Cheddar Bay Biscuit Seafood Pot Pie Recipe

Introduction

Cheddar Bay Biscuit Seafood Pot Pie is a comforting, flavorful dish that combines a creamy seafood filling with a cheesy biscuit topping. This recipe offers a cozy twist on the classic pot pie, perfect for a satisfying family meal any night of the week.

Ingredients

• 2 cups seafood mix (e.g., shrimp, scallops, and crab)
• 1 cup frozen peas and carrots mix
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups seafood stock (or chicken broth)
• 1 cup heavy cream
• 1 teaspoon Old Bay seasoning
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1 package Cheddar Bay biscuit mix (includes dry biscuit mix and seasoning)
• 1/2 cup milk (for biscuit mix)
• Optional: Fresh parsley for garnish

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) so it’s ready for baking the pot pie.
2. Step 2: In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic and sauté until the onion is translucent, about 3-4 minutes.
3. Step 3: Stir in the seafood mix and cook for another 3-4 minutes until just cooked through, being careful not to overcook.
4. Step 4: Sprinkle the flour over the seafood and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
5. Step 5: Gradually pour in the seafood stock while stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.
6. Step 6: Add the heavy cream, Old Bay seasoning, peas and carrots, salt, and pepper. Simmer on low for 5-7 minutes until thickened. Stir in the shredded cheddar cheese until melted.
7. Step 7: Prepare the biscuit mix according to package instructions, mixing the dry biscuit mix with milk just until combined, leaving some lumps.
8. Step 8: Pour the seafood filling into a baking dish or individual ramekins. Spread the biscuit dough evenly on top.
9. Step 9: Bake for 20-25 minutes until the biscuit topping is golden brown and cooked through.
10. Step 10: Let the pot pie cool for a few minutes before serving. Garnish with fresh parsley if desired and enjoy!

Tips & Variations

• Use fresh seafood if available; cut into bite-sized pieces and adjust cooking times to avoid overcooking.
• Substitute heavy cream with half-and-half or whole milk mixed with a tablespoon of cornstarch for a lighter sauce.
• For a gluten-free version, try using a gluten-free biscuit mix and a gluten-free flour blend for thickening.
• Add a splash of white wine to the sauce for extra depth of flavor before simmering.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven covered with foil to keep the biscuit topping from burning and maintain crispiness. Microwaving is possible but will make the biscuit topping less crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh seafood instead of frozen?

Absolutely! Fresh seafood can enhance the flavor and texture of your pot pie. Just cut it into bite-sized pieces and adjust cooking time to avoid overcooking.

What can I substitute for heavy cream?

If you want a lighter option or don’t have heavy cream, use half-and-half or whole milk mixed with a tablespoon of cornstarch to thicken. The sauce may be slightly less rich but still delicious.

Cheddar Bay Biscuit Seafood Pot Pie Recipe

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★★★★★

4.8 from 102 reviews

• Author: Ella
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This Cheddar Bay Biscuit Seafood Pot Pie is a comforting and flavorful dish featuring a creamy seafood filling topped with irresistible cheddar bay biscuits. Perfectly baked to golden perfection, it combines shrimp, scallops, and crab with a rich, cheesy sauce and a fluffy biscuit crust, making it an elegant yet simple meal ideal for family dinners or entertaining guests.

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Ingredients

Scale 1x2x3x

Seafood Filling

• 2 cups seafood mix (shrimp, scallops, and crab)
• 1 cup frozen peas and carrots mix
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups seafood stock (or chicken broth)
• 1 cup heavy cream
• 1 teaspoon Old Bay seasoning
• Salt and pepper to taste
• 1 cup shredded cheddar cheese

Biscuit Topping

• 1 package Cheddar Bay biscuit mix (includes dry biscuit mix and seasoning)
• 1/2 cup milk (for biscuit mix)

Optional Garnish

• Fresh parsley for garnish

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Instructions

1. Preheat Your Oven: Start by preheating your oven to 400°F (200°C) to ensure it is ready when your pot pie is assembled.
2. Cook the Aromatics: In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing until the onion turns translucent, about 3-4 minutes, to develop a flavorful base.
3. Add the Seafood: Stir in the seafood mix and cook for an additional 3-4 minutes, just until the seafood is cooked through to maintain tenderness.
4. Thicken the Mixture: Sprinkle the flour over the seafood mixture and stir well. Cook for 1-2 minutes to eliminate the raw flour taste and form a roux.
5. Create the Sauce: Gradually pour in the seafood stock while continuously stirring to prevent lumps. Bring the mixture to a gentle simmer to start thickening.
6. Flavor It Up: Add the heavy cream, Old Bay seasoning, frozen peas and carrots, salt, and pepper. Let simmer on low heat for 5-7 minutes until the sauce thickens. Stir in the shredded cheddar cheese at the end until melted.
7. Prepare the Biscuit Mix: In a separate bowl, combine the Cheddar Bay biscuit mix with milk according to package instructions. Mix just until combined; lumps are okay to keep the biscuits tender.
8. Assemble the Dish: Pour the seafood filling into a baking dish or individual ramekins. Evenly spread the biscuit dough over the top to completely cover the filling.
9. Bake the Pot Pie: Bake in the preheated oven for 20-25 minutes until the biscuit topping turns golden brown and is cooked through.
10. Serve and Enjoy: Allow the pot pie to cool slightly, garnish with fresh parsley if desired, then serve warm and enjoy the comforting flavors.

Notes

• Fresh seafood can be used instead of frozen for enhanced flavor; cut into bite-sized pieces and adjust cooking times accordingly.
• To substitute heavy cream, use half-and-half or whole milk mixed with 1 tablespoon cornstarch for thickening.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven covered with foil for best results.
• This recipe can be adapted to be gluten-free by using gluten-free biscuit mix and flour substitutes.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: seafood pot pie, cheddar bay biscuits, creamy seafood recipe, comforting dinner, baked pot pie, shrimp scallops crab recipe