If you have ever dreamed of a comforting, hearty meal that combines the rich flavors of the sea with the cheesy, garlicky goodness of biscuits, then this Cheddar Bay Biscuit Seafood Pot Pie Recipe is about to become your new favorite dish. Imagine succulent shrimp and tender crab meat swimming in a creamy, buttery filling, all crowned with fluffy, cheesy Cheddar Bay biscuits baked to golden perfection. This seafood pot pie brings warmth and coziness to your table with every bite, making it an irresistible treat for family dinners or a special occasion.
Ingredients You’ll Need
This recipe may look elegant, but the ingredient list is straightforward and accessible, with each component playing a crucial role in building layers of flavor, texture, and color. From the creamy seafood filling to the cheesy biscuit topping, these essentials come together beautifully.
- Unsalted butter (2 tablespoons): For a rich base and to sauté the aromatics, adding buttery depth.
- Small yellow onion, diced (1): Adds a subtle sweetness and texture to the filling.
- Garlic cloves, minced (2): Infuses the pot pie with aromatic warmth and flavor.
- All-purpose flour (2 tablespoons): Helps create the thick, luscious sauce for the filling.
- Seafood stock or chicken broth (1 ½ cups): The liquid base that enhances the seafood flavor while keeping it light.
- Heavy cream (½ cup): Adds creamy richness and smooth texture to the filling.
- Old Bay seasoning (½ teaspoon): Brings that classic seafood spice blend and mouthwatering zest.
- Salt (½ teaspoon): Balances and brightens all the flavors.
- Black pepper (¼ teaspoon): Provides gentle heat and depth.
- Diced carrots (1 cup): A pop of sweet earthiness and color.
- Frozen peas (1 cup): Adds tender bite and subtle sweetness.
- Corn kernels (1 cup): Offers natural sweetness and a lovely golden hue.
- Diced potatoes, parboiled (1 cup): Gives substance and heartiness to the filling.
- Shrimp, peeled, deveined, and chopped (½ pound): The star protein, tender and flavorful.
- Lump crab meat (½ pound): Delicate and sweet, perfect for seafood bliss.
- Cheddar Bay biscuit dough (1 batch): Made from biscuit mix, shredded cheddar cheese, garlic powder, and parsley for that iconic biscuit topping bursting with flavor.
How to Make Cheddar Bay Biscuit Seafood Pot Pie Recipe
Step 1: Prepare the Flavorful Base
Start by preheating your oven to 400°F (200°C). In a large skillet, melt the butter over medium heat until shimmering. Add the diced onion and cook until it becomes soft and translucent, about 3 to 4 minutes. This step builds the foundation — sweet, tender onions layered with the buttery aroma.
Step 2: Build the Roux and Creamy Sauce
Next, stir in the minced garlic and cook it just until fragrant, about 30 seconds. Sprinkle in the all-purpose flour and stir constantly to create a roux, cooking until it turns a light golden color, about 1 to 2 minutes. Slowly whisk in the seafood stock and heavy cream to avoid lumps and encourage a velvety sauce. Keep stirring until the mixture thickens nicely, then season with Old Bay seasoning, salt, and black pepper for that perfectly spiced character.
Step 3: Add the Vegetables and Simmer
Now it’s time to add in the diced carrots, frozen peas, corn kernels, and parboiled diced potatoes. Simmer everything together for about 5 minutes until the vegetables are tender but still hold their shape. This simmering allows those fresh colors and natural sweetness to really come alive in the filling.
Step 4: Incorporate the Seafood
Gently fold in the chopped shrimp and lump crab meat, cooking for another 2 to 3 minutes until the seafood turns opaque and tender. This careful folding ensures the crab and shrimp don’t overcook, preserving their delicate texture and flavor.
Step 5: Assemble and Bake
Transfer the rich seafood mixture to a greased 9×13-inch baking dish. Then, drop spoonfuls of prepared Cheddar Bay biscuit dough evenly across the top—don’t be shy, make sure each bite will have that cheesy, garlicky biscuit delight. Bake in the preheated oven for 20 to 25 minutes, until the biscuits are golden brown and cooked through. Let the pot pie rest for 5 minutes before serving to let the flavors meld perfectly.
How to Serve Cheddar Bay Biscuit Seafood Pot Pie Recipe
Garnishes
Fresh parsley sprinkled over the hot biscuits adds a burst of color and a hint of herbaceous freshness, perfectly complementing the golden biscuits. A light drizzle of melted butter on top just before serving can brandish extra indulgence and shine.
Side Dishes
This pot pie is wonderful on its own but pairs beautifully with a crisp green salad dressed with a lemon vinaigrette to cut through the richness. Roasted asparagus or garlic sautéed green beans also offer a lovely contrast in texture and flavor without overpowering the star dish.
Creative Ways to Present
For a fun presentation, serve individual portions in small ramekins topped with mini Cheddar Bay biscuit dollops. Alternatively, try layering the biscuit topping and filling in a clear glass baking dish to show off the layers visually—guaranteed to get those appreciative “ooohs” and “ahhhs.”
Make Ahead and Storage
Storing Leftovers
Store any leftover Cheddar Bay Biscuit Seafood Pot Pie in an airtight container in the refrigerator for up to 3 days. This ensures the seafood stays fresh and the biscuits hold their texture as much as possible.
Freezing
You can freeze the pot pie before baking by assembling it in a freezer-safe dish, covering tightly, and freezing for up to 2 months. When ready to enjoy, bake it straight from frozen, just extending the baking time by about 15-20 minutes to ensure it heats evenly.
Reheating
To reheat, warm leftovers gently in the oven at 350°F (175°C) until heated through and the biscuit topping is crisp again—usually about 15 minutes. Avoid microwaving if possible to preserve the biscuit’s delightful texture and the filling’s creaminess.
FAQs
Can I use other types of seafood in this recipe?
Absolutely! Feel free to substitute lobster, scallops, or even firm white fish for the shrimp and crab to suit your taste or seasonal availability.
Is it okay to use pre-cooked seafood?
Yes, using pre-cooked seafood can save time—just add it towards the end of the cooking process to warm through without overcooking.
Can I make the Cheddar Bay biscuits from scratch?
Definitely! You can mix biscuit mix with shredded cheddar, garlic powder, milk, and parsley to create homemade cheddar biscuits that taste just as good as the store-bought mix option.
How spicy is the Old Bay seasoning in this recipe?
Old Bay seasoning has a mild, savory heat with hints of paprika and celery salt, but it’s not overpoweringly spicy—perfect for enhancing seafood flavors without overwhelming them.
Can I prepare this dish gluten-free?
To make a gluten-free version, swap the all-purpose flour for a gluten-free flour blend and ensure your biscuit mix and seafood stock are gluten-free-friendly. The flavors will remain just as delightful.
Final Thoughts
This Cheddar Bay Biscuit Seafood Pot Pie Recipe is a beautiful showcase of comforting, homestyle cooking elevated with fresh, succulent seafood and a cheesy biscuit topping that’s pure magic. Whether you’re looking to impress guests or treat yourself to a cozy night in, this pot pie is a soul-satisfying choice you won’t regret. Trust me, once you try this, it will become a cherished favorite in your recipe collection.
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Cheddar Bay Biscuit Seafood Pot Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Pescatarian
Description
This Cheddar Bay Biscuit Seafood Pot Pie is a comforting American main course featuring a rich seafood stew with shrimp and crab, topped with fluffy, cheesy Cheddar Bay biscuits. Perfectly baked until golden brown, this dish combines creamy seafood vegetables with a flavorful biscuit crust for a delightful family meal.
Ingredients
Seafood Pot Pie Filling
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 ½ cups seafood stock or chicken broth
- ½ cup heavy cream
- ½ teaspoon Old Bay seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup diced carrots
- 1 cup frozen peas
- 1 cup corn kernels
- 1 cup diced potatoes, parboiled
- ½ pound shrimp, peeled, deveined, and chopped
- ½ pound lump crab meat
Cheddar Bay Biscuit Dough
- 1 batch Cheddar Bay biscuit dough (prepared from biscuit mix with shredded cheddar cheese, garlic powder, milk, and dried parsley)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pot pie.
- Sauté Aromatics: In a large skillet, melt the butter over medium heat. Add diced onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook for 30 seconds more to release flavors.
- Make Roux: Sprinkle in the flour and stir continuously to form a roux, cooking for 1–2 minutes until it turns lightly golden, which helps thicken the filling.
- Add Liquids and Seasonings: Slowly whisk in the seafood stock and heavy cream, stirring until the mixture thickens. Season with Old Bay seasoning, salt, and black pepper to enhance the seafood flavors.
- Cook Vegetables: Add diced carrots, peas, corn, and parboiled potatoes to the skillet. Simmer for 5 minutes until the vegetables start to soften without losing their texture.
- Add Seafood: Gently fold in the chopped shrimp and crab meat. Cook for 2 to 3 minutes, just until the seafood turns opaque and is heated through.
- Assemble in Baking Dish: Pour the seafood filling into a greased 9×13-inch baking dish evenly.
- Top with Biscuit Dough: Drop spoonfuls of the prepared Cheddar Bay biscuit dough evenly over the top of the seafood mixture, covering the surface but leaving some gaps for steam to escape.
- Bake: Bake in the preheated oven for 20–25 minutes, until the biscuits are golden brown and fully cooked through.
- Rest and Serve: Remove from oven and let the pot pie rest for 5 minutes before serving to allow flavors to meld and filling to set slightly.
Notes
- You can substitute lobster or scallops for the shrimp and crab if desired for a different seafood combination.
- For quicker preparation, use pre-cooked seafood to reduce cooking time.
- Homemade Cheddar Bay biscuit dough can be made by combining biscuit mix with shredded cheddar cheese, garlic powder, milk, and a pinch of dried parsley.
