Name: Cheddar Bay Biscuit Seafood Pot Pie Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 tablespoons butter; 2 tablespoons olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 cup carrots, diced; ½ cup celery, diced; 1 cup mushrooms, sliced; ¼ cup all-purpose flour; 1 ½ cups chicken or seafood broth; 1 cup heavy cream; ½ teaspoon paprika; ½ teaspoon Old Bay seasoning; Salt & pepper to taste; ½ pound shrimp, peeled & deveined; ½ pound crab meat (or substitute lobster); 1 cup frozen peas; 1 tablespoon fresh parsley, chopped; 2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon garlic powder; ½ teaspoon salt; 1 cup sharp cheddar cheese, shredded; ½ cup unsalted butter, melted; ¾ cup buttermilk; 1 teaspoon dried parsley; Fresh parsley or chives; Extra shredded cheddar cheese

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Introduction

This Cheddar Bay Biscuit Seafood Pot Pie combines tender shrimp and crab in a creamy, flavorful filling topped with cheesy, garlicky biscuits. It’s a comforting and impressive dish perfect for family dinners or special occasions.

A creamy baked dish in a white, oval-shaped bowl filled with golden-brown cheese baked on top. Inside, there are visible layers of light yellow creamy sauce mixed with pieces of shrimp coated in the sauce. The surface is bubbly with browned cheese spots scattered unevenly. A woman's hand holds a silver spoon scooping the cheesy mixture from the bowl, showing the thick, gooey texture beneath the crust. The bowl sits on a dark blue cloth on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons butter
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup carrots, diced
½ cup celery, diced
1 cup mushrooms, sliced
¼ cup all-purpose flour
1 ½ cups chicken or seafood broth
1 cup heavy cream
½ teaspoon paprika
½ teaspoon Old Bay seasoning
Salt & pepper to taste
½ pound shrimp, peeled & deveined
½ pound crab meat (or substitute lobster)
1 cup frozen peas
1 tablespoon fresh parsley, chopped
2 cups all-purpose flour (for biscuits)
1 tablespoon baking powder
1 teaspoon garlic powder
½ teaspoon salt
1 cup sharp cheddar cheese, shredded
½ cup unsalted butter, melted
¾ cup buttermilk
1 teaspoon dried parsley
Optional garnishes: fresh parsley or chives, extra shredded cheddar cheese

Instructions

Step 1: Prepare the Seafood Filling. In a large skillet, melt the butter and olive oil over medium heat. Add the onion, garlic, carrots, celery, and mushrooms, sautéing for 5–6 minutes until softened. Sprinkle flour over the vegetables and stir continuously for 1–2 minutes to cook out the raw flour taste. Slowly pour in the broth and heavy cream, whisking until smooth. Add paprika, Old Bay seasoning, salt, and pepper, stirring well. Simmer for 5 minutes until the sauce thickens. Gently fold in the shrimp, crab meat, frozen peas, and fresh parsley. Cook for 3–4 minutes, then remove from heat.
Step 2: Prepare the Cheddar Bay Biscuits. In a mixing bowl, whisk together the flour, baking powder, garlic powder, and salt. Add the shredded cheddar cheese and toss to coat. Slowly stir in the melted butter and buttermilk, mixing just until combined. Be careful not to overmix.
Step 3: Assemble the Pot Pie. Preheat your oven to 375°F (190°C). Pour the seafood filling into a greased baking dish. Using a spoon or ice cream scoop, drop small mounds of biscuit dough evenly over the filling. Brush the tops with melted butter and sprinkle with dried parsley.
Step 4: Bake the Pot Pie. Bake for 25–30 minutes or until the biscuits are golden brown and the filling is bubbling. If needed, cover loosely with foil during the last 5–10 minutes to prevent over-browning.
Step 5: Serve & Enjoy. Let the pot pie cool for 5 minutes before serving. Garnish with extra parsley or cheddar cheese if desired.

Tips & Variations

For extra richness, substitute half the heavy cream with whole milk or half-and-half in the filling.
Use fresh crab or lobster meat when available for a more luxurious taste.
To make the biscuits dairy-free, try using a plant-based butter and milk alternative.
Add a dash of cayenne pepper to the filling for a subtle spicy kick.

Storage

Store leftover pot pie covered in the refrigerator for up to 3 days. Reheat it in a 350°F (175°C) oven for about 15–20 minutes until warmed through and the biscuit topping is crisp. Avoid microwaving to preserve the biscuit texture.

How to Serve

A close-up image of a creamy shrimp dish served in a white ramekin with a golden-brown crust on top. The dish has a smooth, creamy layer mixed with visible pieces of shrimp that are pink-orange with a slightly translucent texture. There are small pieces of green herbs and bits of red pepper scattered throughout the creamy base. The spoon lifting a portion shows the thick, cheesy, and slightly bubbly filling with shrimp sitting on top. Around the ramekin, some creamy mixture and herbs are spread on a white marbled surface, giving a fresh look to the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood for this pot pie?

Yes, frozen shrimp and crab meat can be used. Thaw and drain them well before adding to the filling to prevent excess moisture.

Can I make the filling ahead of time?

Absolutely. Prepare the seafood filling a day in advance and refrigerate it. Assemble and bake the pot pie just before serving for best results.