There is something truly irresistible about combining the rich, creamy comfort of a classic pot pie with the bold, cheesy goodness of Cheddar Bay Biscuits. The Cheddar Bay Biscuit Seafood Pot Pie Recipe takes all your favorite flavors from seafood and bakes them under a golden, cheesy biscuit crust that is both tender and crisp. Imagine succulent shrimp, tender crab meat, fresh vegetables, and a velvety sauce all hugged beneath warm, garlicky biscuits—this dish is perfect for cozy dinners that deserve a bit of indulgence and a whole lot of heart. Whether you’re an avid seafood lover or just looking for your new go-to pot pie, this recipe is definitely one you’ll want to make again and again.
Ingredients You’ll Need
Gathering simple yet flavorful ingredients is the secret to nailing this recipe. Each one plays a special role in building layers of taste, texture, and color that come together to form a truly memorable meal.
- Butter (2 tablespoons): Adds a rich base flavor and helps sauté the aromatics.
- Small onion, chopped: Brings sweetness and depth when softened.
- Garlic cloves, minced: Infuses warmth and a tasty punch.
- All-purpose flour (2 tablespoons): Essential for thickening the pot pie filling.
- Seafood stock or chicken broth (1 cup): Builds the savory, ocean-inspired body of the sauce.
- Heavy cream (1/2 cup): Makes the filling luxuriously creamy and smooth.
- Old Bay seasoning (1/2 teaspoon): Injects classic seafood flavor with a subtle spice kick.
- Salt and black pepper: Perfect for balancing all the flavors.
- Frozen peas and carrots (1/2 cup): Adds sweet bursts of color and texture.
- Corn kernels (1/2 cup): A touch of natural sweetness to brighten the dish.
- Shrimp, peeled and deveined (1/2 pound): The star seafood ingredient, tender and flavorful.
- Lump crab meat (1/2 pound): Delivers luscious, flaky seafood richness.
- Shredded cheddar cheese (1/2 cup): Melts into the filling for creamy cheesiness.
- All-purpose flour (1 1/4 cups, for biscuit topping): The foundation for fluffy biscuits.
- Baking powder (1/2 tablespoon): Helps biscuits rise perfectly.
- Garlic powder (1/4 teaspoon): Enhances the biscuit topping with subtle garlic flavor.
- Salt (1/4 teaspoon): Balances the biscuit dough.
- Cold unsalted butter, cubed (1/2 cup): Creates flaky layers in the biscuit topping.
- Shredded cheddar cheese (1/2 cup, for biscuits): Adds ooey-gooey cheesiness atop the pie.
- Whole milk (1/2 cup): Binds the biscuit dough for tender texture.
- Melted butter, garlic powder, and chopped parsley (optional garlic butter topping): For brushing the biscuits post-bake, boosting flavor and color.
How to Make Cheddar Bay Biscuit Seafood Pot Pie Recipe
Step 1: Sauté Aromatics and Make the Roux
Start by melting butter in a skillet over medium heat. Sauté the chopped onion until soft and fragrant, about 3 to 4 minutes. Then, add minced garlic and cook for just one minute more to avoid burning. Once aromatic, sprinkle in the flour, stirring constantly to combine. This roux is the foundation that will thicken your luscious seafood filling, so cook it for 1 to 2 minutes to remove the raw flour taste but keep the golden color.
Step 2: Create the Creamy Seafood Sauce
Slowly whisk in the seafood stock or chicken broth and heavy cream. Keep stirring as the sauce simmers gently, thickening beautifully over the next 3 to 5 minutes. At this point, season with Old Bay, salt, and pepper to give the sauce that signature seafood bite. The creamy texture you’re aiming for will coat every ingredient perfectly.
Step 3: Add Vegetables and Seafood
Next, fold in the frozen peas and carrots along with the corn kernels, offering sweet pops of color and freshness. Gently stir in the shrimp and lump crab meat, simmering just until the shrimp start to blush pink—this usually takes 2 to 3 minutes. Remove the skillet from heat and mix in shredded cheddar cheese for a delightful cheesy richness that complements the seafood perfectly.
Step 4: Prepare the Cheddar Bay Biscuit Topping
In a separate bowl, whisk together flour, baking powder, garlic powder, and salt for the biscuit dough. Cut in the cold butter until the mixture looks like coarse crumbs—this step ensures the biscuits will be flaky and tender. Stir in the cheddar cheese, then add the milk and mix until just combined. Resist overmixing to keep those biscuits light and fluffy.
Step 5: Assemble and Bake
Transfer the seafood filling into a greased 9×9-inch baking dish. Spoon the biscuit dough evenly over the top, covering the filling in charming little mounds. Bake in a preheated 400°F oven for 25 to 30 minutes, or until the biscuits turn golden brown and the filling bubbles enticingly along the edges. For an irresistible finishing touch, brush the biscuits with the optional garlic butter mixture right after they come out of the oven.
How to Serve Cheddar Bay Biscuit Seafood Pot Pie Recipe
Garnishes
Fresh parsley sprinkled over the warm pot pie adds a lovely visual contrast and a hint of herbal brightness to balance the richness. A light drizzle of lemon juice or a few lemon wedges on the side can also brighten the seafood flavors beautifully.
Side Dishes
This hearty pot pie pairs wonderfully with simple green salads featuring crisp lettuces and a tangy vinaigrette. Roasted asparagus or steamed green beans also bring a fresh crunch and complementary earthiness to the table without stealing the spotlight.
Creative Ways to Present
For a festive twist, try making individual portions in ramekins topped with biscuit dough for personal pot pies that wow guests. Alternatively, serve the pie alongside a chilled glass of crisp white wine or sparkling water with fresh herbs for a light, elegant meal presentation.
Make Ahead and Storage
Storing Leftovers
After enjoying your Cheddar Bay Biscuit Seafood Pot Pie Recipe, be sure to cover any leftovers tightly with plastic wrap or transfer them to an airtight container. Stored in the refrigerator, the dish stays delicious for up to 3 days, making it a fantastic option for next-day meals.
Freezing
You can freeze the seafood filling separately before adding the biscuit topping. Just cool the filling completely, place it in a freezer-safe container, and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge, top with biscuit dough, and bake fresh. Avoid freezing the pot pie once baked to keep the biscuit topping at its best.
Reheating
For best results, reheat leftovers in a preheated oven at 350°F until warmed through, about 15 to 20 minutes. This method helps revive the biscuit topping’s crispness while maintaining the creamy filling’s luscious texture. Microwaving is faster but can make the biscuits a bit soggy.
FAQs
Can I use different types of seafood in this recipe?
Absolutely! While shrimp and crab are fantastic choices, feel free to substitute or add scallops, chunks of white fish, or even lobster to tailor the dish to your preferences or what’s fresh in your market.
Is it possible to make this dish dairy-free?
To adapt it for dairy-free diets, use plant-based butter and milk alternatives in the biscuit topping and the filling. Nutritional yeast can substitute for cheese, though the flavor and texture will be different but still delicious.
How do I know when the biscuits are fully cooked?
The biscuits should be golden brown on top with slightly firm edges but tender inside. A toothpick inserted into a biscuit should come out clean or with just a few moist crumbs but no raw dough.
Can I prepare the biscuit dough ahead of time?
Yes! You can make the biscuit dough a few hours in advance and keep it refrigerated until ready to bake. Just give it a gentle stir before spooning it onto the filling.
What’s the best way to reheat leftovers without drying out the seafood?
Reheating in a moist environment, such as covering the dish loosely with foil in the oven, helps keep the seafood tender while warming through. Avoid high heat or prolonged microwaving to prevent drying out the delicate seafood.
Final Thoughts
If you want to cozy up with a dish that feels like a warm hug on a plate, the Cheddar Bay Biscuit Seafood Pot Pie Recipe is your new best friend in the kitchen. It’s a standout meal that marries indulgent biscuits with a creamy, flavorful seafood filling, guaranteed to impress family and friends alike. Give it a try, savor every bite, and you might just find this recipe becoming a cherished classic in your home.
Print
Cheddar Bay Biscuit Seafood Pot Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Cheddar Bay Biscuit Seafood Pot Pie combines a rich and creamy seafood filling with succulent shrimp and crab, topped with fluffy cheddar bay biscuits for a comforting, flavorful main dish perfect for seafood lovers.
Ingredients
Seafood Filling
- 2 tablespoons butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup seafood stock or chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon Old Bay seasoning
- Salt and black pepper to taste
- 1/2 cup frozen peas and carrots
- 1/2 cup corn kernels
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound lump crab meat, picked over
- 1/2 cup shredded cheddar cheese
Cheddar Bay Biscuit Topping
- 1 1/4 cups all-purpose flour
- 1/2 tablespoon baking powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup shredded cheddar cheese
- 1/2 cup whole milk
Garlic Butter Topping (optional)
- 2 tablespoons melted butter
- 1/4 teaspoon garlic powder
- 1 teaspoon chopped parsley
Instructions
- Prepare the Filling: Preheat your oven to 400°F (200°C). In a skillet over medium heat, melt the 2 tablespoons of butter. Sauté the chopped onion for 3–4 minutes until soft, then add the minced garlic and cook for another minute to bring out its aroma.
- Create the Roux: Sprinkle in the 2 tablespoons of all-purpose flour and stir continuously to form a roux. Cook this mixture for 1–2 minutes to remove the raw flour taste.
- Add Liquids and Thicken: Slowly whisk in the cup of seafood stock or chicken broth along with the 1/2 cup heavy cream. Bring the mixture to a simmer, stirring often until it thickens, about 3–5 minutes.
- Season and Add Vegetables & Seafood: Stir in the 1/2 teaspoon Old Bay seasoning, salt, and black pepper to taste. Add the peas and carrots, corn, shrimp, and crab meat. Let the mixture simmer gently for 2–3 minutes until the shrimp just turn pink, indicating they are cooked through.
- Add Cheese and Transfer: Remove the skillet from heat and stir in 1/2 cup shredded cheddar cheese. Then, transfer this seafood filling to a greased 9×9-inch baking dish or a similar-sized casserole dish.
- Make the Biscuit Topping: In a bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 tablespoon baking powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Complete the Biscuit Dough: Stir in 1/2 cup shredded cheddar cheese. Then add 1/2 cup whole milk and mix just until combined to form a biscuit dough without overmixing.
- Top and Bake: Drop spoonfuls of the biscuit dough evenly over the seafood filling. Place the dish in the preheated oven and bake for 25–30 minutes or until the biscuits are golden brown and the filling is bubbly.
- Optional Garlic Butter Finish: For extra flavor, mix 2 tablespoons melted butter, 1/4 teaspoon garlic powder, and 1 teaspoon chopped parsley. Brush this garlic butter over the hot biscuits right after removing from the oven.
Notes
- Feel free to use a variety of seafood such as scallops or white fish to customize the filling according to your preference.
- To make this dish ahead of time, prepare the filling fully and refrigerate it. When ready to serve, top with biscuit dough and bake fresh.
- Ensure the biscuit topping is not overmixed to keep it light and fluffy after baking.
- This recipe pairs well with a light green salad to balance the rich pot pie.
