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.
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)
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.
Notes
Don’t skip the garlic butter brushing—it’s what gives the biscuits their Red Lobster-style finish.
If using frozen seafood, thaw and pat dry to prevent excess moisture.
For an extra kick, add a pinch of cayenne or a few dashes of hot sauce to the filling.
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 3g
- Sodium: 720mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 120mg
Keywords: seafood pot pie, cheddar bay biscuits, shrimp and crab pie