Crab Pot Pie with Homemade Biscuit Topping

Prep time: 20 minutes
Cook time: 40 minutes
Yield: 4-6 servings


We love this spin on the traditional chicken pot pie! With a rich, satisfying filling and topped with buttery biscuits, your family will be asking for seconds.

Pot Pie Ingredients

  • 4 tablespoons unsalted butter plus 2 tablespoons melted
  • 1/2 onion, diced
  • 1 stalk celery, diced
  • 2 carrots, diced
  • 2 small russet potoatoes, diced
  • 5 tablespoons all purpose flour
  • 3 cups chicken or seafood stock
  • 1 cup frozen peas, defrosted
  • 8 ounces Big T Coastal Provisions Crab Dip
  • 1 recipe homemade biscuit topping, cut into rounds


  1. Heat the oven to 400 degrees.
  2. Heat a 5-quart dutch oven over medium heat. Add the butter and let melt.
  3. Add the onion, celery, carrot and potatoes to the butter along with a pinch of salt. Cook until the onions are soft and beginning to caramelize.
  4. Sprinkle  the flour over the vegetables. Cook, stirring frequently, for about 5 minutes.
  5. Add the stock to the pan and cook until thickened, stirring frequently.
  6. Add the peas and crab dip. Season to taste with salt and pepper.
  7. Top with the biscuit dough rounds and brush with the melted butter.
  8. Bake until the biscuits are fluffy and browned and the filling is hot and bubbling, about 25-30 minutes.

Homemade Biscuit Topping

  • 8 tablespoons unsalted butter, cut into small cubes
  • 1 1/2 cups self-rising flour
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk


  1. Place the butter, flour and salt into a mixing bowl. Use a pastry cutter to break up the butter until it is in small pea-sized pieces.
  2. Add the buttermilk to the flour mixture and stir until combined.
  3. Pull the dough out onto a floured work surface and knead briefly.
  4. Roll out the dough until it is about a half inch thick and cut into rounds.