Irresistible Cheddar Bay Biscuit Seafood Pot Pie (Creamy, Buttery & Easy)

Why You’ll Love This Seafood Pot Pie with Cheddar Bay Biscuits

This recipe hits that sweet spot: cozy, impressive, and still weeknight-friendly.

• Biscuit topping instead of pie crust = less fuss, more flavor
• Creamy filling that feels fancy, but uses simple steps
• Flexible seafood options: shrimp, crab, scallops, lobster, or a mix
• Great for guests (it looks like a showstopper)
• Easy to make in a skillet, casserole dish, or individual ramekins

What Is a Cheddar Bay Biscuit Seafood Pot Pie?

A classic pot pie usually has a pastry crust—top and sometimes bottom. This version switches the crust for Cheddar Bay-style biscuits (cheddar + garlic + buttery herb finish). Underneath, you’ll build a creamy, savory sauce with vegetables and tender seafood. The result is part pot pie, part seafood casserole, part biscuit bake—and fully irresistible.

Ingredients You’ll Need for Cheddar Bay Biscuit Seafood Pot Pie

For the seafood filling

Use what you love and what’s easy to find. The key is to avoid overcooking.

Seafood options (pick 1–3):

• Shrimp (medium or large): quick, reliable, widely available
• Crab (lump or claw): adds sweetness and a “restaurant” feel
• Scallops: buttery and tender—add at the very end
• Lobster or langostino: special occasion option, stir in gently near the end

Vegetables (classic pot pie base):

• Onion
• Celery
• Carrots
• Optional: peas, corn, mushrooms, spinach (stir spinach in at the end)

Sauce building blocks:

• Butter
• Garlic
• Flour (for thickening)
• Seafood stock or chicken stock
• Cream (or half-and-half)
• Seasoning: salt, pepper, paprika, thyme, parsley
• Optional flavor boosters: Old Bay-style seasoning, Dijon, lemon zest (tiny amount)

For the biscuit topping

You can go two ways:

• Shortcut: Cheddar Bay Biscuit® Mix (fast and consistent)
• Homemade: simple cheddar biscuit dough + garlic-herb butter finish

Equipment Options

You can make this in whatever you’ve got:

• Oven-safe skillet (10–12 inch): one-pan feel, rustic look
• Casserole dish (9×13 or 8×8): great for family-style
• Ramekins: perfect for individual servings (also super cute)

Other helpful tools:

• Whisk (for smooth sauce)
• Wooden spoon or spatula
• Baking sheet under the dish (to catch drips)

How to Make Cheddar Bay Biscuit Seafood Pot Pie (Step-by-Step)

Step 1: Prep the seafood the right way

If you’re using frozen seafood, thaw it fully and pat it dry. This helps the filling stay creamy instead of watery.

• Remove shells/tails if needed
• Pat shrimp dry with paper towels
• Chop lobster/langostino into bite-size pieces
• If using crab, pick through for shell bits

Step 2: Build the flavor base

In a large skillet (or pot), melt butter over medium heat.

Add:

• diced onion
• diced celery
• diced carrots

Cook until softened, about 6–8 minutes.

Add garlic and stir for 30–60 seconds (just until fragrant). You’re building that savory backbone that makes the whole dish taste deep and cozy.

Step 3: Make a simple roux (this is the thickening magic)

Sprinkle flour over the vegetables and stir until everything looks coated. Cook 1–2 minutes, stirring constantly.

This step matters because it:

• removes the raw flour taste
• builds the base for a smooth, thick sauce

Step 4: Whisk in your liquid for a silky sauce

Slowly whisk in stock a little at a time. Whisking gradually helps avoid lumps.

Then add:

• cream (or half-and-half)

Bring to a gentle simmer and stir until it thickens. You want a sauce that coats a spoon—creamy but not paste-thick.

Season it now:

• salt + pepper
• paprika
• thyme (or a pinch of tarragon if you want a fancy twist)
• optional Old Bay-style seasoning (go light—you can always add more)

Step 5: Add the seafood at the right time (so it stays tender)

Here’s the golden rule: seafood goes in late.

• Stir shrimp in and cook just until it starts to turn pink
• Fold in crab gently (so it stays chunky)
• If using scallops, add them at the very end before baking

You’re not trying to fully cook the seafood here—baking finishes it. This is how you avoid that tough, rubbery bite.

Step 6: Transfer (or keep it in the skillet) and get ready to top

If your skillet is oven-safe, you can keep everything right there.

If not:

• pour filling into your baking dish
• spread evenly

Place the dish on a baking sheet to catch any bubbling overflow (pot pies love to bubble dramatically).

Step 7: Add the Cheddar Bay biscuit topping

You have two topping paths:

Option A: Use Cheddar Bay Biscuit® Mix

Prepare the dough according to package directions. Then:

• Drop spoonfuls over the filling (rustic is perfect)
• Leave tiny gaps so steam can escape and biscuits bake evenly

Option B: Make a quick homemade cheddar biscuit dough

(Recipe below—super easy.)

Either way, aim for a topping that covers most of the surface without being perfectly smooth. Those craggy edges bake up golden and beautiful.

Step 8: Bake until golden and bubbling

Bake at 400°F / 200°C until:

• biscuits are golden
• filling is bubbling around the edges
• the center looks hot and steamy

Step 9: Finish with garlic-herb butter

This step is the signature move.

Melt butter and stir in:

• garlic powder (or a little minced garlic)
• parsley
• pinch of salt

Brush it over the hot biscuits right after baking. This is where the Cheddar Bay vibe really shows up.

Quick Homemade Cheddar Biscuit Topping

If you’d rather go from scratch, here’s a simple approach.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1–2 tsp garlic powder
• 1 cup shredded cheddar
• 1 ½ cups cold buttermilk (or milk + a splash of vinegar)
• 6 tbsp melted butter (for brushing)
• parsley (for finishing)

Method

• Mix dry ingredients
• Stir in cheddar
• Add buttermilk and mix just until combined (don’t overmix)
• Drop spoonfuls over the filling
• Bake as usual
• Brush with garlic-parsley butter

Best Seafood Combos

If you’re not sure what mix to do, these combos work beautifully:

• Shrimp + crab (classic and crowd-pleasing)
• Shrimp + scallops (extra tender, elegant feel)
• Crab + lobster/langostino (special occasion energy)
• Shrimp only (budget-friendly and still amazing)

Flavor Variations

Want to tweak the vibe? Try one of these:

Cajun-style

• Add smoked paprika
• Add a Cajun seasoning blend (go light)
• Finish with parsley and a squeeze of lemon

Lemon-herb

• Add lemon zest to the sauce
• Use thyme + parsley
• Serve with lemon wedges

Creamy mushroom

• Sauté mushrooms with the vegetables
• Add a little extra black pepper for depth

Extra cheesy topping

• Sprinkle a little shredded cheddar over the biscuit dough before baking

What to Serve With Cheddar Bay Biscuit Seafood Pot Pie

This dish is rich and cozy, so sides that feel fresh and simple pair best.

Try:

• Crisp green salad with a tangy vinaigrette
• Roasted green beans
• Lemon-garlic asparagus
• Simple slaw
• Roasted carrots or Brussels sprouts

Serving garnish ideas:

• chopped parsley
• cracked black pepper
• lemon wedges
• a tiny dusting of paprika (for that pretty finish)

Make-Ahead Tips

You can absolutely prep parts of this early.

Make-ahead plan:

• Make the filling up to 1 day ahead
• Cool and refrigerate in the baking dish
• When ready to bake, add fresh biscuit dough and bake

Why this works: biscuits bake best when the dough is freshly mixed and dropped on top.

Troubleshooting

“My sauce is too thin.”

• Simmer a few more minutes before topping
• Make sure you cooked the flour in butter first (roux step)
• Avoid adding watery seafood without patting it dry

“My sauce is too thick.”

• Stir in a splash of stock or cream until smooth

“My biscuits didn’t brown.”

• Bake a few extra minutes
• Move the dish slightly higher in the oven
• Make sure biscuits aren’t too wet or too packed together

“My seafood turned tough.”

• Add seafood later next time
• Don’t fully cook it on the stove—let baking finish it
• Use gentle heat when simmering the sauce

FAQs: Cheddar Bay Biscuit Seafood Pot Pie

What is Cheddar Bay Biscuit Seafood Pot Pie?

It’s a creamy seafood pot pie filling baked under a topping of cheddar-garlic biscuits instead of traditional pastry crust. You get pot pie comfort with a biscuit finish that’s golden and buttery.

Can I use frozen seafood?

Yes—just thaw it fully and pat it dry. Extra moisture can thin the sauce and affect texture. For general handling guidance, this is a helpful reference: safe handling of fish and shellfish.

What seafood works best?

Shrimp and crab are the easiest and most reliable. Scallops and lobster/langostino also work—just add them later so they stay tender.

How do I keep shrimp from turning rubbery?

Don’t fully cook shrimp on the stovetop. Add it late—just until it starts turning pink—then let baking finish it gently.

Can I make it ahead of time?

Yes. Make the filling ahead, refrigerate, then add fresh biscuit topping right before baking.

Conclusion

This Cheddar Bay Biscuit Seafood Pot Pie is everything a comfort-food dinner should be—rich, cozy, and completely satisfying. The creamy seafood filling paired with those buttery, cheddar-garlic biscuits turns a simple pot pie into something truly special, without making the process complicated. Whether you use shrimp, crab, scallops, or a mix of your favorites, this dish adapts beautifully and still delivers that warm, home-cooked feel every time.

Irresistible Cheddar Bay Biscuit Seafood Pot Pie

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• Author: Velma
• Total Time: PT50M
• Yield: 6 servings 1x

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Description

This Cheddar Bay Biscuit Seafood Pot Pie is rich, cozy, and loaded with tender seafood in a creamy herb sauce, all topped with fluffy, buttery Cheddar Bay–style biscuits. It’s comfort food with a coastal twist—perfect for family dinners.

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Ingredients

Scale 1x2x3x

For the Seafood Filling

• 2 tbsp butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup frozen peas
• 3 tbsp all-purpose flour
• 2 cups seafood stock or chicken broth
• 1 cup milk or half-and-half
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp Old Bay seasoning
• ¼ tsp paprika
• ½ lb shrimp, peeled, deveined, chopped
• ½ lb lump crab meat (or scallops)

For the Cheddar Bay Biscuit Topping

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 tsp garlic powder
• 1 cup shredded sharp cheddar cheese
• 1 cup cold milk
• ¼ cup melted butter

Garlic Butter Finish

• 2 tbsp melted butter
• ½ tsp garlic powder
• 1 tbsp chopped parsley

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Instructions

1. Make the Seafood Filling

1. Preheat oven to 400°F (205°C).
2. Melt butter in a large skillet over medium heat.
3. Sauté onion and carrots 5 minutes until softened.
4. Add garlic and cook 30 seconds.
5. Stir in flour and cook 1 minute.
6. Slowly whisk in stock and milk until smooth and thick.
7. Season with salt, pepper, Old Bay, and paprika.
8. Fold in shrimp, crab, and peas.
9. Transfer mixture to a greased baking dish or skillet.

2. Prepare the Biscuit Dough

1. In a bowl, whisk flour, baking powder, salt, and garlic powder.
2. Stir in cheddar cheese.
3. Add milk and melted butter; mix just until combined.

3. Assemble

• Drop biscuit dough by spoonfuls over the seafood filling, leaving small gaps.

4. Bake

• Bake uncovered 25–30 minutes, until biscuits are golden and filling is bubbling.

5. Garlic Butter Finish

1. Mix melted butter, garlic powder, and parsley.
2. Brush over hot biscuits immediately after baking.

Notes

• Use shrimp, crab, scallops, or a mix of seafood.
• Biscuit topping replaces traditional pie crust for easier prep.
• Add corn or mushrooms for extra texture.

• Prep Time: PT20M
• Cook Time: PT30M
• Category: Seafood
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 portion
• Calories: 520 Kcal
• Sugar: 6g
• Sodium: 820mg
• Fat: 28g
• Saturated Fat: 14g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 160mg