Cheddar Bay Biscuit Seafood Pot Pie Recipe brings buttery garlic cheddar biscuits over a creamy seafood filling with tender shrimp, scallops, and veggies for cozy, rich flavor with a bright hint of lemon and Old Bay. It suits weeknight comfort seekers and special occasion cooks, and it lands on the table in about 1 hour 10 minutes. I tested it for my sister who calls dibs on the corner piece, and I still guard my serving with a spoon like a goalie.
Why You Should Try This Cheddar Bay Biscuit Seafood Pot Pie Recipe
Cheddar Bay Biscuit Seafood Pot Pie Recipe hits that sweet spot between comfort food and a little coastal flair. The biscuits bake up crunchy on top and fluffy inside, and they soak up a velvety seafood sauce that tastes like chowder got a glow-up. You cook it in one pan, so cleanup stays easy and your kitchen still smells like garlic butter.
If you crave lobster-shack vibes without leaving home, this seafood pot pie delivers. Shrimp, scallops, and crab simmer in a savory sauce with thyme, garlic, and sherry for depth. The cheddar biscuits finish the dish with salty, cheesy goodness.
Ingredients You’ll Need
- Unsalted butter, 4 tablespoons
- Olive oil, 1 tablespoon
- Yellow onion, 1 medium, diced
- Celery, 2 ribs, diced
- Carrots, 2 small, diced
- Garlic, 3 cloves, minced
- All-purpose flour, 1/4 cup, for a quick roux
- Seafood stock or clam juice, 2 cups (pantry shortcut: Better Than Bouillon fish base works)
- Whole milk, 1 cup
- Heavy cream, 1/2 cup (sub half-and-half if you prefer lighter)
- Dry sherry or dry white wine, 1/4 cup, optional but tasty
- Old Bay seasoning, 1 to 1.5 teaspoons, to taste
- Fresh thyme leaves, 1 teaspoon, or 1/2 teaspoon dried
- Lemon zest, 1 teaspoon, plus 1 tablespoon lemon juice
- Frozen peas, 1/2 cup
- Frozen corn, 1/2 cup
- Flat-leaf parsley, 2 tablespoons, chopped
- Kosher salt and black pepper, to taste
- Hot sauce, a few dashes, optional
Seafood
- Raw shrimp, 3/4 pound, peeled and deveined, cut large shrimp in half
- Bay scallops, 1/2 pound, or chopped sea scallops
- Lump crab meat, 1/2 pound, picked over for shells
- Sub chopped firm white fish or cooked lobster if you need a swap
- If you only have pre-cooked shrimp, stir it in at the end so it stays tender
Biscuit Topping
- Red Lobster Cheddar Bay Biscuit mix, 1 package, plus the seasoning packet
- Pantry shortcut: Follow box water amount, then add 1/2 cup shredded sharp cheddar for extra oomph
- No mix on hand: use 1.5 cups flour, 1 tablespoon baking powder, 1 teaspoon sugar, 3/4 teaspoon kosher salt, 1 teaspoon garlic powder, 6 tablespoons cold butter, 3/4 cup buttermilk, 1 cup shredded sharp cheddar
- Melted butter, 2 tablespoons, mixed with 1/2 teaspoon garlic powder and a pinch of parsley for brushing
Equipment
- 12-inch oven-safe skillet or 3-quart casserole
- Medium saucepan and whisk
- Mixing bowl and spatula
- Sheet pan to catch drips, pastry scoop or large spoon
How to Make Cheddar Bay Biscuit Seafood Pot Pie
- Prep: 20 minutes
- Cook: 50 minutes
- Total: 1 hour 10 minutes
- Preheat and prep: Heat oven to 400°F. Pat the seafood dry and season it lightly with salt and pepper. Set the skillet on medium heat and add butter and olive oil.
- Build the aromatics: Add onion, celery, and carrots. Cook 6 to 8 minutes until they soften and pick up light color. Stir in garlic and cook 30 seconds.
- Make the roux: Sprinkle flour over the veggies and stir for 1 minute to coat. Whisk in seafood stock, then milk and cream. Add sherry, Old Bay, thyme, lemon zest, and a pinch of salt and pepper, and bring it to a gentle simmer.
- Thicken the sauce: Simmer 3 to 5 minutes, stirring, until the sauce coats the back of a spoon. Stir in peas, corn, and parsley. Taste and adjust seasoning with more Old Bay, salt, pepper, or a dash of hot sauce.
- Add seafood: Lower heat to medium-low. Stir in shrimp and scallops and cook 2 minutes to start them. Fold in crab gently so the lumps stay intact.
- Mix the biscuit topping: In a bowl, prepare Cheddar Bay Biscuit mix per package with water, then fold in shredded cheddar. If using scratch mix, cut cold butter into dry ingredients, then stir in buttermilk and cheddar until just combined. Keep the dough shaggy so the biscuits bake tender.
- Assemble: Spread the seafood filling evenly in the skillet or transfer to a greased casserole. Scoop 8 to 10 mounds of biscuit dough over the top, leaving small gaps for steam. Brush the mounds with half the garlic butter.
- Bake: Set the skillet on a sheet pan and bake 22 to 28 minutes until biscuits rise and turn golden and the filling bubbles at the edges. Brush with the remaining garlic butter. Let the pot pie rest 10 minutes so the sauce sets.
- Finish and serve: Squeeze in the lemon juice and garnish with extra parsley. Spoon generous portions, making sure each plate gets biscuit and plenty of seafood. Add a little hot sauce at the table if you like some kick.
Tips & Tricks
- Keep seafood cold and dry so it browns and stays sweet, not steamy.
- Use smaller shrimp and bay scallops for even cooking under the biscuits.
- Stir the sauce as it thickens to prevent scorching on the bottom of the pan.
- Swap in frozen mixed veggies to save chopping time.
- Drop biscuit dough in rustic mounds and avoid overmixing for fluffy texture.
- If the top browns too fast, tent loosely with foil for the last 5 minutes.
- Want extra cheesy crust? Sprinkle 1/4 cup cheddar over the dough before baking.
What to Serve with Cheddar Bay Biscuit Seafood Pot Pie
Serve this seafood pot pie with a crisp green salad dressed with lemony vinaigrette to cut the richness. Roasted asparagus or green beans make a clean, bright side. I also like a chilled glass of dry white wine, light lager, or sparkling water with citrus. Finish with fresh berries or a simple citrus sorbet.
Make-Ahead and Storage
Assemble the filling up to 24 hours ahead, cool it, and refrigerate. Mix the biscuit dough right before baking so it stays perky. Store leftovers covered in the fridge for 2 days.
For freezing, cool the baked pot pie, wrap tight, and freeze up to 2 months. Reheat from thawed at 350°F, covered, for 20 to 25 minutes, then uncover for 5 minutes to re-crisp the biscuits. Warm single portions in a 350°F oven-safe dish or in a skillet over low heat with a splash of stock.
Nutrition Information
Approximate per serving for 6 servings: 690 calories, 36 g fat, 48 g carbs, 36 g protein, 3 g fiber, 1,540 mg sodium. Numbers will vary based on seafood mix, biscuit brand, and salt level. I portion one biscuit and a big scoop of filling per serving for the count above.
Cheddar Bay Biscuit Seafood Pot Pie
Ingredients
Instructions
- Preheat the oven to 400°F (200°C).
- In a large skillet, melt 1/3 cup butter over medium heat.
- Add chopped celery and cook until tender.
- Stir in flour, salt, and pepper until smooth.
- Gradually stir in milk and cook until thickened and bubbly.
- Remove from heat and stir in seafood mix, peas, carrots, and 1 1/2 cups cheddar cheese.
- Pour mixture into a greased 9-inch pie plate.
- In a bowl, combine biscuit mix, 2/3 cup cheddar cheese, and milk to form a soft dough.
- Drop dough by spoonfuls onto the top of the seafood filling.
- Bake 15-17 minutes or until golden brown.
- Combine melted butter, garlic powder, and parsley.
- Brush over hot biscuits.
- Serve warm.