Indulgent Cheddar Bay Biscuit Seafood Pot Pie

Yesterday, I decided to mix two comfort foods into one dish seafood pot pie and cheddar biscuits. The house had been buzzing all day, and by dinnertime, I craved something rich enough to satisfy but cozy enough to feel like a hug on a plate. I had shrimp waiting in the fridge, a package of biscuit mix in the pantry, and just enough crab meat tucked away in the freezer.

When the butter hit the skillet and the shrimp turned that unmistakable shade of pink, the aroma started drawing everyone closer to the kitchen. By the time I stirred in the creamy seafood stock and herbs, the filling looked like velvet in a pan hearty, indulgent, and speckled with colorful vegetables. The best part came when I spooned the cheddar-studded biscuit dough over the top, each dollop puffing up golden and crisp in the oven.

The wait while Indulgent Cheddar Bay Biscuit Seafood Pot Pie baked felt endless, with the smell of garlic and cheese drifting through the house, but when I finally served it, the reaction was priceless. A bubbling filling tucked under buttery biscuits it had all the comfort of a pot pie and the irresistible pull of those warm Cheddar Bay biscuits.

Short Description

This Cheddar Bay Biscuit Seafood Pot Pie combines tender shrimp, sweet crab meat, creamy sauce, and golden cheddar biscuits baked on top. Rich, hearty, and comforting, it’s the perfect dinner for seafood lovers.

Key Ingredients

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

Tools Needed

• Large skillet or sauté pan
• Wooden spoon or spatula
• Mixing bowls
• 9×13-inch baking dish or oven-safe skillet
• Measuring cups and spoons
• Whisk

Cooking Instructions

Step 1: Preheat the Oven
Set your oven to 375°F (190°C) so it’s ready once the filling and biscuit topping are prepared.

Step 2: Cook the Seafood Filling
In a large skillet, melt butter over medium heat. Add the shrimp and cook until pink, about 3–4 minutes. Stir in crab meat and frozen vegetables gently so they don’t break apart.

Step 3: Create the Creamy Sauce
Sprinkle flour over the seafood mixture and stir to coat. Slowly pour in seafood stock while whisking to avoid lumps. Add heavy cream and bring to a gentle simmer. Let it thicken for 5 minutes, stirring often. The sauce should coat the back of a spoon.

Step 4: Season Well
Stir in garlic powder, onion powder, thyme, salt, and pepper. Taste and adjust seasoning before removing from heat.

Step 5: Assemble the Base
Transfer the filling into a greased 9×13-inch baking dish or oven-safe skillet, spreading evenly.

Step 6: Make the Biscuit Dough
In a bowl, mix the Cheddar Bay biscuit mix with shredded cheddar cheese and milk until a thick dough forms. If it feels too sticky, add 1 tablespoon of flour at a time.

Step 7: Top the Filling
Spoon dollops of the biscuit dough over the filling, covering most of the surface. Leave small gaps for steam to escape.

Step 8: Bake to Perfection
Place in the oven and bake for 25–30 minutes, until the biscuits are golden brown and cooked through.

Step 9: Let It Rest
Cool the pot pie for about 15 minutes before serving. This allows the filling to set so it’s creamy, not runny.

Step 10: Serve and Enjoy
Dish out generous portions, making sure each serving has both creamy filling and fluffy biscuit topping.

Why You’ll Love This Recipe

A cozy, one-pan meal that’s hearty and satisfying

Combines two comfort food favorites in one dish

Customizable with different seafood or vegetables

Golden biscuit topping for the perfect crunch-meets-creamy balance

Ideal for family dinners, gatherings, or meal prep

Mistakes to Avoid & Solutions

Mistake 1: Overcooking shrimp before baking
Solution: Cook just until pink in the skillet. They’ll finish in the oven.

Mistake 2: Thin sauce that won’t hold up
Solution: Simmer until thickened; the sauce should coat the back of a spoon before baking.

Mistake 3: Dough spreading unevenly
Solution: Spoon biscuit dough in even portions and avoid overmixing, which makes biscuits tough.

Mistake 4: Burned biscuits, undercooked filling
Solution: If the biscuits brown too quickly, tent with foil and continue baking until filling is bubbling.

Mistake 5: Runny pot pie after baking
Solution: Rest the pie at least 15 minutes before serving. This helps the filling set.

Serving and Pairing Suggestions

Pair with chilled white wine, sparkling water, or iced tea

Serve plated as a hearty main course for family dinners

Pair with a crisp side salad with lemon vinaigrette for balance

Add roasted asparagus or green beans for extra vegetables

Perfect for casual buffets, since it serves well from one big dish

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge up to 3 days

Reheat in the oven at 350°F until warmed through to keep biscuits crisp

Microwave single portions for 1–2 minutes, though biscuits may soften

Freeze baked pot pie up to 2 months; thaw overnight in the fridge before reheating

FAQs

1. Can I lighten the dish with less cream?
Yes. Use ½ cup cream plus ½ cup milk for a lighter filling.

2. Can I use only shrimp or only crab?
Yes. Adjust the total amount of seafood to 2 pounds of whichever you prefer.

3. Can I use fresh vegetables instead of frozen?
Absolutely. Just blanch them lightly before adding to the filling.

4. Can I make this ahead of time?
Yes. Assemble the filling, refrigerate, and add biscuit topping just before baking.

5. What can I substitute for seafood stock?
Chicken stock works, though seafood stock gives a deeper flavor.

Tips & Tricks

Use a cast-iron skillet to cook and bake in the same dish, minimizing cleanup

Grate your own cheddar cheese for better melting and flavor

Don’t skip resting time it prevents the filling from spilling everywhere

Sprinkle extra cheddar on top of the biscuit dough for more cheesy crust

Add a pinch of cayenne or Old Bay seasoning for a spiced kick

Recipe Variations

Lobster Pot Pie: Swap shrimp for lobster chunks, keeping crab for richness.

Cajun Style: Add 1 teaspoon Cajun seasoning to the filling and sliced andouille sausage for smoky heat.

Vegetable Forward: Add mushrooms, leeks, or spinach in place of mixed vegetables for more earthy depth.

Lighter Version: Use half-and-half instead of heavy cream and reduce butter by half.

Final Thoughts

The creamy filling bubbles up around golden biscuits, making every spoonful deeply satisfying. It’s the kind of meal that makes the table go quiet for a moment, because everyone is too busy enjoying it. I like how it can suit a casual family dinner or be dressed up for a special occasion simply by pairing it with a crisp salad and a glass of wine.

The balance of textures the flaky biscuits, the creamy filling, the tender seafood keeps it exciting from the first bite to the last. And while it feels indulgent, it’s surprisingly easy to pull together on a weeknight.