There’s something about a warm, bubbling pot pie that instantly makes everything feel a little more cozy. And when you add a buttery Cheddar Bay biscuit topping and a rich, creamy seafood filling? Oh yes, you’ve got yourself a show-stopping meal that’s both comforting and indulgent. This Cheddar Bay Biscuit Seafood Pot Pie is everything you love about a traditional pot pie—but with a delicious coastal twist.
If you’re a fan of Red Lobster’s famous biscuits, you’re in for a real treat. This dish brings that same cheesy, garlicky biscuit goodness right to the top of a creamy shrimp, crab, and scallop filling. It’s hearty enough for a family dinner but special enough to serve at a small gathering or dinner party. Plus, it all comes together in under an hour, making it a weeknight win.
I made this for a casual Sunday dinner when we had a little seafood leftover from the night before, and let me just say—there were zero leftovers after this hit the table. Even the biscuit skeptics (you know who you are) went back for seconds. This recipe is a keeper, and I’m so excited to walk you through how to make it!
Let’s dive in and get started.
Ingredients You’ll Need
For the Creamy Seafood Filling:
2 tbsp butter
1 small onion, diced
2 garlic cloves, minced
2 tbsp all-purpose flour
1 ½ cups seafood stock (or chicken broth works too)
½ cup heavy cream
1 cup cooked shrimp, chopped
1 cup crab meat
1 cup scallops, chopped
1 cup frozen peas and carrots mix
1 tsp Old Bay seasoning
Salt and pepper to taste
For the Cheddar Bay Biscuit Topping:
1 package Cheddar Bay biscuit mix
1 cup shredded sharp cheddar cheese
⅓ cup cold water
2 tbsp melted butter
½ tsp garlic powder
1 tsp parsley, finely chopped
STEP 1: Saute Your Aromatics
Start by preheating your oven to 375°F. In a large skillet or deep saucepan, melt 2 tablespoons of butter over medium heat. Once it’s melted and sizzling slightly, toss in your diced onion and sauté until it becomes soft and translucent—about 4 minutes. Then, stir in the minced garlic and cook for just one more minute until it becomes fragrant. Be careful not to let the garlic burn!
STEP 2: Make the Roux and Build the Sauce
Next, sprinkle in your 2 tablespoons of flour. Stir constantly and let it cook for 1 to 2 minutes—this step gets rid of that raw flour taste and helps thicken your filling later. Gradually whisk in 1½ cups of seafood stock (or chicken broth if that’s what you have). Bring it up to a gentle simmer while stirring, then pour in the ½ cup of heavy cream. Let everything cook together until the sauce begins to thicken—this usually takes around 5 minutes.
You’re aiming for a smooth, creamy consistency that will coat the back of a spoon. If it feels too thick at this point, don’t worry—we’ll adjust it later if needed.
STEP 3: Add the Seafood and Veggies
Now it’s time to bring in the stars of the show: shrimp, crab meat, and scallops. Add 1 cup of chopped cooked shrimp, 1 cup of crab meat, and 1 cup of chopped scallops into your thickened sauce, along with 1 cup of frozen peas and carrots. Sprinkle in 1 teaspoon of Old Bay seasoning, and give everything a good stir. Let the mixture simmer for 3 to 4 minutes, just until the seafood is tender and heated through.
Taste it and season with salt and pepper to your liking. If it seems like it’s thickened too much while simmering, add a splash more broth to loosen it up.
Once your filling is creamy, well-seasoned, and beautifully full of seafood and veggies, remove it from the heat and transfer everything into a greased 9×13-inch baking dish (or something similar in size).
Topping, Baking & Pro Tips
Alright, now that your seafood filling is rich, creamy, and packed with flavor, it’s time to take this pot pie to the next level. And that’s where the Cheddar Bay biscuit topping comes in. If you’ve ever had those famous restaurant biscuits, you know exactly what kind of buttery, cheesy magic we’re talking about.
In this part of the recipe, we’re going to mix up that delicious biscuit dough, spoon it right on top of our seafood filling, and bake everything to golden, bubbling perfection. Let’s get started!
STEP 4: Mix the Biscuit Dough
Grab a mixing bowl and add the full package of Cheddar Bay biscuit mix. Stir in 1 cup of shredded sharp cheddar cheese—this gives the biscuits that signature cheesy pull when they bake.
Next, pour in ⅓ cup of cold water and stir everything together until just combined. Don’t overmix—this dough should be slightly sticky and lumpy. You’re looking for that classic drop biscuit texture, not a smooth batter.
If you want to give your biscuits an extra kick, you can fold in a pinch of cayenne or a little extra garlic powder here.
STEP 5: Top the Filling
Now it’s time to assemble. Using a spoon or a small scoop, drop dollops of biscuit dough directly on top of your seafood filling in the baking dish. It’s totally okay if there are little gaps in between—those will fill in as the biscuits expand in the oven.
Make sure you don’t press the dough down into the filling; you want it to sit right on top so it gets nice and golden on the outside while staying fluffy inside.
STEP 6: Bake to Perfection
Place your baking dish in the preheated 375°F oven and bake uncovered for 20 to 25 minutes, or until:
The biscuits are puffed up and golden brown on top
The edges of the filling are bubbling (this is a good sign that everything’s hot and fully cooked inside)
If your oven tends to cook unevenly, you can rotate the dish halfway through baking to make sure the biscuits brown evenly.
STEP 7: Brush with Garlic Butter
While the pot pie is finishing up in the oven, melt 2 tablespoons of butter and stir in ½ teaspoon of garlic powder and 1 teaspoon of finely chopped parsley.
As soon as the pot pie comes out of the oven, brush this garlicky butter over the tops of the biscuits. It adds an extra layer of flavor and gives the biscuits that irresistible glossy finish. Trust me—this step makes all the difference.
STEP 8: Let It Rest
Now, the hardest part: let your seafood pot pie sit for 5 minutes before digging in. This helps the filling settle a bit so you don’t end up with soup on your plate. It also makes the biscuits easier to serve without falling apart.
Once it’s set, serve it up while it’s still warm and steamy. Each bite is full of tender seafood, creamy sauce, and cheesy, garlicky biscuit—pure comfort in a casserole dish.
Tips for the Best Cheddar Bay Biscuit Seafood Pot Pie
Here are a few helpful tips and variations to keep in mind as you make this recipe:
Seafood Swaps: Don’t have scallops? You can use chopped cooked lobster, cod, or even canned clams in a pinch.
Make It Creamier: Add a splash of white wine with the seafood stock for extra richness and depth of flavor.
Loosen the Filling: If your sauce thickens too much before baking, just stir in a little extra broth or a splash of cream to get it back to a creamy consistency.
Separate Biscuits: Prefer super crispy biscuits? You can bake the Cheddar Bay biscuits separately on a sheet pan, then serve them over the hot filling.
Add Some Heat: For a little spice, toss some crushed red pepper flakes into the sauce or biscuit mix.
FAQs & Final Thoughts
We’ve mixed, baked, brushed, and rested—and now your Cheddar Bay Biscuit Seafood Pot Pie is ready to be devoured. But before you serve up that first delicious spoonful, let’s cover a few common questions you might have about this recipe. Whether you’re wondering about storage, substitutions, or how to make this dish ahead, I’ve got you covered.
Frequently Asked Questions
1. Can I make this seafood pot pie ahead of time?
Absolutely. You can fully prepare the seafood filling and store it in the fridge (covered) for up to 24 hours before you’re ready to bake. When you’re ready, just bring it back to room temperature, top it with the biscuit dough, and bake as directed. The biscuit topping is best made fresh right before baking.
2. Can I freeze this pot pie?
Yes, but with a couple of tips. If you plan to freeze it, it’s best to freeze only the filling. Let it cool completely, transfer it to a freezer-safe container, and store it for up to 2 months. When you’re ready to serve, thaw it overnight in the fridge, heat it up, and then add the biscuit topping and bake. The biscuit dough doesn’t freeze well raw, so always make that part fresh.
3. What if I don’t have Cheddar Bay biscuit mix?
No problem! You can use any basic drop biscuit recipe and mix in shredded cheddar, garlic powder, and a pinch of parsley to mimic that Cheddar Bay flavor. It won’t be quite the same, but it’ll still be delicious.
4. Can I use fresh vegetables instead of frozen peas and carrots?
Of course. You can sauté chopped fresh carrots and peas (or even diced green beans or corn) with the onions at the beginning of the recipe. Just make sure they’re cooked through before adding the seafood.
5. Is there a dairy-free version of this recipe?
To make it dairy-free, swap the butter for plant-based butter, use a dairy-free cream alternative (like coconut cream or oat-based cream), and use a dairy-free biscuit mix. You’ll also want to skip or substitute the cheddar cheese with a dairy-free shredded cheese.
6. What sides go well with seafood pot pie?
This dish is hearty on its own, but a light side salad with lemon vinaigrette or some steamed green beans would balance the richness really nicely. You could also serve it with a citrusy slaw or roasted asparagus.
7. How do I know when the biscuits are done baking?
The biscuits should be golden brown on top and firm to the touch. If you’re unsure, insert a toothpick into one—if it comes out clean or with just a few crumbs, they’re ready.
Final Thoughts: A New Favorite for Seafood Lovers
There’s just something magical about combining the creamy comfort of a seafood pot pie with the savory, cheesy goodness of Cheddar Bay biscuits. Whether you’re making this dish for a Sunday family dinner, a cozy holiday meal, or just a weeknight treat, it’s one of those recipes that makes people stop mid-bite and say, “Wow.”
What I love most about this recipe is how flexible it is. You can swap in your favorite seafood, adjust the seasoning to your taste, or even turn it into individual ramekin pot pies for a dinner party. And let’s be honest—anything topped with those garlicky biscuits is bound to be a hit.
So go ahead, print this one out, bookmark it, and make it part of your regular rotation. If you try it out, I’d love to hear how it turned out for you. Drop a comment, share your variations, or just let me know if your family gave it a thumbs-up.
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Cheddar Bay Biscuit Seafood Pot Pie
Description
This Cheddar Bay Biscuit Seafood Pot Pie combines the comforting richness of a creamy seafood filling with the buttery, cheesy goodness of Cheddar Bay biscuits. Packed with tender shrimp, crab meat, and scallops, this dish is baked until bubbling hot and topped with golden, savory biscuits that soak up the flavorful sauce. It’s a hearty, coastal twist on a classic pot pie that’s perfect for family dinners or cozy gatherings.
Ingredients
For the filling
2 tbsp butter
1 small onion, diced
2 garlic cloves, minced
2 tbsp all-purpose flour
1 ½ cups seafood stock or chicken broth
½ cup heavy cream
1 cup cooked shrimp, chopped
1 cup crab meat
1 cup scallops, chopped
1 cup frozen peas and carrots mix
1 tsp Old Bay seasoning
Salt and pepper to taste
For the biscuit topping
1 package Cheddar Bay biscuit mix
1 cup shredded sharp cheddar cheese
⅓ cup cold water
2 tbsp melted butter
½ tsp garlic powder
1 tsp parsley, finely chopped
Instructions
1 Preheat oven to 375°F. In a large skillet or saucepan, melt butter over medium heat. Add diced onions and sauté until soft, about 4 minutes. Stir in the minced garlic and cook for 1 more minute.
2 Sprinkle in the flour and cook for 1 to 2 minutes to eliminate the raw taste, stirring constantly. Gradually whisk in the seafood stock and bring to a simmer. Stir in the heavy cream and cook until the mixture begins to thicken, about 5 minutes.
3 Add in the shrimp, crab, scallops, frozen peas and carrots, and Old Bay seasoning. Simmer for another 3 to 4 minutes until the seafood is just cooked through. Season with salt and pepper to taste. Remove from heat and transfer the filling to a greased baking dish.
4 In a mixing bowl, prepare the Cheddar Bay biscuit dough according to package instructions by combining the mix with shredded cheddar cheese and cold water until just combined. Drop spoonfuls of the dough over the top of the seafood filling.
5 Bake uncovered for 20 to 25 minutes, or until the biscuits are golden brown and the filling is bubbling at the edges.
6 Mix the melted butter with garlic powder and parsley. Brush this mixture over the hot biscuits as soon as the pot pie comes out of the oven.
7 Let sit for 5 minutes before serving to allow the filling to set slightly.
Notes
You can swap scallops for chopped cooked lobster if preferred. If the filling thickens too much before baking, add a splash of broth to loosen it. For extra richness, add a splash of white wine with the seafood stock. The biscuit topping may also be baked separately and served over the pot pie filling if desired.
