This delicious Cheddar Bay Biscuit Seafood Pot Pie an incredible, comforting delight, comes together in about 30 minutes and all in one pot for a quick and easy weeknight dinner that your family will LOVE! Switch up the seafood and vegetables to suit your tastes or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends. Trust me, it’s a win-win situation that will keep your family coming back for seconds!
Ingredient Breakdown
- 2 tbsp unsalted butter
- 1 cup onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 3 cups seafood or chicken broth
- 1 cup heavy cream
- 1 tsp Old Bay seasoning
- ½ tsp paprika
- Salt and pepper, to taste
- 1 lb shrimp, peeled and deveined
- 8 oz crab meat (lump or claw)
- 1 cup frozen peas
For the Cheddar Bay Biscuit Topping:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp garlic powder
- ½ tsp salt
- ½ cup unsalted butter, cold and cubed
- 1 cup shredded cheddar cheese
- ¾ cup milk
Biscuit Dough
Step-by-Step Instructions
Let’s Get Cooking!
Make the sauce : In your large pot, melt 2 tbsp of unsalted butter over medium heat. Add the diced onions, carrots, and celery, then sauté for about 5 minutes until the vegetables are tender and fragrant. Toss in the minced garlic and let it cook for another minute. Oh, the smell already! Now, sprinkle the flour over the veggies, stirring frequently to coat everything nicely. Gradually whisk in the broth, then drizzle in the heavy cream. Add a teaspoon of Old Bay seasoning and half a teaspoon of paprika, plus a couple pinches of salt and pepper. Bring to a simmer, then reduce the heat. Let it cook until thickened, about 5 minutes. I promise, it’s going to smell amazing!
Add seafood and peas : Stir in the shrimp and crab, then cook for just 2-3 minutes until the shrimp start to turn pink. Don’t overcook, we want them tender! Finally, toss in the frozen peas and remove from heat
Make the biscuit dough : In a large bowl, whisk together the flour, baking powder, garlic powder, and salt until combined. Cut in the cold butter until it forms coarse crumbs, like little bits of happiness! Fold in the shredded cheddar and then stir in the milk until just combined.
Assemble : Carefully drop spoonfuls of biscuit dough evenly over the seafood filling. Think of it like little clouds of cheesy goodness floating in creamy excitement!
Bake : Preheat your oven to 400°F (200°C). Bake the pot pie, uncovered, for about 20–25 minutes, or until the biscuits are golden brown and all the flavors are just singing together.
Serve : Let it rest for about 5 minutes before digging in. Oh man, you’ll definitely want to bring this beauty to the table!
Why I Love This Recipe
This is my go-to recipe when I’m craving something that’s cozy and satisfying. There’s something about the combination of creamy seafood and that warm, flaky biscuit on top that just gets me every time! Like a hug in a dish honestly. I can say I’m a real sucker for comfort food! And the best part is that this dish is totally customizable. You can use whatever seafood you’ve got on hand or veggies you want to load it up with, making it perfect for busy days when you need a quick and easy dinner!
If you loved this Cheddar Bay Biscuit Seafood Pot Pie, be sure to check out my Garlic Butter Shrimp, my Flaky Salmon with Citrus Glaze, or my Pappadeaux Mardi Gras Pasta! Each of these recipes has that comforting factor we can all appreciate.
Why This Recipe Works
Quick & Easy
This Cheddar Bay Biscuit Seafood Pot Pie comes together in under 30 minutes. It’s perfect for a busy night when you need something delicious without spending hours in the kitchen.
One Pot Wonder
Minimal cleanup is required because everything is cooked in one pot! That means fewer dishes to wash afterward, and we all know that’s a win.
Customizable
You can switch up the seafood or veggies based on what’s in your fridge or pantry. Leftovers? Yes, please!
Comfort Food
With tons of flavor from garlic, Old Bay, and creamy goodness, this recipe is the ultimate comfort food for chilly nights.
Crowd-Pleaser
The whole family will love it! Seriously, whether it’s a family night or a casual get-together, this dish will steal the spotlight.
Serving Suggestions
Pair this hearty pot pie with a simple side salad for a balanced meal. I also love serving it with some crusty bread to soak up that creamy sauce!
Storage
This dish can be stored in the refrigerator for up to 3 days if covered well. Just be sure to let it cool before popping it in the fridge!
Reheating Instructions
The best way to enjoy leftovers is to reheat in the oven at 350°F until warmed through, this keeps the biscuits nice and fresh.
Freezer-friendly
Yes, it’s freezer-friendly! You can freeze the seafood filling (without biscuits) for up to 3 months. Just let it thaw completely before reheating and adding fresh biscuit topping.
Trust me, whether you’re making it for the family or just for yourself, this Cheddar Bay Biscuit Seafood Pot Pie is one incredible dish that deserves a place in your recipe repertoire. Happy cooking, friends! Follow us on Pinterest for daily meal inspiration
Cheddar Bay Biscuit Seafood Pot Pie
Ingredients
Method
- In a large pot, melt the butter over medium heat. Add the diced onions, carrots, and celery, sauté for about 5 minutes until tender, then add minced garlic and cook for another minute.
- Sprinkle flour over the veggies, stir to coat, then gradually whisk in the broth and drizzle in heavy cream.
- Add Old Bay seasoning, paprika, salt, and pepper. Bring to a simmer and cook until thickened, about 5 minutes.
- Stir in shrimp and crab, cooking for 2-3 minutes until shrimp turn pink. Add frozen peas and remove from heat.
- In a bowl, whisk flour, baking powder, garlic powder, and salt together. Cut in cold butter until coarse crumbs form.
- Fold in cheese and stir in milk until just combined.
- Drop spoonfuls of biscuit dough over the seafood filling. Preheat oven to 400°F (200°C) and bake uncovered for about 20-25 minutes until biscuits are golden brown.
- Let it rest for 5 minutes before serving.