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
Scale
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.
