Cheddar Bay Biscuit Seafood Pot Pie Recipe You’ll Adore

When chilly evenings call for something warm and satisfying, nothing hits the spot quite like a hearty pot pie. This cheddar bay biscuit seafood pot pie brings together the comforting creaminess of a classic seafood filling with the irresistible cheesy, garlicky topping you love from cheddar bay biscuits.

this Recipe

You’ll fall in love with how the flaky, golden biscuits perfectly complement the tender shrimp, scallops, and crab nestled in a luscious creamy sauce. Let me guide you through this cozy recipe that’s ideal for family dinners or special occasions.

Why You’ll Love This Recipe

• Combines indulgent cheddar bay biscuits with a rich seafood pot pie filling.
• Uses fresh seafood for a decadent, flavorful main dish.
• Easy to prep with pantry staples and minimal fuss.
• Bakes in one dish for simple cleanup and serving.
• Perfect comfort food that feels special but comes together quickly.

Ingredients

Gather these ingredients for your cheddar bay biscuit seafood pot pie. The biscuit topping and creamy seafood filling are made separately before baking together.

Seafood Filling

• 1 lb mixed seafood (shrimp, scallops, lump crab meat), cleaned and chopped if large
• 3 tbsp unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup seafood or chicken broth
• 1/2 cup frozen peas
• 1/2 cup diced carrots
• 1 tsp Old Bay seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped

Cheddar Bay Biscuit Topping

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp garlic powder
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1 cup shredded sharp cheddar cheese
• 3/4 cup buttermilk
• 2 tbsp melted butter (for brushing)
• 1 tbsp fresh parsley, chopped (for garnish)

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Servings: 6
• Calories: Approximately 470 per serving

How to Make Cheddar Bay Biscuit Seafood Pot Pie: A Comforting Classic with a Twist!

1. Preheat your oven to 400°F (200°C). Prepare a 9-inch deep-dish pie plate or casserole dish by lightly greasing it with butter.
2. In a large skillet, melt 3 tablespoons of butter over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
3. Sprinkle the flour over the onion mixture and stir constantly for 2 minutes to form a roux; this will thicken the filling.
4. Gradually whisk in the milk and seafood broth, cooking until the sauce thickens and is smooth, about 5 minutes. Stir in Old Bay seasoning, salt, pepper, peas, carrots, and parsley.
5. Add the seafood to the sauce, gently folding it in to coat without breaking up the pieces. Remove from heat and pour the filling into the prepared dish.
6. To make the biscuit topping, combine flour, baking powder, garlic powder, sugar, and salt in a large bowl. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
7. Stir in shredded cheddar cheese, then pour in buttermilk and gently mix until just combined; do not overwork the dough.
8. Drop large spoonfuls of biscuit dough evenly over the seafood filling until mostly covered. Brush the tops with melted butter and sprinkle with extra parsley.
9. Bake for 25-30 minutes or until the biscuits are golden brown and cooked through, and the filling is bubbling around the edges. Let cool for 5 minutes before serving.

Tips for the Best Results

• Use fresh or thawed seafood for the best texture and flavor.
• Don’t overmix the biscuit dough to keep it tender and flaky.
• Brush the biscuits with melted butter before baking for a golden, flavorful crust.
• Adjust the seasoning in the filling to your taste; a bit more Old Bay can add extra kick.
• If you prefer a thicker filling, add an extra tablespoon of flour when making the roux.

Storage and Reheating

Store any leftovers covered tightly in the refrigerator for up to 3 days. The biscuits may soften slightly but will still taste delicious.

To reheat, place individual portions in a microwave-safe dish and heat for 2-3 minutes, or reheat in a 350°F oven for 15-20 minutes to restore biscuit crispiness.

Frequently Asked Questions

Can I use frozen seafood for this recipe?

Yes, you can use frozen seafood, but be sure to thaw it completely and pat it dry before adding it to the filling to avoid excess moisture.

Can I make the biscuit topping ahead of time?

While it’s best to bake the biscuits fresh, you can prepare the biscuit dough a few hours in advance and keep it chilled in the refrigerator until ready to use.

Is there a substitute for buttermilk in the biscuit dough?

You can substitute regular milk mixed with 1 tablespoon of lemon juice or white vinegar, let it sit for 5 minutes to curdle before using as a buttermilk replacement.

Can this recipe be made dairy-free?

To make it dairy-free, substitute the butter and milk with plant-based alternatives and use a dairy-free cheese or omit cheese in the biscuit topping.