Seafood pot pie

  • Preparation Time5 mins
  • Cooking Time40 mins
  • Serves4
  • DifficultyEasy

For the drop buttermilk biscuits

450 g Bisquick (recommended: Betty Crocker)
115 g polenta
1/2 tsp garlic powder
115 g shredded cheddar
225 ml whole buttermilk

For the pot pie

60 g butter, plus extra for greasing
225 g chopped onion
225 g minced celery
225 g sliced fresh mushrooms
2 tbsps plain flour
1 1/2 tsps Creole seasoning
2 tbsps dry sherry
115 g grated Parmesan
450 ml single cream
450 g medium fresh prawns, peeled and deveined
450 g fresh bay scallops
1 (225 g) container lump crabmeat, picked free of shell

1) Make the biscuits: in a medium bowl, combine Bisquick, polenta, garlic powder and cheese. Stir in buttermilk just until dry ingredients are moistened. Set aside.

2) Make the pot pie: preheat oven to 180 degrees C. Lightly grease 4 (450 ml) oven safe bowls. Place bowls on baking pan.

3) 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 single cream, and cook 5 minutes, or until thickened. Remove from heat and add shrimp, scallops and crab. Spoon into prepared dish.

4) Spoon the drop buttermilk biscuits evenly over each casserole. Bake for 20 minutes or until biscuits are golden.

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