If you love cozy, comforting meals with a touch of coastal charm, then you’re going to absolutely fall in love with this Cheddar Bay Biscuit Seafood Pot Pie Recipe. It’s everything you want on a chilly evening — tender shrimp, delicate crab, and flaky white fish swimming in a rich, creamy sauce, all topped with golden, cheesy Cheddar Bay biscuits that soak up all those wonderful flavors. This dish is truly a celebration of seafood and Southern-inspired biscuits in one soul-warming pot pie that feels like a big, delicious hug.
Ingredients You’ll Need
Nothing beats a recipe with simple, pantry-friendly ingredients that come together to create something truly spectacular. Each component here plays a vital role, from building the creamy filling to creating the biscuit topping that gets wonderfully crisp and cheesy in the oven.
- Unsalted butter: Adds richness and perfectly sautés the veggies without overpowering the seafood flavors.
- Small onion, diced: Provides a subtle sweetness and depth as the base of your filling.
- Garlic, minced: Brings warmth and a little zest that wakes up the entire dish.
- Celery stalks, diced: Adds crunch and freshness for balanced texture.
- All-purpose flour: Thickens your luscious seafood sauce into the perfect silky consistency.
- Seafood or chicken broth: Creates a flavorful base that enhances all the sea-inspired ingredients.
- Heavy cream: Delivers that velvety smoothness that makes every bite indulgent.
- Old Bay seasoning: The signature spice blend giving the filling its briny kick and complexity.
- Salt and black pepper: Essential seasoning to balance and bring out natural flavors.
- Dried thyme: Adds herbal notes that complement the seafood beautifully.
- Frozen peas and carrots: Introduce a subtle sweetness and vivid color contrast.
- Corn kernels: For pops of sweetness that brighten the dish.
- Shrimp, peeled and deveined: Tender, juicy seafood star ingredient with a delicate texture.
- Lump crab meat: Sweet, flaky crab flavor that elevates this to true pot pie luxury.
- Cooked diced white fish: Mild and flaky, the perfect complement to the seafood medley.
- Cheddar Bay biscuit mix, plus required mix-ins: The iconic topping that’s cheesy, buttery, and fluffy all at once.
- Chopped parsley (optional): A bright garnish that adds a fresh herbal finish.
How to Make Cheddar Bay Biscuit Seafood Pot Pie Recipe
Step 1: Sauté Your Aromatics
Start by melting butter in a large skillet over medium heat. Toss in diced onion, garlic, and celery, cooking gently until softened and fragrant, about 3 to 4 minutes. This builds a flavorful foundation for your pot pie filling.
Step 2: Create the Roux
Sprinkle the flour over the softened veggies and cook for another minute, stirring constantly. The flour cooks out its raw taste and starts to thicken the filling, creating that classic creamy texture you’ll love.
Step 3: Make the Creamy Sauce
Gradually whisk in the seafood or chicken broth along with the heavy cream, stirring continuously until the sauce thickens, roughly 4 to 5 minutes. This luscious base is what envelops the seafood and veggies in velvety goodness.
Step 4: Add the Seasonings and Veggies
Sprinkle in Old Bay seasoning, salt, black pepper, and thyme to infuse the filling with layers of flavor. Then stir in peas, carrots, and corn for color and sweetness. This medley adds brightness and texture that keep every bite interesting.
Step 5: Fold in the Seafood
Gently mix in the shrimp, crab meat, and cooked white fish. Cook on the stove for just 2 to 3 minutes so the seafood begins to cook, knowing it will finish baking in the oven, resulting in tender, perfectly cooked bites.
Step 6: Prepare the Biscuit Topping and Bake
Pour the hearty seafood mixture into a greased 9×13-inch dish. Prepare your Cheddar Bay biscuit mix according to the package instructions, typically adding water and shredded cheddar cheese. Drop spoonfuls of the biscuit dough all over the seafood, covering as much as you like for a rustic, inviting look. Bake uncovered at 400°F (200°C) for 20 to 25 minutes until biscuits turn golden brown and deliciously cooked through.
How to Serve Cheddar Bay Biscuit Seafood Pot Pie Recipe
Garnishes
The perfect finishing touch is a sprinkle of freshly chopped parsley to add color and light, fresh herbal notes that contrast beautifully with the creamy richness of the pot pie.
Side Dishes
Pair this seafood pot pie with a crisp green salad dressed lightly in lemon vinaigrette to balance the richness. Roasted asparagus or steamed green beans also make excellent, simple sides that complement rather than compete with the main event.
Creative Ways to Present
For a charming twist, serve individual portions in ramekins topped with biscuit dough for personal pot pies. You can also brush extra garlic butter on the biscuits right after baking for an extra boost of flavor that guests will rave about.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making the dish just as delightful the next day.
Freezing
You can freeze the prepared but unbaked pot pie in its baking dish, wrapped tightly in plastic wrap, for up to 2 months. Thaw overnight in the fridge before baking as directed to enjoy at your convenience.
Reheating
Reheat portions gently in the oven at 350°F, covered loosely with foil to keep the biscuits from drying out. Microwave reheating tends to make the biscuit topping less crisp but works well in a pinch.
FAQs
Can I use refrigerated biscuit dough instead of the mix?
Absolutely! Refrigerated biscuit dough is a convenient shortcut that still produces a deliciously soft and cheesy topping. Just add some extra shredded cheddar on top before baking for that classic Cheddar Bay flavor.
What types of seafood can I substitute in this recipe?
This Cheddar Bay Biscuit Seafood Pot Pie Recipe is incredibly versatile. Feel free to swap shrimp, crab, or white fish with scallops, salmon, or even lobster if you want to get fancy.
Is it possible to make this dish dairy-free?
Yes! Substitute the butter and heavy cream with plant-based alternatives like vegan butter and coconut cream. Use a dairy-free biscuit mix or make your own to keep the dish creamy yet dairy-free.
How do I know when the biscuits are fully cooked?
The biscuits should be a beautiful golden brown on top and spring back slightly when touched. A toothpick inserted into the biscuit should come out clean when they’re perfectly baked.
Can I prepare the filling in advance?
Definitely. The filling can be made a day ahead and refrigerated. When you’re ready, assemble the pot pie with the biscuit topping and bake fresh for the best texture and flavor.
Final Thoughts
This Cheddar Bay Biscuit Seafood Pot Pie Recipe is one of those comforting classics that feels like a special occasion but is surprisingly easy to make. It brings together the best of land and sea in an indulgent yet approachable dish you’ll want to share again and again. Give it a try and watch it become an instant family favorite that warms hearts and fills bellies with joy.
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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 and flavorful casserole combining tender shrimp, crab, and white fish in a creamy, seasoned sauce, topped with rustic, golden cheddar bay biscuits. Perfect for a hearty main course with a delightful seafood twist, this dish brings together the classic Southern cheddar bay biscuit flavors with a rich seafood filling to satisfy any seafood lover.
Ingredients
Seafood Filling
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 1/4 cup all-purpose flour
- 1 1/2 cups seafood or chicken broth
- 1/2 cup heavy cream
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 cup frozen peas and carrots
- 1/2 cup corn kernels
- 8 ounces shrimp, peeled and deveined
- 6 ounces lump crab meat (or imitation crab)
- 1 cup cooked diced white fish (like cod or tilapia)
Biscuit Topping
- 1 package Cheddar Bay biscuit mix (plus ingredients required on package: usually 1/2 cup water and 1/2 cup shredded cheddar cheese)
- Optional: chopped parsley for garnish
Instructions
- Preheat Oven and Prepare Filling: Preheat the oven to 400°F (200°C). In a large skillet or saucepan, melt the butter over medium heat. Add diced onion, garlic, and celery and cook for 3 to 4 minutes, until softened and fragrant.
- Create Roux and Make Sauce: Stir in the flour and cook for 1 minute to form a roux. Slowly whisk in the seafood or chicken broth and heavy cream, stirring constantly to prevent lumps. Cook for 4 to 5 minutes until the mixture thickens into a creamy sauce.
- Season and Add Vegetables and Seafood: Season the sauce with Old Bay seasoning, salt, black pepper, and dried thyme. Stir in frozen peas and carrots, corn kernels, shrimp, crab meat, and cooked white fish. Cook the mixture for 2 to 3 minutes until the seafood starts to cook through but is not fully done, as it will finish cooking in the oven.
- Assemble Pot Pie Base: Pour the seafood and vegetable mixture into a greased 9×13-inch baking dish or a deep pie dish, spreading it evenly.
- Prepare Biscuit Topping: In a separate bowl, prepare the Cheddar Bay biscuit mix according to the package instructions, typically combining the biscuit mix with water and shredded cheddar cheese to form a dough.
- Top and Bake: Spoon the biscuit dough in spoonfuls over the top of the seafood mixture, creating a rustic biscuit topping. Bake the pot pie uncovered in the preheated oven for 20 to 25 minutes, or until the biscuits are golden brown and fully cooked.
- Serve: Remove from the oven and let the pot pie cool slightly. Garnish with chopped parsley if desired and serve warm.
Notes
- You can swap the seafood based on availability—scallops or salmon also work well.
- For extra flavor, brush a little garlic butter over the biscuits immediately after baking.
- If short on time, use refrigerated biscuit dough instead of the biscuit mix preparation.
- Ensure seafood is gently cooked during stovetop step to avoid overcooking before baking.
- Use a greased baking dish to prevent sticking and for easy serving.
