Seafood Pot Pie

Total Time:
45 min
Prep:
5 min
Cook:
40 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/4 cup butter
  • 1 cup chopped onion
  • 1 cup minced celery
  • 1 cup sliced fresh mushrooms
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons Creole seasoning
  • 2 tablespoons dry sherry
  • 1/2 cup grated Parmesan
  • 2 cups half-and-half
  • 1 pound medium fresh shrimp, peeled and deveined
  • 1 pound fresh bay scallops
  • 1 (8-ounce) container lump crabmeat, picked free of shell
  • 3 tablespoons butter, melted
  • Recipe for Drop Buttermilk Biscuits, recipe follows
  • Drop Buttermilk Biscuits:
  • 2 cups baking mix
  • 1/2 cup yellow cornmeal
  • 1/2 teaspoon garlic powder
  • 1/2 cup shredded Cheddar
  • 1 cup whole buttermilk
Directions
  • Preheat oven to 350 degrees F. Lightly grease 4 (2-cup) oven safe bowls. Place bowls on a jelly roll pan.

  • In a large skillet, melt butter over medium heat. Add onion, celery, mushrooms and cook 6 to 8 minutes, or until vegetables are tender, stirring occasionally. Stir in flour and cook 2 minutes, stirring constantly. Stir in Creole seasoning, sherry and cheese. Stir in half-and-half, and cook 5 minutes, or until thickened. Remove from heat and add shrimp, scallops and crab. Spoon into prepared dish.

  • Spoon the Drop Buttermilk Biscuits evenly over each casserole. Bake for 20 minutes or until biscuits are golden.

Drop Buttermilk Biscuits:
  • In a medium bowl, combine baking mix, cornmeal, garlic powder and cheese. Stir in buttermilk just until dry ingredients are moistened.

  • Yields: 12 biscuits


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