March Recipes

Butter Biscuit Seafood Pot Pie

Two ramekins of Butter Biscuit Seafood Pot Pie
Hands On:
25 minutes
Total Time:
43 minutes


  • 1 lb Fish Market fresh bay scallops
  • 1 (12-oz.) pkg. Bristol Bay wild sockeye salmon fillets, thawed and skin removed
  • ¼ cup plus 2 Tbsp. Hy-Vee unsalted butter, divided
  • 1 (12-oz.) pkg. That’s Smart! frozen mixed vegetables
  • ½ cup chopped red onion
  • ½ tsp smoked paprika
  • ¼ tsp Zatarain’s concentrated shrimp & crab boil
  • 1 ½ cups 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 cup Hy-Vee shredded sharp Cheddar cheese
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Preheat oven to 425°; 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.
Melt ¼ 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 ¾ 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.
For biscuit topping, set aside biscuit seasoning packet. Stir together biscuit mix, remaining ¾ 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°.
Microwave remaining 2 Tbsp. butter in a small microwave-safe bowl until melted. Stir in reserved biscuit seasoning until combined.
Lightly brush butter mixture on each biscuit topper. Let stand for 5 minutes before serving.

Nutrition Facts

Serves: 8
Amount Per Serving
Calories: 59
% Daily Value*
Total Fat: 3g 4%
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 8mg 3%
Sodium: 139mg 6%
Total Carbohydrate: 6g 2%
Dietary Fiber: 0g 1%
Sugars: 1g 1%
Protein: 3g 6%

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