Name: Cheddar Bay Biscuit Seafood Pot Pie Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 tablespoons butter; 2 tablespoons olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 cup carrots, diced; ½ cup celery, diced; 1 cup mushrooms, sliced; ¼ cup all-purpose flour; 1 ½ cups chicken or seafood broth; 1 cup heavy cream; ½ teaspoon paprika; ½ teaspoon Old Bay seasoning; Salt & pepper to taste; ½ pound shrimp, peeled & deveined; ½ pound crab meat (or substitute lobster); 1 cup frozen peas; 1 tablespoon fresh parsley, chopped; 2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon garlic powder; ½ teaspoon salt; 1 cup sharp cheddar cheese, shredded; ½ cup unsalted butter, melted; ¾ cup buttermilk; 1 teaspoon dried parsley; Fresh parsley or chives; Extra shredded cheddar cheese

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Introduction

Cheddar Bay Biscuit Seafood Pot Pie is a comforting and indulgent dish combining a creamy seafood filling with cheesy, garlic-infused biscuits on top. Perfect for cozy dinners, this recipe brings together rich flavors in a satisfying, easy-to-make meal.

A close-up image of a golden brown, crispy baked biscuit topping a creamy shrimp filling with visible whole shrimp pieces and a thick white sauce speckled with black pepper. The biscuit is broken open, revealing the creamy rich interior beneath. Small green onion pieces are sprinkled on the surface near the biscuit edges, all placed in a white bowl sitting on a white marbled texture. A silver spoon scoops out a portion of the creamy shrimp mixture under the biscuit. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons butter
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup carrots, diced
½ cup celery, diced
1 cup mushrooms, sliced
¼ cup all-purpose flour
1 ½ cups chicken or seafood broth
1 cup heavy cream
½ teaspoon paprika
½ teaspoon Old Bay seasoning
Salt & pepper to taste
½ pound shrimp, peeled & deveined
½ pound crab meat (or substitute lobster)
1 cup frozen peas
1 tablespoon fresh parsley, chopped
2 cups all-purpose flour (for biscuits)
1 tablespoon baking powder
1 teaspoon garlic powder
½ teaspoon salt
1 cup sharp cheddar cheese, shredded
½ cup unsalted butter, melted
¾ cup buttermilk
1 teaspoon dried parsley
Optional: fresh parsley or chives for garnish
Optional: extra shredded cheddar cheese for garnish

Instructions

Step 1: Prepare the Seafood Filling. In a large skillet, melt the butter and olive oil over medium heat. Add the onion, garlic, carrots, celery, and mushrooms, sautéing for 5-6 minutes until softened. Sprinkle flour over the vegetables and stir continuously for 1-2 minutes to cook out the raw flour taste. Slowly pour in the broth and heavy cream, whisking until smooth. Add paprika, Old Bay seasoning, salt, and pepper, stirring well. Simmer for 5 minutes until the sauce thickens. Gently fold in the shrimp, crab meat, frozen peas, and fresh parsley. Cook for 3-4 minutes, then remove from heat. The shrimp should just start turning pink but will finish cooking in the oven.
Step 2: Prepare the Cheddar Bay Biscuits. In a mixing bowl, whisk together the flour, baking powder, garlic powder, and salt. Add the shredded cheddar cheese and toss to coat. Slowly stir in the melted butter and buttermilk, mixing just until combined. Be careful not to overmix, as this can make the biscuits dense.
Step 3: Assemble the Pot Pie. Preheat your oven to 375°F (190°C). Pour the seafood filling into a greased baking dish. Using a spoon or ice cream scoop, drop small mounds of biscuit dough evenly over the filling. Brush the tops with melted butter and sprinkle with dried parsley.
Step 4: Bake the Pot Pie. Bake for 25-30 minutes or until the biscuits are golden brown and the filling is bubbling. If needed, cover loosely with foil during the last 5-10 minutes to prevent over-browning.
Step 5: Serve & Enjoy. Let the pot pie cool for 5 minutes before serving. Garnish with extra parsley or cheddar cheese for a fancy finish!

Tips & Variations

For a richer flavor, substitute half the buttermilk with sour cream in the biscuit dough.
Swap crab meat with lobster or scallops for different seafood variations.
If you prefer spicier, add a pinch of cayenne pepper to the filling.
Use frozen shrimp and seafood if fresh is not available, just thaw completely before cooking.

Storage

Store leftover pot pie covered in the refrigerator for up to 3 days. To reheat, cover loosely with foil and warm in a 350°F (175°C) oven until heated through, about 15-20 minutes. Avoid microwaving to keep the biscuits from getting soggy.

How to Serve

A close-up of a golden-brown baked pie with a thick crust forming a deep cup holding creamy, cheesy filling. The filling is a pale beige color with visible chunks of pinkish-orange seafood and small green herb sprigs on top. The creamy texture is smooth and gooey, stretching slightly as a spoon lifts a generous scoop out of the pie shell. The pie sits on a clean white plate placed on a white marbled surface, with soft focus green herb sprigs in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pot pie ahead of time?

Yes, you can prepare the filling and biscuit dough separately and refrigerate for up to 24 hours before assembling and baking.

Can I use frozen biscuit dough instead of homemade?

Frozen biscuit dough can be used as a shortcut, but the homemade cheddar garlic biscuits provide the best flavor and texture for this dish.