With the sauce creamy and fragrant, I gently stir in the lobster, shrimp, and crab. I always make sure the seafood is fully thawed and patted dry so the filling doesn’t get watery. As the seafood warms through, the pot instantly smells like a coastal seafood chowder—rich, buttery, and irresistible. I transfer the filling to my baking dish, spreading it evenly so the biscuit topping can bake beautifully over the surface.
Next, I prepare the Cheddar Bay biscuit mix according to the package instructions. The moment I open that seasoning packet, the buttery garlic smell is enough to make my mouth water. I scoop spoonfuls of the biscuit dough over the filling, covering most of the top but leaving a few small gaps for steam to escape. As it bakes, the topping puffs up, turns golden, and creates a beautiful, rustic crust. I bake the pot pie at 375°F for about 25–30 minutes, or until the biscuits are cooked through and slightly crisp around the edges.
Pro Tips for Best Results
I tested this recipe a few different ways, and the biggest lesson I learned is not to overcook the seafood before adding it to the filling. Since it finishes cooking in the oven, it’s best to add it near the end while the sauce is still on low heat. This keeps the shrimp tender, the langostino juicy, and the crab flaky.
Another trick I swear by is seasoning each layer. The vegetables should get a small pinch of salt, the sauce needs seasoning, and even the biscuit topping can benefit from a light sprinkle of garlic or Old Bay. Layered seasoning ensures every bite tastes rich and flavorful rather than relying on just the sauce.
I also discovered that adding shredded cheddar into the biscuit dough makes the pot pie taste extra indulgent. The cheese melts into the dough and creates a more golden, bubbly topping. If you love cheesy seafood dishes, don’t skip this little addition—it truly elevates the dish.
Finally, let the pot pie sit for about 10 minutes after baking. I used to scoop into it immediately, but I learned that resting time helps the sauce thicken slightly and makes serving much easier. The filling stays piping hot but holds together beautifully once plated.
Common Mistakes to Avoid
The first time I made this pot pie, I added frozen vegetables straight into the sauce, and the extra moisture thinned the filling more than I wanted. Ever since then, I thaw and drain them first to keep the sauce thick and creamy. It’s such a small step, but it improves the texture tremendously.
Another mistake is stirring the seafood too vigorously. Langostino and crab are delicate and can break apart easily. A gentle fold keeps the seafood pieces intact and ensures each bite has satisfying chunks instead of tiny shreds lost in the sauce.
Overbaking the biscuit topping can also be a problem. I once baked it too long because I wanted the top extra crisp, but the seafood inside became slightly tough. Now I bake only until the biscuits are cooked through and golden. The topping stays soft and tender underneath, which pairs perfectly with the creamy filling.(See the next page below to continue…)