Creamy Seafood Pot Pie with Cheddar Biscuit Crust

If you love a comforting seafood dinner, this creamy seafood pot pie is worth trying. Tender shrimp and crab or lobster simmer in a rich, savory sauce, then get tucked beneath a homemade cheddar biscuit crust that bakes up golden, fluffy, and delicious.

Why You’ll Love This Recipe

• A truly homemade biscuit crust. Made from scratch with cold butter and buttermilk for the flakiest texture.
• Shrimp and crab or lobster. Choose your favorite, or use both for an extra special version.
• A rich, savory filling. Onion, celery, and carrot add classic pot pie flavor to the creamy sauce.
• Great for feeding a crowd. Serves 6, making it perfect for family dinners or gatherings.

Ingredients

For the Seafood Filling

• 1 lb large shrimp, peeled and deveined
• 8 oz lump crab meat or chopped lobster meat
• 4 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 celery stalks, diced
• 1 large carrot, diced
• 3 garlic cloves, finely minced
• ⅓ cup all-purpose flour
• 2 cups seafood or chicken broth
• 1 cup heavy cream
• ½ cup whole milk
• 1 tsp Old Bay seasoning
• ½ tsp dried thyme
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh parsley, chopped

For the Cheddar Biscuit Crust

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• ½ tsp garlic powder
• 6 tbsp cold unsalted butter, cubed
• 1 cup shredded sharp cheddar cheese
• ¾ cup cold buttermilk
• 2 tbsp melted butter, for brushing
• Chopped parsley, for finishing

How to Make Creamy Seafood Pot Pie with Cheddar Biscuit Crust

1. Make the creamy filling. Preheat the oven to 400°F. Melt the butter in a large oven-safe skillet over medium heat. Add the onion, celery, carrot, and garlic, and cook until softened. Sprinkle in the flour and stir for 1 minute. Gradually whisk in the broth, heavy cream, and milk until the sauce is smooth and thickened.

2. Add the seafood. Season the filling with Old Bay, thyme, salt, and black pepper. Gently fold in the shrimp and crab or lobster. Simmer briefly until the shrimp just begin turning pink, then stir in the parsley.

3. Mix the cheddar biscuit dough. In a bowl, whisk together the flour, baking powder, salt, and garlic powder. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the cheddar cheese, then gently mix in the buttermilk until just combined.

4. Top the seafood pot pie. Scoop generous portions of biscuit dough over the creamy seafood filling, leaving a little space between each biscuit. Brush the tops with melted butter.

5. Bake until golden. Bake for 18 to 22 minutes, until the cheddar biscuits are puffed and deeply golden and the seafood filling is bubbling around the edges. Sprinkle with chopped parsley and serve warm.

Tips for the Best Seafood Pot Pie

• Keep the butter cold when making the biscuit dough. This is essential for a flaky, tender biscuit texture.
• Don’t overmix the biscuit dough. Stir just until combined to avoid tough biscuits.
• Don’t fully cook the shrimp in the filling. They’ll finish baking in the oven, so just getting them to start turning pink is enough.
• Leave space between the biscuit portions. This helps them bake through evenly and puff properly.

What to Serve with Seafood Pot Pie

This dish is hearty enough to be a full meal on its own, but a simple green salad on the side adds a light, fresh contrast to the rich, creamy filling.

Frequently Asked Questions