Steam lifted off the skillet like a little seafood fog machine when the filling hit the pancreamy, buttery, a little smoky. Topped with golden, garlicky drop biscuits that puff up just enough to crack and spill over into the saucy edges. This Cheddar Bay Biscuit Seafood Pot Pie is pure comfort. Folks are loving it because it takes that Red Lobster memory and turns it into a full cozy meal.
This dish brings together plump shrimp, flaky crab, and those unmistakable cheesy biscuits. Rich and creamy underneath, crisp and savory on top. Like a seafood chowder and biscuit bake had a baby. Best part? It’s a one-pan seafood biscuit pie you can toss together with frozen seafood and boxed mixno shame here. You get layers of texture, bold flavor, and diner-level comfort, fast.
I started making this around the holidays in 2017, right after a trip to coastal Maine. My dad asked if I could “make something as good as those cheddar biscuit things”so I layered ‘em right onto seafood filling like a lid. Butter melt on the tops sealed the deal. Big lesson: don’t overmix the biscuit dough or they go gummy. After years of testing casseroles and bakes for the blog, filling-to-topping ratios are second nature now.
Thomas Baker
Cheddar Bay Biscuit Seafood Pot Pie: Easy Irresistible Recipe
Delight in this comforting Cheddar Bay Biscuit Seafood Pot Pie that blends tender shrimp and crab with a creamy sauce, topped with cheesy biscuits. This Seafood Pot Pie with Biscuits offers an easy Seafood Pot Pie Recipe perfect for family dinners or special occasions, bringing warmth and rich flavors in every bite.
In a large skillet over medium heat, melt the butter, then add the diced onion and celery, cooking until they become soft and translucent.
Sprinkle the flour over the softened veggies and stir continuously for 1 to 2 minutes to form a roux.
Slowly whisk in the seafood broth and heavy cream, stirring constantly until the mixture is smooth and thickens.
Season the sauce with garlic powder, Old Bay seasoning, plus salt and pepper to your taste, mixing well.
Gently fold in the cooked shrimp, crab meat, and frozen peas and carrots, then remove the skillet from heat.
Pour the seafood mixture into a 9-inch pie dish or equivalent baking container.
Prepare the Cheddar Bay Biscuits following the package directions, stirring in the shredded cheddar cheese.
Spoon biscuit dough evenly over the seafood filling.
Bake the pot pie in the hot oven for 30 to 40 minutes until the biscuits turn golden and are cooked through.
Allow the pie to rest for about 10 to 15 minutes after baking so the filling can firm up before serving.
Notes
For best results, let the pot pie cool slightly before cutting to help the filling set properly. Leftovers can be refrigerated in an airtight container for up to 3 days.
Why You’ll Love This Cheddar Bay Biscuit Seafood Pot Pie
This recipe feels like a warm, comforting hug on a chilly evening. It’s quick to prepare thanks to simple, store-bought shortcuts like refrigerated biscuit mix and frozen veggies, yet the final dish tastes like something from a cozy seafood restaurant.
Here’s why you’ll adore this Cheddar Bay Biscuit Seafood Pot Pie:
Comfort food magic: Creamy filling paired with garlicky cheddar biscuitsa delightful contrast of textures.
No-fuss ingredients: All ingredients are easy to find at your local grocery store.
One-dish meal: Cleanup is simple with just one baking dish and a skillet.
Versatility: Perfect for holiday celebrations or turning any weeknight into a cozy occasion.
The Key Ingredients & Tools You’ll Need
Let’s explore the elements that make this dish irresistible. Each ingredient contributes to the perfect balance of creamy, savory, and garlicky flavors:
Shrimp & crab: The stars that bring rich, briny flavorideal for seafood lovers.
Frozen peas and carrots: A classic combination adding sweetness and color with minimal prep.
Cheddar Bay biscuits: The garlicky, cheesy topping that bakes into golden, tender clouds.
Old Bay seasoning: The quintessential spice blend for any coastal-inspired dish.
Seafood broth & cream: The secret to a luscious, velvety filling.
Here’s how to bring this Easy Seafood Pot Pie Recipe to life:
Start with the prep: Preheat your oven to 375°F. Chop the shrimp and dice the veggies so everything is ready.
Sauté the aromatics: Melt butter in a skillet, then cook onion and celery until soft and fragrant.
Make the creamy base: Sprinkle in flour and whisk until a roux forms. Slowly add seafood broth and heavy cream, stirring constantly until thickened.
Add flavor and filling: Stir in garlic powder, Old Bay, and a pinch of salt and pepper. Gently fold in shrimp, crab, and veggies.
Get ready to bake: Pour filling into a pie dish. Prepare biscuit dough, incorporating shredded cheddar, and drop spoonfuls over the top.
Bake and rest: Bake for 30-40 minutes until biscuits are golden. Let it cool for 10-15 minutes before serving to allow the filling to set.
Your kitchen will fill with an amazing aroma, reminiscent of a seaside feast combined with buttery Cheddar Bay biscuits.
Troubleshooting & Tweaks
Even simple recipes benefit from a few tips to ensure your Creamy Seafood Pot Pie turns out perfectly:
Biscuits sinking? Make sure your filling is thick enoughit should coat the back of a spoon. If too runny, cook it a minute or two longer before baking.
Crust too pale? Brush biscuit tops with melted butter halfway through baking for a golden finish.
No seafood broth? Substitute chicken broth for a milder but still tasty flavor.
Feeling adventurous? Try adding lobster meat for an indulgent Holiday Seafood Pot Pie twist!
Serving & Storage Tips
This seafood pot pie is best enjoyed fresh, but leftovers can still impress. Here’s how to make the most of every bite:
Serving: Pair with a crisp green salad or steamed asparagus to balance the richness.
Storage: Cool completely, cover tightly, and refrigerate for up to 3 days. Reheat at 350°F until warmed through.
Freezing: This dish freezes well without the biscuits. Freeze the filling in a sealed container, and bake fresh biscuits when ready to serve.
Step
Estimated Time
Prep ingredients
15 minutes
Sauté and make filling
10-15 minutes
Assemble and bake
30-40 minutes
Rest and serve
10-15 minutes
Whether you’re warming up on a weeknight or serving it as a One Pan Seafood Biscuit Pie centerpiece, this pot pie adapts beautifully to any occasion.
Expert Says
The CHEDDAR BAY BISCUIT SEAFOOD POT PIE balances creamy seafood with rich, cheesy biscuits, leveraging the Maillard reaction to develop deep flavor and appealing browning on the crust. Incorporating cheddar in the biscuit dough boosts calcium content and adds savory depth, enhancing the overall taste experience.
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Perfecting My Cheddar Bay Biscuit Seafood Pot Pie
This Cheddar Bay Biscuit Seafood Pot Pie went through several test batches before everything clicked. Early attempts were either too soggy or lacked that comforting cheddar touch, but after adjusting the biscuit topping and timing, this recipe now perfectly balances creamy seafood and cheesy biscuitsworthy of sharing with family and friends.
FAQs ( Cheddar Bay Biscuit Seafood Pot Pie )
Can I make this recipe ahead of time?
Yes, you can prepare the filling up to two days ahead and refrigerate it. Bake the biscuits fresh before serving for a fluffy texture. Storing the filling separately prevents sogginess and ensures the dish tastes as fresh as possible.
What types of seafood work best in this dish?
Use a mix of firm seafood like shrimp, crab, and white fish for balanced flavor and texture. Fresh or thawed seafood works fine; avoid overcooking by adding it towards the end of the filling’s preparation. This method keeps the seafood tender and moist.
How can I make this meal gluten-free?
To make a gluten-free version, substitute the biscuit topping with a gluten-free biscuit mix and ensure your broth and thickeners don’t contain gluten. Use cornstarch instead of flour for thickening the filling. This keeps the creamy texture without compromising flavor.
Can I freeze leftovers of this dish?
Yes, freeze the pot pie without the biscuits for best results. Store the filling in an airtight container up to 3 months. When ready, thaw overnight and bake fresh biscuits to serve, avoiding soggy bread in the reheated meal.
What side dishes pair well with the stir-fry?
This dish pairs nicely with a fresh green salad or steamed vegetables like asparagus or green beans to balance richness. A light coleslaw or citrusy slaw adds refreshing crunch. Avoid heavy sides to keep the meal well-rounded and satisfying.
Conclusion
After about an hour from chopping to golden biscuits, you’ll love how this Cheddar Bay Biscuit Seafood Pot Pie fills your kitchen with buttery, garlicky aromas and delivers creamy, cozy comfort in every bite. It’s simple, satisfying, and perfect anytime you crave homemade warmth.
Try adding a sprinkle of fresh thyme or swapping crab for lobster for a fanciful touch. Leftovers reheat beautifullyjust pop them in the oven to keep the biscuits crisp. A little trick I learned is brushing melted butter over the biscuits midway through baking for extra shine and flavorit’s totally worth it.
Did this recipe evoke special seafood memories or family dinners for you? I’d love to see your versions or hear your story. Save this recipe for cozy nights and share it with those who make your kitchen the heart of your home.
