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.
