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Creamy Seafood Pot Pie with Cheddar Biscuit Crust

Creamy Seafood Pot Pie with Cheddar Biscuit Crust

This creamy seafood pot pie features shrimp, lump crab, tender vegetables, cheddar, and Parmesan in a rich sauce topped with golden Cheddar Bay biscuits. Baked in one oven-safe skillet, it is a comforting seafood dinner that serves six.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Large oven-safe skillet
  • whisk
  • wooden spoon or spatula
  • mixing bowl
  • measuring cups and spoons

Method
 

  1. 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. 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. 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. 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 at 400°F for 20 to 25 minutes, until the biscuits are puffed and golden and the seafood filling bubbles at the edges.
  6. Let the skillet rest for 5 minutes before serving so the creamy sauce settles. Serve warm.

Notes

Add the broth and cream gradually while whisking to help the sauce thicken smoothly without lumps.
Fold in the lump crab gently so the pieces remain intact.
Leave small spaces between the biscuit dough mounds so steam can escape and the biscuits bake evenly.
Let the finished pot pie rest for 5 minutes before serving so the creamy filling can settle.
Imitation crab may be substituted for the lump crab.
The seafood filling can be prepared up to 1 day ahead and refrigerated. Reheat it gently before adding the biscuit topping and baking.
Homemade cheddar biscuit dough may be used instead of the packaged biscuit mix.