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

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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

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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.