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Cheddar Bay Biscuit Seafood Pot Pie Recipe

Cheddar Bay Biscuit Seafood Pot Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5.3 from 19 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Skillet & oven bake
  • Cuisine: American
  • Diet: Non-Vegetarian

Description

Cheddar Bay Biscuit Seafood Pot Pie combines a creamy seafood and vegetable filling with golden, cheesy Cheddar Bay biscuits baked on top—an indulgent skillet supper perfect for cozy, celebratory meals.

Ingredients

  • 1 lb seafood medley (shrimp, scallops, white fish), bite-sized
  • 1 cup mixed vegetables (carrots, peas, corn)
  • 3 tbsp butter
  • 3 tbsp all‑purpose flour
  • 1 cup seafood or chicken stock
  • 1/2 cup heavy cream
  • 1 tsp Old Bay seasoning
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh chives, chopped
  • Salt and pepper, to taste
  • Cheddar Bay biscuit mix (packaged or homemade)
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup milk
  • 2 tbsp butter, melted (for biscuit mix)

Instructions

  1. Preheat oven to 400°F (205°C).
  2. In a large oven-safe skillet, melt 3 tbsp butter over medium heat. Add mixed vegetables and sauté until just tender.
  3. Sprinkle flour over vegetables and stir for 2 minutes to cook out the raw flour taste.
  4. Gradually whisk in seafood stock, stirring until smooth. Simmer until thickened.
  5. Stir in heavy cream, Old Bay, parsley, chives, salt, and pepper.
  6. Gently fold in seafood, cooking just until it begins to turn opaque (it will finish in the oven). Remove from heat.
  7. In a bowl, combine biscuit mix, 1/2 cup cheddar, milk, and melted butter until just combined.
  8. Drop spoonfuls of biscuit dough over the filling in the skillet, leaving small gaps.
  9. Sprinkle extra cheddar on top of biscuits.
  10. Bake uncovered for 25–30 minutes, until biscuits are golden and filling bubbles.
  11. Let rest 10 minutes, then sprinkle with fresh parsley and chives before serving.

Notes

  • Use a medley of seafood or a single type like shrimp or white fish—just cut into even pieces.
  • Frozen mixed vegetables work great; no need to thaw, just sauté directly.
  • Substitute homemade biscuit dough if preferred—just fold in cheddar and herbs.
  • For gluten‑free, use a 1:1 baking flour and gluten‑free biscuit mix.
  • Assemble filling up to a day ahead, refrigerate, then top with fresh biscuit dough and bake when ready.
  • Store leftovers covered in the fridge for up to 2 days; reheat in oven at 350°F (175°C) until hot and bubbly.
  • Freeze extra filling or individual portions (without biscuits) for up to 2 months; thaw before topping and baking.

Find it online: https://slsrecipes.com/cheddar-bay-biscuit-seafood-pot-pie-recipe/