This Cheddar Bay Biscuit Seafood Pot Pie is the ultimate comfort food, blending a rich, creamy seafood filling with the iconic flavor of cheesy, flaky biscuits. It’s a wonderfully hearty and satisfying seafood dish that feels like a hug in a bowl.
Rainy days take me back to Mom’s kitchen, where her warm, cheesy biscuits were the answer to everything. This dish is my tribute, blending her beloved biscuit recipe with Dad’s favorite hearty seafood, a true taste of home and happiness.
Why This Dish Feels Like a Hug in a Pan
- A Perfect Blend of Flavors: This recipe combines a creamy, savory seafood filling with the sharp, cheesy goodness of Cheddar Bay Biscuits.
- Ultimate Comfort Food: Warm, hearty, and satisfying, this pot pie is the perfect meal for a chilly evening.
- Easy to Assemble: With a straightforward filling and a simple drop biscuit topping, this impressive dish comes together with ease.
- Crowd-Pleasing Dish: This seafood pot pie is a guaranteed hit for family dinners or when you have guests over.
The Heart and Soul of Your Pot Pie
For Those Fluffy Biscuit Tops:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- 3/4 teaspoon fine salt
- 6 tablespoons cold unsalted butter, grated
- 1 cup shredded sharp cheddar
- 1 tablespoon chopped parsley
- 3/4 cup cold buttermilk (or milk + 1 tsp lemon juice)
- 2 tablespoons melted butter, for brushing
For the Creamy Seafood Filling:
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 ribs celery, diced
- 1 carrot, diced
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 cups seafood or chicken broth
- 1 cup milk or half-and-half
- 1 1/2 teaspoons Old Bay or seafood seasoning
- 1/2 teaspoon dried thyme
- 1 tablespoon fresh lemon juice
- Salt and black pepper, to taste
- 1 lb raw shrimp, peeled and deveined
- 8 oz sea scallops, halved if large
- 8 oz firm white fish (cod or haddock), cubed
- 1 cup frozen peas
- 2 tablespoons chopped parsley
A Couple of My Favorite Kitchen Helpers
My Go-To Skillet for This Recipe
I find using a large oven-safe skillet makes this a wonderful one-pan meal, which simplifies cleanup beautifully.
The Secret to Flaky Biscuits
A pastry blender is my secret for perfectly flaky biscuits; it cuts the cold butter into the flour so effortlessly.
Let’s Get Cooking, Step by Step
Step 1: A Warm Welcome for Your Pot Pie
First things first, let’s get the oven preheating to 400°F (200°C). It’s always good to have it ready and waiting.
Step 2: Crafting Those Fluffy Biscuit Clouds
In a medium bowl, whisk together the flour, baking powder, garlic powder, sugar, and salt. Using a pastry blender or your fingertips, cut in the grated cold butter until the mixture resembles coarse crumbs. Gently stir in the cheddar and parsley. Pour in the cold buttermilk and mix with a fork just until a shaggy dough forms, be careful not to overmix! Set it in the fridge to chill while you prepare the filling.
Step 3: Building a Foundation of Flavor
In a large oven-safe skillet, melt the butter with the olive oil over medium heat. Add the onion, celery, and carrot and sauté for 4–5 minutes, until they’ve softened nicely. Add the minced garlic and cook for just another 30 seconds until fragrant. Now, sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute.
Step 4: Making the Silky, Savory Sauce
Slowly whisk in the broth, followed by the milk, until everything is smooth. Stir in the Old Bay seasoning, thyme, lemon juice, salt, and pepper. Let it simmer for 3–4 minutes until it thickens into a lovely, creamy sauce.
Step 5: A Gentle Swim for the Seafood
Gently stir in the shrimp, scallops, fish, frozen peas, and parsley. Cook for just a couple of minutes, only until the seafood begins to turn opaque. It will finish cooking through in the oven, so don’t worry!
Step 6: Crowning Your Pie with Cheesy Goodness
Remove the biscuit dough from the fridge. Drop heaping spoonfuls of the dough over the hot filling. You can also pat the dough out and cut it into rounds if you prefer a neater look. Brush the tops of the biscuits with melted butter for that perfect golden finish.
Step 7: The Golden, Bubbly Finish
Transfer the skillet to the preheated oven and bake for 18–22 minutes. You’ll know it’s ready when the biscuits are beautifully golden brown and the filling is bubbling up around the edges. Let it rest for 5 minutes before serving to allow the filling to set just a bit.
A Little Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and quantities used.
Simple Swaps for a Lighter Touch
- Whole Wheat Biscuits: For a bit of extra fiber, you can substitute half of the all-purpose flour with whole wheat flour in the biscuit topping.
- Low-Fat Dairy: To reduce the fat content, feel free to use low-fat milk instead of half-and-half in the creamy sauce and buttermilk in the biscuits.
- Extra Veggies: You can easily add more vegetables to the filling, such as corn, green beans, or mushrooms, for an extra boost of nutrients.
Perfect Pairings for Your Pie
- Simple Green Salad: A crisp green salad with a light vinaigrette is a wonderful, fresh contrast to the richness of the pot pie.
- Steamed Asparagus: A side of tender-steamed asparagus spears with a squeeze of lemon complements the seafood flavors beautifully.
- A Glass of White Wine: A chilled glass of Sauvignon Blanc or Pinot Grigio pairs delightfully with the creamy seafood filling.
A Few Little Tips from My Kitchen
- On Mixing the Biscuit Dough: Be very gentle when mixing the biscuit dough. Overworking it will result in tough, dense biscuits instead of light and flaky ones.
- On Cooking the Seafood: The seafood only needs a minute or two in the skillet before baking. It will continue to cook in the oven, and overcooking can make it tough and rubbery.
- On Perfecting the Sauce: Make sure the sauce has simmered and thickened properly before adding the seafood. A thin sauce will result in a soupy pot pie.
Keeping Your Leftovers Cozy
If you have any leftovers, allow the pot pie to cool completely before covering it tightly with foil or transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, bake in a 350°F (175°C) oven until warmed through.
From My Kitchen to Yours
There is something so special about a meal that brings everyone to the table, filling the room with warmth and happy chatter. This Cheddar Bay Biscuit Seafood Pot Pie is one of those dishes. It’s hearty, comforting, and made with love. I hope it brings as much joy to your kitchen as it does to mine and helps you create your own cherished memories.
Your Questions, Answered with Love
What if I want to use different seafood?
Absolutely! This recipe is very versatile. Feel free to use other seafood like lobster, crab meat, or clams depending on what you have available or what your family enjoys.
Can I prepare some of this ahead of time?
Yes, you can prepare the filling a day in advance and store it in an airtight container in the refrigerator. When you’re ready to bake, simply reheat the filling on the stovetop until warm, then top with the freshly made biscuit dough and bake as directed.
Would a store-bought biscuit mix work in a pinch?
Of course! If you’re short on time, a store-bought biscuit mix, especially a cheddar garlic variety, would be a wonderful shortcut for the pie tops.
Print
Cheddar Bay Biscuit Seafood Pot Pie
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
This Cheddar Bay Biscuit Seafood Pot Pie is the ultimate comfort food, blending a rich, creamy seafood filling with the iconic flavor of cheesy, flaky biscuits. It’s hearty, satisfying, and feels like a hug in a bowl.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- 3/4 teaspoon fine salt
- 6 tablespoons cold unsalted butter, grated
- 1 cup shredded sharp cheddar
- 1 tablespoon chopped parsley
- 3/4 cup cold buttermilk (or milk + 1 tsp lemon juice)
- 2 tablespoons melted butter, for brushing
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 ribs celery, diced
- 1 carrot, diced
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 cups seafood or chicken broth
- 1 cup milk or half-and-half
- 1 1/2 teaspoons Old Bay or seafood seasoning
- 1/2 teaspoon dried thyme
- 1 tablespoon fresh lemon juice
- Salt and black pepper, to taste
- 1 lb raw shrimp, peeled and deveined
- 8 oz sea scallops, halved if large
- 8 oz firm white fish (cod or haddock), cubed
- 1 cup frozen peas
- 2 tablespoons chopped parsley
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, whisk flour, baking powder, garlic powder, sugar, and salt. Cut in grated butter until coarse crumbs form. Stir in cheddar and parsley. Add buttermilk and mix gently. Chill dough while preparing filling.
- In an oven-safe skillet, melt butter with olive oil over medium heat. Add onion, celery, and carrot; cook 4–5 minutes. Add garlic and cook 30 seconds. Sprinkle flour, stir 1 minute.
- Slowly whisk in broth and milk. Stir in Old Bay, thyme, lemon juice, salt, and pepper. Simmer 3–4 minutes until thickened.
- Stir in shrimp, scallops, fish, peas, and parsley. Cook 2 minutes until seafood begins to turn opaque.
- Drop spoonfuls of biscuit dough over filling. Brush tops with melted butter.
- Bake 18–22 minutes until biscuits are golden and filling is bubbly. Rest 5 minutes before serving.
Notes
Be gentle when mixing biscuit dough to keep it flaky. Don’t overcook the seafood—it finishes cooking in the oven. Ensure sauce thickens before adding seafood to avoid a soupy pot pie.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 31g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 160mg
Keywords: seafood pot pie, cheddar bay biscuits, comfort food, shrimp, scallops, fish