Name: Cheddar Bay Biscuit Seafood Pot Pie
Ingredients: 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; 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)

Description

These Cheddar Bay Biscuit Seafood Pot Pies might just be better than the restaurant version! Break through that cheesy, garlicky crust and discover seafood heaven underneath.

Ingredients

Scale

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
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)

Instructions

Preheat oven to 375°F (190°C). In a large skillet, melt butter over medium heat. Add onions, carrots, and celery, cooking until softened, about 5-7 minutes. Add garlic and cook 30 seconds more.
Sprinkle flour over vegetables and stir constantly for 1-2 minutes to create a roux. Gradually whisk in seafood stock until smooth.
Bring mixture to a simmer until slightly thickened, about 3-4 minutes. Reduce heat to low and stir in heavy cream, Old Bay seasoning, salt, and pepper. Simmer 2-3 minutes until creamy.
Gently fold in seafood pieces, peas, dill, and thyme. Transfer filling to a 9×13-inch baking dish or individual ramekins.
In a large bowl, whisk together flour, baking powder, garlic powder, salt, and cayenne. Add cheese and toss to coat. Cut in cold butter until mixture resembles coarse crumbs. Stir in buttermilk just until dough forms.
Drop spoonfuls of biscuit dough over seafood filling, leaving small gaps for steam. Brush tops with garlic-herb butter mixture.
Bake on a sheet pan for 25-30 minutes until biscuits are golden and filling is bubbling. Let rest 10-15 minutes before serving.