If you’re seeking the ultimate comfort food that combines the coastal magic of a classic seafood bake with the down-home goodness of golden, cheesy biscuits, look no further than this Cheddar Bay Biscuit Seafood Pot Pie. This delightful dish features a luscious, creamy filling brimming with shrimp, crab, and colorful veggies, all bubbling beneath a pillowy layer of Cheddar Bay biscuit topping. Whether you’re impressing your friends on a special holiday or simply craving something cozy on a weeknight, this pot pie is guaranteed to steal the show and have everyone scrambling for seconds.
Ingredients You’ll Need
This Cheddar Bay Biscuit Seafood Pot Pie comes together beautifully with a handful of simple, flavorful ingredients. Each one plays a special role, whether it’s adding richness, vibrant color, or irresistible texture to every bite.
Shrimp (1 pound, peeled and deveined): Adds a succulent, briny sweetness and cooks quickly, soaking up the creamy sauce perfectly.
Lump crab meat (1 pound): Provides luxurious, delicate flavor for that authentic seafood experience.
Frozen mixed vegetables (1 cup): Brings bursts of color and natural sweetness; peas, carrots, and corn work beautifully.
Butter (¼ cup): The secret to a rich, flavorful base and a silken mouthfeel for the filling.
All-purpose flour (¼ cup): Thickens the sauce, creating that classic pot pie texture.
Seafood stock (2 cups): Deepens the seafood flavors—homemade or store-bought both work wonders.
Heavy cream (1 cup): Delivers velvety smoothness and a touch of indulgence to the filling.
Garlic powder (1 teaspoon): Adds subtle warmth and layers of savory flavor.
Onion powder (1 teaspoon): Boosts the depth of the filling and enhances the overall aroma.
Dried thyme (1 teaspoon): Offers a woodsy, herbaceous note that complements seafood perfectly.
Salt and pepper, to taste: Essential for seasoning every mouthful just right.
Cheddar Bay biscuit mix (1 package): Delivers those iconic, cheesy biscuits that make everyone smile.
Shredded cheddar cheese (½ cup): Makes the biscuits ultra cheesy with melt-in-your-mouth goodness.
Milk (¾ cup): Binds the biscuit batter for a fluffy, golden topping.
How to Make
Step 1: Prepare Your Baking Dish and Preheat Oven
Start by preheating your oven to 375°F (190°C) and generously greasing a 9×13-inch baking dish or a large, oven-safe skillet. This helps everything bake evenly and ensures your biscuits will release beautifully when serving.
Step 2: Sauté the Shrimp
Melt your butter in a large skillet over medium heat, then toss in the shrimp. Cook for 3–4 minutes, stirring occasionally, until the shrimp are opaque and pink. You want to avoid overcooking at this stage since they’ll continue baking later.
Step 3: Add Crab and Veggies
Gently stir in the lump crab meat and frozen mixed vegetables. Sauté everything together for 2–3 minutes; this allows the veggies to thaw and the flavors to combine without breaking up the crab.
Step 4: Create a Thick and Creamy Sauce
Next, sprinkle the flour over your seafood and veggie mixture. Stir well to coat everything evenly—this flour is your thickener. Gradually pour in the seafood stock and heavy cream while stirring continuously. Let the filling simmer for about 5 minutes until it transforms into a creamy, dreamy sauce.
Step 5: Season the Filling
Once the filling is thickened, add the garlic powder, onion powder, dried thyme, and season generously with salt and pepper. Give it a gentle stir, then remove the pan from heat. This is your aromatic seafood core for the Cheddar Bay Biscuit Seafood Pot Pie.
Step 6: Build the Pie Base
Transfer the creamy filling into your prepared baking dish, spreading it into an even layer. This sets the stage for those gorgeous biscuits to sit on top and bake up golden and fluffy.
Step 7: Make the Cheddar Bay Biscuit Topping
In a mixing bowl, combine the Cheddar Bay biscuit mix, shredded cheddar cheese, and milk. Stir them together just until a soft, sticky dough forms. Your kitchen will already start to smell amazing at this point!
Step 8: Top and Bake
Drop generous spoonfuls of the biscuit dough evenly over the seafood filling. Don’t worry about perfection—the more rustic, the better! Slide the dish into the oven and bake uncovered for 25–30 minutes, until the biscuits are puffed, golden, and cooked through.
Step 9: Let It Rest
When it comes out of the oven, let your Cheddar Bay Biscuit Seafood Pot Pie rest for 10–15 minutes. This helps the filling set slightly, making it easier to serve and giving the flavors a chance to meld together beautifully.
How to Serve
Garnishes
Garnish your pot pie with a sprinkle of fresh parsley, chopped chives, or even a light dusting of Old Bay seasoning. These touches add color and a fragrant finish that perfectly complement the rich seafood filling and biscuits.
Side Dishes
This Cheddar Bay Biscuit Seafood Pot Pie is satisfying all on its own, but it also pairs wonderfully with bright, fresh sides. A simple green salad with a zesty vinaigrette, lemony sautéed green beans, or garlicky roasted asparagus make excellent accompaniments without overpowering the star of the meal.
Creative Ways to Present
For a fun twist, try baking the pot pie in individual ramekins for dinner party flair. You can also serve generous scoops over creamy mashed potatoes or alongside a tangy slaw for a real showstopper. The Cheddar Bay biscuit topping looks beautiful in a rustic cast iron skillet right on the table!
Make Ahead and Storage
Storing Leftovers
Leftover Cheddar Bay Biscuit Seafood Pot Pie can be stored covered in the refrigerator for up to three days. The flavors continue to develop, making for a fantastic lunch or quick dinner the next day.
Freezing
You can freeze the pot pie before baking by assembling the filling and topping it with unbaked biscuit dough, then tightly wrapping and freezing. When ready to enjoy, bake from frozen (adding extra time as needed) until piping hot and golden.
Reheating
To reheat, cover the dish with foil and warm in a 350°F oven until heated through, removing the foil for the last few minutes to crisp up the biscuits. Individual servings do well in the microwave, but oven reheating yields the fluffiest topping.
FAQs
Can I use different types of seafood?
Absolutely! This Cheddar Bay Biscuit Seafood Pot Pie is incredibly versatile. You can swap in scallops, lobster, or even firm white fish based on your preferences or what’s freshest at the market.
Is it possible to make this dish dairy-free?
Yes, you can substitute plant-based butter, non-dairy milk, and a dairy-free biscuit mix. Choose a rich, unsweetened non-dairy creamer for the filling, and if possible, vegan cheese for the biscuits.
What if I don’t have seafood stock?
If seafood stock isn’t available, chicken stock is a great backup. For an extra bump of flavor, add a splash of clam juice or a seafood bouillon cube if you have them on hand.
Can I prepare the Cheddar Bay Biscuit Seafood Pot Pie ahead of time?
You can make the filling a day in advance and refrigerate it. When ready to bake, top with the biscuit dough and pop it straight into the oven—easy and stress-free for entertaining!
How do I make this recipe gluten-free?
Simply use your favorite gluten-free all-purpose flour and a gluten-free biscuit mix. The results are just as delicious and comforting as the classic version.
Final Thoughts
If you’re craving something hearty, comforting, and truly memorable, I can’t recommend this Cheddar Bay Biscuit Seafood Pot Pie enough. It’s easy to fall in love with each bubbling, cheesy bite—and even easier to share with the people you love. Give it a try and let it become a mainstay at your table!
A rich, creamy seafood pot pie filled with shrimp, crab, and vegetables, topped with golden Cheddar Bay biscuits. This cozy, one-dish meal is a comforting weeknight favorite or an impressive holiday dinner idea.
Total Time:50 minutes
Yield:6 servings
Ingredients
Seafood Filling:
1 pound shrimp, peeled and deveined
1 pound lump crab meat
1 cup frozen mixed vegetables (peas, carrots, corn)
¼ cup butter
¼ cup all-purpose flour
2 cups seafood stock
1 cup heavy cream
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
Salt and pepper, to taste
Cheddar Bay Biscuit Topping:
1 package Cheddar Bay biscuit mix
½ cup shredded cheddar cheese
¾ cup milk
Instructions
Preheat Oven: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish or large oven-safe skillet.
Cook Seafood: Melt butter in a large skillet over medium heat. Add shrimp and cook for 3–4 minutes, until pink. Stir in crab meat and vegetables. Cook for 2–3 minutes.
Add Flour and Stock: Sprinkle flour over mixture and stir to coat evenly. Gradually pour in seafood stock and heavy cream while stirring. Simmer until thickened, about 5 minutes.
Season and Fill: Add garlic powder, onion powder, thyme, salt, and pepper. Stir and remove from heat. Transfer filling to prepared baking dish.
Prepare Biscuit Dough: In a bowl, mix biscuit mix, cheddar cheese, and milk until a soft dough forms.
Assemble and Bake: Drop spoonfuls of biscuit dough over the filling. Bake uncovered for 25–30 minutes or until biscuits are golden brown and cooked through.
Rest and Serve: Let rest 10–15 minutes before serving.
Notes
For added luxury, include lobster or scallops.
Seafood stock gives the best flavor, but chicken stock works in a pinch.
To make it gluten-free, use gluten-free flour and biscuit mix.
