Description
This Cheddar Bay Biscuit Seafood Pot Pie is the ultimate comfort dish that combines creamy seafood filling with a golden, cheesy biscuit topping. The base features tender shrimp, crab, and scallops in a rich, garlicky cream sauce loaded with vegetables. Instead of a traditional pie crust, it’s topped with fluffy Cheddar Bay-style biscuits that bake right on top, soaking up the flavors beneath. It’s hearty, flavorful, and perfect for special dinners or cozy nights in.
Ingredients
For the filling
2 tablespoons butter
1 tablespoon olive oil
1 small onion, diced
2 celery stalks, chopped
2 carrots, peeled and chopped
2 garlic cloves, minced
3 tablespoons all-purpose flour
1 ½ cups seafood stock or chicken broth
1 cup heavy cream
½ teaspoon Old Bay seasoning
Salt and pepper to taste
½ pound shrimp, peeled and deveined
½ pound scallops, cleaned
½ cup lump crab meat
½ cup frozen peas
For the biscuit topping
1 ¼ cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon garlic powder
½ teaspoon salt
1 cup shredded sharp cheddar cheese
3 tablespoons cold butter, cubed
⅔ cup whole milk or buttermilk
1 tablespoon chopped parsley (optional)
Instructions
Preheat the oven to 400°F.
In a large skillet or Dutch oven, melt butter with olive oil over medium heat. Add diced onion, celery, and carrots. Cook for 5 to 7 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
Sprinkle the flour over the vegetables and stir to coat. Cook for 1 to 2 minutes to remove the raw flour taste. Gradually whisk in the seafood stock and heavy cream, stirring until the sauce thickens, about 3 to 5 minutes.
Season with Old Bay, salt, and pepper. Gently fold in the shrimp, scallops, crab meat, and peas. Simmer on low for 2 to 3 minutes just until the seafood begins to cook through. Remove from heat.
To make the biscuit topping, whisk together flour, baking powder, garlic powder, and salt in a large bowl. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the cheddar cheese. Add milk and mix just until a soft dough forms.
Drop large spoonfuls of the biscuit dough over the seafood filling, leaving a bit of space between each one for expansion.
Transfer the pot pie to the oven and bake for 20 to 25 minutes, or until the biscuits are golden brown and cooked through.
Let rest for 5 to 10 minutes before serving to allow the filling to set slightly. Garnish with chopped parsley if desired.
Notes
The seafood mix is customizable—swap in cooked lobster, firm white fish, or clams depending on your preference. For extra flavor, brush the tops of the biscuits with melted garlic butter right after baking. If you’re short on time, pre-made biscuit mix can be used, but homemade Cheddar Bay biscuits give it that signature flavor and texture.