Description
This Cheddar Bay Biscuit Seafood Pot Pie is creamy, flavorful, and topped with cheesy biscuits. Perfect comfort food for seafood lovers.
Ingredients
For the Filling:
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1 pound shrimp, peeled and deveined
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1 pound lump crab meat
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1 cup frozen mixed vegetables (peas, carrots, corn)
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¼ cup butter
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¼ cup all-purpose flour
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2 cups seafood stock
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1 cup heavy cream
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon dried thyme
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Salt and pepper, to taste
For the Biscuit Topping:
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1 package Cheddar Bay biscuit mix
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½ cup shredded cheddar cheese
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¾ cup milk (or as directed on package)
Instructions
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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.