If comfort food had a VIP section, this Cheddar Bay Biscuit Seafood Pot Pie would be sitting right at the center table! Imagine a bubbling, creamy seafood filling crowned with fluffy, cheesy biscuits that get golden on top and soak up all those buttery, savory flavors underneath. It’s a dish that tastes like pure coziness, combining the magic of fresh seafood with everyone’s favorite Red Lobster-inspired biscuit. Whether it’s a family Sunday supper or a show-stopping get-together meal, you’ll love how every bite delivers creamy, garlicky, biscuit-topped goodness in true seafood pot pie fashion.
Ingredients You’ll Need
You’ll be amazed at how just a handful of essential ingredients can take this dish from simple to extraordinary. Each item in the lineup adds depth, color, or that signature Cheddar Bay biscuit flair you love—no fancy techniques required!
- Unsalted butter: Melts into the base and creates a rich, mouthwatering roux to thicken the filling.
- Yellow onion: Adds sweetness and intensity to the pot pie’s savory flavor foundation.
- Garlic: Brings fragrant depth you’ll notice in every creamy bite.
- All-purpose flour: Thickens the filling so it’s luscious and satisfying.
- Seafood stock or chicken broth: The backbone of the sauce; seafood stock really amplifies the ocean flavors, but chicken broth works perfectly too.
- Heavy cream: Adds that velvety, decadent texture that makes pot pie irresistible.
- Old Bay seasoning: The must-have spice for all seafood lovers, giving the filling its iconic warmth and savoriness.
- Salt & black pepper: Enhances and balances every other flavor in the dish.
- Carrots, peas, and corn: These veggies add sweetness, color, and a tender bite.
- Potatoes: Parboiled so they come out tender, not mushy, in the finished bake.
- Shrimp: Brings juiciness and a light coastal taste that pairs perfectly with the biscuits.
- Lump crab meat: For a sweet, luxurious touch that ties everything together.
- Cheddar Bay biscuit dough: The crowning glory—make it from a boxed mix or from scratch for that iconic cheesy, garlicky, herby topping.
How to Make Cheddar Bay Biscuit Seafood Pot Pie
Step 1: Sauté the Aromatics
Crank up the oven to 400°F (200°C) and get started by melting the butter in a big skillet. Toss in your diced onion, and let it cook until it’s soft and just starting to turn golden—about 3 to 4 minutes. Add the garlic for another 30 seconds, giving the kitchen that irresistible aroma that always signals something fantastic is coming.
Step 2: Make the Creamy Base
Sprinkle the flour right over those buttery onions and garlic, then stir constantly to make a roux. Let it cook for a minute or two until it loses the raw smell and just starts to look golden. Now, slowly pour in your seafood stock and cream, whisking all the while to banish any lumps. Let the sauce simmer, stirring often, until it thickens into a dreamy, silky gravy.
Step 3: Add Seasonings and Vegetables
Shake in the Old Bay, salt, and black pepper—these are your flavor powerhouses. Next, add the carrots, peas, corn, and pre-cooked diced potatoes to the pan. Let everything simmer together for about 5 minutes; you want the veggies to be just beginning to soften so they finish perfectly in the oven later on.
Step 4: Fold in the Seafood
Now for the signature stars: shrimp and lump crab meat. Gently stir both into the creamy veggie mixture, letting them cook for 2 to 3 minutes until just softened and opaque. They’ll finish cooking in the oven, so don’t overdo it here—keep those textures tender and succulent.
Step 5: Assemble and Top with Cheddar Bay Biscuits
Pour your bubbling seafood filling into a greased 9×13-inch baking dish. Drop generous, rustic spoonfuls of Cheddar Bay biscuit dough evenly over the top so every serving gets some of that biscuit magic. There’s no need for perfection—think big, fluffy mounds waiting to become golden.
Step 6: Bake, Cool, and Serve
Slide your pot pie into the oven and bake for 20 to 25 minutes, or until the biscuits are puffed, deeply golden, and just begging you to dig in. Allow the dish to rest for 5 minutes so the filling sets slightly—then dish it up, biscuit and all, for the ultimate Cheddar Bay Biscuit Seafood Pot Pie experience.
How to Serve Cheddar Bay Biscuit Seafood Pot Pie
Garnishes
A classic sprinkle of chopped fresh parsley makes each serving pop with color and a whiff of garden freshness. If you want to get a little fancy, a sprinkle of extra shredded cheddar or a dash of Old Bay on top just before serving takes your Cheddar Bay Biscuit Seafood Pot Pie presentation to the next level.
Side Dishes
This pot pie is hearty enough to stand on its own, but a crisp green salad with a zingy vinaigrette is a perfect counterpoint to the creamy, cheesy filling. You might also serve some roasted asparagus, lemony green beans, or even a bright fruit salad for a refreshingly light side.
Creative Ways to Present
For a dinner party, try serving the filling in individual ramekins topped with a mini Cheddar Bay biscuit for personal pot pies—adorable and fun! Or, scoop generous portions onto plates and top with an extra biscuit on the side. Don’t be shy about offering seafood-inspired garnishes like lemon wedges or a swirl of herbed aioli.
Make Ahead and Storage
Storing Leftovers
Cheddar Bay Biscuit Seafood Pot Pie keeps wonderfully in the fridge for up to 2 days. Spread leftovers in an airtight container to prevent the biscuits from absorbing too much moisture, and refrigerate promptly once cooled to room temperature.
Freezing
For make-ahead magic, you can freeze the pot pie before baking—simply assemble it, cover tightly with foil, and stash it in the freezer. When you’re ready, bake straight from frozen by adding 10 to 15 extra minutes to the typical bake time. If freezing leftovers, let them cool completely first and store in freezer-safe containers for up to 2 months.
Reheating
To reheat, cover the dish with foil and warm it in a 350°F oven until the filling is hot and bubbly and the biscuits are revived (about 20 minutes). For individual portions, the microwave works in a pinch—just add a splash of cream to keep things luscious.
FAQs
Can I use pre-cooked seafood for this recipe?
Absolutely! If you have pre-cooked shrimp or crab, stir them in just before topping with the biscuit dough to avoid overcooking. This saves time without sacrificing any delicious flavor.
What other seafood could I add or substitute?
Lobster chunks or chopped scallops are both fabulous swaps for shrimp or crab. You could even use a seafood mix—just make sure your proteins are chopped into bite-sized pieces and adjust the cooking time as necessary.
Is there a dairy-free way to make the Cheddar Bay biscuit topping?
Try a dairy-free butter and milk alternative in your biscuit mix, and swap the cheddar for a dairy-free cheese shreds brand you trust. The result will still be fluffy and flavorful!
Can I make this dish ahead for a party?
Definitely! For party planning, assemble the pie a day ahead, refrigerate, and bake off right before serving. You could also pre-bake and warm the dish, covered, just before your guests arrive so the biscuits stay tender.
How do I keep the biscuit topping from getting soggy?
Be sure your filling is piping hot before topping with dough and baking, and don’t skip that short resting period after baking. If storing leftovers, keep the biscuits as dry as possible by using an airtight container.
Final Thoughts
There’s just something magical about a one-dish meal that wows on every level, and this Cheddar Bay Biscuit Seafood Pot Pie absolutely delivers. I hope you’ll invite it into your kitchen soon—every spoonful is like a cozy celebration of seafood and warm biscuits. Dig in and let me know how you liked it!
