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A close-up, overhead view of a seafood pot pie bubbling in a ceramic dish. The creamy sauce shows shrimp, fish, peas, and carrots, under golden biscuits.
FL Recipes

The Ultimate Creamy Seafood Pot Pie with Cheesy Drop Biscuits

This show-stopping Seafood Pot Pie features a rich, creamy sauce packed with shrimp, white fish, peas, and carrots, all topped with easy, golden-brown cheddar drop biscuits. The ultimate comfort food dinner that's both impressive and surprisingly simple to make.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 750
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 tbsp Unsalted Butter, divided 90g
  • 1 cup Diced Carrots approx 2 medium carrots
  • 1/2 cup Diced Celery approx 1 stalk
  • 1/2 cup Diced Onion approx 1/2 medium onion
  • 2 cloves Garlic, minced
  • 1/3 cup All-Purpose Flour 40g
  • 1 cup Seafood or Vegetable Broth 240ml
  • 1 cup Whole Milk 240ml
  • 1/2 cup Heavy Cream 120ml
  • 1 cup Frozen Green Peas 150g
  • 1 lb Firm White Fish (like cod or halibut), cut into 1-inch chunks 450g
  • 1 lb Raw Large Shrimp, peeled and deveined 450g
  • 1 tsp Old Bay Seasoning
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper freshly ground
  • 2 cups All-Purpose Flour 240g
  • 1 tbsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 cup Cold Unsalted Butter, cubed 113g
  • 1 cup Shredded Sharp Cheddar Cheese 113g
  • 3/4 cup Whole Milk 180ml
  • 2 tbsp Unsalted Butter, melted 30g
  • 1 clove Garlic, minced
  • 1 tbsp Finely Chopped Green Parsley plus more for garnish

Equipment

  • 1 Large saucepan or Dutch oven
  • 1 9-inch Round Ceramic Baking Dish or 2.5-quart casserole dish

Method
 

  1. Melt 4 tbsp butter in a Dutch oven. Sauté carrots, celery, and onion until soft (5-7 min). Add 2 cloves minced garlic, cook 1 min. Whisk in 1/3 cup flour and cook for 2 min to form a roux.
  2. Slowly whisk in broth, then milk and heavy cream until smooth. Bring to a simmer and cook for 5 minutes until thickened. Stir in peas, Old Bay, salt, and pepper.
  3. Add the fish chunks and simmer for 3-4 minutes. Add the shrimp and cook for another 2-3 minutes, just until pink and curled. Remove from heat.
  4. Preheat oven to 400°F (200°C). In a bowl, whisk flour, baking powder, and salt. Cut in cold butter until it resembles coarse crumbs. Stir in cheddar cheese, then milk, until just combined.
  5. Pour the seafood filling into a 9-inch baking dish. Drop spoonfuls of biscuit dough on top. Bake for 20-25 minutes until the biscuits are golden brown and the filling is bubbly.
  6. While baking, combine 2 tbsp melted butter, 1 clove minced garlic, and chopped parsley. Brush over the hot biscuits immediately after removing from the oven. Garnish with more parsley and let rest for 5-10 minutes before serving.

Nutrition

Calories: 750kcalProtein: 40gFat: 45gFiber: 4g

Notes

Don't Overcook the Seafood: Remove the filling from the heat as soon as the shrimp turn pink to ensure they stay tender.
Use COLD Butter for Biscuits: This is the key to a light, fluffy texture.
Taste and Adjust Seasoning: Ensure the sauce is well-seasoned before assembling.
Let It Rest: Allowing the pot pie to rest for 5-10 minutes helps the sauce set.
Keyword comfort food,fish pot pie,seafood pot pie,shrimp pot pie

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