Directions

• Prepare the biscuit dough according to package directions or your own recipe, then set aside. This will be the heavenly topping for your pot pie.
• Melt the unsalted butter in a large, deep oven-safe skillet or Dutch oven over medium heat. Add the chopped onion and celery, sautéing for 5-7 minutes until they become softened and translucent. Then, stir in the minced garlic and cook for another minute until fragrant.
• Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for 1-2 minutes to cook off any raw flour taste, creating a flavorful base.
• Whisk in the seafood or fish broth gradually, ensuring you remove any lumps. Keep whisking until the mixture thickens, then slowly pour in the whole milk and heavy cream, whisking until the sauce simmers and thickens to a luscious consistency.
• Season the mixture by stirring in the Old Bay seasoning, salt, black pepper, and cayenne pepper. Taste and adjust as necessary for your flavor preference.
• Fold in the shrimp, lobster, peas, and carrots while reducing the heat to low. Cook until the shrimp turn pink and opaque, which should take about 3-5 minutes.
• Transfer the filling to a 9x13-inch baking dish if your skillet isn't oven-safe, ensuring it’s evenly spread for baking.
• Drop spoonfuls of biscuit dough over the hot filling, leaving spaces between each dollop to allow for rise and expansion in the oven.
• Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, until the biscuits are golden brown and the filling is bubbly, creating an inviting aroma.
• Brush the tops of the hot biscuits with melted garlic butter after baking. This adds an extra layer of flavor and richness that you won’t want to miss!
• Let rest for a few minutes before serving to allow the filling to set slightly and the biscuits to cool a bit.