If you’re craving something cozy, comforting, and utterly irresistible, the Cheddar Bay Biscuit Seafood Pot Pie Recipe is your new go-to meal. Imagine tender shrimp and sweet crab meat nestled in a creamy, savory filling, crowned with fluffy, cheesy biscuits that are perfectly golden and bursting with garlic goodness. This dish brings together the best of the coast in a way that feels like a warm hug on a plate, making it perfect for family dinners or special occasions where you want to impress without stressing.
Ingredients You’ll Need
To create the magic of the Cheddar Bay Biscuit Seafood Pot Pie Recipe, you’ll rely on a few simple yet essential ingredients that each bring their own flair—fresh seafood for that delicate bite, a rich, creamy sauce for comfort, vibrant vegetables for color and nutrition, and of course, cheesy biscuits that elevate the whole dish to celebration status.
- Shrimp (1 lb, peeled and deveined): Fresh or thawed shrimp ensure a tender, sweet seafood flavor that’s delicate but satisfying.
- Crab meat (1 cup): Fresh if possible, or quality imitation works well too, adding a briny, slightly sweet contrast.
- Frozen mixed vegetables (1 cup): A colorful trio of carrots, peas, and corn for a bit of crunch and a pop of color.
- Onion (1 small, finely chopped): Adds a soft sweetness and depth to the seafood filling.
- Garlic (2 cloves, minced): Essential for that mouthwatering aroma and subtle punch.
- Unsalted butter (2 tbsp): Creates a rich base for the filling and biscuit topping.
- All-purpose flour (¼ cup + 2 cups): The thickener for the filling and the backbone of the biscuit dough.
- Seafood or chicken broth (1½ cups): Provides savory depth and complexity to the sauce.
- Heavy cream (1 cup): Brings luscious creaminess to every spoonful of the filling.
- Old Bay seasoning (1 tsp): The star spice blend that’s a must-have for perfectly seasoned seafood dishes.
- Salt and pepper: To taste, enhancing and balancing all the flavors.
- Fresh parsley (1 tbsp, chopped + 2 tbsp for garnish): Adds freshness and a vibrant herbal note for garnish.
- Baking powder (1 tbsp): The leavening agent that makes the biscuit topping fluffy and tender.
- Garlic powder (½ tsp): Gives the biscuits that signature savory bite akin to your favorite garlic rolls.
- Salt (1 tsp): Seasoning key to amplifying the biscuit flavor.
- Cold butter (½ cup, cubed): For flaky, tender biscuit texture.
- Shredded cheddar cheese (1 cup): Melts into every biscuit, infusing rich tang and bold color.
- Milk (¾ cup): Binds the biscuit dough, creating a tender crumb.
How to Make Cheddar Bay Biscuit Seafood Pot Pie Recipe
Step 1: Prepare the Seafood Filling
Start by melting the butter in a large skillet over medium heat—this gives you that buttery foundation that will carry your flavors beautifully. Toss in the finely chopped onion and garlic, cooking them gently until their sweetness blooms and the kitchen fills with an inviting aroma. Next, sprinkle in the flour to create a roux; this magical step will help thicken your filling to a creamy masterpiece.
Step 2: Build the Creamy Sauce
Slowly whisk in the seafood broth to keep your sauce silky smooth, then pour in the heavy cream. Let this simmer just until it’s thick enough to coat your spoon, which takes the texture from runny to luscious. Add Old Bay seasoning, salt, and pepper to wake up all the flavors. Finally, fold in the frozen vegetables, allowing them to soften just enough while preserving their delightful bite and color.
Step 3: Add the Seafood
Gently stir in the shrimp and crab meat, cooking until the shrimp blush a gorgeous pink but remain tender—overcooking here would steal their juicy charm. Once cooked to perfection, transfer this rich filling into your favorite baking dish or individual ramekins ready for biscuit topping.
Step 4: Make the Cheddar Bay Biscuit Dough
In a large bowl, whisk together your dry ingredients—flour, baking powder, garlic powder, and salt. Add cold, cubed butter and work it into the flour mixture with your fingers or a pastry cutter until it looks like coarse crumbs, which is key for those flaky biscuit layers. Fold in sharp shredded cheddar cheese, then add the milk, stirring just until everything comes together. Be gentle to keep the dough fluffy and light.
Step 5: Assemble and Bake
Drop spoonfuls of biscuit dough generously over the seafood filling, giving each its own space to rise and brown beautifully. Pop it all into a 375°F (190°C) oven for 20 to 25 minutes until the biscuits gleam golden and the filling bubbles through like a warm invitation. The kitchen will be filled with the heavenly scent of cheddar, garlic, and seafood melding perfectly.
Step 6: Garnish and Serve
Once out of the oven, a sprinkle of fresh chopped parsley adds the final flourish—bright, herby notes that balance the rich flavors and make your dish look as good as it tastes.
How to Serve Cheddar Bay Biscuit Seafood Pot Pie Recipe
Garnishes
A simple scattering of fresh parsley ties together the look and flavor with a burst of freshness that brightens the creamy, cheesy indulgence. For a little extra zing, a light drizzle of lemon juice or a sprinkle of smoked paprika can provide a clever contrast without overshadowing the dish.
Side Dishes
Because this pot pie is rich and filling, lighter sides work best—think crisp green salads with a citrus vinaigrette to cut through the richness, or steamed green beans tossed with a touch of garlic and almonds. Roasted root vegetables also complement the seafood nicely and bring extra warmth and color to the table.
Creative Ways to Present
For a more personal touch, serve the pot pie in individual ramekins for an elegant presentation that feels special. If you’re feeding a crowd, a deep casserole dish in the center of the table invites everyone to dig in family-style. You can also upgrade the biscuit topping by adding a sprinkle of extra cheese or a pinch of paprika before baking for a colorful crust that really wows.
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, making this pot pie even tastier the next day. Just be sure to cool it completely before refrigerating to help maintain the biscuit texture.
Freezing
This recipe also freezes well, though it’s best to freeze the filling and biscuit dough separately. Spoon the filling into a freezer-safe container and wrap the biscuit dough tightly; both can be frozen for up to two months. When you’re ready to enjoy, thaw overnight in the fridge and then bake as directed, adding a few extra minutes if needed.
Reheating
To reheat, cover the pot pie with foil and warm it in a 350°F (175°C) oven until heated through—usually about 20 minutes. Removing the foil during the last 5 minutes will bring those biscuits back to that irresistible golden crispness. Avoid microwaving if possible, to keep the biscuits from becoming soggy.
FAQs
Can I use frozen shrimp and crab meat for the Cheddar Bay Biscuit Seafood Pot Pie Recipe?
Absolutely! Frozen shrimp and crab work just fine, but be sure to thaw them completely and pat dry to avoid excess liquid in the filling.
Is it possible to make the biscuit topping gluten-free?
Yes, by substituting all-purpose flour with a gluten-free flour blend that includes xanthan gum, you can achieve similar biscuit texture, though slight adjustments may be needed with liquid.
Can I replace the seafood with chicken for a different version?
Definitely. Using cooked, shredded chicken instead of seafood offers a delicious twist, and the Cheddar Bay Biscuit topping will still be the perfect complement.
What’s the secret to getting the biscuits extra fluffy and tender?
Using cold butter and not overmixing the dough helps create airy, tender biscuits. Handling the dough gently ensures it doesn’t become tough.
Can I prepare this dish in advance for a dinner party?
Yes, you can prepare the seafood filling a day before and refrigerate. Assemble with the biscuit dough just before baking to keep the biscuits fresh and fluffy.
Final Thoughts
There’s truly nothing like digging into a warm, cheesy, and satisfying Cheddar Bay Biscuit Seafood Pot Pie Recipe when you want comfort food that feels special. It’s one of those dishes that brings instant joy and can easily become a family favorite, perfect for sharing with those you love. So grab those ingredients and start creating—this pot pie is waiting to become the shining star of your next meal!
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Cheddar Bay Biscuit Seafood Pot Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American Coastal
Description
This Cheddar Bay Biscuit Seafood Pot Pie is a comforting and flavorful coastal-inspired dish featuring a creamy seafood filling topped with cheesy, golden-brown biscuits. Shrimp, crab meat, and mixed vegetables enveloped in a savory Old Bay-seasoned sauce are baked under a fluffy cheddar biscuit crust, making it the perfect hearty meal for any occasion.
Ingredients
Seafood Filling
- 1 lb shrimp, peeled and deveined
- 1 cup crab meat (fresh or imitation)
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- ¼ cup all-purpose flour
- 1½ cups seafood or chicken broth
- 1 cup heavy cream
- 1 tsp Old Bay seasoning
- Salt and pepper, to taste
- 1 tbsp fresh parsley, chopped
Cheddar Bay Biscuit Topping
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp garlic powder
- 1 tsp salt
- ½ cup cold butter, cubed
- 1 cup shredded cheddar cheese
- ¾ cup milk
- 2 tbsp fresh parsley (for garnish)
Instructions
- Prepare the Seafood Filling: In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion and garlic and cook until soft and fragrant—about 3–4 minutes. Stir in the flour to create a roux, cooking for another 2 minutes while stirring continuously.
- Add Liquids and Vegetables: Slowly pour in the seafood or chicken broth, whisking constantly to avoid lumps, followed by the heavy cream. Let the sauce simmer until it thickens slightly. Season with Old Bay seasoning, salt, and pepper. Fold in the frozen mixed vegetables and simmer for 2–3 minutes until heated through.
- Cook the Seafood: Add the shrimp and crab meat to the sauce and cook gently until the shrimp are pink and opaque, about 4–5 minutes. Avoid overcooking to maintain a tender texture. Remove from heat and transfer the filling to a large baking dish or individual ramekins.
- Make the Biscuit Dough: In a large bowl, whisk together the flour, baking powder, garlic powder, and salt. Add the cold cubed butter and blend using a pastry cutter or fingers until the mixture resembles coarse crumbs. Fold in the shredded cheddar cheese, then pour in the milk and stir until just combined. The dough should be shaggy and not overmixed.
- Assemble and Bake: Drop spoonfuls of biscuit dough evenly over the seafood filling, leaving space between the drops for expansion. Place the dish in a preheated oven at 375°F (190°C) and bake for 20–25 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges.
- Finish and Serve: Remove the pot pie from the oven, sprinkle fresh parsley over the biscuits for a pop of color and flavor. Let the dish cool slightly before serving to enjoy the comforting aromas and taste.
Notes
- Use fresh or high-quality frozen seafood for best flavor.
- Do not overwork the biscuit dough for tender, flaky topping.
- Ensure the shrimp are just cooked through to avoid rubbery texture.
- Substitute crab meat with lobster or scallops for variation.
- Use low-fat milk and cream for a lighter version, but the filling may be less rich.
- This pot pie is best served warm and fresh out of the oven.
