Name: Cozy Cheddar Bay Biscuit Seafood Pot Pie Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 lb shrimp, peeled and deveined; 1 cup crab meat (fresh or imitation); 1 cup frozen mixed vegetables (carrots, peas, corn); 1 small onion, finely chopped; 2 cloves garlic, minced; 2 tbsp unsalted butter; ¼ cup all-purpose flour; 1½ cups seafood or chicken broth; 1 cup heavy cream; 1 tsp Old Bay seasoning; Salt and pepper, to taste; 1 tbsp fresh parsley, chopped; 2 cups all-purpose flour; 1 tbsp baking powder; ½ tsp garlic powder; 1 tsp salt; ½ cup cold butter, cubed; 1 cup shredded cheddar cheese; ¾ cup milk; 2 tbsp fresh parsley (for garnish)

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This Cheddar Bay Biscuit Seafood Pot Pie is a comforting fusion of flaky seafood filling topped with cheesy, garlicky biscuits. Perfect for chilly evenings, it combines shrimp, crab, and creamy vegetables under a golden blanket of cheddar biscuits that are sure to delight your family and guests.

The image shows a white round dish filled with shrimp pot pie topped with a thick golden brown crust that looks crispy and slightly uneven. The crust is the top layer, sprinkled with small bits of green herbs. Below the crust, bright green peas and pink shrimp pieces are visible in a creamy sauce layer. A spoon with a silver handle lifts a scoop from the dish, displaying the layers of crust, shrimp, peas, and sauce clearly. The dish is set on a white marbled surface, adding a clean, bright background to the warm colors of the food. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb shrimp, peeled and deveined
1 cup crab meat (fresh or imitation)
1 cup frozen mixed vegetables (carrots, peas, corn)
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp unsalted butter
¼ cup all-purpose flour
1½ cups seafood or chicken broth
1 cup heavy cream
1 tsp Old Bay seasoning
Salt and pepper, to taste
1 tbsp fresh parsley, chopped
2 cups all-purpose flour
1 tbsp baking powder
½ tsp garlic powder
1 tsp salt
½ cup cold butter, cubed
1 cup shredded cheddar cheese
¾ cup milk
2 tbsp fresh parsley (for garnish)

Instructions

Step 1: Prepare the Seafood Filling. In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion and garlic and cook until soft and fragrant, about 3–4 minutes. Stir in the flour to create a roux, cooking for another 2 minutes while stirring continuously.
Step 2: Slowly pour in the broth, whisking to prevent lumps, followed by the cream. Let the sauce simmer and thicken slightly, then add Old Bay seasoning, salt, and pepper. Fold in the frozen mixed vegetables and simmer for 2–3 minutes.
Step 3: Add the shrimp and crab meat. Cook gently until the shrimp turn pink and opaque, about 4–5 minutes, being careful not to overcook. Remove from heat and transfer the filling to a large baking dish or individual ramekins.
Step 4: Make the Cheddar Bay Biscuit Dough. In a large bowl, whisk together flour, baking powder, garlic powder, and salt. Add cold cubed butter and use a pastry cutter or fingers to blend until the mixture resembles coarse crumbs. Fold in shredded cheddar cheese, then pour in the milk and mix until just combined. Do not overmix; the dough should be shaggy.
Step 5: Assemble and Bake. Drop spoonfuls of biscuit dough over the seafood filling, leaving space between for dough expansion. Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, or until biscuits are golden and the filling is bubbling around the edges.
Step 6: Remove from the oven, sprinkle with fresh parsley, and let cool slightly before serving.

Tips & Variations

Use fresh seafood if possible for the best flavor, but frozen works well too. Just make sure to thaw properly.
For extra richness, add a splash of white wine to the broth before simmering.
You can substitute cheddar with a sharp gouda or pepper jack for a different twist.
If you prefer a spicier pot pie, add a pinch of cayenne pepper or a dash of hot sauce to the filling.

Storage

Store leftovers covered in the refrigerator for up to 3 days. To reheat, cover loosely with foil and warm in a 350°F (175°C) oven until heated through, about 15–20 minutes. This helps keep the biscuit topping tender but not soggy.

How to Serve

A round white baking dish filled with a golden-brown baked casserole, showing a bubbly, slightly crispy top layer with some green herbs mixed in. A woman’s hand is holding a wooden spoon scooping a creamy, orange and cheesy middle layer that contains chunks of vegetables or meat. Two smaller white dishes with similar casseroles and fresh herbs around them are placed on a white marbled surface. The overall look is warm and inviting with soft lighting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of seafood in this pot pie?

Yes, you can substitute or add other seafood like scallops, lobster, or firm white fish. Just adjust cooking times accordingly to avoid overcooking.

Can I make the biscuit topping ahead of time?

Yes, you can prepare the biscuit dough a few hours ahead and keep it refrigerated until ready to bake. Let it come to room temperature briefly before spooning over the filling.