Name: Cheddar Bay Biscuit Seafood Pot Pie Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons butter; 1/2 cup onion (chopped); 1/2 cup celery (chopped); 1/2 cup carrots (chopped); 2 cloves garlic (minced); 1/4 cup all-purpose flour; 2 cups seafood stock (or chicken broth); 1/2 cup heavy cream; 1/2 teaspoon Old Bay seasoning; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 pound shrimp (peeled and deveined); 1/2 pound scallops or white fish (cut into chunks); 1/2 cup frozen peas; 2 tablespoons chopped fresh parsley; 2 cups all-purpose baking mix (like Bisquick); 1 cup shredded cheddar cheese; 2/3 cup milk; 1/2 teaspoon garlic powder; 2 tablespoons butter (melted); 1/2 teaspoon dried parsley

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The Cheddar Bay Biscuit Seafood Pot Pie is the ultimate comfort food mash-up: fluffy, cheesy biscuits perched atop a creamy, savory blend of shrimp, scallops, and vegetables, all bubbling together in one irresistible bake. Every scoop delivers the satisfaction of classic pot pie with the mouthwatering zing of those restaurant-style cheddar bay biscuits you crave. It’s a showstopper for weeknight dinners and special occasions alike, bringing joy to anyone lucky enough to grab a forkful.

Cheddar Bay Biscuit Seafood Pot Pie Recipe - Recipe Image

Ingredients You’ll Need

This beautiful recipe proves that you don’t need a complicated shopping list for big flavor. Each ingredient here is purposeful: building rich, comforting taste, tender textures, and cheerful color that guarantee your Cheddar Bay Biscuit Seafood Pot Pie will be the star of the table.

Butter: The creamy foundation for both the savory filling and the golden biscuit topping.
Onion: Sweetens and deepens the base flavors in the filling.
Celery: Adds subtle crunch and classic pot pie aroma.
Carrots: Bring sweetness and color to balance the richness of the dish.
Garlic: Infuses the filling with irresistible, savory depth.
All-purpose flour: Thickens the creamy filling to the perfect consistency.
Seafood stock (or chicken broth): Lends incredible restaurant-quality flavor; seafood stock really amplifies the ocean-fresh vibe.
Heavy cream: Elevates the filling to silky, decadent heights.
Old Bay seasoning: The essential spice blend for seafood lovers.
Salt: Balances all the flavors, so be sure to season to taste.
Black pepper: Adds a gentle warmth without overpowering the seafood.
Shrimp (peeled and deveined): The sweet, succulent heart of the dish.
Scallops or white fish (cut into chunks): Provides variety in texture and taste—use what you love or have on hand.
Frozen peas: Pop in color and freshness without any fuss.
Fresh parsley (chopped): Delivers herbal brightness and garnish appeal.
All-purpose baking mix (like Bisquick): Makes biscuit prep a breeze, no measuring fuss.
Shredded cheddar cheese: The unmistakable cheesy crown of the biscuit topping.
Milk: Binds the biscuit dough for that perfect, fluffy texture.
Garlic powder: Boosts that biscuit magic with extra savory notes.
Butter (melted, for brushing): Ensures extra golden, flavor-packed biscuits.
Dried parsley: Sprinkled on top for an inviting, colorful finish.

How to Make Cheddar Bay Biscuit Seafood Pot Pie

Step 1: Sauté the Aromatics

Start by setting your oven to 400°F (200°C)—the anticipation is half the fun! In a large skillet or saucepan, melt the butter over medium heat. Add onion, celery, and carrots, letting them soften for about 5 minutes until your kitchen fills with that irresistible pot pie aroma. Toss in the minced garlic and cook for just a minute longer, stirring so nothing sticks. This aromatic step lays the flavorful groundwork that will shine through in every luscious bite.

Step 2: Build the Creamy Filling

Sprinkle the flour over your softened veggies, stirring until it forms a fragrant paste. Gradually whisk in the seafood stock and heavy cream, letting the liquid blend slowly so you don’t get any lumps. Let this mixture cook and thicken for 4–5 minutes; it should be glossy and coat the back of a spoon. Now’s your chance to season with Old Bay, salt, and black pepper—savor that warm, comforting scent rising from the pan!

Step 3: Add the Seafood and Peas

With your base rich and velvety, stir in the shrimp and scallops (or white fish, if you prefer), plus the frozen peas and parsley. Let everything simmer gently for 2–3 minutes—just enough to start the seafood cooking without overdoing it. The seafood will finish baking in the oven, ensuring it stays perfectly tender. Take the skillet off the heat and give your creation a loving stir.

Step 4: Transfer to Baking Dish

Generously grease a 9×13-inch baking dish, then pour in that luscious seafood filling. Gently spread it out so every spoonful gets a little bit of everything. Don’t worry if it looks a touch soupy; the biscuit topping will soak up some of those tasty juices as it bakes.

Step 5: Whip Up the Cheddar Bay Biscuit Topping

In a mixing bowl, combine the all-purpose baking mix, shredded cheddar, milk, and garlic powder. Stir it just until a soft dough forms. Drop generous spoonfuls of the dough evenly over the pot pie filling—you want nuggets of biscuit that’ll puff up and brown in the oven, letting pockets of steam and seafood peek through.

Step 6: Bake to Golden Perfection

Slide the dish into your preheated oven and bake for 20–25 minutes, until the biscuits are gorgeously golden and cooked through. The scent will be almost impossible to resist! Once out of the oven, brush the biscuit tops with melted butter and finish with a sprinkle of dried parsley for a bakery-style flourish. Let the Cheddar Bay Biscuit Seafood Pot Pie cool for a few minutes before serving—just enough time to set the filling and build anticipation.

How to Serve Cheddar Bay Biscuit Seafood Pot Pie

Garnishes

A final shower of freshly chopped parsley, a crack of black pepper, or a light sprinkling of extra cheddar transforms each serving into pure comfort food bliss. For a bit of zing, squeeze a wedge of lemon over the top just before serving—the brightness lifts every bite.

Side Dishes

Cheddar Bay Biscuit Seafood Pot Pie pairs beautifully with a crisp, lightly dressed green salad or simple steamed green beans to add freshness and contrast. If you want a heartier spread, try classic roasted potatoes or a citrusy slaw to echo the dish’s creamy richness.

Creative Ways to Present

For dinner parties or cozy gatherings, consider dividing the filling among ramekins for adorable individual pot pies—everyone gets their own golden biscuit crown! You can also bake the pot pie in a cast-iron skillet or pie plate for rustic charm, or use seafood-shaped cookie cutters for biscuit toppers that kids will adore.

Make Ahead and Storage

Storing Leftovers

Got extra Cheddar Bay Biscuit Seafood Pot Pie? Lucky you! Let the leftovers cool completely, then cover tightly or transfer to an airtight container. Store in the refrigerator for up to 3 days; the flavors meld beautifully overnight, making tomorrow’s lunch a real treat.

Freezing

If you’re planning ahead, you can freeze the fully assembled (but unbaked) pot pie. Cover tightly with foil and plastic wrap. When ready to enjoy, bake straight from frozen—just add 10–15 extra minutes of bake time, keeping an eye on the biscuit topping for doneness. Alternatively, freeze baked leftovers in single portions for easy meals.

Reheating

Warm up individual portions in the microwave or reheat the whole dish in the oven at 350°F until the filling is bubbling and the biscuits are warmed through. If reheating from frozen, bake covered for most of the time, then uncover to crisp up the biscuits for the last 5–10 minutes.

FAQs

Can I use just shrimp or substitute other seafood?

Absolutely! This Cheddar Bay Biscuit Seafood Pot Pie is so adaptable—swap scallops for more shrimp, use chunks of firm white fish, or even toss in crab meat. Just keep the total seafood amount to about one pound so the filling stays well-balanced.

What’s the best way to make the biscuit topping extra cheesy?

Don’t be shy—fold a generous cup of cheddar right into the biscuit mix, and, for extra cheddar flair, sprinkle a little more over the biscuits during the last five minutes of baking. Melty, golden cheese is always a welcome bonus!

Can I make this dish gluten-free?

Yes! Use a gluten-free all-purpose baking mix for the biscuits and swap in a 1:1 gluten-free flour blend for thickening the filling. Double-check that your stock and seasonings are gluten-free to keep everything safe and delicious.

Is there a lighter version of the filling?

For a lighter approach, you can substitute half-and-half or whole milk for the heavy cream, and use olive oil instead of butter in the filling. The dish will still be cozy and creamy, though a tad less rich.

Can this Cheddar Bay Biscuit Seafood Pot Pie be made ahead for a party?

Absolutely—in fact, it’s a party showstopper! Assemble the dish up to one day ahead, cover tightly, and refrigerate. When you’re ready, bake as directed, adding a few extra minutes if it’s going into the oven cold.

Final Thoughts

If you’re craving comfort food with a sea-breeze twist, there’s nothing quite like Cheddar Bay Biscuit Seafood Pot Pie. It’s cozy, craveable, and just plain fun to share. I hope you’ll give it a try and bring the warm, bubbly goodness to your own table—you’ll be making memories, one delicious bite at a time!

Cheddar Bay Biscuit Seafood Pot Pie Recipe

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4.8 from 23 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Cheddar Bay Biscuit Seafood Pot Pie combines the comforting flavors of a seafood medley in a creamy sauce, topped with a savory cheddar biscuit crust. A delicious twist on the classic pot pie!

Ingredients

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For the filling:

2 tablespoons butter
1/2 cup onion (chopped)
1/2 cup celery (chopped)
1/2 cup carrots (chopped)
2 cloves garlic (minced)
1/4 cup all-purpose flour
2 cups seafood stock (or chicken broth)
1/2 cup heavy cream
1/2 teaspoon Old Bay seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 pound shrimp (peeled and deveined)
1/2 pound scallops or white fish (cut into chunks)
1/2 cup frozen peas
2 tablespoons chopped fresh parsley

For the biscuit topping:

2 cups all-purpose baking mix (like Bisquick)
1 cup shredded cheddar cheese
2/3 cup milk
1/2 teaspoon garlic powder
2 tablespoons butter (melted)
1/2 teaspoon dried parsley

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Instructions

Preheat oven to 400°F (200°C). In a large skillet or saucepan, melt butter over medium heat. Add onion, celery, and carrots. Cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more. Sprinkle in flour and stir until it forms a paste. Gradually whisk in seafood stock and heavy cream. Cook until thickened, 4–5 minutes. Season with Old Bay, salt, and pepper. Stir in shrimp, scallops (or fish), peas, and parsley. Simmer gently for 2–3 minutes, just until seafood is slightly cooked. Remove from heat.
Pour the filling into a greased 9×13-inch baking dish.
In a bowl, mix baking mix, shredded cheddar, milk, and garlic powder until a soft dough forms. Drop spoonfuls of the biscuit dough over the filling. Bake for 20–25 minutes, until biscuits are golden and cooked through.
Brush biscuit tops with melted butter and sprinkle with dried parsley. Let cool slightly before serving.