Introduction

Cheddar Bay Biscuit Seafood Pot Pie brings together the comforting richness of a creamy seafood filling with fluffy, cheesy biscuits on top. This dish is perfect for any seafood lover looking for a warm, satisfying meal with a twist on traditional pot pie.

A golden-brown baked crust cup holds a creamy, thick seafood filling rich in white and light beige colors, with visible pieces of orange shrimp and small green herb bits on top. The creamy layer is smooth and melted with gooey cheese strands stretching from the spoon lifted above the crust. The crust has a rough, crispy texture with a slightly uneven edge, sitting on a simple white plate against a white marbled background. The spoon is angled slightly downward, showing the creamy filling dripping back into the crust. 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
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

Step 1: 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.
Step 2: 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.
Step 3: Add paprika, Old Bay seasoning, salt, and pepper, stirring well. Simmer for 5 minutes until the sauce thickens.
Step 4: 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 5: In a mixing bowl, whisk together the flour, baking powder, garlic powder, and salt. Add the shredded cheddar cheese and toss to coat.
Step 6: 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 7: Preheat your oven to 375°F (190°C). Pour the seafood filling into a greased baking dish.
Step 8: 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 9: 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 10: 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 crab meat with lobster or add a splash of white wine to the filling before simmering.
If you prefer a spicier note, add a pinch of cayenne pepper or extra Old Bay seasoning.
Use fresh peas instead of frozen for a sweeter taste and firmer texture.
To make biscuits fluffier, avoid overmixing the dough and handle it gently when placing on the filling.

Storage

Store leftover pot pie in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the oven at 350°F (175°C) for about 15 minutes to maintain the biscuit’s crispness. Avoid microwaving as it may make the biscuits soggy.

How to Serve

The image shows a dish with a golden brown, fluffy crust on top that looks light and crispy. Underneath the crust is a creamy mix of shrimp in a white sauce, with visible pink shrimp pieces and small green herb pieces scattered around. A shiny silver spoon is lifting a portion of the creamy shrimp filling with crust from a white dish, all sitting on a white marbled surface. The overall look is warm and inviting, with a contrast between the crunchy top and smooth inside. 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 seafood filling and biscuit dough separately a day ahead. Store them refrigerated and assemble just before baking for best results.

Can I use a different type of cheese in the biscuits?

Absolutely! While sharp cheddar gives the classic flavor, you can substitute with gouda, mozzarella, or a cheese blend depending on your preference.