Directions
Step 1: Prepare the Filling
Melt the butter. In a large skillet over medium heat, add the butter and melt completely.
Cook the vegetables. To the skillet, add the onions, bell peppers, and celery and cook for 4-5 minutes, stirring occasionally, until the vegetables are soft and the onions are translucent.
Make the seafood. In the same skillet, season the shrimp and, langostinos or lobster tails, with salt and pepper before adding them to the skillet with the melted butter and vegetables.
Cook. Cook for 2-3 minutes or until pink and the shrimp are curled in the shape of a “C”. Once cooked, remove from the pan and set aside.
Step 2: Make the Sauce
Make the roux. Reduce the heat of the skillet to medium-low and add the butter, stirring until completely melted. Once the butter is melted, stir in the flour and cook for an additional 1-2 minutes, until the raw flavor of the flour has cooked off.
Warm the broth. Add the broth to the skillet, gently scraping any bits from the bottom with a wooden spoon or spatula.
Make it creamy. Bring the mixture to a light simmer before adding the heavy cream and stirring until fully incorporated.
Season. Season with garlic, Italian seasoning, black pepper, and smoked paprika. Let the gravy cook for 2-3 minutes, then gently fold in the seafood and vegetables. Remove from heat and set aside.
Make the seasoned butter. In a small bowl, combine the butter and a scant ⅛ teaspoon of the seasoning from the biscuit seasoning and set aside.
Create the topping. To a bowl, add the dry biscuit mix, cheddar cheese, and milk. Use a fork to mix everything until it forms a shaggy dough.
Step 3: Assemble the Pot Pie
see continuation on next page
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