🥧 Cheddar Bay Biscuit Seafood Pot Pie

Introduction

Looking for the ultimate comfort food that blends the ocean’s bounty with the indulgent, cheesy goodness of a buttery biscuit topping? The Cheddar Bay Biscuit Seafood Pot Pie brings together two culinary worlds — the creamy, savory richness of a seafood pot pie and the iconic cheddar bay biscuits that fans of Red Lobster know and love. This dish is a perfect centerpiece for a cozy family dinner, a special weekend treat, or even a creative holiday main course.

Flaky, cheesy, golden biscuits sit atop a luscious, creamy seafood medley including shrimp, crab, scallops, and veggies, making every bite rich in flavor and texture. It’s hearty, warm, and satisfying — a must-try recipe for seafood lovers and comfort food fans alike!

🧾 Ingredients:

For the Filling:

2 tablespoons unsalted butter
1 tablespoon olive oil

1 small onion, finely chopped
2 cloves garlic, minced
1 cup diced celery

1 cup diced carrots
1 cup frozen peas
1/4 cup all-purpose flour

2 cups seafood stock or fish broth (can substitute chicken broth)
1 cup heavy cream
1 teaspoon Old Bay seasoning

1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)

1/2 pound shrimp, peeled and deveined
1/2 pound sea scallops, halved
1/2 cup lump crab meat (picked over for shells)

1 tablespoon fresh lemon juice
2 tablespoons fresh chopped parsley

For the Cheddar Bay Biscuits:

2 cups all-purpose flour

1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon garlic powder

1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
1 cup shredded sharp cheddar cheese

1/4 cup cold unsalted butter, cubed
3/4 cup cold buttermilk
2 tablespoons chopped fresh chives (optional)

For Biscuit Topping Butter:

2 tablespoons melted butter
1/2 teaspoon garlic powder
1 tablespoon fresh parsley, chopped

👩‍🍳 Preparation:

Step 1: Prepare the Seafood Filling

In a large skillet or saucepan, melt butter and olive oil over medium heat. Sauté onion, garlic, celery, and carrots until tender, about 6–8 minutes. Stir in the flour and cook for 1–2 minutes to eliminate raw flour taste.

Step 2: Add Liquids and Simmer

Slowly whisk in seafood stock and heavy cream, stirring constantly to avoid lumps. Bring to a gentle simmer and cook until thickened, about 5–7 minutes. Season with Old Bay, salt, pepper, and paprika.

Step 3: Add the Seafood

Stir in shrimp, scallops, and crab. Let the mixture cook gently for 2–3 minutes — just until seafood begins to firm up. Add lemon juice and chopped parsley. Remove from heat.

Step 4: Make the Biscuit Dough

In a large bowl, combine flour, baking powder, baking soda, garlic powder, salt, and cayenne. Cut in cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in cheddar and chives.

Gradually add buttermilk and stir until just combined. Do not overmix.

Step 5: Assemble and Bake

Pour the seafood filling into a 9×13-inch baking dish or individual ramekins. Drop biscuit dough on top in large spoonfuls. Bake in a preheated 400°F (200°C) oven for 20–25 minutes or until the biscuits are golden brown and cooked through.

Brush with garlic butter topping immediately after baking.

🔄 Variations

Add Lobster: Upgrade the luxury with chunks of cooked lobster tail or claw meat.

Spicy Kick: Add a dash of hot sauce or use pepper jack cheese for the biscuit topping.
Vegetarian Version: Swap seafood for mushrooms, artichokes, and spinach in a creamy base.
Gluten-Free: Use a gluten-free flour blend for both the filling thickener and biscuit dough.

🍳 Cooking Note:

Don’t overcook the seafood in the skillet — it will finish cooking in the oven. Pre-cooking it too long can make shrimp and scallops rubbery. Keep the filling slightly thinner than gravy since it thickens during baking.

🍽️ Serving Suggestions:

Serve hot, garnished with extra parsley and a squeeze of lemon for brightness. Pair with a simple green salad with citrus vinaigrette or roasted asparagus for a complete meal. A crisp white wine or light Chardonnay also pairs beautifully.

💡 Tips:

Freeze unbaked pot pies for up to 2 months; bake from frozen at 375°F until golden and bubbly.
Don’t skip the garlic butter on the biscuits — it gives that iconic Cheddar Bay flavor.

Use pre-cooked seafood if you’re short on time, just reduce stove-top simmering time.
Biscuit dough should be cold before baking — it helps create fluffy, flaky layers.

⏱️ Time Breakdown:

Prep Time: 25 minutes

Cooking Time: 25 minutes
Total Time: 50 minutes

🍽️ Nutritional Information (per serving – serves 6):

Calories: ~580

Protein: ~28g
Sodium: ~840mg
(Values may vary depending on brands and ingredients used.)

❓ FAQs

Can I use frozen seafood?

Yes! Just thaw completely and pat dry before adding to the filling.

Can I make this ahead of time?

Absolutely. Make the filling and biscuit dough separately, refrigerate, and assemble just before baking.

What if I don’t have buttermilk?

Mix 1 tablespoon lemon juice or vinegar with 3/4 cup milk and let sit for 5 minutes as a substitute.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat at 350°F for best texture.

📝 Conclusion

This Cheddar Bay Biscuit Seafood Pot Pie is where coastal comfort meets down-home baking. With its indulgent cheddar biscuit crown and creamy seafood interior, it’s a show-stopping meal that feels both gourmet and nostalgic. Perfect for gatherings or cozy evenings, this pot pie offers layers of flavor and texture in every bite. Give it a try — your taste buds will thank you!