Description
A comforting and flavorful Cheddar Bay Biscuit Seafood Pot Pie combining a creamy seafood filling with a fluffy, golden biscuit topping. This dish features a mix of shrimp, scallops, and crab in a rich sauce with peas and carrots, all baked under a cheddar-infused biscuit crust perfect for a hearty dinner.
Ingredients
Scale
Seafood Filling
- 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
Biscuit Topping
- 1 package Cheddar Bay biscuit mix (includes dry biscuit mix and seasoning)
- 1/2 cup cold milk
Optional
- Fresh parsley for garnish
Instructions
- Preheat Your Oven: Preheat the oven to 400°F (200°C) so it’s ready for baking your pot pie after preparing the filling.
- Cook the Aromatics: In a large skillet, melt butter over medium heat. Add diced onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes, to develop flavor.
- Add the Seafood: Stir in the seafood mix and cook for 3-4 minutes until just cooked through, being careful not to overcook to avoid toughness.
- Thicken the Mixture: Sprinkle flour over the seafood and stir to combine. Cook for 1-2 minutes to eliminate any raw flour taste, creating a roux-like base.
- Create the Sauce: Gradually pour in seafood stock while stirring continuously to avoid lumps. Bring mixture to a gentle simmer to start thickening.
- Flavor It Up: Add heavy cream, Old Bay seasoning, frozen peas and carrots, and season with salt and pepper. Let simmer on low for 5-7 minutes until thickened. Stir in shredded cheddar cheese until melted for a creamy filling.
- Prepare the Biscuit Mix: In a separate bowl, prepare the Cheddar Bay biscuit mix according to package instructions, mixing in cold milk just until combined. Do not overmix; some lumps are okay to keep batter light.
- Assemble the Dish: Pour the seafood filling into a baking dish or individual ramekins. Spread the biscuit dough evenly over the top, leaving small gaps for bubbling.
- Bake the Pot Pie: Bake in preheated oven for 20-25 minutes until the biscuit topping is golden brown and cooked through, filling the kitchen with a delicious aroma.
- Serve and Enjoy: Remove from oven and let cool for a few minutes. Optionally garnish with fresh parsley before serving. Enjoy your warm, comforting Cheddar Bay Biscuit Seafood Pot Pie!
Notes
- For a dairy-free option, substitute butter with vegan butter or olive oil and heavy cream with plant-based cream alternatives.
- Using fresh seafood instead of frozen is fine; cut into bite-sized pieces and adjust cooking time accordingly to avoid overcooking.
- If heavy cream is unavailable, use half-and-half or whole milk mixed with 1 tablespoon cornstarch for thickness, though the sauce may be less creamy.
- Leftover pot pie should be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven covered with foil to maintain biscuit topping texture.
- Frozen peas and carrots add convenience and color; fresh versions need pre-cooking.
- Avoid overmixing biscuit dough to keep topping fluffy and light.
- For a gluten-free version, use a gluten-free biscuit mix and flour substitutes in the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Seafood pot pie, Cheddar Bay biscuit topping, creamy seafood casserole, shrimp scallop crab pot pie, comforting dinner recipe
