Seafood pot pie
October 20, 2021
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 3 tbsp cold, unsalted butter, diced into small pieces
- 1/2 cup low fat buttermilk
- 1 tbsp olive oil
- 1 small onion, diced
- 2 tsp dried thyme leaves
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp all-purpose flour
- 1 cup seafood stock
- 1/2 cup low fat milk
- 12 oz bay scallops
- 12 oz raw shrimp, peeled, tails removed
- 2 cups frozen mixed vegetables
In a large bowl, combine flour, baking powder, baking soda and salt; whisk to combine. Add butter and mash with a fork or pastry cutter until butter is distributed throughout the dry ingredients. Pour in buttermilk and mix until a sticky dough is formed. Place in the refrigerator until ready to use.
Preheat oven to 400°F.
Heat oil in a Dutch oven, add onion and sauté for 5 minutes. Season with thyme, salt and pepper. Sprinkle with flour and cook for 2-3 minutes. Stir in seafood stock and milk and simmer until thickened, about 2 minutes more.
Next, stir in the scallops, shrimp and frozen vegetables.
Arrange 6 ramekins on sheet pan and fill each with seafood filling. Top with spoonfuls of biscuit dough and transfer to the oven. Bake until tops are golden brown, 10-12 minutes.
This recipe was created by nutrition expert Dana White via Seafood Nutrition Partnership.