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CHEDDAR BAY BISCUIT SEAFOOD POT PIE centered hero view, clean and uncluttered
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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 1 cup cooked shrimp, chopped
  • 1 cup crab meat, shredded
  • 1 cup frozen peas and carrots blend
  • 1/2 cup diced celery
  • 1/4 cup diced onion
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup seafood broth
  • 1 cup heavy cream
  • 1 teaspoon garlic powder
  • 1 teaspoon Old Bay seasoning
  • Salt and pepper to taste
  • 1 box of refrigerated Cheddar Bay Biscuits
  • 1 cup shredded cheddar cheese

Method
 

  1. Set your oven to preheat at 375°F (190°C).
  2. In a large skillet over medium heat, melt the butter, then add the diced onion and celery, cooking until they become soft and translucent.
  3. Sprinkle the flour over the softened veggies and stir continuously for 1 to 2 minutes to form a roux.
  4. Slowly whisk in the seafood broth and heavy cream, stirring constantly until the mixture is smooth and thickens.
  5. Season the sauce with garlic powder, Old Bay seasoning, plus salt and pepper to your taste, mixing well.
  6. Gently fold in the cooked shrimp, crab meat, and frozen peas and carrots, then remove the skillet from heat.
  7. Pour the seafood mixture into a 9-inch pie dish or equivalent baking container.
  8. Prepare the Cheddar Bay Biscuits following the package directions, stirring in the shredded cheddar cheese.
  9. Spoon biscuit dough evenly over the seafood filling.
  10. Bake the pot pie in the hot oven for 30 to 40 minutes until the biscuits turn golden and are cooked through.
  11. 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.