of water to a boil with salt.
4 cups water, 1 teaspoon salt
Meanwhile prep the veggies by washing and chopping into small pieces, then transferring them to a large pot with butter over medium heat. Cook for 7-8 minutes until mostly soft, stirring often.
1 red or orange bell pepper, chopped , 1½ cups chopped carrots, ½ cup chopped celery, 2 ribs, ½ cup chopped onion, ¼ cup salted butter
Boil the lobster tail(s) for 3-4 minutes until they reach 140-145℉ (see note 1). Remove the lobster from the water and immediately put in the scallops and shrimp to cook for 3-4 minutes until pink.
9 oz lobster tail(s), raw
Cut each lobster tail down the center on the bottom to remove the meat in one large piece (see note 2). Cut the meat into bite sized cubes and set aside.
Remove scallops and shrimp from the water and KEEP THE WATER. This is now a lightly flavored seafood broth we need for the filling. (If you forget and drain the water, see note 3)
12 oz raw shrimp, tail off, deveined, 16 oz small scallops, raw
Add the flour and all seasonings to the cooked vegetables in the pan. Stir and cook over medium heat for 30 seconds to 1 minute until the flour is absorbed.
⅓ cup all purpose flour , ½ teaspoon salt, 1½ teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon chicken bouillon , ¼ teaspoon ground pepper
Pour in the milk and seafood broth and stir constantly. Bring to a simmer and cook for 1-2 minutes until thickened.
1½ cups whole milk, 2 cups seafood broth from cooking shellfish
Add in chopped lobster tail, shrimp, and scallops.
Pour into a 9x13 inch baking dish and zest a lemon across the top if desired.

For the biscuit dough:

In a measuring cup, combine milk and vinegar.
1 cup milk, 1 teaspoon vinegar
To a mixing bowl, add all dry ingredients and whisk together.
2 cups all purpose flour, 1 Tablespoon baking powder, ¾ teapoon salt, ¼ teaspoon ground pepper, ¼ teaspoon dried basil
Add in the oil, milk, and cheese and mix until a dough forms.
⅓ cup vegetable or canola oil , 1½ cups shredded cheddar cheese
Scoop over pot pie filling using a 1.5 Tablespoon scoop. I wouldn't go bigger than that or they take longer to cook.
Bake for 35-40 minutes or until biscuits are baked through. Brush biscuits with butter and garnish with parsley for some extra fancy.

Notes

Note 1: You can check the temperature of the lobster with an instant read thermometer.

Note 2: The easiest way to cut a lobster is with a sharp knife or kitchen shears.

Note 3: It's okay! You can use 2 cups of water with ¼ teaspoon salt added in to replace the broth.

Nutrition