Name: Cheddar Bay Biscuit Seafood Pot Pie
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Comfort
Ingredients: 1 tablespoon butter; 1 small onion, diced; 2 cloves garlic, minced; 2 tablespoons all-purpose flour; 1 cup chicken or seafood stock; 1 cup heavy cream; 1 cup peas and carrots, frozen or fresh; 1/2 cup corn; 1 cup shrimp, peeled and deveined; 1/2 cup lump crab meat; 1/2 teaspoon Old Bay seasoning; 1/4 teaspoon paprika; Salt and pepper to taste; 1 package Cheddar Bay biscuit mix (or homemade equivalent); 1/2 cup shredded cheddar cheese (for homemade biscuits); 1/2 cup buttermilk (for homemade biscuits); 1/2 teaspoon garlic powder (for homemade biscuits); 1/2 teaspoon baking powder (for homemade biscuits); 2 tablespoons butter, melted (for brushing); 1/2 teaspoon garlic powder (for brushing); 1 teaspoon chopped parsley (optional, for garnish)

Golden, cheesy biscuit tops meet creamy, savory seafood filling in this Cheddar Bay Biscuit Seafood Pot Pie that tastes like the ultimate coastal comfort food. Think buttery Red Lobster-style biscuits layered over a thick, luscious seafood medley of shrimp, crab, peas, and carrots—all baked into bubbling perfection. This recipe takes the soul of a classic pot pie and gives it a delicious seafood spin, making it perfect for cozy dinners or indulgent weekend treats.

The contrast between the flaky, cheddar-loaded biscuit crust and the velvety seafood base makes each bite rich, hearty, and impossibly satisfying. Whether you’re a seafood lover or just looking for something different from your usual pot pie, this dish is bound to impress with its bold flavors and rustic elegance. It’s simple enough for a family meal but special enough to serve for guests.

What Kind of Biscuits Should I Use for Seafood Pot Pie?

For the best results, use Cheddar Bay biscuit mix—yes, the same kind that mimics Red Lobster’s famous biscuits. These bring a garlicky, cheesy flavor that elevates the whole dish. If you can’t find the boxed mix, a homemade version with shredded cheddar cheese, garlic powder, and buttermilk will work beautifully.

Ingredients for the Cheddar Bay Biscuit Seafood Pot Pie

Shrimp: Sweet and tender, shrimp adds juicy texture and light seafood flavor to the filling.

Lump Crab Meat: For richness and that briny, buttery taste only crab can bring.

Cheddar Bay Biscuit Mix: This forms the crusty, golden biscuit topping. It bakes up beautifully and complements the creamy base.

Heavy Cream: This is what makes the filling so creamy and decadent.

Chicken or Seafood Stock: Enhances the depth of flavor in the sauce.

Butter: Adds richness to both the filling and the biscuit topping.

Onion and Garlic: Essential aromatics that build the base flavor.

Mixed Vegetables (Peas, Carrots, Corn): These bring sweetness, color, and texture variety to each bite.

Flour: Helps thicken the creamy sauce so it doesn’t run.

Seasonings: Old Bay seasoning, salt, black pepper, and paprika tie everything together with a coastal warmth.

How To Make the Cheddar Bay Biscuit Seafood Pot Pie

Step 1: Sauté the Aromatics

In a large skillet over medium heat, melt butter and sauté diced onion and minced garlic until softened and fragrant, about 3–4 minutes.

Step 2: Build the Creamy Base

Sprinkle flour over the sautéed onions and stir to form a roux. Gradually pour in seafood or chicken stock, whisking continuously to prevent lumps. Once smooth, stir in heavy cream. Let it simmer until thickened.

Step 3: Add the Seafood and Veggies

Fold in the shrimp and lump crab meat along with the peas, carrots, and corn. Season with Old Bay, salt, black pepper, and a pinch of paprika. Simmer just until shrimp turn pink and are nearly cooked through, about 3–4 minutes.

Step 4: Transfer to Baking Dish

Pour the creamy seafood filling into a greased 9×13-inch baking dish or a deep casserole dish.

Step 5: Prepare Biscuit Topping

Mix the Cheddar Bay biscuit dough according to package instructions. If making from scratch, combine flour, shredded cheddar, baking powder, garlic powder, salt, and buttermilk until a sticky dough forms.

Step 6: Top and Bake

Scoop dollops of biscuit dough evenly across the top of the seafood mixture. You don’t have to cover the entire surface—leave gaps for steam to escape. Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, or until the biscuits are golden brown and cooked through.

Step 7: Brush and Finish

(Optional but recommended) Mix melted butter with a pinch of garlic powder and parsley. Brush this mixture over the hot biscuits right after baking for that signature Cheddar Bay finish.

Serving and Storing Cheddar Bay Biscuit Seafood Pot Pie

This seafood pot pie is best served warm, straight from the oven when the biscuits are golden and the filling is bubbling. Let it cool for about 5–10 minutes before serving so the creamy filling can set slightly, making it easier to scoop.

Pair it with a crisp green salad or a citrusy slaw to balance out the rich flavors. A glass of white wine or sparkling water with lemon is a perfect match to cut through the decadence.

For leftovers, cover the baking dish tightly or transfer the pot pie to an airtight container. Store in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, or microwave individual portions.

Frequently Asked Questions

Can I use frozen seafood?

Absolutely. Just make sure it’s fully thawed and patted dry before adding to the skillet. This helps avoid excess moisture.

Can I substitute the seafood?

Yes! Scallops, cooked lobster chunks, or even firm white fish can work. You can even add a combo for more variety.

Can I make this ahead of time?

You can prep the filling in advance and refrigerate it. When ready to bake, top with biscuit dough and pop it into the oven.

What’s the best way to tell if the biscuits are cooked?

They should be golden on top and firm to the touch. A toothpick inserted into the center of a biscuit should come out clean.

How do I make it spicier?

Add a pinch of cayenne or a few dashes of hot sauce to the filling for a spicy kick.

Can I freeze the leftovers?

It’s best fresh, but you can freeze individual portions for up to a month. Reheat in the oven to maintain biscuit texture.

Want More Comfort Food Ideas?

If this Cheddar Bay Biscuit Seafood Pot Pie hit the spot, you’ll definitely want to check out these other cozy and creative recipes from my kitchen:

Crawfish Fettuccine for a creamy pasta dish with bold Cajun flavor.
Creamy Shrimp Chowder that’s perfect for chilly nights.
Crab Casserole for a simple bake that’s all about cheesy, creamy indulgence.
Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine if you’re in the mood for rich pasta and zesty chicken.
Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta for another creamy classic with a garlicky twist.

📌 Save this recipe to your Pinterest comfort food board so you can make it again when cravings strike.

And don’t forget to let me know how yours turned out in the comments! Did you use shrimp only, or go all out with crab and scallops too? Maybe you added a spicy twist?

I love seeing how you bring these recipes to life. Questions or tweaks? Drop them below and let’s keep the flavor ideas flowing.

Want even more recipe inspiration? Follow me on Pinterest where I share daily dishes just like this: Life with Nina on Pinterest

Cheddar Bay Biscuit Seafood Pot Pie

Author: Nina Johnson
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Baked
Cuisine: Comfort, Coastal

Print Recipe

Description

Creamy, comforting, and layered with rich seafood flavors, this Cheddar Bay Biscuit Seafood Pot Pie is the ultimate coastal twist on a classic. A velvety seafood filling loaded with shrimp, crab, and tender vegetables is topped with buttery, garlicky Cheddar Bay biscuits and baked to golden perfection. Whether you’re cooking for a cozy family dinner or impressing guests, this dish delivers indulgence in every bite.

Instructions

1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.

2. In a large skillet, melt 1 tablespoon butter over medium heat. Sauté diced onion and minced garlic for 3–4 minutes until fragrant.

3. Sprinkle in flour and stir to create a roux. Slowly add the stock, whisking to avoid lumps.

4. Add the heavy cream and cook until thickened and creamy.

5. Fold in shrimp, crab meat, peas, carrots, and corn. Season with Old Bay, paprika, salt, and pepper. Simmer until shrimp are just cooked.

6. Pour the seafood mixture into the prepared baking dish.

7. Prepare Cheddar Bay biscuit mix according to package instructions. For homemade, mix flour, cheddar, baking powder, garlic powder, and buttermilk until a sticky dough forms.

8. Drop spoonfuls of biscuit dough over the seafood filling. Leave some gaps for steam.

9. Bake for 20–25 minutes or until biscuits are golden and cooked through.

10. While baking, combine 2 tablespoons melted butter with garlic powder and chopped parsley.

11. Brush garlic butter over hot biscuits right out of the oven for a flavorful finish.

12. Let cool for 5–10 minutes before serving.