Cheddar Bay Biscuit Seafood Pot Pie

Imagine a cozy evening where the comforting aroma of a creamy seafood filling mingles with the golden, cheesy crust of classic Cheddar Bay Biscuits. This Cheddar Bay Biscuit Seafood Pot Pie delivers that ultimate comfort food experience, blending succulent shrimp and delicate crab meat nestled in a flavorful sauce under a cheesy biscuit topping. It’s a perfect dish for those chilly nights when you crave something warm, rich, and incredibly satisfying.

This delightful twist on traditional pot pie combines the beloved cheddar bay biscuit flavor with the sea’s finest ingredients, making it a crowd-pleaser that’s both easy to prepare and impressive to serve. Whether for a weeknight dinner or a special gathering, this pot pie promises to become a staple in your recipe collection.

Ingredients

• Cooked shrimp: Chopped shrimp adds sweet, tender seafood flavor and a firm texture.
• Crab meat: Shredded crab meat offers delicate, buttery notes and authentic seafood taste.
• Frozen peas and carrots blend: Provides color, sweetness, and subtle crunch for balanced texture.
• Diced celery: Adds a mild, aromatic crunch that complements the creamy filling.
• Diced onion: Softens during sautéing to create a flavorful savory base.
• Butter: Used for sautéing vegetables, lending richness and depth to the filling.
• All-purpose flour: Thickens the sauce for a luscious, creamy consistency.
• Seafood broth: Infuses the filling with a deep, ocean-inspired flavor.
• Heavy cream: Creates a smooth, rich sauce that enhances the seafood and biscuits.
• Garlic powder: Adds a warm, subtle garlicky undertone to the pot pie.
• Old Bay seasoning: Classic seafood seasoning that brings a perfect spicy and aromatic kick.
• Salt and pepper: Balances and enhances all the dish’s flavors.
• Refrigerated Cheddar Bay Biscuits: Ready-made biscuit dough delivering buttery, garlicky, cheesy topping.
• Shredded cheddar cheese: Mixed into biscuit dough for added richness and melty cheesiness.

Instructions

Preheat the Oven

Set your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the pot pie evenly and achieving a beautifully browned biscuit topping.

Sauté Vegetables

Melt butter in a large skillet over medium heat. Add diced onion and celery, cooking until softened and translucent, which develops a flavorful aromatic foundation for the filling.

Make the Roux

Sprinkle the flour over the sautéed vegetables, stirring constantly for 1-2 minutes. This step cooks out the raw flour taste and creates a roux that will thicken the filling to a creamy texture.

Add Liquids

Gradually whisk in seafood broth and heavy cream. Stir until the mixture is smooth and begins to thicken, ensuring a rich, velvety sauce that binds the ingredients together.

Season the Filling

Add garlic powder, Old Bay seasoning, salt, and pepper. Mixing these spices infuses the filling with traditional seafood flavors and balances the creamy sauce perfectly.

Incorporate the Seafood and Veggies

Fold in the cooked shrimp, crab meat, and frozen peas and carrots blend. Combining these last prevents overcooking and preserves their texture and flavor.

Transfer to Baking Dish

Pour the seafood filling evenly into a 9-inch pie dish. This creates a stable base for the biscuit topping and ensures even baking.

Prepare the Biscuits

Following package instructions, prepare the refrigerated Cheddar Bay Biscuit dough, folding in shredded cheddar cheese for extra cheesy goodness and flavor.

Top the Filling

Drop spoonfuls of the biscuit dough evenly over the seafood filling. This rustic layering ensures every bite includes a perfect balance of creamy filling and cheesy biscuit crust.

Bake the Pot Pie

Place the assembled pot pie in the preheated oven. Bake for 30-40 minutes, until the biscuits are golden brown and cooked through, while the filling bubbles gently underneath.

Cool and Serve

Let the pot pie cool for 10-15 minutes before serving to allow the filling to set for clean slicing and enhanced flavor melding.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to maintain biscuit crispness and creamy filling texture.

Serving Suggestions

Serve warm with a simple green salad or steamed vegetables for a balanced, satisfying meal. A crisp white wine or light beer pairs beautifully with the rich seafood flavors.

FAQs

Can I use different seafood for this pot pie?

Yes, you can substitute shrimp and crab with scallops, chunks of white fish, or lobster depending on preference and availability.

Is it necessary to use Old Bay seasoning?

While Old Bay adds distinctive flavor, you can use a seafood seasoning blend or a pinch of paprika and cayenne as alternatives.

Can I make this pot pie ahead of time?

You can assemble it in advance and refrigerate for up to 24 hours before baking; just add a few extra minutes to baking time if chilled.

How do I prevent the biscuits from becoming soggy?

Ensure the filling is hot and thick before topping and bake immediately; resting after baking will also set the filling and improve texture.

Can I use homemade biscuits instead of refrigerated ones?

Absolutely! Homemade cheddar biscuits add a personalized touch and can be used as long as the dough has a similar consistency and baking time.

Is heavy cream necessary or can I use milk?

Heavy cream provides richness and smoothness, but whole milk can be used for a lighter version though the sauce will be less creamy.

How should I reheat leftovers?

Reheat in a low oven (about 350°F) covered with foil to warm through evenly without drying out the biscuit topping.

Cheddar Bay Biscuit Seafood Pot Pie

A comforting seafood pot pie topped with cheesy Cheddar Bay Biscuits. This creamy, flavorful dish combines shrimp, crab, and vegetables for an easy, satisfying meal.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Main Course, seafood

Cuisine American

Servings 6 people

Calories 450 kcal

Equipment

• 1 large skillet
• 1 9-inch pie dish
• 1 oven

Ingredients

  

• 1 cup cooked shrimp chopped
• 1 cup crab meat shredded
• 1 cup frozen peas and carrots blend
• 1/2 cup diced celery
• 1/4 cup diced onion
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup seafood broth
• 1 cup heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon Old Bay seasoning
• Salt and pepper to taste
• 1 box refrigerated Cheddar Bay Biscuits
• 1 cup shredded cheddar cheese

Instructions

 

• Preheat the oven to 375°F (190°C).
• In a large skillet, melt butter over medium heat and sauté diced onion and celery until soft and translucent.
• Sprinkle flour over the vegetables and stir continuously for 1-2 minutes to form a roux.
• Gradually whisk in seafood broth and heavy cream until smooth and thickened.
• Season the mixture with garlic powder, Old Bay seasoning, salt, and pepper, stirring well.
• Fold in the chopped shrimp, crab meat, and frozen peas and carrots, then remove from heat.
• Pour the seafood filling into a 9-inch pie dish.
• Prepare the Cheddar Bay Biscuits according to package instructions, mixing in shredded cheddar cheese.
• Drop spoonfuls of biscuit dough evenly over the seafood filling.
• Bake for 30-40 minutes or until biscuits are golden brown and fully cooked.
• Let the pot pie cool for 10-15 minutes before serving to allow the filling to set.

Notes

• Use fresh or thawed seafood for best flavor.
• Store leftovers covered in the refrigerator for up to 3 days.
• Reheat in the oven to keep biscuit topping crisp.
• Substitute biscuit topping with puff pastry if preferred.