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A close-up spoonful of the creamy seafood pot pie filling, showing tender shrimp, scallops, and peas in a rich, velvety sauce.
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
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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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