Not long ago, a small family-owned seafood restaurant opened just outside our town. The chef, a former fisherman, had a way of blending hearty, rustic flavors with a touch of homestyle comfort that reminded me of Sunday dinners at my grandmother’s table.
One evening, my husband and I stopped in, and the chef brought out something I had never tasted before—a seafood pot pie topped with golden Cheddar Bay Biscuit Seafood Pot Pie. The buttery aroma filled the air before the dish even landed on the table, and with one bite, I was hooked.
It wasn’t a fussy dish. It wasn’t something you’d expect from a fine dining spot, either. Instead, it tasted like home, like the kind of recipe that carries you through cold winters and special gatherings. That very week, I came back to my kitchen determined to recreate the magic. After a few trials, tweaking the filling here and adjusting the biscuit topping there, I finally landed on a version that captured the same warmth and comfort.
The filling is creamy yet light, packed with shrimp, sweet crab meat, and colorful vegetables. The biscuits rise beautifully in the oven, soaking up just enough of the sauce without losing their crisp tops. It’s a dish that makes my grandchildren crowd around the table, forks in hand, before I’ve even had the chance to set down the serving spoon. To me, that’s the best compliment a cook can get.
Short Description
A creamy seafood pot pie filled with shrimp, crab, and vegetables, topped with golden Cheddar Bay biscuits for the ultimate comfort meal.
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
- Mixing bowls
- Whisk
- 9×13-inch baking dish or large oven-safe skillet
- Wooden spoon or spatula
Cooking Instructions
Step 1: Preheat the Oven
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish or oven-safe skillet.
Step 2: Prepare the Seafood Filling
In a skillet, melt butter over medium heat. Add shrimp and cook until pink, about 3–4 minutes. Stir in crab meat and frozen vegetables.
Step 3: Make the Sauce
Sprinkle flour evenly over the seafood and vegetables. Stir well until coated. Slowly pour in seafood stock, whisking constantly to prevent lumps. Add heavy cream and bring to a gentle simmer. Cook 5 minutes, until the mixture thickens.
Step 4: Season the Filling
Stir in garlic powder, onion powder, dried thyme, salt, and pepper. Remove from heat.
Step 5: Transfer to Baking Dish
Pour seafood filling into the greased baking dish, spreading evenly.
Step 6: Prepare Biscuit Topping
In a bowl, mix Cheddar Bay biscuit mix, shredded cheddar, and milk until a soft dough forms. If dough feels too sticky, add 1 tablespoon of mix at a time.
Step 7: Top the Filling
Spoon dough over the filling in small dollops, leaving slight gaps for steam to escape.
Step 8: Bake
Bake for 25–30 minutes, until biscuit tops are golden brown and cooked through.
Step 9: Cool
Allow to cool for 10–15 minutes before serving so the filling sets.
Step 10: Serve
Dish into bowls, ensuring each serving has a biscuit top.
Why You’ll Love This Recipe
Comforting and hearty with seafood richness
Easy to make with simple pantry ingredients
A family-friendly dish perfect for gatherings
Golden Cheddar Bay biscuit topping adds irresistible flavor
Great balance of creamy filling and fluffy, cheesy biscuits
Mistakes to Avoid & Solutions
Overcooking shrimp: Cook only until pink, as they’ll finish in the oven.
Lumpy sauce: Whisk continuously while adding stock to avoid clumps.
Runny filling: Simmer long enough for sauce to thicken before baking.
Dense biscuits: Avoid overmixing dough, which makes it heavy.
Burnt topping: If biscuits brown too fast, cover loosely with foil halfway through baking.
Serving and Pairing Suggestions
Serve with a crisp green salad for balance.
Pair with roasted asparagus or sautéed green beans.
For drinks, a chilled white wine like Chardonnay or Sauvignon Blanc works beautifully.
Family-style serving keeps it rustic and cozy.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F until warmed through to keep biscuits crispy.
Microwave gently for quick reheating, though biscuits may soften.
Freeze filling separately for up to 2 months, then add fresh biscuit topping before baking.
FAQs
1. Can I use lobster instead of crab?
Yes, lobster works well for a richer flavor. Chop into bite-sized pieces before cooking.
2. Can I use fresh vegetables instead of frozen?
Absolutely. Just sauté them for a few minutes before adding to the filling.
3. Can I make this ahead of time?
Yes, prepare the filling and refrigerate overnight. Add biscuit topping just before baking.
4. What if I don’t have seafood stock?
Chicken stock works as a substitute, though seafood stock enhances flavor.
5. Can I use homemade biscuits?
Of course. Any drop-style biscuit dough will work, though Cheddar Bay adds a unique flavor.
Tips & Tricks
Use fresh herbs like parsley or dill for garnish and brightness.
For extra richness, sprinkle Parmesan over the biscuits before baking.
If you like spice, add a pinch of cayenne or paprika to the filling.
Always let the pie rest before serving—this prevents a soupy mess.
Recipe Variations
Cajun Twist: Add Cajun seasoning to the filling for spice.
Lightened-Up Version: Swap heavy cream for half-and-half and use less butter.
Vegetarian Option: Replace seafood with mushrooms, cauliflower, and spinach.
Lobster Pot Pie: Use lobster chunks instead of crab for a luxurious version.
Gluten-Free: Use gluten-free biscuit mix and substitute cornstarch for flour in the sauce.
Final Thoughts
Making this Cheddar Bay Biscuit Seafood Pot Pie at home brought me back to that evening at the local restaurant, sitting across from my husband with a dish that felt both humble and special. I’ve cooked it many times since, and it never fails to draw everyone to the table. The joy is not only in the taste but in the warmth and laughter that follow each serving.
Every time I pull it from the oven, the smell of buttery biscuits mingled with seafood filling fills the kitchen, and I can almost hear the chef’s voice telling me, “Food should always feel like home.” That’s exactly what this dish has become in my kitchen—a recipe that connects us, warms us, and keeps us coming back for more.
Cheddar Bay Biscuit Seafood Pot Pie
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
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish or oven-safe skillet.
- In a skillet, melt butter over medium heat. Add shrimp and cook until pink, about 3–4 minutes. Stir in crab meat and frozen vegetables.
- Sprinkle flour over the seafood mixture, stirring to coat. Slowly whisk in seafood stock, then add heavy cream. Bring to a gentle simmer and cook for 5 minutes until thickened.
- Season with garlic powder, onion powder, thyme, salt, and pepper. Remove from heat.
- Pour filling into the greased baking dish, spreading evenly.
- In a bowl, mix Cheddar Bay biscuit mix, shredded cheddar, and milk until a soft dough forms. If too sticky, add 1 tablespoon biscuit mix at a time.
- Spoon dough over the filling in small dollops, leaving slight gaps for steam to escape.
- Bake for 25–30 minutes until biscuits are golden brown and cooked through.
- Let cool for 10–15 minutes to set before serving.
- Scoop into bowls, making sure each serving has a biscuit top.
