Cheddar Bay Biscuit Seafood Pot Pie
This Cheddar Bay Biscuit Seafood Pot Pie combines the rich, creamy goodness of a seafood pot pie with the flaky, buttery perfection of Cheddar Bay biscuits. Loaded with tender shrimp, crab, or lobster in a savory, herb-infused sauce, this dish is a warm and comforting meal perfect for special occasions or cozy weeknights.
The first time I made this Seafood Pot Pie, I wanted to create something comforting yet luxurious. My husband loved the creamy filling, and my daughter couldn’t get enough of the cheesy biscuit topping. Now, it’s our go-to dish whenever we want a seafood-inspired comfort meal that feels indulgent and satisfying!
Why You’ll Love Cheddar Bay Biscuit Seafood Pot Pie
•Rich & Creamy Filling: Loaded with shrimp, crab, or lobster in a velvety sauce.
•Flaky & Buttery Biscuit Topping: Inspired by the famous Cheddar Bay biscuits.
•Comforting & Flavorful: The perfect balance of seafood and cheesy, garlicky goodness.
•Customizable: Use your favorite seafood combination!
Ingredients Notes For Cheddar Bay Biscuit Seafood Pot Pie
For the Seafood Filling:
•Butter & Flour: Creates a thick, creamy base.
•Garlic & Onion: Adds depth and richness.
• Seafood (Shrimp, Crab, Lobster, or Scallops): Fresh or frozen works.
•Old Bay Seasoning: Classic seafood seasoning for bold flavor.
•Heavy Cream & Seafood Broth: Makes the filling silky smooth.
•Vegetables: Peas, carrots, and celery for added texture.
For the Cheddar Bay Biscuit Topping:
•Biscuit Mix: A shortcut for easy drop biscuits.
•Shredded Cheddar Cheese: Adds gooey, cheesy goodness.
•Butter & Garlic Powder: Enhances the biscuit flavor.
•Milk: Helps form a soft, fluffy dough.
Recipe Steps
1. Prepare the Seafood Filling:
1.Melt butter in a large skillet over medium heat. Add garlic, onion, and celery, sautéing until softened.
2.Stir in flour to form a roux, cooking for 1-2 minutes.
3.Slowly whisk in seafood broth and heavy cream, stirring until thickened.
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4.Add Old Bay seasoning, salt, and pepper. Stir in seafood and cook for 3-4 minutes until just opaque.
5.Add peas and carrots, then transfer the mixture to a greased baking dish.
2. Make the Cheddar Bay Biscuit Topping:
1.In a mixing bowl, combine biscuit mix, shredded cheddar, garlic powder, and milk. Stir until just combined.
2.Drop spoonfuls of the biscuit dough over the seafood filling.
3.Melt butter and mix with garlic powder; brush over the biscuit tops.
3. Bake:
1.Preheat oven to 375°F (190°C).
2.Bake for 20-25 minutes, or until biscuits are golden brown and the filling is bubbly.
3.Let cool for 5 minutes before serving.
4. Serve & Enjoy:
Garnish with fresh parsley and serve warm!
Storage Options
•Refrigerator: Store leftovers in an airtight container for up to 3 days.
•Freezer: Freeze before baking for up to 2 months; bake straight from frozen with additional time.
Variations & Substitutions
•Spicy Twist: Add diced jalapeños or cayenne for heat.
•Lighter Version: Swap heavy cream for half-and-half.
•Extra Cheesy: Add parmesan to the biscuit topping for more depth.
Frequently Asked Questions
Can I use pre-cooked seafood? Yes! Just stir it in at the end to avoid overcooking.
What’s the best seafood combo? A mix of shrimp, crab, and scallops gives the best flavor.
Can I make this in individual ramekins? Absolutely! Divide the filling into ramekins for personal pot pies.
This Cheddar Bay Biscuit Seafood Pot Pie is creamy, cheesy, and packed with coastal flavors—an irresistible dish that brings comfort and elegance to your table!
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Cheddar Bay Biscuit Seafood Pot Pie
Ingredients
- For the Seafood Filling:
- 2 tablespoons of butter
- 1 small onion diced
- 2 cloves of garlic minced
- ½ cup 0.25 lbs of diced celery
- ½ cup 0.25 lbs of diced carrots
- 1 teaspoon of Old Bay seasoning
- ½ teaspoon of black pepper
- ¼ teaspoon of salt
- ¼ cup 0.12 lbs of all-purpose flour
- 1 ½ cups 0.75 lbs of seafood or chicken broth
- 1 cup 0.5 lbs of heavy cream
- 1 teaspoon of Worcestershire sauce
- ½ teaspoon of lemon juice
- 1 ½ cups 0.75 lbs of seafood (shrimp, crab, scallops, or a mix)
- ½ cup 0.25 lbs of frozen peas
- ½ cup 0.25 lbs of corn kernels
- 1 tablespoon of fresh parsley chopped
- For the Cheddar Bay Biscuit Topping:
- 2 cups 1 lb of all-purpose flour
- 1 tablespoon of baking powder
- 1 teaspoon of garlic powder
- ½ teaspoon of salt
- ½ teaspoon of Old Bay seasoning
- 1 cup 0.5 lbs of shredded cheddar cheese
- ½ cup 0.25 lbs of unsalted butter, melted
- ¾ cup 0.4 lbs of buttermilk
- For the Garlic Butter Topping:
- ¼ cup 0.12 lbs of melted butter
- ½ teaspoon of garlic powder
- ½ teaspoon of dried parsley
Instructions
- Preheat & Prepare:
- Preheat oven to 375°F (190°C).
- Grease a 9x13-inch baking dish or deep pie dish.
- Make the Seafood Filling:
- In a large skillet, melt butter over medium heat.
- Add diced onion, garlic, celery, and carrots. Sauté for 4-5 minutes until softened.
- Stir in Old Bay seasoning, black pepper, and salt.
- Sprinkle in the flour and stir, cooking for 1-2 minutes to remove the raw flour taste.
- Slowly whisk in the seafood broth and heavy cream. Simmer for 3-4 minutes until thickened.
- Add Worcestershire sauce, lemon juice, seafood, peas, corn, and fresh parsley. Stir and let cook for 2-3 minutes until seafood is just cooked. Remove from heat.
- Prepare the Cheddar Bay Biscuit Dough:
- In a mixing bowl, whisk together flour, baking powder, garlic powder, salt, and Old Bay seasoning.
- Fold in shredded cheddar cheese.
- Stir in melted butter and buttermilk until a thick dough forms.
- Assemble & Bake:
- Pour the seafood filling into the prepared baking dish.
- Drop biscuit dough in heaping spoonfuls over the filling, spreading slightly but leaving some gaps for steam to escape.
- Bake for 20-25 minutes, or until biscuits are golden brown.
- Garlic Butter Topping:
- In a small bowl, mix melted butter, garlic powder, and dried parsley.
- Brush over hot biscuits immediately after baking.
- Serve & Enjoy:
- Let cool for 5 minutes before serving. Pair with a fresh salad or steamed veggies for a complete meal!
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