Hearty Cheddar Bay Biscuit Seafood Pot Pie

Last winter, I had the chance to sit in on a local seafood festival where one of the chefs was sharing her take on comfort food classics with a coastal twist. Among the clam chowders and fried oysters, one dish immediately stole the show: a seafood pot pie topped not with puff pastry, but with golden, cheesy biscuits that had a garlicky aroma you could smell from across the tent.

Watching her ladle the creamy shrimp and crab filling into a skillet, then crown it with mounds of biscuit dough, I knew this was going to be one of those recipes that sticks with me.

A few weeks later, I tried recreating it in my own kitchen. I swapped in a Cheddar Bay biscuit mix—because let’s be honest, who doesn’t love that cheesy, buttery flavor?—and kept the filling rich but not too heavy, using a balance of seafood stock and cream.

The first spoonful out of the oven was exactly what I had hoped for: fluffy biscuits soaking up a velvety sauce, shrimp cooked just right, and sweet lumps of crab tucked inside like little treasures.

Short Description

A hearty seafood pot pie layered with shrimp, crab, and vegetables in a creamy sauce, 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
• 9×13-inch baking dish or oven-safe skillet
• Whisk
• Mixing bowls
• Measuring cups and spoons

Cooking Instructions

Step 1: Preheat the oven
Set oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or a large cast iron skillet.

Step 2: Prepare the seafood filling
Melt butter in a large skillet over medium heat. Add shrimp and cook until pink, about 3–4 minutes. Stir in crab meat and frozen vegetables, mixing gently.

Step 3: Make the sauce
Sprinkle flour evenly over the seafood mixture and stir to coat. Gradually whisk in seafood stock and heavy cream. Bring to a simmer, stirring constantly, until the sauce thickens, about 5 minutes.

Step 4: Season
Add garlic powder, onion powder, dried thyme, salt, and pepper. Taste and adjust seasoning as needed. Remove from heat.

Step 5: Transfer to baking dish
Pour the seafood mixture into the prepared baking dish or skillet.

Step 6: Mix biscuit topping
In a medium bowl, stir together Cheddar Bay biscuit mix, shredded cheddar cheese, and milk until a soft dough forms.

Step 7: Top the filling
Drop spoonfuls of biscuit dough over the seafood filling, leaving some gaps for steam to escape.

Step 8: Bake
Bake uncovered for 25–30 minutes, until the biscuits are golden brown and cooked through.

Step 9: Rest before serving
Let the pot pie cool for 15 minutes to allow the filling to set before serving.

Step 10: Serve
Scoop generous portions onto plates and enjoy the creamy filling with biscuit topping.

Why You’ll Love This Recipe

Comforting and indulgent with a creamy, cheesy topping

Packed with seafood flavor while staying easy to prepare

A one-pan dish perfect for family dinners or gatherings

Customizable with your favorite vegetables or seafood

Biscuit topping makes it feel cozy and satisfying

Mistakes to Avoid & Solutions

Overcooking the shrimp: Shrimp cook quickly. Remove them from heat as soon as they turn pink to prevent rubbery texture.

Thin sauce: If your sauce doesn’t thicken, simmer a few extra minutes or whisk in 1 tablespoon more flour dissolved in a splash of stock.

Dense biscuits: Don’t overmix the biscuit dough, stir until just combined. Overmixing can make them tough.

Undercooked biscuits: If biscuits brown too quickly but aren’t fully cooked, cover the dish loosely with foil and continue baking until set.

Over-seasoning: Seafood has a delicate flavor. Start light on salt and pepper, then adjust at the end.

Serving and Pairing Suggestions

Serve family-style straight from the skillet for a cozy presentation.

Pair with a crisp green salad or roasted asparagus for balance.

Add a glass of chilled Chardonnay or Sauvignon Blanc for a perfect match.

For a heartier spread, offer with roasted potatoes or garlic buttered green beans.

Storage and Reheating Tips

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.

Freezing: Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheating: Warm in a 350°F oven, covered with foil, for 15–20 minutes. For single servings, use the microwave in 1-minute bursts, stirring between.

FAQs

1. Can I use canned crab instead of lump crab meat?
Yes, but drain it well. Fresh or lump crab adds the best flavor and texture.

2. Can I substitute the seafood stock?
Chicken stock works in a pinch, though seafood stock brings out more authentic flavor.

3. Can I make the filling ahead of time?
Yes, prepare the filling a day ahead and refrigerate. Top with biscuits and bake when ready.

4. What if I don’t have Cheddar Bay biscuit mix?
Use regular biscuit mix and add ½ teaspoon garlic powder, ½ teaspoon parsley, and ½ cup shredded cheddar.

5. How do I know the biscuits are fully cooked?
They should be golden brown on top and no longer doughy in the center. Test with a toothpick if unsure.

Tips & Tricks

Use fresh herbs like thyme or parsley for brighter flavor.

Stir a splash of white wine into the sauce for depth.

Add a pinch of Old Bay seasoning for a classic seafood kick.

If you prefer a richer sauce, swap half the seafood stock with clam juice.

Recipe Variations

Lobster version: Replace crab with 1 pound of lobster meat for a luxurious upgrade.

Lightened-up: Use half-and-half instead of heavy cream and reduce butter to 2 tablespoons.

Spicy twist: Add ½ teaspoon cayenne pepper or diced jalapeños to the sauce.

Vegetable-packed: Stir in sautéed mushrooms, spinach, or leeks for extra layers of flavor.

Individual servings: Bake in ramekins for single portions, topping each with biscuit dough.

Final Thoughts

This Cheddar Bay Biscuit Seafood Pot Pie is one of those dishes that blurs the line between comfort food and something you’d be proud to serve at a special gathering. It has the richness of a creamy filling, the heartiness of seafood, and the nostalgic appeal of a biscuit topping. What I love most is that it feels both familiar and unexpected—the kind of meal that makes people pause after their first bite.

Cooking it reminds me of how food can connect moments: a recipe picked up from a local chef, adapted in my own kitchen, and now shared with family around the table. It’s the kind of dish that sparks conversation and leaves just enough for leftovers the next day, which somehow taste even better. If you’re looking for a way to bring warmth, flavor, and a touch of the coast to your table, this pot pie is it.