Cheddar Bay Biscuit Seafood Pot Pie

WANT TO SAVE THIS RECIPE?

If comfort food had royalty, this Cheddar Bay Biscuit Seafood Pot Pie would wear the crown. I first made this dish on a chilly Sunday evening, craving something indulgent yet cozy, and now it’s a regular in my recipe rotation. The flaky, golden cheddar biscuits on top are inspired by those famous restaurant-style ones we all secretly love, and underneath lies a creamy seafood medley that makes each bite unforgettable. Think shrimp, crab, and a rich, velvety sauce that wraps them up like a warm blanket.

What I love most is how beautifully this recipe balances elegance with ease. It feels special enough for a dinner party but is simple enough to whip up after a long day. The cheesy biscuit topping soaks up the luscious seafood filling in all the best ways, creating a dish that is both rustic and luxurious. It’s one of those meals that makes you pause, close your eyes, and savor every bite.

---

Why You’ll Love This Cheddar Bay Biscuit Seafood Pot Pie

• Decadent yet easy: Rich seafood and cheesy biscuit topping with minimal effort.
• Crowd pleaser: Ideal for impressing guests or making a weeknight feel like a celebration.
• Freezer-friendly: Makes great leftovers and can be frozen for future meals.
• One-dish wonder: No need for sides unless you want them—this pie is a meal in itself.
• Restaurant vibes at home: Captures that indulgent seafood-and-biscuit combo without leaving your kitchen.

---

What Kind of Seafood Should I Use?

You can really tailor this recipe to your taste. I prefer a mix of shrimp and lump crabmeat, but scallops, lobster chunks, or even white fish can be swapped in easily. Just make sure whatever seafood you use is cooked before adding it to the filling. Frozen seafood works too—just thaw and pat dry to avoid watering down the sauce.

---

Options for Substitutions

• Dairy-free: Use plant-based butter and milk for the sauce, and opt for a dairy-free biscuit mix.
• Gluten-free: A gluten-free biscuit mix and flour work great without sacrificing texture.
• No shellfish? Swap in shredded rotisserie chicken or cooked mushrooms for a land-based twist.
• Extra veggies: Add peas, corn, or sautéed spinach for a heartier feel.
• Cheese change-up: If cheddar isn’t your thing, try gouda or Monterey Jack.

---

Ingredients for this Cheddar Bay Biscuit Seafood Pot Pie

• Unsalted Butter – Creates the base of the creamy sauce and helps build flavor.
• All-Purpose Flour – Used for thickening the filling into a rich, luscious consistency.
• Whole Milk or Half-and-Half – Gives the filling its creamy, velvety texture.
• Seafood Stock or Chicken Broth – Adds depth of flavor to the sauce.
• Shrimp (peeled and deveined) – Tender and sweet, a must-have in any seafood medley.
• Lump Crab Meat – Rich and buttery, it complements the shrimp perfectly.
• Garlic (minced) – Adds aroma and punch to the creamy base.
• Old Bay Seasoning – Brings the signature seafood flavor and a hint of spice.
• Fresh Thyme – A herbaceous touch that brightens the richness of the dish.
• Frozen Mixed Vegetables – A quick, colorful addition to balance the proteins.
• Cheddar Bay Biscuit Mix – The hero topping, giving that iconic cheesy, garlicky crust.
• Shredded Cheddar Cheese – Mixed into the biscuit dough for extra flavor.
• Milk (for biscuits) – Binds the biscuit dough together.
• Fresh Parsley (optional) – A garnish that adds color and freshness.

---

Step 1: Make the Seafood Filling

In a large skillet, melt the butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Sprinkle in the flour and whisk constantly to form a roux. Cook for 2 minutes until slightly golden. Slowly add milk and seafood stock, whisking until smooth. Let it simmer until thickened.

---

Step 2: Add the Seafood and Veggies

Stir in the Old Bay seasoning, thyme, and frozen vegetables. Add the pre-cooked shrimp and lump crab meat. Let the mixture simmer gently for 3-4 minutes to warm the seafood and infuse all the flavors. Remove from heat.

---

Step 3: Prepare the Biscuit Topping

In a mixing bowl, combine the Cheddar Bay biscuit mix, shredded cheddar, and milk according to package instructions. Stir until just combined; do not overmix. The dough will be soft and slightly sticky.

---

Step 4: Assemble the Pot Pie

Transfer the seafood filling to a baking dish. Drop heaping spoonfuls of biscuit dough evenly over the top. Don’t worry if there are small gaps—the dough will expand beautifully in the oven.

---

Step 5: Bake

Place the dish in a preheated 400°F (200°C) oven and bake for 18-22 minutes, or until the biscuits are golden brown and cooked through. The filling should be bubbling around the edges.

---

Step 6: Garnish and Serve

Let the pot pie cool for 5 minutes before serving. Sprinkle with fresh parsley if desired. Serve hot and enjoy every creamy, cheesy, seafood-packed bite.

---

How Long to Prepare the Cheddar Bay Biscuit Seafood Pot Pie

Preparation Time:
Prepping the ingredients takes about 20 minutes. This includes peeling and deveining the shrimp, chopping garlic, measuring the seasonings, and mixing the biscuit dough. If your seafood is already cooked or prepped, you’ll save even more time.

Cooking Time:
The filling takes around 15 minutes to come together on the stovetop. Once assembled, the pot pie bakes in the oven for 18–22 minutes. Altogether, you’re looking at just under an hour from start to finish for this luxurious comfort meal.

---

Tips for Perfect Cheddar Bay Biscuit Seafood Pot Pie

• Use fresh seafood when possible for the best texture and flavor.
• Don’t overmix the biscuit dough, or the topping may turn dense instead of fluffy.
• Let the roux cook for a minute or two to eliminate any raw flour taste.
• Add cheese into the biscuit dough for an extra cheesy, golden crust.
• Taste your filling before baking and adjust the seasoning as needed.

---

Watch Out for These Mistakes While Cooking

• Skipping pre-cooked seafood: Raw seafood won’t cook thoroughly in the short baking time.
• Using too much liquid: The filling should be thick before baking, not soupy.
• Overcrowding the biscuit topping: Give each drop biscuit some space to puff up.
• Not letting it rest: Letting the pie sit for 5 minutes helps it set and avoids runny servings.
• Baking at too low a temperature: This can result in undercooked biscuits.

---

What to Serve With Cheddar Bay Biscuit Seafood Pot Pie?

1. Simple Green Salad

A crisp salad with a lemon vinaigrette cuts through the richness.

2. Roasted Asparagus

Lightly charred asparagus adds freshness and texture.

3. Garlic Butter Green Beans

These pair wonderfully with seafood and are quick to make.

4. Citrus-Glazed Carrots

The sweet brightness of citrus complements the creamy filling.

5. A Glass of Chardonnay or Sparkling Water

A chilled drink helps balance out the hearty dish.

---

Storage Instructions

Refrigeration:
Let the pot pie cool completely before transferring it to an airtight container. It can be stored in the fridge for up to 3 days. Reheat individual servings in the microwave or warm the whole dish in a 350°F oven until heated through.

Freezing:
You can freeze the entire unbaked pot pie (with biscuit dough on top) or leftovers. Wrap tightly in foil and plastic wrap. Bake from frozen at 375°F, adding an extra 10–15 minutes to the time.

---

Estimated Nutrition

Per serving (based on 6 servings)

• Calories: ~420
• Protein: 25g
• Carbohydrates: 28g
• Fat: 24g
• Saturated Fat: 11g
• Cholesterol: 140mg
• Sodium: 950mg
• Fiber: 2g
• Sugar: 3g

---

Frequently Asked Questions

What if I don’t have Cheddar Bay Biscuit mix?

You can make a simple biscuit dough from scratch using flour, baking powder, garlic powder, butter, and shredded cheddar.

Can I use canned crab meat?

Yes, just make sure it’s labeled “lump” for best texture and drain it well before using.

Can I make this ahead of time?

Definitely. Assemble the filling and keep it chilled. Top with biscuit dough just before baking.

Is it spicy?

Not very, but you can add a pinch of cayenne or hot sauce to spice it up.

Can I make it in individual portions?

Yes, divide the filling into ramekins and top each with biscuit dough. Reduce bake time by a few minutes.

---

Conclusion

This Cheddar Bay Biscuit Seafood Pot Pie is the ultimate fusion of Southern comfort and coastal indulgence. It’s creamy, rich, cheesy, and brimming with succulent seafood—perfect for any time you want to treat yourself or wow your dinner guests. Whether you’re serving it up for Sunday supper or freezing portions for a cozy night later, this dish is guaranteed to become a new favorite.

---

Print