Cheddar Bay Biscuit Seafood Pot Pie

Imagine breaking through a golden, flaky Cheddar Bay Biscuit crust to reveal a steaming, creamy seafood filling beneath. This Cheddar Bay Biscuit Seafood Pot Pie combines the beloved flavors of Red Lobster’s famous biscuits with a luxurious seafood medley that’s both comforting and impressive. The contrast between the cheesy, garlicky biscuit topping and the rich, herb-infused seafood filling creates a show-stopping dish that’s surprisingly simple to prepare. You’ll learn how to create this restaurant-quality comfort food right in your own kitchen, impressing family and friends with minimal effort.

Why You’ll Love This Recipe

This Cheddar Bay Biscuit Seafood Pot Pie transforms ordinary pot pie into something extraordinary. The buttery, garlic-infused biscuit topping provides the perfect textural contrast to the velvety seafood filling below—crispy on top, tender inside, and all soaking up that wonderful sauce. The seafood mixture features plump shrimp, tender scallops, and flaky white fish that remain perfectly cooked in their protective blanket of creamy sauce.

What makes this recipe truly special is its versatility and ease. Despite its impressive appearance, the dish comes together in straightforward steps using accessible ingredients. The make-ahead potential means you can prepare components in advance for stress-free entertaining. Best of all, it delivers that nostalgic seafood restaurant experience in the comfort of your home, making any weeknight dinner feel like a special occasion.

Ingredients

For the Seafood Filling:

• 1 lb (450g) mixed seafood (equal parts shrimp, scallops, and firm white fish like cod or haddock), cut into bite-sized pieces
• 2 tablespoons (30g) unsalted butter
• 1 medium onion (about 1 cup/150g), finely diced
• 2 medium carrots (about 1 cup/120g), diced
• 2 celery stalks (about ¾ cup/100g), diced
• 3 cloves garlic, minced
• ¼ cup (35g) all-purpose flour
• 2 cups (480ml) seafood stock or clam juice
• ½ cup (120ml) heavy cream
• 1 cup (150g) frozen peas
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh thyme leaves
• 2 teaspoons Old Bay seasoning
• Salt and freshly ground black pepper to taste

For the Cheddar Bay Biscuit Topping:

• 2 cups (240g) all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper (optional)
• 1 cup (113g) sharp cheddar cheese, grated
• ½ cup (113g) cold unsalted butter, cubed
• ¾ cup (180ml) cold buttermilk
• 2 tablespoons (30g) melted butter mixed with ½ teaspoon garlic powder and 1 teaspoon parsley (for brushing)

Pro Tips

Master the Roux Base: The key to a perfectly creamy seafood pot pie filling is developing a proper roux. Ensure the butter and flour mixture cooks for 1-2 minutes until it smells slightly nutty but doesn’t brown. This step eliminates any raw flour taste while creating the thickening foundation for your sauce. Whisk constantly to prevent any lumps from forming.

Don’t Overcook the Seafood: Add your seafood to the filling mixture at the very end of the cooking process. Shrimp, scallops, and fish cook extremely quickly and will continue cooking when the pot pie bakes. For perfectly tender seafood, the pieces should look just barely opaque when you add them to the filling mixture. This ensures they’ll be perfectly cooked—not rubbery—in the finished dish.

Keep Biscuit Ingredients Cold: For the flakiest Cheddar Bay Biscuit topping, use very cold butter and buttermilk straight from the refrigerator. Handle the dough minimally to prevent the butter from warming and melting before baking. You can even chill the mixed dough for 15 minutes before topping the pot pie. These steps ensure those signature layers and rise that make these biscuits irresistible.

Instructions

Step 1: Prepare the Seafood Filling

Preheat your oven to 375°F (190°C). In a large, deep skillet or Dutch oven, melt the butter over medium heat. Add the diced onions, carrots, and celery, cooking until they begin to soften, about 5-7 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to create a roux, being careful not to brown it.

Step 2: Create the Creamy Base

Gradually whisk in the seafood stock, ensuring no lumps form. Bring the mixture to a gentle simmer, allowing it to thicken slightly, about 3-4 minutes. Reduce the heat to low and stir in the heavy cream. Add the Old Bay seasoning, salt, and pepper. Let the mixture simmer gently for another 2-3 minutes until it reaches a creamy consistency that coats the back of a spoon.

Step 3: Add the Seafood and Finish the Filling

Gently fold in the seafood pieces, frozen peas, fresh dill, and thyme. Stir just until combined, being careful not to break apart the fish. The seafood will cook further in the oven, so it’s okay if it’s not fully cooked at this stage. Remove from heat and transfer the filling to a 9×13-inch baking dish or individual ramekins. Allow the filling to cool slightly while you prepare the biscuit topping.

Step 4: Make the Cheddar Bay Biscuit Topping

In a large bowl, whisk together the flour, baking powder, garlic powder, salt, and cayenne pepper if using. Add the grated cheddar cheese and toss to coat the cheese in flour. Add the cold butter cubes and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Pour in the cold buttermilk and stir just until a shaggy dough forms.

Step 5: Assemble and Bake

Drop the biscuit dough by large spoonfuls over the seafood filling, leaving some small gaps for steam to escape. Don’t worry about covering the entire surface perfectly—the biscuits will expand during baking. Brush the tops with the melted butter, garlic powder, and parsley mixture. Place the baking dish on a sheet pan (to catch any potential overflow) and bake in the preheated oven for 25-30 minutes, until the biscuits are golden brown and the filling is bubbling around the edges.

Step 6: Rest and Serve

Allow the Cheddar Bay Biscuit Seafood Pot Pie to rest for 10-15 minutes before serving. This crucial step helps the filling set slightly and prevents burning your mouth on the molten interior. Serve generous portions in bowls, ensuring each serving gets plenty of the biscuit topping and seafood filling.

Variations

Lobster Luxury Version: Create an indulgent upgrade by substituting half the mixed seafood with chunks of cooked lobster meat. Add a tablespoon of brandy or sherry to the sauce for depth, and incorporate a pinch of saffron for color and subtle flavor. This elevated version makes a stunning centerpiece for special occasions while still using the same beloved Cheddar Bay Biscuit topping.

Corn and Bacon Addition: For a heartier, more complex flavor profile, add ¾ cup of fresh or frozen corn kernels and ¼ cup of crispy bacon pieces to the seafood filling. The sweet corn and smoky bacon complement the seafood beautifully, adding both texture and flavor contrast to the seafood pot pie. This variation is particularly delicious in late summer when fresh corn is at its peak.

Dairy-Free Adaptation: Create a dairy-free version by substituting the heavy cream with full-fat coconut milk and using plant-based butter. For the biscuit topping, use dairy-free cheddar-style cheese and coconut milk mixed with a teaspoon of lemon juice instead of buttermilk. While the texture will be slightly different, this adaptation maintains the comfort food appeal of the original Cheddar Bay Biscuit Seafood Pot Pie.

Storage and Serving

Store any leftover Cheddar Bay Biscuit Seafood Pot Pie in an airtight container in the refrigerator for up to 2 days. For best results when reheating, cover with foil and warm in a 325°F oven for 15-20 minutes until heated through. Avoid microwaving if possible, as it can make the biscuit topping soggy and potentially overcook the seafood.

Serve this comforting dish as a complete meal with a simple side salad dressed in lemon vinaigrette to cut through the richness. For a more elaborate presentation, place individual portions in wide, shallow bowls and garnish with a light sprinkle of fresh herbs, lemon zest, and a small wedge of lemon on the side to brighten the flavors.

For entertaining, consider making the filling a day ahead and refrigerating it, then preparing the biscuit topping just before baking. You can also prepare individual pot pies in oven-safe ramekins for an elegant plated presentation that allows each guest to break through their own golden biscuit topping.

FAQs

Can I use frozen seafood in this recipe?
Yes, frozen seafood works well in this Cheddar Bay Biscuit Seafood Pot Pie. Thaw it completely and pat dry with paper towels before adding to remove excess moisture that could thin your sauce.

Can I make this pot pie ahead of time?
You can prepare the filling up to 24 hours in advance and refrigerate it. Make the biscuit topping fresh just before baking for the best texture. Allow the filling to come to room temperature for 30 minutes before topping with biscuits and baking.

What can I substitute for seafood stock?
If you can’t find seafood stock, use clam juice, fish stock, or even chicken stock with a dash of fish sauce or anchovy paste to add that seafood flavor depth to your seafood pot pie.

Why is my filling too runny?
The filling might be runny if the roux wasn’t cooked long enough or if there was excess moisture in the seafood. Fix this by simmering the filling longer before adding the seafood, or by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken.

Can I use a different biscuit recipe for the topping?
While you can use another biscuit recipe, the Cheddar Bay Biscuit topping is what makes this dish special. If substituting, make sure to include cheese and garlic flavors to maintain the signature taste of this pot pie.

Conclusion

This Cheddar Bay Biscuit Seafood Pot Pie is comfort food at its finest — a celebration of seafood wrapped in creamy goodness and topped with cheesy, garlicky biscuits that take the humble pot pie to new heights. It’s the kind of dish that transforms an ordinary family dinner into a special occasion, yet remains simple enough for a satisfying weekend project. Whether you’re looking to impress guests or simply crave a hearty, soul-warming meal, this recipe delivers restaurant-quality flavor with the heartfelt satisfaction that only comes from homemade cooking.

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