Heat olive oil in a large skillet over medium heat. Add shrimp and langostino, season with salt and pepper, and cook until just pink (2–3 minutes). Remove from the pan to avoid overcooking.
2. Sauté the Vegetables:
In the same skillet, cook onions, bell pepper, and celery for 4–5 minutes until onions are translucent.
3. Build the Gravy:
Lower heat to medium-low. Melt butter, then sprinkle in flour, stirring until fully incorporated. Slowly pour in chicken broth while stirring to avoid lumps. Add heavy cream and stir until smooth.
4. Season the Gravy:
Add garlic, thyme, tarragon, smoked paprika, and herb seasoning. Let cook 2–3 minutes until the sauce thickens slightly.
5. Combine Seafood and Gravy:
Gently fold in the cooked shrimp, langostino, and crab. Remove from heat immediately.
6. Prepare Biscuit Topping:
In a separate bowl, combine biscuit mix, shredded cheddar, and milk. Stir until a thick, shaggy dough forms. Do not overmix.
7. Assemble the Pot Pie:
Preheat oven to 425°F (220°C). Spoon the seafood mixture into a baking dish or individual ramekins. Top each portion with spoonfuls of biscuit dough.
8. Bake and Finish:
Place on a tray to catch any overflow. Bake 14–16 minutes until biscuits are golden brown. Brush hot biscuits with herb butter before serving.
Serving and Storage Tips
