Seafood Pot Pie

Ingredients

• 2 cups baking mix 
• 1 pound bay scallops fresh
• 0.3 cup butter 
• 3 tablespoons butter melted
• 1 cup buttermilk whole
• 1 cup celery minced
• 1.5 teaspoons creole seasoning 
• 2 tablespoons cooking sherry dry
• 2 tablespoons flour all-purpose
• 1 cup mushrooms fresh sliced
• 0.5 teaspoon garlic powder 
• 2 cups half-and-half 
• 8 ounce lump crab meat 
• 1 cup onion chopped
• 0.5 cup parmesan grated
• 0.5 cup cheddar shredded
• 1 pound shrimp fresh deveined peeled
• 0.5 cup cornmeal yellow

Equipment

• bowl
• frying pan
• oven

Directions

1. Preheat oven to 350 degrees F. Lightly grease 4 (2-cup) oven safe bowls.
2. Place bowls on a jelly roll pan.
3. In a large skillet, melt butter over medium heat.
4. Add onion, celery, mushrooms and cook 6 to 8 minutes, or until vegetables are tender, stirring occasionally. Stir in flour and cook 2 minutes, stirring constantly. Stir in Creole seasoning, sherry and cheese. Stir in half-and-half, and cook 5 minutes, or until thickened.
5. Remove from heat and add shrimp, scallops and crab. Spoon into prepared dish.
6. Spoon the Drop Buttermilk Biscuits evenly over each casserole.
7. Bake for 20 minutes or until biscuits are golden.
8. In a medium bowl, combine baking mix, cornmeal, garlic powder and cheese. Stir in buttermilk just until dry ingredients are moistened.
9. Yields: 12 biscuits