If you adore comforting casseroles and crave all the briny goodness of a seafood feast, then Cheddar Bay Biscuit Seafood Pot Pie is destined to become your new obsession. This dish is pure cozy magic—a savory, creamy seafood medley bubbling beneath golden, cheese-studded Cheddar Bay biscuits that get brushed with butter and herbs just before serving. Every spoonful is rich and satisfying, with plump shrimp, sweet crab, and tender scallops nestled into a luscious filling. Think of it as your favorite Red Lobster biscuits reimagined as a bubbling pot pie, perfect for impressing guests or simply treating yourself on a weeknight.
Ingredients You’ll Need
Gathering your ingredients for this recipe is a breeze, yet every single one adds vital flavor, texture, or color to the Cheddar Bay Biscuit Seafood Pot Pie. These quality staples and a few special touches make every bite sing.
- Red Lobster Cheddar Bay Biscuit Mix (11 ounces): The secret shortcut to fluffy, cheesy, crave-worthy biscuits that crown the pot pie.
- Shredded cheddar cheese (1/2 cup): Melts into the biscuit dough, adding tang and richness.
- Milk (1/2 cup): Brings moisture and tenderness to the biscuit topping; whole milk gives extra luxury.
- Unsalted butter (1/2 cup, divided): Some for sautéing and some brushed on top—flavor and sheen!
- Fresh parsley (2 tbsp, chopped): Adds a pop of green and a hint of garden-fresh flavor in the finishing butter.
- Olive oil (1 tbsp): Keeps the sautéed vegetables soft and rich but not greasy.
- Onion (1 small, diced): The classic aromatic base for deep, sweet flavor.
- Carrots (2, diced): Sweetness and beautiful color in every bite.
- Celery stalks (2, diced): Adds crunch and balances the savory filling.
- Garlic cloves (3, minced): Infuses the pot pie with irresistible depth.
- All-purpose flour (1/4 cup): Thickens the luscious filling until it’s just right.
- Seafood stock (2 cups): Maximizes seafood flavor, but chicken stock works in a pinch.
- Heavy cream (1 cup): Creates a rich, creamy sauce that envelops every morsel.
- Old Bay seasoning (1 tsp): Classic coastal spice blend for warmth and zing.
- Salt (1/2 tsp): Essential for balancing all the flavors.
- Black pepper (1/4 tsp): Adds gentle heat and depth.
- Shrimp (1/2 pound, peeled and deveined): Tender and sweet, they cook quickly in the sauce.
- Scallops (1/2 pound): Their mild brininess takes the pot pie to the next level.
- Lump crab meat (1/2 pound): Sweet, delicate luxury in every bite—substitute lobster if you’d like.
- Frozen peas (1 cup): For color, sweetness, and a classic pot pie touch.
How to Make Cheddar Bay Biscuit Seafood Pot Pie
Step 1: Prep Your Oven and Pan
Get things started by preheating your oven to 375°F (190°C) and giving a 9×13-inch baking dish a quick grease. This ensures your filling won’t stick, and makes serving that luscious Cheddar Bay Biscuit Seafood Pot Pie a snap.
Step 2: Sauté the Vegetables
In a large skillet over medium heat, melt 2 tablespoons of butter with olive oil. Add diced onion, carrots, and celery—let them soften for about five minutes, stirring occasionally, so their flavors mingle and the onions become translucent. Add the garlic last for a burst of aroma, cooking just a minute so it doesn’t burn.
Step 3: Make the Filling Base
Sprinkle the flour directly over your sautéed veggies, stirring well. Cook for 1–2 minutes until things look slightly golden and the raw flour taste cooks out. Now, gradually whisk in the seafood stock and heavy cream, making sure you stir well so the filling is smooth and free of lumps. Add in your Old Bay, salt, and black pepper—now the kitchen really starts to smell like a seaside bistro!
Step 4: Add the Seafood and Peas
Simmer the filling for about 5 minutes until it has thickened slightly but still moves easily when you stir. Then gently fold in your shrimp, scallops, crab, and peas. Let everything simmer for 3–4 minutes, just until the seafood is barely cooked through (it will finish in the oven). Transfer this heavenly filling to your prepared baking dish.
Step 5: Make the Cheddar Bay Biscuit Topping
In a separate bowl, combine the biscuit mix, shredded cheddar, milk, and 1/4 cup melted butter. Stir together just until combined—you want to keep the biscuit dough tender. Using a spoon (or a scoop for perfectly rounded mounds), drop generous dollops of biscuit dough evenly across the top of the seafood mixture. Leave a few gaps for that gorgeous filling to bubble through.
Step 6: Bake to Golden Perfection
Transfer the dish to your oven and bake for 25–30 minutes until the biscuits are golden brown and the filling is bubbling up between them. There’s nothing like peeking through the oven window as anticipation (and delicious smells) fill your kitchen.
Step 7: Finish with Herbed Butter
As soon as your Cheddar Bay Biscuit Seafood Pot Pie comes out of the oven, combine the remaining 2 tablespoons butter with the seasoning packet from the biscuit mix and the fresh parsley. Brush the fragrant, melted butter over the tops of the biscuits for that irresistible finishing touch. Let it rest for five minutes, then grab a scoop and dig in!
How to Serve Cheddar Bay Biscuit Seafood Pot Pie
Garnishes
The best way to serve Cheddar Bay Biscuit Seafood Pot Pie is with a scattering of fresh parsley for color and fresh flavor. A light dusting of extra Old Bay or a squeeze of lemon over each plate can also really make the seafood “pop.”
Side Dishes
Since this pot pie is so hearty, a crisp, lemony green salad or simply steamed green beans are all you need on the side. If you’re in the mood to go all out, serve with a glass of cool white wine and maybe even a little cocktail sauce for dipping those golden biscuit tops.
Creative Ways to Present
For a dinner party wow-factor, portion the Cheddar Bay Biscuit Seafood Pot Pie into individual ramekins before baking. Or, try baking them in smaller oven-safe skillets for a dramatic table presentation. Mini lobster tails or seared scallops on top can transform this cozy classic into an elegant special-occasion showstopper.
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully! Transfer extra Cheddar Bay Biscuit Seafood Pot Pie into an airtight container and refrigerate for up to 3 days. The biscuits will absorb some sauce, making them tender and flavorful for a next-day delight.
Freezing
You can freeze the unbaked pot pie (without the biscuit topping) for up to two months. When ready, thaw completely, add biscuit dough, and bake as directed. If freezing baked leftovers, wrap tightly and freeze for up to one month; thaw in the fridge before reheating.
Reheating
To reheat, place portions of Cheddar Bay Biscuit Seafood Pot Pie in an oven-safe dish and cover loosely with foil. Warm in a 350°F oven for about 15-20 minutes until heated through. The oven keeps the biscuits from getting soggy—a quick microwave heat will work in a pinch for busy lunches.
FAQs
Can I use different seafood in my Cheddar Bay Biscuit Seafood Pot Pie?
Absolutely! Feel free to swap in lobster, firm white fish, or even cooked clams. The dish is flexible, so pick your favorites or whatever is freshest at the market.
Can I make the filling ahead of time?
Yes, you can prepare the filling up to 24 hours in advance. Cool it completely, store covered in the fridge, then assemble and bake with the biscuit topping when you’re ready to eat.
What can I substitute for heavy cream?
To lighten things up, use half-and-half or evaporated milk, but keep in mind the sauce will be a bit less rich. For a dairy-free option, try unsweetened coconut milk.
Do I need to thaw frozen seafood first?
It’s best to thaw frozen shrimp, scallops, or crab in the fridge overnight, then pat dry. This prevents excess water from diluting your creamy filling.
How do I keep the biscuit topping from getting soggy?
Make sure your filling is hot and thick before adding the biscuits, and leave small gaps between biscuit dollops. This lets steam escape and ensures a fluffy, golden topping rather than a soggy one.
Final Thoughts
I can’t wait for you to experience the joy of pulling a bubbling Cheddar Bay Biscuit Seafood Pot Pie from your oven and sharing it with family or friends. This recipe combines the best flavors and textures seafood lovers adore, wrapped in the comfort of those iconic biscuits. If you’re looking for a meal that’s both nostalgic and downright celebratory, give this one a try—you’ll have happy hearts and happy bellies!
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Cheddar Bay Biscuit Seafood Pot Pie Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a comforting and flavorful twist on traditional pot pie with this Cheddar Bay Biscuit Seafood Pot Pie recipe. Loaded with shrimp, scallops, crab meat, and peas in a creamy seafood sauce, topped with cheesy Cheddar Bay Biscuit crust, this dish is a seafood lover’s dream come true. Perfect for a cozy family dinner or entertaining guests.
Ingredients
For the Biscuit Topping:
- 1 package (11 ounces) Red Lobster Cheddar Bay Biscuit Mix with seasoning packet
- 1/2 cup shredded cheddar cheese
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 2 tablespoons fresh parsley, chopped
For the Seafood Filling:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups seafood stock (or chicken stock)
- 1 cup heavy cream
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound scallops
- 1/2 pound lump crab meat
- 1 cup frozen peas
Instructions
- Preheat and Prepare: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Sauté Vegetables: In a skillet, sauté onion, carrots, and celery in olive oil and butter until softened.
- Add Flavor: Stir in garlic, then sprinkle flour over vegetables and cook briefly.
- Thicken Sauce: Gradually whisk in stock and cream, season with Old Bay, salt, and pepper, and simmer until thickened.
- Cook Seafood: Add shrimp, scallops, crab, and peas, cook until seafood is just done.
- Assemble and Bake: Transfer mixture to baking dish, top with biscuit dough, and bake until golden.
- Finish: Mix remaining butter with seasoning, parsley, and brush over baked biscuits.
Notes
- You can swap crab or scallops for lobster.
- For a lighter option, use half-and-half instead of heavy cream.
- Leftovers reheat well in the oven.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 540
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 31 g
- Saturated Fat: 17 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 160 mg
