Introduction to the Recipe

If you’ve ever craved the comfort of a creamy seafood pot pie paired with the savory indulgence of Cheddar Bay biscuits, this recipe is about to become your new obsession. Cheddar Bay Biscuit Seafood Pot Pie is a rich, hearty dish that brings together tender shrimp, lump crab meat, mixed vegetables, and a luscious seafood cream sauce—all topped with fluffy, cheesy Cheddar Bay biscuit dough baked to golden perfection.

This elevated comfort food combines the best of two favorites: the classic pot pie and the ever-popular Red Lobster-inspired biscuit. With minimal prep and accessible ingredients, it’s a perfect weeknight dinner or an impressive weekend dish. Seafood lovers will enjoy the combination of textures and flavors: sweet crab, juicy shrimp, and buttery biscuits with a crisp crust and soft center. Want to know how to make the best Cheddar Bay biscuits from scratch? Here’s a step-by-step biscuit guide. You can also dive deeper into seafood cooking tips.

Whether you’re cooking for family, guests, or just yourself, this Cheddar Bay Biscuit Seafood Pot Pie is the kind of dish that feels gourmet but comes together with ease. It’s comforting, flavorful, and makes seafood more approachable—even for home cooks.

Basic Recipe: Ingredients and Instructions

Cheddar Bay Biscuit Seafood Pot Pie

Author: Sarah White

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Description

This Cheddar Bay Biscuit Seafood Pot Pie is creamy, flavorful, and topped with cheesy biscuits. Perfect comfort food for seafood lovers.

Ingredients

Scale

For the Filling:

1 pound shrimp, peeled and deveined
1 pound lump crab meat

1 cup frozen mixed vegetables (peas, carrots, corn)
¼ cup butter
¼ cup all-purpose flour

2 cups seafood stock
1 cup heavy cream
1 teaspoon garlic powder

1 teaspoon onion powder
1 teaspoon dried thyme
Salt and pepper, to taste

For the Biscuit Topping:

1 package Cheddar Bay biscuit mix
½ cup shredded cheddar cheese
¾ cup milk (or as directed on package)

Instructions

Preheat Oven:
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or large cast iron skillet.
Prepare the Creamy Seafood Filling:
In a large saucepan, melt butter over medium heat. Stir in flour to form a roux and cook for 1–2 minutes, stirring constantly.
Add Liquids and Seasonings:
Slowly whisk in seafood stock and heavy cream. Add garlic powder, onion powder, thyme, salt, and pepper. Simmer for 4–5 minutes until thickened.

Add Seafood and Vegetables:
Stir in shrimp, crab meat, and frozen vegetables. Cook for another 3–4 minutes, just until shrimp begins to turn pink. Remove from heat.
Pour into Baking Dish:
Pour the seafood mixture into the prepared dish and spread evenly.
Prepare Biscuit Topping:
In a bowl, mix Cheddar Bay biscuit mix with milk and shredded cheese until just combined.

Top the Filling:
Spoon dollops of biscuit batter over the seafood filling, spreading slightly to cover the surface.
Bake:
Bake for 25–30 minutes, or until the biscuits are golden brown and cooked through. Let rest for 5 minutes before serving.

Notes

Be gentle when folding in crab meat to preserve its texture.

Use raw shrimp; pre-cooked will overcook in the oven.

Seafood stock adds rich flavor—substitute with chicken broth if needed.

For extra flavor, brush biscuits with melted butter and garlic powder before baking.

Advanced Techniques

Homemade Biscuit Alternative

While Cheddar Bay mix is a convenient shortcut, you can make your own biscuit dough using flour, baking powder, butter, milk, cheddar, and garlic seasoning. This gives you full control over the flavor and texture—and is great if you’re out of the mix.

Adding Depth with White Wine

Before adding seafood stock, deglaze the pan with ¼ cup of dry white wine. Let it reduce before adding other liquids. This enhances the dish with a subtle acidity that pairs beautifully with the creamy sauce and rich seafood.

Using a Cast Iron Skillet

A cast iron skillet adds crispness to the biscuit bottoms and evenly distributes heat for perfect browning. Plus, it goes from stovetop to oven easily and looks beautiful on the table.

Upgrading the Seafood Selection

Want to impress? Add scallops or lobster meat for a luxurious twist. Just be sure not to overcook them—fold them in right before baking. Also, consider pan-searing shrimp briefly for extra flavor before mixing into the filling.

Freezing for Later

Make the filling in advance and freeze it without the biscuit topping. When ready to bake, thaw, add fresh biscuit mix, and bake as instructed. This works well for meal prep or make-ahead dinners.

See more advanced recipes at cookingwhite.com

Storage, Shelf Life, and Maintenance Tips

Refrigeration Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 325°F (160°C) for 15–20 minutes or until hot throughout.

Freezing the Pot Pie

Freeze fully assembled but unbaked for up to 2 months. Thaw overnight in the fridge and bake fresh. Do not freeze the baked biscuit topping, as it may become soggy.

Reheating Without Drying Out

Cover loosely with foil and warm in the oven to retain moisture. Microwaving is faster but may dry out the biscuits.

Making It Ahead for Events

You can make the filling up to 2 days ahead and store it chilled. Just add the biscuit topping fresh before baking. Great for holidays or potlucks.

Keeping Biscuits Crisp

For reheating, place the pot pie under the broiler for the last 1–2 minutes to crisp up the biscuit topping again without overcooking the seafood.

Dietary Adaptations and Substitutions

Gluten-Free Option

Use a gluten-free biscuit mix and substitute the flour with gluten-free all-purpose flour for the roux. Ensure the stock and all ingredients are certified gluten-free.

Dairy-Free Version

Swap butter for vegan butter or olive oil. Use coconut cream or oat cream in place of heavy cream. Find a dairy-free biscuit mix, or make your own using plant-based milk and cheese.

Low-Sodium Alternative

Use low-sodium seafood or chicken stock. Reduce or eliminate added salt and use a lighter hand on the cheese topping if watching sodium intake.

Pescatarian-Friendly

This dish is already pescatarian as it contains no meat other than seafood. It’s a great main for pescatarian diets and pairs well with fresh salad or roasted veggies.

Allergy-Friendly Substitutions

For shellfish allergies, replace shrimp and crab with firm white fish (like cod or halibut) and chopped mushrooms or jackfruit for a similar texture.

FAQs About the Recipe

Can I use canned crab meat?

Yes, canned lump crab meat works well. Just drain it thoroughly and check for shell pieces. Avoid imitation crab if possible—it doesn’t have the same flavor or texture.

Do I cook the shrimp first?

No need. The shrimp will cook in the sauce and then finish in the oven. Overcooking shrimp makes them rubbery, so adding them raw ensures they stay tender.

Can I use fresh vegetables instead of frozen?

Yes! Fresh peas, carrots, and corn work great. Blanch or steam them lightly before adding to the filling so they finish cooking evenly in the oven.

Can I double this recipe for a crowd?

Absolutely. Use a large roasting pan or divide into two baking dishes. Double all ingredients and increase baking time slightly to ensure it cooks through.

What can I serve with this dish?

A crisp green salad, roasted asparagus, or garlic green beans complement this rich pot pie beautifully. For drinks, pair with white wine or sparkling water with lemon.

Conclusion & Final Thoughts

This Cheddar Bay Biscuit Seafood Pot Pie delivers cozy comfort and sophisticated flavor in every bite. By combining a creamy seafood filling with fluffy, cheesy biscuit topping, it hits all the right notes—rich, hearty, savory, and totally satisfying. Whether you’re serving it on a chilly evening or during a special family dinner, it’s the kind of dish that brings everyone to the table.

It’s versatile too. You can adapt it with different seafood, make it dairy- or gluten-free, or elevate it with wine and fresh herbs. The Cheddar Bay biscuit topping adds that crave-worthy finishing touch that turns an ordinary pot pie into something unforgettable. Make it once, and it’s bound to become a regular on your dinner rotation.