Seafood Pot Pie With Cheddar Bay Biscuit Crust

Oh, friends, get ready for a dish that will absolutely blow your mind and warm your soul! I’m so excited to share my recipe for Seafood Pot Pie With Cheddar Bay Biscuit Crust. This isn’t just any pot pie; it’s a culinary masterpiece that takes the classic comfort of a creamy seafood filling and crowns it with something truly extraordinary: a fluffy, cheesy, garlicky crust inspired by those famous Cheddar Bay Biscuits we all adore.

What makes this recipe so special, you ask? It’s the perfect marriage of two beloved comfort foods! Imagine tender, succulent seafood (think plump shrimp, sweet scallops, and flaky white fish) bathed in a rich, velvety sauce, brimming with savory herbs and maybe a few tender veggies. But the real game-changer is that golden, buttery, cheddar-infused biscuit topping. Every bite offers the familiar, comforting flavor of your favorite seafood stew, elevated by the unique texture and irresistible taste of those cheesy biscuits.

You are going to absolutely love this dish because it’s not just incredibly delicious; it’s an experience. It’s hearty, satisfying, and feels like a warm hug on a plate, making it ideal for a cozy family dinner or an impressive meal for guests. It’s comforting, creative, and utterly irresistible. Trust me, once you try this combination, you’ll never go back to a traditional pie crust again!

Ingredient Notes

Creating a delicious Seafood Pot Pie starts with quality ingredients, and making it spectacular with a Cheddar Bay Biscuit Crust means a few key components truly shine. Here’s what I love to use and some handy substitutions:

The Seafood Medley

Shrimp: I typically go for medium-sized raw shrimp, peeled and deveined. They cook quickly and add a lovely sweetness.
Scallops: Bay scallops are perfect here, but larger sea scallops cut into smaller pieces work beautifully too. Their tender texture is wonderful.
Firm White Fish: Cod, haddock, or even snapper fillets cut into 1-inch chunks hold up well to simmering. Avoid overly delicate fish that might flake apart too much.
Crab Meat (Optional but Recommended): Lump crab meat adds a touch of luxury and incredible flavor. If fresh isn’t an option, canned or imitation crab can work in a pinch, but fresh is definitely preferred.
Substitutions: Feel free to customize your seafood mix! Mussels, clams (pre-cooked and shelled), or even small pieces of salmon could be delicious. Just ensure all seafood is roughly the same size for even cooking. Using a frozen seafood mix is also a great time-saver!

The Creamy Filling

Butter: Unsalted butter is my choice for sautéing and creating the roux.
Aromatics: Diced yellow onion, celery, and carrots form the classic mirepoix base, building a foundational flavor.
Flour: All-purpose flour is essential for making the roux that thickens our pot pie filling.
Broth: Fish broth or good quality vegetable broth provides the liquid base. I avoid chicken broth here as it can overpower the delicate seafood flavors.
Milk/Cream: Whole milk, half-and-half, or even heavy cream will give you that rich, comforting consistency. For a lighter touch, you can use 2% milk, but the richness won’t be quite the same.
Seasonings: Old Bay Seasoning is non-negotiable for me in any seafood dish – it just brings all those flavors together! Dried thyme, fresh parsley, salt, and freshly ground black pepper round out the profile.
Vegetables: Frozen peas and corn are my go-to’s; they’re convenient and add color and sweetness without needing pre-cooking.

The Cheddar Bay Biscuit Crust

Cheddar Bay Biscuit Mix: This is the star! I love using a store-bought mix (like Red Lobster’s brand) for its convenience and authentic flavor. You’ll just need water and shredded cheddar cheese as per package instructions.
Homemade Alternative: If you can’t find the mix, you can easily make “Cheddar Bay style” biscuits from scratch. You’ll need all-purpose flour, baking powder, cold butter, milk, shredded sharp cheddar cheese, and a blend of garlic powder and dried parsley for that signature flavor.
Garlic Butter Topping: Most biscuit mixes come with a seasoning packet for a garlic butter topping. If making from scratch, I’ll melt some butter with garlic powder and a pinch of dried parsley to brush on top of the baked biscuits.

Step-by-Step Instructions

Let’s get cooking! This process is straightforward, focusing on building layers of flavor before crowning it with that incredible biscuit crust.

Step 1: Prepare the Seafood

First, I like to gently cook the seafood. In a large skillet over medium-high heat, I’ll add a tablespoon of olive oil. Once hot, I’ll add the shrimp and scallops, cooking for just 1-2 minutes per side until they’re opaque but not fully cooked through. They’ll finish cooking in the oven.
Remove the shrimp and scallops from the pan and set them aside. If using cod or other firm fish, you can quickly sear it as well, or simply add it to the filling raw later, as it cooks relatively fast. If using crab meat, simply flake it and set aside – no cooking needed beforehand.

Step 2: Make the Creamy Filling

In the same skillet (or a large pot), melt 4 tablespoons of butter over medium heat. Add the diced onion, celery, and carrots. Sauté for about 5-7 minutes until the vegetables have softened.
Sprinkle in 1/2 cup of all-purpose flour over the softened vegetables. Cook for 1-2 minutes, stirring constantly, to create a roux. This will thicken our filling.
Gradually whisk in 4 cups of fish or vegetable broth, followed by 1 cup of whole milk or half-and-half. Continue whisking to prevent lumps until the mixture is smooth.
Bring the mixture to a gentle simmer, stirring occasionally. It will thicken as it heats. Once it’s reached a nice, creamy consistency, remove from heat.
Stir in 2 teaspoons of Old Bay Seasoning, 1 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Taste and adjust seasonings as needed.
Gently fold in the partially cooked shrimp, scallops, any firm white fish chunks, and the crab meat (if using). Add 1 cup of frozen peas and 1/2 cup of frozen corn. Stir carefully to combine everything without breaking up the delicate seafood.

Step 3: Prepare the Cheddar Bay Biscuit Crust

Preheat your oven to 400°F (200°C).
If using a store-bought Cheddar Bay Biscuit mix: Follow the package instructions to prepare the biscuit dough. Typically, this involves combining the mix with water and shredded cheddar cheese. Mix until just combined – do not overmix, as this can lead to tough biscuits.
If making from scratch: In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt. Cut in 6 tablespoons of very cold, cubed butter until the mixture resembles coarse crumbs. Stir in 1 cup of shredded sharp cheddar cheese. Gradually add about 3/4 cup of cold milk, mixing until just combined and a shaggy dough forms.

Step 4: Assemble and Bake the Pot Pie

Pour the creamy seafood filling into a 9×13-inch baking dish or a 2.5-3 quart oven-safe pot.
Using a large spoon or an ice cream scoop, drop spoonfuls of the biscuit dough directly onto the hot filling, leaving small gaps between each biscuit. You should get about 8-10 biscuits, depending on their size.
Bake for 20-25 minutes, or until the biscuit crust is golden brown and cooked through, and the filling is bubbly around the edges.
While the pot pie bakes, prepare the garlic butter topping. If using the mix, combine the seasoning packet with melted butter. If homemade, melt 2 tablespoons of butter with 1/2 teaspoon garlic powder and a pinch of dried parsley.
Once the pot pie is out of the oven, immediately brush the tops of the hot biscuits with the prepared garlic butter.
Let the pot pie rest for 10-15 minutes before serving. This allows the filling to set slightly, making it easier to serve.

Tips & Suggestions

Don’t Overcook the Seafood: Remember, the seafood will continue to cook in the oven. Pre-cooking it just enough to become opaque prevents it from turning rubbery in the final dish.
The Power of Old Bay: Don’t skip the Old Bay! It’s truly what gives this seafood pot pie its signature flavor. If you’re sensitive to spice, you can slightly reduce the amount, but it really adds a wonderful depth.
Perfect Biscuit Crust: The key to flaky, tender biscuits is cold butter and not overmixing the dough. Work quickly and handle the dough as little as possible. This ensures the butter melts slowly, creating steam and those wonderful flaky layers.
Prevent a Soggy Bottom: While the biscuits are on top, if you wanted to add a bottom crust (which I usually don’t for this recipe, to keep it biscuit-focused), blind baking it first would be essential. For this recipe, making sure your filling isn’t overly watery helps prevent any sogginess, and the top-only crust avoids the issue entirely.
Add a Bright Finish: A squeeze of fresh lemon juice stirred into the filling right before adding the seafood can brighten all the flavors beautifully. I sometimes also garnish with extra fresh parsley for color and a fresh note.
Make It Your Own: While I love peas and corn, feel free to add other quick-cooking vegetables like diced bell peppers or spinach (wilted down first).

Storage

Here’s how I handle storing any delicious leftovers of this Seafood Pot Pie:

Cooling: Always allow the pot pie to cool completely to room temperature before covering it. This prevents condensation from making the crust soggy.
Refrigeration: Once cooled, cover the baking dish tightly with plastic wrap or aluminum foil, or transfer individual portions to airtight containers. It will keep well in the refrigerator for up to 2-3 days.
Reheating: To reheat, I usually pop individual portions in the microwave until heated through. For a whole pie, cover it loosely with foil to prevent the biscuits from over-browning and reheat in an oven preheated to 300-325°F (150-160°C) for 20-30 minutes, or until the filling is bubbly and the biscuits are warmed through.
Freezing: This pot pie freezes surprisingly well, especially the filling. You can freeze the entire baked and cooled pot pie, covered tightly, for up to 2-3 months. Thaw overnight in the refrigerator before reheating as described above. The biscuits might lose a little bit of their crispness after freezing and thawing, but they’ll still be delicious. Alternatively, you can freeze just the filling and bake fresh biscuits when you’re ready to serve.

Final Thoughts

Well, my friends, if there’s one dish that truly elevates a cozy classic into an unforgettable culinary experience, it’s this one. The sheer comfort of a rich, creamy seafood filling, brimming with tender bites of oceanic goodness, is a delight in itself. But what truly makes this recipe a game-changer, setting it leagues apart from any other pot pie you’ve tried, is its magnificent crowning glory.

I can confidently say that the Seafood Pot Pie With Cheddar Bay Biscuit Crust is an absolute must-try. That iconic, flaky, cheesy, garlicky, and buttery crust isn’t just a topping; it’s a legendary, melt-in-your-mouth experience that perfectly complements the savory treasures hidden beneath. Each bite is a harmonious blend of comforting flavors and textures that will have you reaching for seconds. Get ready to impress yourself and everyone at your table with this truly inspired and incredibly satisfying meal!

Ultimate Seafood Pot Pie: Cheddar Bay Biscuit Topping

Author: shareylady
Total Time: 1 hour
Yield: 6 servings

Print Recipe

Description

Experience the perfect blend of creamy seafood filling and a fluffy, cheesy Cheddar Bay Biscuit crust in this ultimate seafood pot pie. It’s a comforting dish that will impress your family and guests alike!

Ingredients

Medium-sized raw shrimp, peeled and deveined
Bay scallops
Firm white fish (Cod, haddock, or snapper fillets cut into 1-inch chunks)
Lump crab meat (optional but recommended)
Unsalted butter
Diced yellow onion
Celery
Carrots
All-purpose flour
Fish broth or vegetable broth
Whole milk or half-and-half
Old Bay Seasoning
Dried thyme
Fresh parsley
Salt
Freshly ground black pepper
Frozen peas
Frozen corn
Cheddar Bay Biscuit Mix
Shredded cheddar cheese
Baking powder
Cold butter
Garlic powder
Dried parsley
Olive oil

Instructions

In a large skillet over medium-high heat, add a tablespoon of olive oil. Once hot, add the shrimp and scallops, cooking for just 1-2 minutes per side until they're opaque but not fully cooked through. Remove the shrimp and scallops from the pan and set them aside.
In the same skillet (or a large pot), melt 4 tablespoons of butter over medium heat. Add the diced onion, celery, and carrots. Sauté for about 5-7 minutes until the vegetables have softened.
Sprinkle in 1/2 cup of all-purpose flour over the softened vegetables. Cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in 4 cups of fish or vegetable broth, followed by 1 cup of whole milk or half-and-half. Continue whisking to prevent lumps until the mixture is smooth.
Bring the mixture to a gentle simmer, stirring occasionally. Once it's reached a nice, creamy consistency, remove from heat.
Stir in 2 teaspoons of Old Bay Seasoning, 1 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Taste and adjust seasonings as needed.
Gently fold in the partially cooked shrimp, scallops, any firm white fish chunks, and the crab meat (if using). Add 1 cup of frozen peas and 1/2 cup of frozen corn. Stir carefully to combine everything without breaking up the delicate seafood.
Preheat your oven to 400°F (200°C).
If using a store-bought Cheddar Bay Biscuit mix: Follow the package instructions to prepare the biscuit dough.
If making from scratch: In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt. Cut in 6 tablespoons of very cold, cubed butter until the mixture resembles coarse crumbs. Stir in 1 cup of shredded sharp cheddar cheese. Gradually add about 3/4 cup of cold milk, mixing until just combined.
Pour the creamy seafood filling into a 9×13-inch baking dish or a 2.5-3 quart oven-safe pot.
Using a large spoon or an ice cream scoop, drop spoonfuls of the biscuit dough directly onto the hot filling, leaving small gaps between each biscuit.
Bake for 20-25 minutes, or until the biscuit crust is golden brown and cooked through, and the filling is bubbly around the edges.
Prepare the garlic butter topping by combining the seasoning packet with melted butter or by melting 2 tablespoons of butter with 1/2 teaspoon garlic powder and a pinch of dried parsley.
Once the pot pie is out of the oven, immediately brush the tops of the hot biscuits with the prepared garlic butter.
Let the pot pie rest for 10-15 minutes before serving.

Prep Time: 30 mins
Cook Time: 30 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 5 g
Sodium: 800 mg
Fat: 25 g
Saturated Fat: 12 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 20 g
Cholesterol: 80 mg

Keywords: Don't overcook the seafood as it will continue to cook in the oven. The Old Bay seasoning is essential for flavor, and using cold butter and not overmixing the biscuit dough will ensure flaky biscuits.