Creamy Seafood Pot Pie with Cheddar Biscuit Crust

This is comfort food built for seafood lovers. A rich, creamy filling packed with shrimp, crab, and tender vegetables gets crowned with golden Cheddar Bay biscuits, then baked all in one skillet until everything is bubbling and irresistible. It’s the kind of dinner that makes a regular weeknight feel like something special.

Why You’ll Love This Recipe

• One skillet, start to finish. The filling comes together and bakes in the same oven-safe pan.
• Rich, velvety filling. Cheddar, Parmesan, and cream combine into a sauce that clings to every bite of shrimp and crab.
• That golden biscuit topping. Cheddar Bay biscuit mix makes the crust easy without skimping on flavor.
• Feeds a crowd. Serves 6, making it perfect for family dinners or casual entertaining.

Ingredients

For the Seafood Filling

• 1 lb shrimp, peeled and deveined
• 8 oz lump crab meat
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small onion, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 cup carrots, diced
• 3 tbsp all-purpose flour
• 2 cups seafood stock or chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• ½ cup grated Parmesan cheese
• 1 tsp Old Bay seasoning
• 1 tsp garlic powder
• ½ tsp smoked paprika
• Salt and black pepper, to taste
• 2 tbsp fresh parsley, chopped

For the Biscuit Topping

• 1 package Cheddar Bay Biscuit mix
• Milk, shredded cheddar, and butter, as required on the package

How to Make Creamy Seafood Pot Pie with Cheddar Biscuit Crust

1. Soften the vegetables. Heat the butter and olive oil in a large oven-safe skillet over medium heat. Add the onion, celery, carrots, and garlic, then sauté until the vegetables soften and become fragrant.

2. Develop the creamy base. Sprinkle the flour over the vegetables and stir for 1 minute. Gradually whisk in the seafood stock or chicken broth and heavy cream, then simmer until the sauce coats the back of a spoon.

3. Fold in the seafood. Add the shrimp, crab, cheddar, Parmesan, Old Bay seasoning, garlic powder, smoked paprika, salt, and black pepper. Warm gently for 4 to 5 minutes, then stir in the parsley without breaking up the crab.

4. Crown with biscuits. Prepare the biscuit dough according to the package directions. Spoon generous mounds across the seafood filling, leaving small spaces so steam can rise between them.

5. Bake until golden. Bake at 400°F for 20 to 25 minutes, until the biscuits are puffed and golden and the seafood filling bubbles at the edges.

6. Rest and serve. Let the skillet rest for 5 minutes before serving so the creamy sauce settles. Serve warm.

Tips for the Best Seafood Pot Pie

• Whisk the flour in gradually. Adding the broth and cream slowly while whisking helps the sauce thicken smoothly without lumps.
• Fold the crab in gently. Stirring too vigorously breaks up the lump crab, so a light hand keeps those pieces intact.
• Leave space between the biscuit mounds. This allows steam to escape and helps the biscuits bake through evenly.
• Let it rest before serving. The 5-minute rest helps the filling settle so it doesn’t run everywhere when you cut in.

What to Serve with Seafood Pot Pie

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

Frequently Asked Questions