A delicious and decadent pot pie featuring shrimp, bacon, and a creamy jalapeño sauce, topped with flaky biscuits. This recipe suggests adding roasted potatoes and mentions the possibility of using crab or lobster as a spin-off.
Preheat oven to 350°F.
In a pan, cook bacon until crispy. Drain most of the bacon grease, then add shallots and 3 oz of jalapeños.
Once browned, add flour and butter to make a roux. Then add the cream and seafood stock.
Next, add cream cheese and whisk until smooth.
Now add shrimp and the remaining jalapeños, and optional chopped soft red potatoes (which were cubed and roasted beforehand).
Place the biscuits on top of the pot pie mixture and bake until biscuits are fully baked.
Take out of the oven and enjoy!
