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Creamy Shrimp Biscuit Pot Pie

A delightful twist on the classic pot pie, featuring plump shrimp, fresh vegetables, and flaky biscuit topping, perfect for cozy family gatherings.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Shrimp filling
  • 1 lb shrimp, peeled and deveined Fresh shrimp for best flavor.
  • 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 Homemade is preferable.
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1 tsp Old Bay seasoning
  • 1/2 tsp paprika
Biscuit topping
  • 1 can refrigerated biscuit dough
  • 2 tbsp parsley, chopped For garnish.

Method
 

Preparation
  1. Melt the butter in a skillet over medium heat.
  2. Sauté the shrimp until they’re pink and juicy; set aside.
  3. In the same skillet, toss in the onions, carrots, peas, red bell pepper, and garlic, sautéing until tender.
  4. Stir in the flour, and whisk in the seafood stock, heavy cream, and whole milk.
  5. Add the Old Bay seasoning, paprika, salt, and pepper; stir until thickened.
  6. Fold the shrimp back into the mixture.
Baking
  1. Spoon the filling into ramekins or a baking dish.
  2. Top with rounds of biscuit dough.
  3. Bake in a preheated oven at 400°F for 15-18 minutes until the biscuits are golden brown.
  4. Sprinkle with fresh parsley before serving.

Notes

Feel free to customize the vegetables or use chicken instead of shrimp. Can be made ahead of time and frozen before baking.