Shrimp and Biscuit Pot Pie with Carrots and Celery

This shrimp and biscuit pot pie is the ultimate comfort food, combining a rich, creamy filling with tender shrimp and vegetables, all topped with golden, flaky buttermilk biscuits. It’s a satisfying dinner that comes together quickly, perfect for busy weeknights when you crave something warm and hearty.

The filling is made with sautéed carrots, celery and onion, then enriched with cream cheese and chicken stock for a luscious sauce. Shrimp add a delicate sweetness, while dried thyme brings an earthy note. The biscuits bake up crisp and buttery on top, creating a delightful contrast with the creamy filling below.

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Ingredients

6 ounce Buttermilk BiscuitsView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.5 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

2.5 ounce CeleryView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with a rack in the top position. Wash and dry produce. Trim, peel and finely dice the carrots. Finely dice the celery. Halve, peel and dice half the onion (use whole onion for 4 servings). Peel and mince the garlic.
2. Pat the shrimp dry with paper towels. Heat a drizzle of oil in a medium ovenproof pan (use a large pan for 4 servings) over medium heat. Add shrimp in a single layer; season with a pinch of salt and pepper. Cook, stirring occasionally, until shrimp are just pink and opaque, 2-3 minutes. Transfer to a plate; set aside.
3. Heat another drizzle of oil in the same pan over medium-high heat. Add carrots, celery and diced onion; season with salt and pepper. Cook, stirring, until vegetables are softened, 5-7 minutes. Add garlic and dried thyme; cook until fragrant, about 30 seconds.
4. Add 2 tablespoons butter to the pan. Once melted, stir in the flour; cook for 1 minute. Pour in 1¼ cups water (1¾ cups for 4 servings), stock concentrates, salt and pepper. Bring to a boil, stirring occasionally, until thickened, 3-5 minutes. Turn off heat. Stir in cream cheese until melted, then return shrimp to the pan. Stir to combine. Season with additional salt and pepper if needed. If the filling seems too thick, add a splash of water.
5. Place 1 tablespoon butter in a small microwave-safe bowl; microwave until melted, about 30 seconds. Remove biscuits from package; carefully split each biscuit in half horizontally to create two thinner rounds. Arrange biscuits on top of the filling. Brush the biscuits with the melted butter.
6. Bake on the top rack until the biscuits are golden brown and the filling is bubbly, 12-15 minutes. Let cool for at least 5 minutes before serving. Divide among shallow bowls and serve warm.

Recipe Tips

FAQ

Can I use frozen shrimp for this recipe?

Yes, thaw the shrimp completely and pat dry before cooking to ensure they sear properly.

Can I substitute the buttermilk biscuits with homemade biscuit dough?

Absolutely! Use your favorite biscuit recipe or refrigerated dough. Adjust baking time as needed.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.