Cheddar Bay Biscuit Seafood Pot Pie

Posted by: Authentic Flavors Made Easy

A comforting seafood pot pie loaded with tender shrimp, flaky white fish, and sweet crab in a rich, creamy herb sauce, all topped with buttery Cheddar Bay-style biscuits. This hearty, crowd-pleasing dish is perfect for cozy family dinners or special occasions.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6

Ingredients

For the Seafood Filling

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• ¼ cup (30 g) all-purpose flour
• 2 cups (480 ml) seafood or chicken broth
• 1 cup (240 ml) heavy cream
• ½ cup (120 ml) whole milk
• 1 teaspoon Old Bay seasoning
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 8 ounces (225 g) raw shrimp, peeled and deveined
• 8 ounces (225 g) firm white fish (such as cod or haddock), cut into bite-sized pieces
• 6 ounces (170 g) lump crab meat, picked over for shells
• 1 cup frozen peas
• 2 tablespoons chopped fresh parsley

For the Cheddar Bay Biscuit Topping

• 2 cups (250 g) all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon Old Bay seasoning
• ½ cup (115 g) cold unsalted butter, cubed
• 1 cup (100 g) shredded sharp Cheddar cheese
• ¾ cup (180 ml) buttermilk

Garlic Butter Topping

• 2 tablespoons melted butter
• ½ teaspoon garlic powder
• 1 tablespoon chopped fresh parsley

Instructions

1. Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or a 2½-quart casserole dish.
2. Melt the butter with the olive oil in a large skillet over medium heat.
3. Add the onion, celery, and carrots. Cook for 5–6 minutes, until softened.
4. Stir in the garlic and cook for 30 seconds.
5. Sprinkle in the flour and cook for 1 minute, stirring constantly.
6. Gradually whisk in the broth, heavy cream, and milk until smooth.
7. Stir in the Old Bay seasoning, thyme, smoked paprika, salt, and pepper. Simmer for 5 minutes, until slightly thickened.
8. Add the shrimp and fish, cooking for 3–4 minutes. Gently fold in the crab meat, peas, and parsley, then remove from the heat.
9. Pour the seafood mixture into the prepared baking dish.

Prepare the Biscuit Topping

10. In a large bowl, whisk together the flour, baking powder, garlic powder, onion powder, salt, black pepper, and Old Bay seasoning.
11. Cut in the cold butter until the mixture resembles coarse crumbs.
12. Stir in the Cheddar cheese, then add the buttermilk and mix just until combined.
13. Drop spoonfuls of biscuit dough evenly over the seafood filling.

Bake

14. Bake for 22–25 minutes, or until the biscuits are golden brown and the filling is bubbling.
15. Mix the melted butter, garlic powder, and parsley, then brush generously over the hot biscuits.
16. Let the pot pie rest for 5–10 minutes before serving.

Serving Suggestions

• Crisp green salad
• Steamed asparagus
• Roasted Brussels sprouts
• Lemon wedges
• Fresh fruit salad

Tips

• Pat the seafood dry before cooking to prevent excess liquid in the filling.
• Avoid overmixing the biscuit dough for the fluffiest topping.
• Substitute scallops or lobster for part of the seafood for an extra-special version.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until hot and the biscuit topping is crisp.