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Cheddar Bay Biscuit Seafood Pot Pie Recipe

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★★★★★

4.8 from 106 reviews

This Cheddar Bay Biscuit Seafood Pot Pie combines a rich, creamy seafood filling with tender, cheesy biscuits on top. Loaded with shrimp, crab meat, and flavorful vegetables, it’s a comforting and indulgent dish perfect for seafood lovers. The golden cheddar biscuits add a deliciously savory crust baked to perfection.

Ingredients

Scale

Seafood Filling

  • 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

Cheddar Bay Biscuits

  • 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

Optional Garnishes

  • Fresh parsley or chives
  • Extra shredded cheddar cheese

Instructions

  1. Prepare the Seafood Filling: In a large skillet, melt the butter and olive oil over medium heat. Add diced onion, minced garlic, diced carrots, celery, and sliced 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 chicken or seafood 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.
  2. Prepare the Cheddar Bay Biscuits: In a mixing bowl, whisk together all-purpose flour, baking powder, garlic powder, and salt. Add shredded sharp cheddar cheese and toss to coat. Slowly stir in the melted butter and buttermilk, mixing just until combined—avoid overmixing to prevent dense biscuits.
  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 biscuit tops with melted butter and sprinkle dried parsley on top.
  4. Bake the Pot Pie: Bake in the preheated oven for 25-30 minutes or until the biscuits are golden brown and the filling is bubbling. If biscuits start to brown too quickly, cover loosely with foil during the last 5-10 minutes of baking to prevent over-browning.
  5. Serve & Enjoy: Let the pot pie cool for 5 minutes before serving to allow the filling to set slightly. Garnish with extra fresh parsley or shredded cheddar cheese for an elegant finish.

Notes

  • You can substitute lobster meat for crab meat if preferred.
  • Ensure not to overmix biscuit dough to keep biscuits light and fluffy.
  • If you want spicier biscuits, add a pinch of cayenne pepper to the biscuit dough.
  • This dish can be prepared a day ahead and baked just before serving.
  • Leftovers store well in the refrigerator for up to 2 days.

Keywords: seafood pot pie, cheddar bay biscuits, shrimp pot pie, crab pot pie, creamy seafood casserole, baked seafood dish, comfort food

Find it online: https://hannahdelgado.com/cheddar-bay-biscuit-seafood-pot-pie-recipe/