Get ready to cozy up with a bowl of Cheddar Bay Biscuit Seafood Pot Pie—an irresistible comfort food mashup packed with tender seafood, a rich creamy filling, and golden, cheesy biscuit clouds on top. This recipe captures everything you love about buttery biscuits and classic seafood chowder, then bakes it all into one bubbling, satisfying dish. Perfect for any seafood lover or anyone wanting to impress a hungry crowd, Cheddar Bay Biscuit Seafood Pot Pie brings together vibrant flavors, hearty textures, and a touch of nostalgia in every forkful. Trust me, this is a dish you’ll want to make on repeat!
Ingredients You’ll Need
The magic of Cheddar Bay Biscuit Seafood Pot Pie comes from a handful of ingredients, each playing a starring role. The buttery biscuits, creamy savory filling, and pops of fresh seafood rely on these key items—choose the best you can, as each one adds something special to the flavor, texture, or color of your meal.
- Butter: Essential for both the filling and the biscuit topping, it delivers richness and a melt-in-your-mouth finish.
- Onion: A classic aromatic, onion builds a savory foundation for the pot pie filling.
- Celery: Adds gentle crunch and a fresh, herbal undertone to the seafood mixture.
- Garlic: Brings out the savory depth and subtle kick in the creamy sauce.
- All-purpose flour: Thickens the sauce so your pot pie is silky but never soupy.
- Seafood or chicken broth: Provides a flavorful base—seafood broth for extra brininess, chicken for a gentler touch.
- Heavy cream: Delivers luscious texture and richness in every bite.
- Old Bay seasoning: An absolute must for classic seafood flavor—lifted with herbs and gentle spice.
- Thyme: Adds subtle earthiness that brings the seafood and creamy base together.
- Salt and pepper: Simple seasonings that pull all the other flavors into harmony.
- Shrimp: Chopped, cooked shrimp brings sweet, tender bites throughout every serving.
- Crab meat or imitation crab: For buttery texture and that signature seafood depth.
- Frozen peas: Stir in at the end for color and a touch of sweet vegetable flavor.
- Diced carrots: Choose steamed or frozen for convenience and a vibrant pop of color.
- Baking powder and soda: Make your Cheddar Bay biscuits rise sky-high and stay fluffy.
- Garlic powder: Puts that signature garlicky zing in the biscuits and the finishing butter.
- Shredded sharp cheddar cheese: For cheesy, savory richness in every biscuit bite.
- Buttermilk: The secret to tender, flavorful biscuits with that perfect crumb.
- Dried parsley: Swirled into the finishing butter for color and a hint of herbal freshness.
How to Make Cheddar Bay Biscuit Seafood Pot Pie
Step 1: Prep and Sauté the Aromatics
Start by preheating your oven to 400°F. In a large skillet over medium heat, melt your butter until foamy. Toss in onion and celery, then sauté for about 3–4 minutes, just until they start turning soft and fragrant. Add in the minced garlic and let it cook for just 30 seconds—this little step wakes up all the flavors at the base of your Cheddar Bay Biscuit Seafood Pot Pie.
Step 2: Build the Creamy Seafood Filling
Sprinkle your flour right over the veggies and stir it in, making sure everything is coated. Let it cook out for about a minute to lose any raw taste. Now gradually whisk in your seafood or chicken broth, followed by the cream. Sprinkle in your Old Bay, thyme, salt, and pepper, and let everything simmer for another 4–5 minutes, stirring until it thickens into a silky sauce. Fold in the cooked shrimp, crab, peas, and carrots, then take it off the heat. At this point, the aroma alone is enough to make your mouth water!
Step 3: Transfer the Filling
Pour the creamy, veggie-rich seafood filling into a well-greased 9-inch pie dish or any oven-safe casserole dish. Spread it evenly so that every scoop will get a hearty mix of seafood, sauce, and veggies.
Step 4: Make the Cheddar Bay Biscuit Topping
In a clean bowl, whisk together the flour, baking powder, baking soda, garlic powder, and salt for the biscuit topping. Add in your cold butter and use a pastry cutter or fork to break it up until the mixture turns into coarse crumbs. Stir in the shredded cheddar, pouring in the buttermilk until you have a shaggy dough, just mixed—don’t overwork it! Drop 6–8 heaping spoonfuls of dough right on top of the seafood filling.
Step 5: Bake Until Golden and Bubbly
Pop the dish into your oven and bake for 20–25 minutes, until the biscuits have puffed up beautifully and turned a glorious golden brown. The filling should be bubbling around the edges, making the whole kitchen smell incredible.
Step 6: Brush with Garlic Butter and Serve
While the pot pie is baking, stir together your melted butter, garlic powder, and parsley. As soon as your pot pie comes out of the oven, brush this fragrant butter over the warm biscuits. Let everything cool just slightly so you don’t burn your tongue, then serve up the Cheddar Bay Biscuit Seafood Pot Pie while it’s warm, melty, and perfect.
How to Serve Cheddar Bay Biscuit Seafood Pot Pie
Garnishes
Give your Cheddar Bay Biscuit Seafood Pot Pie a sprinkle of fresh chopped parsley, a crack of black pepper, or even a scatter of chives across the top for extra color and a little herbal lift. Don’t forget an extra brush of garlic butter right before serving—the aroma is unbeatable.
Side Dishes
This pot pie is hearty enough to stand on its own, but a crisp green salad with a punchy vinaigrette helps balance the richness. Serve it alongside steamed green beans, roasted asparagus, or even a simple slaw to brighten up the plate. Warm garlic bread on the side is never a bad idea if you want even more cozy comfort.
Creative Ways to Present
For special occasions or just for fun, try baking your Cheddar Bay Biscuit Seafood Pot Pie in individual ramekins for perfectly portioned, adorable mini pot pies. Or, scoop some filling into baked sourdough bread bowls for a rustic, crowd-pleasing twist. A casserole dish topped with extra cheese before baking creates a gratin-like crust that’s totally irresistible.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply let your Cheddar Bay Biscuit Seafood Pot Pie cool completely before covering and refrigerating. It will stay fresh for up to 3 days, making it perfect for grab-and-go lunches or next-day comfort dinners.
Freezing
You can absolutely freeze this pot pie for a future meal! Assemble and bake as directed, then let it cool completely. Wrap tightly with foil and freeze for up to 2 months. Individual portions can also be wrapped and frozen, which makes for an easy single-serving meal.
Reheating
To reheat, cover with foil and warm in a 350°F oven until hot throughout—about 20–30 minutes for a full casserole, or 10–15 minutes for single servings. If you want your biscuits crispier, uncover for the last few minutes. The flavors actually intensify after resting, making leftovers even more delicious.
FAQs
Can I substitute different types of seafood?
Definitely! Cheddar Bay Biscuit Seafood Pot Pie is super flexible. Try swapping in lobster, scallops, or even a can of drained tuna. Just make sure whatever seafood you choose is cooked before adding to the filling, to keep everything safe and delicious.
Can I make this gluten-free?
Yes, simply use your favorite gluten-free all-purpose flour blend in both the filling and the biscuit topping. Double-check the baking powder and other processed ingredients to ensure they’re gluten-free as well, and you’ll still get that rich, cozy goodness.
What if I don’t have buttermilk for the biscuits?
No worries! You can make a quick substitute by mixing 1/2 cup milk with 1–2 teaspoons of lemon juice or vinegar. Let it sit for five minutes before using and your biscuits will still come out tender and tangy.
Can I use store-bought biscuit mix instead?
Of course! To fast-track your Cheddar Bay Biscuit Seafood Pot Pie, grab a Cheddar Bay biscuit mix and prepare according to the package directions. Simply drop the dough on top of your filling and bake as directed—it’s an easy swap and still totally tasty.
How do I keep my biscuit topping from getting soggy?
Make sure your seafood filling is nice and thick before topping, and bake uncovered so steam escapes and the biscuits bake up golden. If you’re reheating leftovers, pop them back in the oven instead of the microwave to maintain that lovely biscuit texture.
Final Thoughts
This Cheddar Bay Biscuit Seafood Pot Pie is pure comfort in casserole form—a golden, bubbly masterpiece that will win over anyone lucky enough to gather around your table. Go ahead and treat yourself and your favorite people to a meal that’s both familiar and exciting. I can’t wait for you to dig in and enjoy all the cozy goodness!
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Cheddar Bay Biscuit Seafood Pot Pie Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the ultimate comfort food with this Cheddar Bay Biscuit Seafood Pot Pie recipe. A creamy seafood filling topped with savory cheddar biscuits makes for a satisfying meal that’s perfect for cozy dinners.
Ingredients
For the Filling:
- 2 tablespoons butter
- 1/2 cup chopped onion
- 1/2 cup diced celery
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups seafood or chicken broth
- 1/2 cup heavy cream
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon thyme
- Salt and pepper to taste
- 1 cup cooked shrimp, chopped
- 1 cup cooked crab meat or imitation crab
- 1/2 cup frozen peas
- 1/2 cup diced carrots (steamed or frozen)
For the Cheddar Bay Biscuit Topping:
- 1 1/4 cups all-purpose flour
- 1/2 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/3 cup cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- 1/2 cup buttermilk
- 2 tablespoons melted butter
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried parsley
For Garlic Butter Topping:
Instructions
- Preheat the oven to 400°F. In a large skillet, melt butter over medium heat. Add onion and celery and sauté for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds. Sprinkle in the flour and stir to coat the vegetables. Cook for 1 minute, then slowly whisk in the broth and cream. Add Old Bay, thyme, salt, and pepper. Simmer for 4–5 minutes until thickened. Stir in shrimp, crab, peas, and carrots. Remove from heat and transfer the filling to a greased 9-inch pie dish or casserole dish.
- To make the biscuit topping, whisk together flour, baking powder, baking soda, garlic powder, and salt. Cut in the cold butter using a pastry cutter or fork until crumbly. Stir in shredded cheddar and buttermilk until a dough forms. Drop 6–8 spoonfuls of dough on top of the filling.
- Bake for 20–25 minutes, or until biscuits are golden brown and cooked through. Meanwhile, stir together melted butter, garlic powder, and parsley. Brush over the warm biscuits right after baking. Let cool slightly before serving.
Notes
- You can substitute lobster, scallops, or canned tuna depending on your seafood preference.
- For a shortcut, use a Cheddar Bay biscuit mix for the topping.
- This dish also works great as individual pot pies in ramekins.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 4g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 115mg
