Introduction

Cheddar Bay Biscuit Seafood Pot Pie is a comforting and flavorful twist on classic pot pie. This dish features a creamy seafood filling topped with cheesy, tender Cheddar Bay biscuits. It’s perfect for a cozy meal that’s both satisfying and easy to prepare.

A white ramekin filled with a creamy, cheesy seafood bake is shown with a golden brown, bubbly top layer of melted cheese sprinkled with green herbs. The top cheese crust is thick and browned unevenly. Underneath the cheese is a creamy white sauce mixed with visible small pink shrimp and green herbs sitting at the bottom of the dish. The cheese is stringy and stretchy where a bite is taken from the top, showing the soft and gooey texture inside. The ramekin is on a white plate with a white marbled texture background. A metal spoon handle is visible on the right side. Photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

For added flavor, try mixing in some cooked bacon or diced jalapeños into the filling before topping with biscuit dough.
If you don’t have seafood stock, chicken broth works well as a substitute.
Use a mix of cheddar and Monterey Jack cheese for a milder, creamier topping.
To make individual servings, divide the filling and biscuit topping into ramekins before baking.

Storage

Store leftovers covered in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or oven until heated through, keeping the biscuit topping moist by covering with foil if baking.

How to Serve

A white ramekin filled with a creamy, light beige shrimp pot pie topped with a puff pastry crust that is golden brown and slightly crispy, with some areas toasted darker; the crust is puffed up and covers the entire top with uneven, flaky edges. The top layer has green herb sprinkles scattered lightly. The creamy shrimp filling is thick and speckled with herbs, visible as a portion is lifted, showing pieces of pink shrimp and melted cheese stretching in strings. The ramekin sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh seafood instead of frozen?

Yes, fresh seafood works well. Just be careful to cook it gently and avoid overcooking to keep it tender.

Is there a vegetarian version of this pot pie?

You can substitute the seafood with a mix of mushrooms, artichokes, and other vegetables, and use vegetable stock instead of seafood stock for a delicious vegetarian option.