Cheddar Bay Biscuit Seafood Pot Pie Recipe
Cheddar Bay Biscuit Seafood Pot Pie is a comforting and savory dish combining a creamy seafood filling with tender vegetables, all baked beneath a golden, cheesy biscuit topping inspired by Cheddar Bay Biscuits. This hearty pot pie features a medley of seafood in a rich cream sauce, layered with vegetables, and crowned with fluffy, flavorful biscuits for a satisfying main course perfect for seafood lovers.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Seafood Mix
- 1 pound mixed seafood (shrimp, crab, scallops, or fish), cleaned and chopped
Cream Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1/2 cup shredded sharp cheddar cheese
Vegetables
- 1 cup frozen peas and carrots mixed
- 1/2 cup diced celery
- 1/2 cup diced onion
Biscuit Topping
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 cup cold unsalted butter, cut into small pieces
- 1 cup buttermilk
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons melted butter (for brushing)
Instructions
- Prepare the creamy seafood filling: In a large skillet or saucepan, melt butter over medium heat. Add diced onions and celery, sauté until tender. Stir in flour and cook for 1-2 minutes to create a roux. Gradually whisk in milk and cream, cooking until sauce thickens. Season with garlic powder, onion powder, salt, and pepper. Add shredded cheddar cheese and stir until melted. Gently fold in the mixed seafood and frozen peas and carrots. Cook until seafood is just cooked through, then remove from heat.
- Prepare the biscuit topping: In a mixing bowl, combine flour, baking powder, garlic powder, dried parsley, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in cheddar cheese. Add buttermilk and mix until just combined to form a soft dough.
- Assemble the pot pie: Transfer the seafood filling into a greased baking dish. Drop spoonfuls of the biscuit dough evenly over the top of the filling, covering the surface in a rustic manner.
- Bake the pot pie: Preheat oven to 400°F (200°C). Bake the assembled pot pie for 20-25 minutes or until the biscuit topping is golden brown and cooked through. In the last 5 minutes of baking, brush melted butter over the biscuit tops for extra flavor and shine.
Notes
- Use fresh seafood for best flavor but frozen mixed seafood can be used as well.
- Biscuit topping does not cover the filling evenly; rustic dollops create a biscuit drop effect.
- Adjust seasoning in the cream sauce to personal taste.
- Serve hot for best texture and taste.
- Can be made ahead: prepare filling and biscuit dough separately, then assemble and bake when ready.
Keywords: Seafood pot pie, Cheddar Bay Biscuit topping, creamy seafood bake, savory biscuit pot pie, comfort food, seafood casserole
