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.
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.