Cheddar Biscuit Seafood Pot Pie

This is comfort food dressed up for seafood lovers. A creamy shrimp and crab filling loaded with peas and carrots gets tucked under a blanket of golden, cheesy Cheddar Bay biscuit topping, then baked until puffed and bubbly. It’s the kind of dish that turns a regular dinner into something people ask you to make again.

Why You’ll Love This Recipe

• Two comfort foods in one. Creamy seafood filling meets cheesy biscuit topping.
• Individual portions or one big dish. Bake it in ramekins for single servings or in a casserole dish to share.
• Rich, velvety filling. The broth and cream base thickens into a sauce that coats every bite of shrimp and crab.
• That golden biscuit crown. Cheddar Bay biscuit mix makes the topping easy without sacrificing flavor.

Ingredients

• 1 tbsp olive oil
• 2 tbsp butter
• ½ onion, diced
• 2 garlic cloves, minced
• ¼ cup all-purpose flour
• 2 cups seafood or chicken broth
• 1 cup heavy cream
• ½ tsp Old Bay seasoning
• Salt and black pepper, to taste
• 1 cup cooked shrimp, peeled and deveined
• 1 cup crab meat
• ½ cup frozen peas
• ½ cup diced carrots
• 2 tbsp fresh parsley, chopped
• 1 package Cheddar Bay biscuit mix
• ½ cup shredded cheddar cheese
• ½ cup cold water
• ¼ cup melted butter
• ½ tsp garlic powder
• Fresh chives, chopped, optional

How to Make Cheddar Biscuit Seafood Pot Pie

1. Sweat the aromatics. Warm the olive oil and butter in a skillet over medium heat. Cook the onion until tender, then add the garlic and stir until fragrant.

2. Thicken the cream base. Sprinkle in the flour and cook for 1 minute. Gradually whisk in the broth and heavy cream, then season with Old Bay, salt, and black pepper. Simmer until velvety.

3. Fold in the seafood. Add the shrimp, crab, peas, carrots, and parsley. Stir gently and warm the seafood filling for about 2 minutes.

4. Make the biscuit dough. Mix the Cheddar Bay biscuit blend, shredded cheddar, cold water, and garlic powder into a soft dough.

5. Crown the filling. Spoon the seafood filling into ramekins or a casserole dish. Drop the biscuit dough evenly over the top.

6. Bake until golden. Bake at 400°F for 15 to 18 minutes, until the biscuits are puffed and golden.

7. Brush and serve. Brush the warm biscuits with melted butter and finish with fresh chives, if desired. Serve hot.

Tips for the Best Seafood Pot Pie

• Whisk the flour in gradually. Adding the broth and cream slowly while whisking helps prevent lumps in the base.
• Use cooked shrimp and crab. Since they only need to warm through in the filling, precooked seafood keeps things simple and prevents overcooking.
• Don’t overcrowd the biscuit topping. Dropping the dough evenly, rather than in one solid layer, helps it bake through and puff properly.
• Let the pot pies rest for a few minutes after baking so the filling sets slightly before serving.

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 fresh, light contrast to the rich, creamy filling.

Frequently Asked Questions