Cheddar Bay Biscuit Seafood Pot Pie Recipe: Classic Comfort Food

There’s something truly soul-satisfying about a seafood pot pie, especially when topped with the irresistible cheddar bay biscuits you love. This Cheddar Bay Biscuit Seafood Pot Pie recipe puts a comforting twist on the classic favorite, combining tender seafood in a creamy sauce with cheesy, fluffy biscuits that bake to golden perfection. Whether you’re craving a cozy family dinner or looking to impress guests, this dish fits the bill.

this Recipe

You’ll find this seafood pot pie easy to prepare and bursting with flavor. The rich and creamy filling paired with cheddar bay biscuit topping creates a delightful contrast of textures that will quickly become a new comfort food staple in your home.

Why You’ll Love This Recipe

• The creamy seafood filling is packed with chunks of shrimp, crab, and flaky white fish.
• Cheddar bay biscuit topping adds a cheesy, buttery crunch that’s baked fresh.
• Perfect for cold evenings or anytime you want a wholesome, hearty meal.
• Made from scratch with simple ingredients you likely have on hand.
• Freezer friendly and easy to reheat for busy weeknights.

Ingredients

Gather these fresh ingredients to make the creamy seafood filling and cheddar bay biscuit crust for a perfect pot pie experience.

Seafood Filling

• 1/2 pound medium shrimp, peeled and deveined
• 1/2 pound lump crab meat, picked over for shells
• 1/2 pound white fish fillets (cod or haddock), cut into chunks
• 1/4 cup unsalted butter
• 1/2 cup chopped onion
• 1/2 cup diced celery
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 cups seafood or chicken broth
• 1 cup whole milk
• 1/2 cup frozen peas
• 1/2 cup diced carrots
• 1 teaspoon dried thyme
• 1 teaspoon Old Bay seasoning
• Salt and pepper to taste

Cheddar Bay Biscuit Topping

• 2 cups self-rising flour
• 1 tablespoon baking powder
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 1 1/4 cups shredded sharp cheddar cheese
• 3/4 cup whole milk
• 2 tablespoons chopped fresh parsley
• 2 tablespoons melted butter (for brushing)

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Servings: 6
• Calories (approx.): 520 per serving

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

1. Preheat your oven to 400°F and lightly grease a 9-inch deep-dish pie plate or casserole dish.
2. In a large skillet, melt 1/4 cup butter over medium heat. Add onion, celery, and carrots; sauté until tender, about 5 minutes. Stir in garlic and cook 1 minute more.
3. Sprinkle flour over the vegetables and stir to coat evenly. Cook for 2 minutes, stirring constantly, to remove the raw flour taste.
4. Gradually whisk in broth and milk, continuing to stir until the sauce thickens, about 5-7 minutes. Add Old Bay seasoning, thyme, salt, and pepper.
5. Lower heat and gently fold in shrimp, crab meat, and fish chunks. Cook just until seafood is opaque and cooked through, about 4-5 minutes. Stir in frozen peas and remove from heat.
6. Pour the seafood filling into your prepared dish and set aside.
7. For the biscuit topping, combine self-rising flour, baking powder, garlic powder, smoked paprika, and salt in a mixing bowl. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs.
8. Stir in shredded cheddar cheese and fresh parsley. Add milk and gently mix until a soft dough forms.
9. Drop spoonfuls of biscuit dough evenly over the seafood mixture, covering as much surface as possible. Brush melted butter over the biscuits.
10. Bake in the oven for 25-30 minutes, until biscuits are golden and filling is bubbly. Let rest 5 minutes before serving.

Tips for the Best Results

• Use fresh seafood for the best flavor, but frozen works well if thawed properly.
• Don’t overmix the biscuit dough to keep it tender and flaky.
• Brush the biscuit topping with plenty of melted butter for a rich golden crust.
• Feel free to add a splash of white wine to the filling for extra depth.
• Make sure the filling isn’t too thin; it should be creamy but thick enough to hold the biscuit topping.

Storage and Reheating

Store leftover pot pie covered in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F for about 20 minutes until warmed through and the biscuit topping is crisp again.

This dish also freezes well. Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat as above, adding a few extra minutes if needed to heat through.

Frequently Asked Questions

Can I use other types of seafood in this pot pie?

Absolutely! Feel free to substitute or add scallops, lobster, or even canned crab meat. Just adjust cooking times slightly based on the seafood used.

Can I make the biscuit topping ahead of time?

You can prepare the biscuit dough a few hours in advance and refrigerate it. Bring it to room temperature before dropping it over the filling to ensure even baking.

Is there a way to make this recipe dairy-free?

You can substitute dairy milk with unsweetened almond or oat milk and use a dairy-free butter alternative, though the biscuit topping flavor will differ slightly without cheese and butter.

Can I use pre-made biscuit dough instead?

Yes, store-bought biscuit dough can be used to save time. Choose a cheddar-flavored or garlic biscuit dough if available for a closer flavor match.