As I pulled the steaming Cheddar Bay Biscuit Seafood Pot Pie from the oven, the aroma wrapped around me like a warm hug, instantly transporting me to the comfort of my grandmother’s kitchen. This dish is not just about seafood; it’s a delightful expression of love and creativity, where flaky, buttery biscuits crown a rich and creamy filling that’s bursting with flavor. What’s more, it’s incredibly versatile—whether you prefer shrimp, crab, or even a vegetarian twist, this recipe caters to your tastes. Ideal for cozy family dinners or impressing guests, this Cheddar Bay Biscuit Seafood Pot Pie is the ultimate comfort food that will have everyone asking for seconds. Curious about how to make this cheesy delight your new go-to? Let’s dive in!
Why is This Pot Pie a Must-Try?
Comforting combination: The Cheddar Bay Biscuit topping adds a unique twist, transforming a classic pot pie into a comforting culinary masterpiece.
Customizable options: With various seafood choices like shrimp and crab, or even a vegetarian variation, this dish caters to all palates, making it perfect for any occasion.
Easy preparation: With straightforward steps, even novice cooks can feel like chefs in their own kitchens while preparing this delightful dish.
Rich and creamy flavor: Infused with aromatic herbs and hearty vegetables, each bite is an explosion of savory satisfaction, ensuring you’ll want to savor every morsel.
Perfect for gatherings: Impress your guests at your next dinner party, or enjoy it with your family on a cozy night in—this pot pie appeals to everyone!
Looking for more comfort food inspirations? Check out my recipes for Crockpot Broccoli Cheddar or One Pot Garlic.
Cheddar Bay Biscuit Seafood Pot Pie Ingredients
For the Filling
- Butter – Adds richness to the filling; use unsalted for better control of seasoning.
- Olive oil – Prevents butter from burning and enhances the flavor profile.
- Onion – Provides a flavorful base; chop finely for even cooking.
- Garlic – Infuses aroma and taste into the filling.
- Carrots, Celery & Mushrooms – Contribute essential texture and flavor; fresh is best, but frozen works too.
- Flour – Thickens the rich and creamy sauce.
- Heavy cream – Creates a decadently creamy sauce; half-and-half can be used for a lighter option.
- Seafood (Shrimp & Crab) – The star proteins of this Cheddar Bay Biscuit Seafood Pot Pie; can swap in lobster or scallops.
- Frozen peas – Add pops of sweetness and color to the filling.
- Fresh parsley – Lends a fresh burst of flavor and brightens the dish.
For the Biscuit Topping
- Cheddar cheese – Essential for the biscuit topping; sharp cheddar is recommended for maximum flavor.
- Buttermilk – Ensures tender biscuits; whole milk mixed with vinegar serves as a great substitute.
- Baking powder – The key leavening agent for fluffy biscuits.
- Garlic powder & Paprika – Add depth and flavor; adjust according to your taste preferences.
- Old Bay seasoning – Signature spice blend elevating seafood dishes; cayenne pepper is an optional kick for extra heat.
Optional Garnish
- Dried parsley – For added flavor on biscuits; sprinkle before serving for a lovely touch.
This comforting Cheddar Bay Biscuit Seafood Pot Pie is not just a meal; it’s a heartfelt expression of culinary creativity. Are you ready to gather your ingredients and bring this delicious dish to life?
Step‑by‑Step Instructions for Cheddar Bay Biscuit Seafood Pot Pie: A Cheesy Dish
Step 1: Prepare Filling
In a large skillet over medium heat, melt 2 tablespoons of butter along with 1 tablespoon of olive oil. Sauté 1 finely chopped onion and 2 minced garlic cloves until softened, about 3-4 minutes. Then, add 1 cup each of diced carrots, celery, and mushrooms, cooking for an additional 5-6 minutes until the vegetables are tender and vibrant.
Step 2: Make Sauce
Sprinkle 1/4 cup of flour over the sautéed vegetables, stirring constantly for about 1-2 minutes to create a roux. Gradually whisk in 1 cup of seafood broth and 1 cup of heavy cream, bringing the mixture to a simmer. Season with 1 teaspoon of paprika, 1 tablespoon of Old Bay seasoning, and salt and pepper to taste. Allow the sauce to thicken for around 5 minutes, as it should coat the back of a spoon.
Step 3: Fold in Seafood
Gently fold in 1 cup of shrimp, 1 cup of crab meat, and 1 cup of frozen peas. Cook over low heat until the shrimp turns pink, about 3-4 minutes. Remove the skillet from the heat and stir in 1/4 cup of chopped fresh parsley, ensuring the mixture is well-combined. Set aside to cool slightly while you prepare the biscuit topping.
Step 4: Make Biscuit Dough
In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of garlic powder, and 1/2 teaspoon of salt. Mix in 1 cup of shredded sharp cheddar cheese. Pour in 1/2 cup of melted butter and 3/4 cup of buttermilk, mixing gently until just combined—be careful not to overwork the dough to keep the biscuits flaky.
Step 5: Assemble Pot Pie
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish, then pour the creamy seafood filling into the bottom. Using a spoon or ice cream scoop, dollop the biscuit dough over the filling, leaving gaps for the steam to escape. Brush the tops lightly with melted butter and sprinkle additional parsley if desired.
Step 6: Bake
Place the assembled Cheddar Bay Biscuit Seafood Pot Pie in the preheated oven and bake for 25-30 minutes. The biscuits should be golden brown and firm to the touch, while the filling bubbles enticingly. If the biscuits seem to brown too quickly, cover the dish loosely with foil.
Step 7: Serve
Remove the pot pie from the oven and let it cool for about 5 minutes. Garnish with extra parsley or a sprinkle of cheese, if desired. This Cheddar Bay Biscuit Seafood Pot Pie is now ready to serve, offering a heartwarming, deliciously inviting meal you won’t want to miss!
How to Store and Freeze Cheddar Bay Biscuit Seafood Pot Pie
Fridge: Store leftovers in an airtight container for up to 4 days. Make sure the filling has cooled completely to preserve freshness.
Freezer: You can freeze the unbaked pot pie for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil for best results.
Reheating: To reheat, bake the thawed pot pie in a preheated oven at 350°F (175°C) until heated through, about 30-35 minutes. For individual servings, microwave for 2-3 minutes or until warm.
Leftovers: If you have leftover baked pot pie, cover and refrigerate, consuming it within 3 days for optimal taste.
Cheddar Bay Biscuit Seafood Pot Pie: Customization Galore
Feel free to make this delicious Cheddar Bay Biscuit Seafood Pot Pie your own by swapping ingredients and adjusting flavors to suit your palate!
-
Seafood Swap: Use lobster or scallops instead of shrimp and crab for a luxurious twist. Each seafood brings a delightful taste that enhances the dish beautifully.
-
Vegetarian Variation: Ditch the seafood and double the veggies! Spinach, artichokes, and even chickpeas can create a heartwarming, satisfying alternative.
-
Different Cheeses: Mix in Gruyère or Parmesan for a different cheesy dimension in the biscuit topping. These cheeses complement the flavors and add a wonderful richness.
-
Herb Infusion: Experiment with different fresh herbs such as thyme or basil for a unique flavor profile. Fresh herbs brighten the filling and keep every bite exciting.
-
Spice it Up: Add more cayenne pepper to the filling or sprinkle red pepper flakes on top for that extra kick. This can easily transform the dish into a flavorful, warming experience.
-
Flaky Pastry Crust: Swap the biscuit topping for a traditional flaky pastry crust if you’re feeling nostalgic. This tender crust is sure to remind you of old-fashioned pot pies.
-
Extra Veggies: Toss in some sweet corn or green beans into the filling for added texture and color. These veggies will enhance both the flavor and the heartiness of the dish.
-
Adjust the Creaminess: If you prefer a lighter dish, substitute half of the heavy cream with chicken or vegetable broth. This change keeps it creamy yet lighter on the palate.
Searching for more comforting recipes? Look at my delicious Cheesy Hamburger Casserole or give my hearty Crock Pot Beef stew a try!
Expert Tips for Cheddar Bay Biscuit Seafood Pot Pie
-
Use Cold Ingredients: Ensure your butter and buttermilk are cold to create flaky, tender biscuits. This tip avoids dense, heavy dough.
-
Season Generously: Don’t hold back on the seasonings; they elevate the filling’s flavor immensely. A pinch here and there makes all the difference!
-
Let it Cool: Allow the seafood filling to cool slightly before adding the biscuits. This prevents them from becoming soggy as they bake.
-
Perfecting Seafood: Cook seafood just until it turns pink in the filling to avoid overcooking during baking. This keeps it tender and juicy.
-
Don’t Overmix: When making the biscuit dough, mix just until combined. Overworking the dough can lead to tough biscuits instead of the desired flaky texture.
Make Ahead Options
This Cheddar Bay Biscuit Seafood Pot Pie is ideal for meal prep, allowing busy cooks to enjoy homemade comfort food with minimal hassle! You can prepare the creamy seafood filling up to 24 hours in advance; just refrigerate it in an airtight container. The biscuit dough can also be made ahead and stored in the fridge for up to 3 days (wrap it tightly to prevent drying out). When it’s time to enjoy, simply reheat the filling, dollop the biscuit dough on top, and bake as directed for 25-30 minutes. This way, you’ll have a delicious, cozy dish that feels fresh and just as delightful as if you made it on the spot!
What to Serve with Cheddar Bay Biscuit Seafood Pot Pie
Creating the perfect meal around your Cheddar Bay Biscuit Seafood Pot Pie elevates this comforting dish to new heights of satisfaction.
-
Fresh Arugula Salad: Bright, peppery arugula adds a refreshing contrast to the creamy filling, making each bite feel light and invigorating.
-
Garlic Butter Green Beans: Tender green beans sautéed in garlic butter provide a delightful crunch and rich garlic flavor, complementing the savory pot pie beautifully.
-
Creamy Mashed Potatoes: Whipped to perfection, these creamy mashed potatoes offer a silky texture and buttery taste that echoes the richness of the seafood filling.
-
Caesar Salad: Crisp romaine and tangy Caesar dressing bring a classic salad element that balances the dish’s heartiness, making it a perfect companion on the table.
-
Roasted Root Vegetables: A medley of sweet carrots, earthy parsnips, and vibrant beets adds sweetness and a touch of caramelization that compliments the pie’s savory profile.
-
Chardonnay or Sauvignon Blanc: A chilled glass of Chardonnay or Sauvignon Blanc enhances the seafood flavors, providing a refreshing, citrusy finish that is utterly delightful.
-
Lemon Sorbet: For dessert, a light lemon sorbet serves as a palate cleanser, offering a sweet and tart finale to the meal that keeps the mood bright and refreshing.
Pairing these elements with your Cheddar Bay Biscuit Seafood Pot Pie ensures a delightful dining experience that warms the heart and satisfies the soul.
Cheddar Bay Biscuit Seafood Pot Pie Recipe FAQs
What kind of seafood can I use for the pot pie?
Absolutely! You can use a variety of seafood, including shrimp, crab, lobster, or scallops. If you prefer a vegetarian option, feel free to substitute seafood with hearty vegetables like spinach, artichokes, or a mix of your favorites.
How long can I store leftovers in the fridge?
Store your Cheddar Bay Biscuit Seafood Pot Pie leftovers in an airtight container for up to 4 days. Make sure the filling has cooled completely before placing in the fridge to preserve freshness and texture.
Can I freeze the pot pie?
Yes, you can freeze an unbaked Cheddar Bay Biscuit Seafood Pot Pie for up to 2 months. Wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. When ready to bake, thaw it in the fridge overnight before cooking.
What should I do if the biscuits turn out dense?
To avoid dense biscuits, ensure your butter and buttermilk are cold. Additionally, be careful not to overmix the dough; combine just until mixed. Overworking the biscuit dough can lead to tough biscuits, so treat it gently!
Can I make this dish ahead of time?
Very! You can prepare the filling and biscuit dough ahead of time. Store the filling in the fridge for up to 2 days and the biscuit dough in the refrigerator for 24 hours. When ready to bake, assemble it and follow the baking instructions.
Is this dish suitable for people with seafood allergies?
If someone has seafood allergies, I recommend substituting the seafood with roasted or sautéed vegetables, ensuring all ingredients used are safe for their dietary needs. Just keep an eye on the breadcrumbs and seasonings added, as they may contain allergens too.
Cheddar Bay Biscuit Seafood Pot Pie: Your New Cozy Favorite
Ingredients
Equipment
Method
- In a large skillet over medium heat, melt the butter and olive oil. Sauté the onion and garlic until softened, about 3-4 minutes. Then, add the diced carrots, celery, and mushrooms, cooking for an additional 5-6 minutes until tender.
- Sprinkle flour over the sautéed vegetables, stirring constantly for about 1-2 minutes to create a roux. Gradually whisk in seafood broth and heavy cream, bringing it to a simmer. Season with paprika, Old Bay seasoning, salt, and pepper to taste. Allow the sauce to thicken for about 5 minutes.
- Gently fold in shrimp, crab meat, and frozen peas. Cook over low heat until the shrimp turns pink, about 3-4 minutes. Stir in chopped parsley and set aside to cool slightly.
- In a mixing bowl, combine all-purpose flour, baking powder, garlic powder, and salt. Mix in shredded cheddar cheese. Pour in melted butter and buttermilk, mixing gently until just combined.
- Preheat your oven to 375°F (190°C). Grease a baking dish and pour the seafood filling into the bottom. Dollop the biscuit dough over it, leaving spaces for steam to escape.
- Bake the assembled pot pie in the oven for 25-30 minutes or until biscuits are golden brown. Cover loosely with foil if they brown too quickly.
- Remove from the oven and let cool for 5 minutes. Garnish with parsley or extra cheese before serving.
Leave a Reply