Name: Cheddar Bay Biscuit Seafood Pot Pie Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups seafood mix (shrimp, scallops, and crab); 1 cup frozen peas and carrots mix; 1/2 cup onion, diced; 2 cloves garlic, minced; 1/4 cup unsalted butter; 1/4 cup all-purpose flour; 2 cups seafood stock or chicken broth; 1 cup heavy cream; 1 teaspoon Old Bay seasoning; Salt and pepper to taste; 1 cup shredded sharp cheddar cheese; 1 package Cheddar Bay biscuit mix (includes dry biscuit mix and seasoning); 1/2 cup cold milk; Fresh parsley for garnish

Introduction

Cheddar Bay Biscuit Seafood Pot Pie is a comforting and flavorful dish that combines a creamy seafood filling with a fluffy, cheesy biscuit topping. Perfect for a cozy dinner, it brings together shrimp, scallops, crab, and vibrant veggies beneath a golden crust. This recipe is both easy to prepare and satisfying to enjoy.

A white ramekin filled with a creamy seafood pot pie that has a golden, puffed pastry crust on top. The crust is browned with crispy edges and small bubbles, sprinkled lightly with green herbs. The creamy filling beneath is thick and speckled with orange shrimp pieces, oozing out slightly where the crust is broken, showing melted cheese strings stretching from the inside. The ramekin sits on a white marbled surface with soft natural light making the textures and colors stand out vividly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups seafood mix (shrimp, scallops, and crab)

1 cup frozen peas and carrots mix

1/2 cup onion, diced

2 cloves garlic, minced

1/4 cup butter

1/4 cup all-purpose flour

2 cups seafood stock (or chicken broth)

1 cup heavy cream

1 teaspoon Old Bay seasoning

Salt and pepper to taste

1 cup shredded cheddar cheese

1 package Cheddar Bay biscuit mix (includes dry biscuit mix and seasoning)

1/2 cup milk (for biscuit mix)

Optional: Fresh parsley for garnish

Instructions

Step 1: Preheat your oven to 400°F (200°C) so it’s ready when the pot pie is assembled.

Step 2: In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.

Step 3: Stir in the seafood mix and cook for another 3-4 minutes, just until the seafood is cooked through. Avoid overcooking to keep it tender.

Step 4: Sprinkle the flour over the seafood mixture and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste.

Step 5: Gradually pour in the seafood stock while stirring continuously to prevent lumps. Bring the mixture to a gentle simmer.

Step 6: Add heavy cream, Old Bay seasoning, frozen peas and carrots, salt, and pepper. Let it simmer on low for 5-7 minutes until thickened. Stir in shredded cheddar cheese until melted.

Step 7: Prepare the biscuit mixture in a separate bowl according to the package instructions, adding milk and mixing just until combined. Do not overmix.

Step 8: Pour the seafood filling into a baking dish or ramekins. Spread the biscuit dough evenly over the filling, leaving small gaps for bubbling.

Step 9: Bake in the preheated oven for 20-25 minutes until the biscuit topping is golden brown and cooked through.

Step 10: Remove from the oven and let cool for a few minutes. Garnish with fresh parsley if desired, then serve and enjoy.

Tips & Variations

For perfectly fluffy biscuit topping, mix the dough just until combined and use cold milk to help create a flaky texture.

If you can’t find a seafood mix, use just shrimp or canned crab, or substitute seafood with mushrooms or jackfruit for a vegan option.

Fresh peas and carrots work well but should be cooked ahead of time; frozen mixed vegetables like corn or green beans also make good substitutes.

Use sharp cheddar cheese for stronger flavor or try Gruyère or Monterey Jack as alternatives.

For a dairy-free version, substitute butter with olive oil or vegan butter, heavy cream with plant-based cream, and cheddar cheese with vegan cheese.

FAQs

Can I use fresh seafood instead of frozen?

Absolutely! Fresh seafood can enhance the flavor, just cut it into bite-sized pieces and adjust cooking time carefully to avoid overcooking in the skillet.

What can I substitute for heavy cream?

You can use half-and-half or whole milk mixed with a tablespoon of cornstarch to thicken. This will lighten the dish but may slightly change the creaminess of the sauce.