Butter Biscuit Seafood Pot Pie


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Butter Biscuit Seafood Pot Pie

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    This showstopping recipe uses ramekins for individual pot pie servings, each heaping with salmon, scallops and Red Lobster Cheddar bay biscuits. Serve a crowd or opt for seconds—we won’t tell!

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    Servings and Ingredients

    Serves 8
    1 lbs. Fish Market fresh bay scallops
    1 (12-oz.) pkg. Bristol Bay wild sockeye salmon fillets, thawed and skin removed
    ¼ c. plus 2 Tbsp. Hy-Vee unsalted butter, divided
    1 (12-oz.) pkg. That’s Smart! frozen mixed vegetables
    ½ c. chopped red onion
    ½ tsp. smoked paprika
    ¼ tsp. Zatarain’s concentrated shrimp & crab boil
    1 ½ c. cold water, divided
    2 (10.5-oz.) cans Hy-Vee 25% less sodium condensed mushroom soup
    ½ (1-lb.) pkg. The Little Potato Company garlic herb potatoes, chopped
    1 (11.36-oz.) pkg. Red Lobster Cheddar Bay biscuit mix
    ½ c. Hy-Vee shredded sharp Cheddar cheese

    Things To Grab

    • Hy-Vee nonstick cooking spray
    • 8 (4-in.-round) ramekins
    • Baking pan
    • Paper towels
    • large deep nonstick skillet
    • 2-in. scoop
    • Small microwave-safe bowl


    1. Preheat oven to 425 degrees; Spray 8 (4-in.-round) ramekins with nonstick spray; place in a rimmed baking pan. Pat scallops and salmon dry with paper towels; set aside.

    2. Melt 1/4 cup butter in a large, deep nonstick skillet over medium-low heat. Add scallops and salmon; cook for 3 to 4 minutes or until scallops begin to brown and salmon begins to flake, turning occasionally. Add frozen mixed vegetables, red onion, smoked paprika and concentrated shrimp & crab boil; cook for 2 to 3 minutes. Stir in 3/4 cup water, cream of mushroom soup, potatoes and 2 tsp. potato seasoning packet; cook for 3 to 4 minutes more or until heated. Divide mixture evenly into ramekins; set aside.

    3. For biscuit topping, set aside biscuit seasoning packet. Stir together biscuit mix, remaining 3/4 cup water and cheese until dough forms. Do not overmix. Using 2-in. scoop, place a dough mound on top of seafood mixture in each ramekin. Bake for 14 to 16 minutes or until biscuits are golden brown and seafood reaches 145 degrees.

    4. Microwave remaining 2 Tbsp. butter in a small microwave-safe bowl until melted. Stir in reserved biscuit seasoning until combined.

    5. Lightly brush butter mixture on each biscuit topper. Let stand for 5 minutes before serving.

    Nutrition facts


    470 Calories per serving

    Amounts Per Serving

    • Total Fat: 23g
    • Cholesterol: 65mg
    • Sodium: 1110mg
    • Total Carbohydrates: 44g
    • Protein: 23g

    Daily Values

    Iron 15%
    Calcium 15%
    Vitamin D 30%
    Potassium 15%