Cheddar Bay Biscuit Seafood Pot Pie (The Ultimate Comfort Food)

Imagine the coziest, most comforting meal you can think of, then elevate it with the legendary flavor of Cheddar Bay Biscuits. This Cheddar Bay Biscuit Seafood Pot Pie is the ultimate comfort food mashup. It features a rich, creamy filling loaded with tender shrimp, scallops, and lump crab meat, all nestled under a golden-brown crust of from-scratch, cheesy garlic biscuits. Forget takeout; this recipe delivers a restaurant-quality experience that is surprisingly simple to create in your own kitchen. It’s a show-stopping dish perfect for a chilly evening or a special family dinner.

Why This Cheddar Bay Biscuit Seafood Pot Pie is a Must-Try

This isn’t just another seafood casserole; it’s a complete culinary experience. We’ve cracked the code on creating a perfectly balanced dish that will have everyone asking for seconds.

A Rich and Creamy Seafood Filling

The heart of this pot pie is its luxurious filling. We use a combination of shrimp, bay scallops, and delicate lump crab meat for a variety of textures and flavors. The seafood is gently simmered in a velvety cream sauce seasoned with Old Bay, garlic, and fresh herbs, complemented by classic pot pie vegetables like peas, carrots, and celery.

The Iconic, From-Scratch Cheddar Biscuit Topping

The true star is the homemade Cheddar Bay Biscuit topping. We’re not using a boxed mix here. Making the biscuit dough from scratch allows for a fluffier, more tender, and intensely flavorful crust. Loaded with sharp cheddar cheese and brushed with an irresistible garlic-herb butter, this topping bakes up perfectly golden and soaks up the delicious sauce without ever becoming soggy.

Ingredients You’ll Need for The Perfect Pot Pie

This recipe uses simple, high-quality ingredients to create its signature flavor. Here’s what you’ll need to gather.

For the Creamy Seafood Filling

• Butter: The rich base for our creamy sauce.
• Vegetables: A classic mix of yellow onion, carrots, and celery forms the flavorful foundation.
• Garlic: Freshly minced garlic is essential for depth of flavor.
• All-Purpose Flour: This thickens the sauce to the perfect consistency.
• Chicken or Seafood Broth: Use a low-sodium version to control the saltiness.
• Heavy Cream: Creates the velvety, luxurious texture of the filling.
• Seasoning: Old Bay seasoning, dried thyme, salt, and black pepper are key.
• Seafood Medley: A delicious combination of raw shrimp (peeled and deveined), bay scallops, and lump crab meat.
• Frozen Peas: Added at the end for a pop of sweetness and color.
• Fresh Parsley: Adds a fresh, bright finish.

For the Homemade Cheddar Bay Biscuit Topping

• All-Purpose Flour: The structural base for our biscuits.
• Baking Powder: Provides the essential lift for fluffy biscuits.
• Sugar & Salt: For balanced flavor.
• Garlic Powder: Infuses the biscuit dough with savory garlic notes.
• Cold Butter: The key to a tender, flaky biscuit crumb. Make sure it’s very cold and cubed.
• Sharp Cheddar Cheese: Freshly shredded cheese is a must for the best melt and flavor.
• Cold Buttermilk: Creates a tender, moist biscuit.

For the Garlic Herb Butter

• Butter: Melted to brush over the hot biscuits.
• Garlic Powder & Dried Parsley: The signature flavor of Cheddar Bay biscuits.

How to Make Cheddar Bay Biscuit Seafood Pot Pie (Step-by-Step)

Follow these simple steps to create a show-stopping pot pie. We’ll walk through making the filling and the from-scratch biscuit topping.

Step 1: Sauté the Vegetables

Start by melting butter in a large Dutch oven or oven-safe skillet over medium heat. Add the chopped onion, carrots, and celery. Cook until they soften, which usually takes about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Make the Creamy Sauce

Sprinkle the flour over the cooked vegetables and stir constantly for one minute to cook off the raw flour taste. Slowly whisk in the chicken broth until the mixture is smooth. Then, gradually whisk in the heavy cream. Bring the sauce to a simmer and let it cook for a few minutes until it has thickened enough to coat the back of a spoon. Stir in the Old Bay seasoning, dried thyme, salt, and pepper.

Step 3: Add the Seafood

Gently fold the raw shrimp and bay scallops into the thickened sauce. Let them cook for just 2-3 minutes until the shrimp begin to turn pink. You don’t want to cook them all the way through, as they will finish cooking in the oven. Remove the pot from the heat and stir in the lump crab meat, frozen peas, and fresh parsley.

Step 4: Prepare the Cheddar Bay Biscuit Dough

In a separate large bowl, whisk together the flour, baking powder, sugar, salt, and garlic powder. Using a pastry blender or your fingers, cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs. Stir in the shredded cheddar cheese. Pour in the cold buttermilk and stir until just combined—be careful not to overmix.

Step 5: Assemble and Bake the Pot Pie

Preheat your oven to 400°F (200°C). Drop large spoonfuls of the biscuit dough over the top of the seafood filling in the skillet. You should have enough to cover most of the surface. Bake for 20-25 minutes, or until the biscuit topping is a deep golden brown and the filling is hot and bubbly.

Step 6: Make and Add the Garlic Herb Butter

While the pot pie is baking, melt the butter for the topping in a small bowl. Stir in the garlic powder and dried parsley. As soon as the pot pie comes out of the oven, brush the garlic herb butter generously over the hot biscuit topping. Let it rest for a few minutes before serving.

Pro Tips for a Flawless Seafood Pot Pie

• Don’t Overcook the Seafood: The seafood cooks quickly. Add it to the sauce at the end and let it finish cooking in the oven to ensure it stays tender and doesn’t become rubbery.
• Use Cold Ingredients for Biscuits: For the flakiest, most tender biscuits, make sure your butter and buttermilk are very cold. This creates steam pockets as the pie bakes, resulting in a light, airy texture.
• Shred Your Own Cheese: Pre-shredded cheese is often coated in anti-caking agents that can prevent it from melting smoothly. For the best cheesy biscuits, buy a block of sharp cheddar and shred it yourself. Speaking of cheese, if you love cheesy goodness, you have to try this creamy white garlic pizza sauce.

Delicious Variations to Try

This recipe is fantastic as is, but it’s also easy to customize. Try adding a splash of white wine to the sauce for complexity, or incorporate other seafood like lobster or firm white fish like cod. For a bit of spice, a pinch of cayenne pepper in the filling works wonders. If you are a fan of spicy sausage, you may also like our keto cajun sausage and cabbage alfredo recipe.

Storing and Reheating Your Pot Pie

Store any leftover seafood pot pie tightly covered in the refrigerator for up to 3 days. To reheat, place it in an oven preheated to 350°F (175°C) for 15-20 minutes, or until warmed through. This method helps the biscuit topping crisp up again. For a different but equally delicious comfort meal, check out this easy Mississippi pot roast recipe.

Frequently Asked Questions

Your New Favorite Seafood Dinner

This Cheddar Bay Biscuit Seafood Pot Pie is more than just a meal; it’s a comforting, satisfying, and deeply flavorful dish that’s bound to become a new family favorite. We know you’ll love making it as much as you love eating it. If you try this recipe, please leave a comment below and share your creation on Pinterest!

Cheddar Bay Biscuit Seafood Pot Pie Recipe

FL Recipes

Cheddar Bay Biscuit Seafood Pot Pie (The Ultimate Comfort Food)

This Cheddar Bay Biscuit Seafood Pot Pie features a rich, creamy filling of shrimp, scallops, and crab, all baked under a golden-brown, from-scratch cheesy garlic biscuit topping. It's the ultimate comforting, restaurant-quality meal made easy at home.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 650

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the Creamy Seafood Filling

• 4 tbsp Unsalted Butter
• 1 Yellow Onion finely chopped
• 2 Carrots peeled and diced
• 2 stalks Celery diced
• 3 cloves Garlic minced
• 1/3 cup All-Purpose Flour
• 1.5 cups Seafood or Chicken Broth low sodium
• 1.5 cups Heavy Cream
• 1 tsp Old Bay Seasoning
• 1/2 tsp Dried Thyme
• 1 tsp Salt or to taste
• 1/2 tsp Black Pepper freshly ground
• 1 lb Raw Shrimp peeled and deveined, tails off
• 1/2 lb Bay Scallops
• 8 oz Lump Crab Meat picked over for shells
• 1 cup Frozen Peas
• 1/4 cup Fresh Parsley chopped

For the Cheddar Bay Biscuit Topping

• 2.5 cups All-Purpose Flour
• 1 tbsp Baking Powder
• 1 tbsp Granulated Sugar
• 1 tsp Salt
• 1/2 tsp Garlic Powder
• 1/2 cup Unsalted Butter very cold and cubed
• 1.5 cups Sharp Cheddar Cheese shredded
• 1 cup Cold Buttermilk

For the Garlic Herb Butter

• 2 tbsp Unsalted Butter melted
• 1/4 tsp Garlic Powder
• 1/2 tsp Dried Parsley

Equipment

• 1 Large Dutch oven or oven-safe skillet
• 1 Large Mixing Bowl
• 1 Pastry Blender Optional

Method

 

Make the Filling

1. Melt 4 tbsp of butter in a large Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
2. Sprinkle the flour over the vegetables and stir for 1 minute. Slowly whisk in the broth and heavy cream until smooth. Bring to a simmer and cook until thickened, about 3-5 minutes. Stir in Old Bay, dried thyme, salt, and pepper.
3. Add the shrimp and scallops to the sauce and cook for 2-3 minutes, until the shrimp just begin to turn pink. Remove from heat. Gently stir in the lump crab meat, frozen peas, and chopped fresh parsley.

Prepare the Biscuit Topping and Bake

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together 2.5 cups flour, baking powder, sugar, 1 tsp salt, and 1/2 tsp garlic powder. Cut in the 1/2 cup of cold, cubed butter until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese.
3. Pour in the cold buttermilk and mix with a fork until just combined. Do not overmix.
4. Drop large spoonfuls of the biscuit dough over the seafood filling in the skillet.
5. Bake for 20-25 minutes, or until the biscuit topping is golden brown and the filling is bubbly.

Finish with Garlic Herb Butter

1. While the pot pie bakes, combine 2 tbsp melted butter, 1/4 tsp garlic powder, and dried parsley in a small bowl.
2. Remove the pot pie from the oven and immediately brush the garlic herb butter over the hot biscuits. Let it rest for 5-10 minutes before serving.

Nutrition

Calories: 650kcalProtein: 32gFat: 38gFiber: 4g

Notes

Tip 1: Ensure your butter and buttermilk are very cold for the most tender, flaky biscuits.
Tip 2: Don't overmix the biscuit dough; mix only until the ingredients are just combined to keep the topping light and fluffy.
Tip 3: You can substitute the seafood with what you have available. Lobster, cod, or halibut chunks would also be delicious.

Keyword cheddar bay biscuits,comfort food,seafood casserole,seafood pot pie

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