Best Cheddar Bay Biscuit Seafood Pot Pie

If you’re anything like me, when the weather cools down or you’re craving something cozy and satisfying, a pot pie hits the spot every single time. But this isn’t your typical chicken pot pie — no, we’re going full-on flavor mode with tender shrimp, buttery scallops, and sweet lump crab, all tucked into a creamy, garlicky sauce and topped with fluffy Cheddar Bay-style biscuits. Yes, the same cheesy, garlicky biscuits you dream about from a certain seafood restaurant chain.

This Cheddar Bay Biscuit Seafood Pot Pie is the kind of meal that feels like a big warm hug. It’s elegant enough for a special occasion, but simple and homey enough for a casual family dinner. It’s a beautiful mash-up of indulgent seafood stew and down-home biscuit topping, and honestly? It might just become one of your new favorites.

Let’s dive right into this dreamy dish, because I promise—once you smell this baking in your oven, you won’t want to wait long.

Why You’ll Love This Seafood Pot Pie

This recipe brings together two things we love: rich, creamy seafood filling and those iconic Cheddar Bay-style biscuits. Instead of fussing with a pastry crust, the biscuit topping bakes right on top of the seafood mixture, soaking up all that buttery, herby sauce. It’s cozy, hearty, and surprisingly easy to throw together with just a few kitchen staples.

And the best part? The filling is totally customizable. Not into scallops? Swap them out for chunks of firm white fish. Have some lobster meat leftover from a celebration dinner? Toss it in! This pot pie plays well with all kinds of seafood, making it easy to adapt to your taste or what’s on sale.

this recipe

MAKING THE SEAFOOD FILLING

Let’s start by building flavor from the bottom up. The creamy base of this pot pie is packed with veggies, aromatics, and just the right blend of seasoning to make the seafood shine. Here’s how to make it:

STEP 1: PREHEAT AND PREP

Preheat your oven to 400°F (200°C). You’ll need a large oven-safe skillet or Dutch oven for this recipe—something that can go from stovetop to oven.

STEP 2: SAUTÉ THE VEGETABLES

In your skillet, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat.

Add:

• 1 small onion, diced

• 2 celery stalks, chopped

• 2 carrots, peeled and chopped

Cook for about 5 to 7 minutes, stirring occasionally, until the veggies are soft and the onion is translucent. Then stir in 2 minced garlic cloves and cook for another minute, just until fragrant. This step builds the flavor base of the filling.

STEP 3: MAKE THE ROUX

Once your vegetables are tender and aromatic, sprinkle in 3 tablespoons of all-purpose flour and stir well to coat everything. This is your roux—it will thicken the sauce.

Let the flour cook for about 1 to 2 minutes, stirring constantly to avoid any raw flour taste. You’ll see it start to cling to the vegetables a bit—that’s exactly what you want.

STEP 4: ADD LIQUIDS AND SEASONING

Slowly whisk in:

• 1½ cups seafood stock (or chicken broth, if that’s what you have)

• 1 cup heavy cream

Stir continuously until the mixture is smooth and begins to thicken, which should take about 3 to 5 minutes. You’re looking for a rich, creamy consistency—not too thick, but definitely not soupy.

Now, season the sauce with:

• ½ teaspoon Old Bay seasoning

• Salt and pepper to taste

Old Bay adds that perfect seafood flavor without overpowering the dish. Give it a taste and adjust the seasoning if needed.

STEP 5: ADD THE SEAFOOD

Now for the good stuff—gently stir in:

• ½ pound shrimp, peeled and deveined

• ½ pound scallops, cleaned

• ½ cup lump crab meat

• ½ cup frozen peas

Let the seafood simmer for about 2 to 3 minutes, just until it starts to cook through. Don’t overcook—it will finish baking in the oven. Once it’s looking luscious and the seafood is slightly opaque, remove the skillet from heat.

And there you have it: your creamy, seafood-loaded filling is ready to go. Now it’s time to whip up that iconic biscuit topping!

Alright, now that our seafood filling is rich, creamy, and ready to go, it’s time to talk about what really makes this dish shine: that irresistible Cheddar Bay-style biscuit topping.

Instead of a traditional pie crust, this recipe uses soft, buttery drop biscuits that bake right on top of the seafood filling. They soak in all that garlicky goodness while still getting golden and crisp on the edges. It’s the perfect savory finish to a dish that already feels like a warm, coastal hug in a bowl.

Let’s get right into it—this part is simple and comes together in just minutes.

MAKING THE CHEDDAR BAY BISCUIT TOPPING

These drop biscuits are inspired by everyone’s favorite restaurant biscuits—but made from scratch at home, so they’re even better. Plus, they don’t require any rolling, shaping, or cutting. Just mix, scoop, and bake.

STEP 6: MIX YOUR DRY INGREDIENTS

In a large mixing bowl, whisk together:

• 1¼ cups all-purpose flour

• 1 tablespoon baking powder

• ¼ teaspoon garlic powder

• ½ teaspoon salt

This base gives you the classic biscuit texture—light and tender with just enough structure to hold up to the creamy filling.

STEP 7: CUT IN THE BUTTER

Add 3 tablespoons of cold butter, cubed. Using a pastry cutter or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

Tip: The colder your butter, the flakier your biscuits. If it’s a warm day, you can even pop the butter into the freezer for 5 minutes before using.

STEP 8: ADD CHEESE AND MILK

Now stir in:

• 1 cup shredded sharp cheddar cheese

Then pour in:

• ⅔ cup whole milk (or buttermilk for extra tang)

Mix gently until a soft, slightly sticky dough forms. Be careful not to overmix—just stir until the ingredients come together. The less you work the dough, the more tender your biscuits will be.

Optional: For a bit of fresh color and flavor, fold in 1 tablespoon chopped parsley here.

STEP 9: DROP THE BISCUIT DOUGH ON TOP

Using a large spoon or ice cream scoop, drop generous spoonfuls of biscuit dough directly on top of your seafood filling. Don’t worry about perfection—they’ll spread and puff up beautifully while baking.

Leave a little space between each biscuit mound so they have room to expand. You want them to be golden on the edges but still pillowy-soft inside.

STEP 10: BAKE TO GOLDEN PERFECTION

Place your skillet or baking dish into your preheated 400°F oven and bake for 20 to 25 minutes, or until the biscuits are golden brown and fully cooked through.

You’ll know it’s ready when the tops of the biscuits are lightly browned, and the filling is bubbling up around the edges. The smell alone will tell you you’re close.

STEP 11: REST BEFORE SERVING

Once out of the oven, let the pot pie rest for 5 to 10 minutes before serving. This gives the filling a chance to settle and thicken slightly, making it easier to serve.

Optional but highly recommended: Brush the tops of the biscuits with a little melted garlic butter right after baking. This gives you that classic “Cheddar Bay” flavor that’s rich, savory, and totally irresistible.

Tips & Variations to Make It Your Own

Now that you’ve got the basic recipe down, here are a few ideas and swaps to suit your taste or pantry:

• Change up the seafood: Not a scallop fan? Use chunks of cooked lobster tail, diced white fish like cod or halibut, or even mussels. Just be sure whatever you use is cleaned and cooked (or partially cooked) before baking.

• Use pre-made biscuit mix: Short on time? A boxed Cheddar Bay biscuit mix works in a pinch. Just prepare according to package instructions and drop over your filling before baking.

• Add extra veggies: Frozen corn, diced bell peppers, or sautéed mushrooms can easily be mixed in with the seafood for more color and texture.

• Make it ahead: You can make the seafood filling a few hours in advance—just cool, cover, and refrigerate. When ready to bake, top with the biscuit dough and pop it in the oven.

• Gluten-free option: Swap the flour in both the filling and the biscuit topping with a 1:1 gluten-free flour blend. Just make sure your baking powder and cheese are gluten-free as well.

This pot pie is just the kind of dinner that looks fancy, tastes indulgent, and still feels like something your grandma might have made—if she happened to be obsessed with Red Lobster biscuits and seafood.