I love a dish that feels like a hug on a plate, and the Cheddar Bay Biscuit Seafood Pot Pie does just that. I made this once for a cold night and it became an instant favorite; you can find the full details on the Cheddar Bay Biscuit Seafood Pot Pie recipe page for the exact measurements and tips.
My dad James asked for this every time he visited the coast, and I still make it when I want him with us in spirit.
What You’ll Need
- 1 cup cooked shrimp, chopped
- 1 cup crab meat, shredded
- 1 cup frozen peas and carrots blend
- 1/2 cup diced celery
- 1/4 cup diced onion
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup seafood broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 1 box of refrigerated Cheddar Bay Biscuits
- 1 cup shredded cheddar cheese
My Trusted Kitchen Tools
I use a large skillet to cook the filling, a whisk to smooth the sauce, and a 9-inch pie dish to bake the pot pie. A spatula helps fold in the seafood. A simple oven thermometer keeps my oven true.
Bringing It All Together
- Preheat oven to 375°F (190°C).
- Melt butter in a large skillet over medium heat.
- Add diced onion and celery and sauté until soft.
- Sprinkle in flour and stir for 1 to 2 minutes to make a roux.
- Slowly whisk in seafood broth and heavy cream until smooth and thick.
- Stir in garlic powder, Old Bay, salt, and pepper.
- Fold in shrimp, crab meat, and frozen peas and carrots; remove from heat.
- Pour the filling into a 9-inch pie dish.
- Prepare Cheddar Bay Biscuits according to package and mix in shredded cheddar cheese.
- Drop spoonfuls of biscuit dough evenly over the filling.
- Bake 30 to 40 minutes until biscuits are golden and cooked through.
- Let the pie cool 10 to 15 minutes before serving.
Making It Your Own (Swaps & Ideas)
Swap the crab for cooked lobster or more shrimp for a simpler mix. Use half-and-half if you want a lighter cream texture. For dessert after this rich main, I often finish with a small slice of my Brazilian carrot cake to keep the meal bright and homey.
How We Love to Serve It
I serve this pot pie with a simple green salad and lemon wedges on the side. For a heartier plate, pair it with roasted potatoes or my favorite garlic parmesan potato wedges to soak up the creamy sauce.
A Few Tips For Success
Use cooked seafood so you do not overcook it in the oven. If your filling seems too thin, simmer it a bit longer to reduce and thicken before topping. Drop biscuit dough with space so they bake evenly. Taste and adjust seasoning before you add the biscuits.
Saving Some For Later
Cool the pot pie fully, then cover and refrigerate for up to 3 days. For longer storage, freeze covered for up to 2 months and thaw overnight in the fridge before reheating. Reheat in a 350°F oven until warmed through.
From My Kitchen to Yours
I hope this recipe brings warm memories and full bellies to your table. I make it when I want comfort food that feels special without fuss.
Your Questions, Answered
How long does the Cheddar Bay Biscuit Seafood Pot Pie take to bake?
Bake the pot pie for 30 to 40 minutes. The biscuits should be golden and a knife inserted into the center biscuit should come out clean.
Can I use fresh vegetables in the Cheddar Bay Biscuit Seafood Pot Pie?
Yes, you can use fresh peas and carrots or other veg. Just chop them to bite size and sauté until tender before adding to the filling.
Can I make the Cheddar Bay Biscuit Seafood Pot Pie ahead of time?
Yes. Assemble the filling and keep it in the fridge. Add the biscuit topping right before baking for best texture, or bake fully and reheat later.
Print
Cheddar Bay Biscuit Seafood Pot Pie
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Seafood
Description
A comforting seafood pot pie topped with flaky Cheddar Bay biscuits, perfect for cold nights.
Ingredients
- 1 cup cooked shrimp, chopped
- 1 cup crab meat, shredded
- 1 cup frozen peas and carrots blend
- 1/2 cup diced celery
- 1/4 cup diced onion
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup seafood broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 1 box of refrigerated Cheddar Bay Biscuits
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 375°F (190°C).
- Melt butter in a large skillet over medium heat.
- Add diced onion and celery and sauté until soft.
- Sprinkle in flour and stir for 1 to 2 minutes to make a roux.
- Slowly whisk in seafood broth and heavy cream until smooth and thick.
- Stir in garlic powder, Old Bay, salt, and pepper.
- Fold in shrimp, crab meat, and frozen peas and carrots; remove from heat.
- Pour the filling into a 9-inch pie dish.
- Prepare Cheddar Bay Biscuits according to package and mix in shredded cheddar cheese.
- Drop spoonfuls of biscuit dough evenly over the filling.
- Bake for 30 to 40 minutes until biscuits are golden and cooked through.
- Let the pie cool for 10 to 15 minutes before serving.
Notes
Use cooked seafood to avoid overcooking in the oven. Adjust seasoning before adding biscuits. Cool and store leftovers properly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 90mg
Keywords: seafood pot pie, Cheddar Bay biscuits, comfort food, easy recipe