Irresistible Cheddar Bay Biscuit Seafood Pot Pie

Last weekend, I was running errands with my mom at the big shopping mall downtown. We ducked into one of those casual seafood spots tucked between clothing stores, mostly to take a break from the crowds.

On their specials board, in bold chalk letters, I spotted something I had never thought of before—seafood pot pie topped with biscuits instead of a traditional crust. My mom laughed when she saw my eyes widen because she knew exactly what was coming next: I was already planning how to recreate it at home.

Later that night, I couldn’t stop thinking about the idea. A golden biscuit topping, creamy seafood filling, shrimp and crab nestled in a velvety sauce—comfort food with a coastal twist. It reminded me of the flavors my family loves, especially when we all sit down together for a big Sunday dinner. I went into the kitchen the next morning, determined to make my own version, but with a fun shortcut: Cheddar Bay biscuit mix. Those biscuits have such a nostalgic flavor for me—cheesy, garlicky, and always crowd-pleasing.

As the pot pie baked, my entire house filled with the smell of butter, cheddar, and seafood mingling together. My brother walked into the kitchen, Chili the cat trailing behind him, and asked, “What on earth smells that good?” That’s how I knew this recipe was a winner.

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
• Wooden spoon or silicone spatula
• Mixing bowl
• 9×13-inch baking dish or oven-safe skillet
• Measuring cups and spoons

Cooking Instructions

Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish or large oven-safe skillet.

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

Step 3: Make the Sauce
Sprinkle the flour over the seafood and vegetable mixture. Stir well to coat everything evenly. Slowly pour in the seafood stock and heavy cream, whisking as you go to prevent lumps. Bring to a gentle simmer and let it thicken, about 5 minutes.

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

Step 5: Transfer to Baking Dish
Pour the creamy seafood filling into your prepared baking dish, spreading it evenly.

Step 6: Prepare Biscuit Topping
In a mixing bowl, combine the Cheddar Bay biscuit mix, shredded cheddar cheese, and milk. Stir until a soft dough forms. If the dough feels too sticky, add 1 tablespoon of flour at a time.

Step 7: Top the Filling
Spoon dollops of the biscuit dough evenly over the seafood mixture. It’s okay if some filling peeks through—the biscuits will spread as they bake.

Step 8: Bake
Bake for 25–30 minutes, or until the biscuits are golden brown and fully cooked. The filling should be bubbling around the edges.

Step 9: Cool
Let the dish rest for about 15 minutes before serving. This allows the filling to set slightly.

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

Why You’ll Love This Recipe

Rich and comforting: Creamy seafood filling with buttery, golden biscuits.

Easy shortcut: Cheddar Bay biscuit mix keeps things simple but flavorful.

Family-friendly: Feeds a crowd and makes dinnertime feel special.

Versatile: Works as a hearty main dish or centerpiece for a seafood spread.

Restaurant-worthy flavor: Tastes like a dish you’d order at a coastal bistro, but made at home.

Mistakes to Avoid & Solutions

Overcooking the shrimp: Shrimp cook quickly—only 3–4 minutes. Any longer and they become rubbery.

Lumpy sauce: Always whisk while adding seafood stock and cream gradually. If lumps form, strain the sauce before adding seasoning.

Runny filling: Let the sauce simmer until it thickens before baking. If it’s too thin, whisk in another tablespoon of flour.

Undercooked biscuits: Make sure the topping is golden brown before pulling it out of the oven. If the tops brown too quickly, cover loosely with foil and continue baking.

Salty flavor imbalance: Taste the filling before baking. Stock and biscuit mix can already be salty, so season carefully.

Serving and Pairing Suggestions

Serve with a crisp green salad tossed in lemon vinaigrette.

Pair with roasted asparagus or garlic green beans for balance.

For drinks, try a chilled Chardonnay or sparkling water with lime.

Perfect for family-style serving, set the dish in the center of the table.

Storage and Reheating Tips

Storage: Cover leftovers tightly and refrigerate for up to 3 days.

Freezing: Freeze in airtight containers for up to 1 month. Thaw overnight in the fridge before reheating.

Reheating: Warm in the oven at 350°F for 20 minutes to crisp up the biscuits again. Avoid microwaving, which makes the topping soggy.

FAQs

1. Can I use canned crab instead of fresh?
Yes, just drain it well and pick through for shells. Fresh lump crab has better texture, but canned works in a pinch.

2. What can I use if I don’t have seafood stock?
Chicken stock is a good substitute. Add a splash of clam juice or fish sauce for extra depth.

3. Can I make this pot pie ahead of time?
Yes, assemble the filling and store it in the fridge for up to 24 hours. Add biscuit topping right before baking.

4. Can I swap out the shrimp or crab?
Absolutely. Lobster chunks, scallops, or even flaky white fish like cod work beautifully.

5. How do I know the biscuits are fully baked?
Insert a toothpick into one of the biscuit dollops. If it comes out clean or with a few crumbs, they’re done.

Tips & Tricks

Sprinkle a little Old Bay seasoning into the biscuit dough for an extra kick.

Use freshly grated cheddar for the best melt and flavor.

Add a squeeze of lemon juice to the filling before baking to brighten the flavors.

For extra richness, stir a spoonful of cream cheese into the sauce.

Recipe Variations

Cajun Seafood Pot Pie: Add 1 tablespoon Cajun seasoning to the filling and top with jalapeño cheddar biscuits.

Lightened-Up Version: Use half-and-half instead of heavy cream and cut the butter to 2 tablespoons.

Vegetarian Twist: Replace seafood with sautéed mushrooms, zucchini, and broccoli. Use vegetable stock instead of seafood stock.

Lobster Indulgence: Swap shrimp for lobster chunks and add a splash of sherry to the sauce for a special occasion dish.

Final Thoughts

This Cheddar Bay Biscuit Seafood Pot Pie has quickly become one of my favorite comfort foods to serve at home. It’s the kind of recipe that feels both nostalgic and new, bridging the coziness of pot pie with the bold flavors of the sea. The way the biscuits bake up fluffy and golden, soaking up just enough sauce without losing their crisp edges makes me amazed. Every bite carries a mix of creamy filling, sweet crab, and shrimp that tastes like it came straight from a seaside restaurant.

Cooking it stirred me up that sometimes inspiration shows up in the most unexpected places, like a quick stop at a mall café. Bringing that spark back into my kitchen, sharing it with my family, and seeing their faces light up is exactly why I love what I do. This dish is hearty enough for Sunday dinner but easy enough to make on a weeknight. It’s become a new tradition in my household, and I can’t wait to make it again and again.