Name: Cheddar Bay Biscuit Seafood Pot Pie
Prep time: 20 min
Cook time: PT-487853H50S
Total time: 50 min
Cuisine: American
Ingredients: 1 lb shrimp, peeled and deveined; 1 cup crab meat or imitation crab; 1 cup scallops or firm white fish (optional); 4 tbsp butter; 3 cloves garlic, minced; 1 medium onion, finely chopped; 2 carrots, diced; 2 celery stalks, diced; 1/4 cup all-purpose flour; 2 cups seafood or chicken broth; 1 cup heavy cream; 1 tsp Old Bay seasoning; Salt and pepper to taste; 1 cup frozen peas or corn; 1 package Cheddar Bay biscuit mix (or 2 cups biscuit mix + 1 cup shredded cheddar + 1/2 tsp garlic powder); 2/3 cup milk (for biscuit dough); 2 tbsp melted butter (for biscuit dough); Fresh parsley, chopped (for garnish)

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This Cheddar Bay Biscuit Seafood Pot Pie combines the best of two comforting favorites: rich, creamy seafood filling and golden, cheesy biscuits baked right on top. It’s everything I want in a cozy, indulgent meal—hearty, flavorful, and brimming with tender seafood under a blanket of buttery cheddar biscuits.

Why I Love This Recipe

I love this recipe because it feels like a treat but comes together without much fuss. The creamy seafood mixture is full of flavor, and when I top it with those fluffy Cheddar Bay-style biscuits, it turns into a show-stopping dish that’s both homey and luxurious. It’s my go-to when I want something comforting but still a little special.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shrimp, peeled and deveined
Crab meat or imitation crab
Scallops or firm white fish (optional)
Butter
Garlic, minced
Onion, finely chopped
Carrots, diced
Celery, diced
All-purpose flour
Seafood or chicken broth
Heavy cream
Old Bay seasoning
Salt and pepper to taste
Frozen peas or corn
Cheddar Bay biscuit mix (or biscuit mix + shredded cheddar and garlic powder)
Milk and melted butter (for biscuit dough)
Fresh parsley (for garnish)

Directions

I start by sautéing the onion, garlic, carrots, and celery in butter until they’re soft and fragrant.
I sprinkle in flour and stir to create a roux, cooking it for a minute before gradually adding seafood broth and cream to make a thick, flavorful sauce.
I stir in the seafood, peas or corn, and season everything with Old Bay, salt, and pepper. I let it simmer just until the seafood is cooked through.
I pour the mixture into a baking dish while I prepare the biscuit topping.
I mix the biscuit dough according to the package (or from scratch), then gently drop spoonfuls over the top of the seafood filling.
I bake it in the oven until the biscuits are golden and cooked through, usually about 20–25 minutes.
I finish with a sprinkle of parsley and serve hot.

Servings and timing

This recipe makes 6 hearty servings. Prep takes about 20 minutes, and bake time is roughly 25–30 minutes, so I typically have it ready in about 50 minutes total.

Variations

I sometimes switch up the seafood depending on what I have—adding lobster chunks or using just shrimp and crab. For a spicier twist, I stir a bit of Cajun seasoning into the filling. I’ve also used homemade biscuit dough with shredded cheddar and garlic powder when I don’t have the boxed mix, and it still turns out amazing.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat it, I cover the pot pie with foil and warm it in the oven at 350°F until heated through. The biscuits stay crispier that way compared to microwaving. If I do use the microwave, I add a splash of cream to keep the filling smooth.

FAQs

Can I use frozen seafood?

Yes, I do that often. I just make sure to thaw and pat it dry before adding it to the sauce so the filling doesn’t get watery.

What if I don’t have Cheddar Bay biscuit mix?

I use regular biscuit mix and add shredded cheddar, garlic powder, and a pinch of parsley. It tastes just as good.

Can I make this ahead of time?

Yes, I prepare the filling in advance and store it in the fridge. I add the biscuit topping just before baking so it stays fluffy and fresh.

Can I freeze this pot pie?

I freeze the filling separately and make fresh biscuits when I’m ready to bake. The texture is much better that way.

What vegetables can I add?

I like adding mushrooms, green beans, or even spinach to change it up. As long as I sauté or blanch them first, they blend in beautifully.

Conclusion

Cheddar Bay Biscuit Seafood Pot Pie is pure comfort food magic. The savory seafood filling, the rich and creamy base, and those cheesy, garlicky biscuits baked on top make every bite a warm and satisfying experience. It’s a dish I keep in rotation all year long—especially when I want something that feels both hearty and a little indulgent.

Cheddar Bay Biscuit Seafood Pot Pie

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Author: Sue
Prep Time: 20 minutes
Cook Time: 25–30 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Main Dish
Method: Baking
Cuisine: American
Diet: Halal

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Description

A comforting seafood pot pie topped with golden Cheddar Bay biscuits. This creamy, flavorful dish combines tender shrimp, crab, and scallops with a rich sauce and cheesy biscuits for the ultimate indulgent meal.

Instructions

Preheat oven to 375°F (190°C).
In a large skillet, sauté onion, garlic, carrots, and celery in butter until softened.
Stir in flour to form a roux, cooking for 1 minute.
Gradually whisk in broth and cream, stirring until thickened.
Add shrimp, crab, scallops (if using), peas or corn, Old Bay seasoning, salt, and pepper. Simmer until seafood is just cooked through.
Transfer the mixture into a greased baking dish.
Prepare the biscuit dough according to package instructions (or from scratch with cheddar and garlic powder).
Drop spoonfuls of biscuit dough evenly over the seafood filling.
Bake 20–25 minutes, until biscuits are golden and cooked through.
Garnish with fresh parsley and serve hot.

Notes

Use thawed and patted-dry frozen seafood to avoid watery filling.
For a spicier version, add Cajun seasoning to the filling.
The filling can be prepared in advance; add biscuit topping just before baking.
Leftovers keep for 3 days in the fridge; reheat covered in the oven for best texture.
Freeze filling separately and bake with fresh biscuits when ready.