Cheddar Bay Biscuit Seafood Pot Pie Recipe

Cheddar Bay Biscuit Seafood Pot Pie Recipe tastes rich, buttery, and cozy, with tender seafood tucked under cheesy, garlicky biscuits that bake up golden and crisp on top. It suits anyone who loves seafood comfort food and wants a showy one-pan dinner in about 1 hour from start to finish. I tested this on a rainy Tuesday while wearing fuzzy socks, so you know I took the comfort factor seriously.

Why Choose This Cheddar Bay Biscuit Seafood Pot Pie Recipe

This seafood pot pie delivers creamy, chowder-style filling and fluffy Cheddar Bay biscuit topping in one skillet. You get shrimp, crab, and maybe a little white fish, all coated in a velvety sauce that tastes like a cross between lobster bisque and classic chicken pot pie.

The recipe uses pantry helpers like boxed biscuit mix and frozen veggies, so you cut down on prep without sacrificing flavor. It also works great for date night, Sunday dinner, or a “treat yourself” solo meal with leftovers that taste even better the next day.

“This Cheddar Bay Biscuit Seafood Pot Pie hit every craving at once: buttery, cheesy, garlicky biscuits on top and a rich, seafood-packed filling underneath. My family scraped the skillet clean and asked when I could make it again. Comfort food level: elite.”

Ingredients You’ll Need

Seafood

• 1 pound large shrimp, peeled and deveined
• 8 ounces lump crab meat (refrigerated, not canned if possible)
• 8 ounces firm white fish, cut in 1-inch chunks (cod, haddock, or halibut)
• 1 cup frozen peas
• 1 cup frozen corn

You can swap the fish for more shrimp if you prefer. Use imitation crab if you need a budget option, but reduce added salt slightly since it tastes a bit saltier.

Vegetables & Aromatics

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon Old Bay seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• ½ teaspoon kosher salt, plus more to taste
• Pinch of red pepper flakes (optional, for a little heat)

You can use frozen mirepoix (onion, carrot, celery mix) to save time. Just measure about 2 cups and skip the chopping.

Creamy Sauce Base

• 4 tablespoons unsalted butter
• ⅓ cup all-purpose flour
• 2 cups seafood stock or chicken broth
• 1 cup whole milk
• ½ cup heavy cream
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 2 tablespoons chopped fresh parsley

If you do not have seafood stock, use chicken broth and add an extra ½ teaspoon Old Bay to boost flavor.

Cheddar Bay Biscuit Topping

• 1 box Cheddar Bay biscuit mix (about 11–12 ounces, such as Red Lobster brand)
• ½ cup cold water or milk (follow box directions)
• ½ cup shredded sharp cheddar cheese (add extra cheese for more flavor)
• 2 tablespoons melted butter
• ½ teaspoon garlic powder
• ½ teaspoon dried parsley or chives

If you cannot find Cheddar Bay mix, use any garlic cheddar biscuit mix and add a pinch of Old Bay and extra cheese.

Equipment

• Large oven-safe skillet or Dutch oven (10–12 inch)
• Medium saucepan
• Mixing bowls
• Whisk
• Wooden spoon or spatula
• Measuring cups and spoons

If your skillet does not go in the oven, assemble the filling in the skillet, then transfer it to a greased 9×13 baking dish before topping with biscuits.

Tips & Tricks

• Pat seafood dry with paper towels so it browns lightly and does not water down the sauce.
• Cut seafood pieces roughly the same size so they cook evenly.
• Slightly undercook the seafood on the stove since it finishes in the oven.
• Use cold liquid for the biscuit mix so the topping bakes fluffy and tender.
• Do not overmix the biscuit dough; stir until it just comes together and still looks a little shaggy.
• Taste the filling before you add the seafood and adjust salt, pepper, and lemon so the flavor pops.
• Let the pot pie rest 10 minutes after baking so the sauce thickens and slices hold together.
• Place a sheet pan under the skillet in the oven to catch any drips and keep cleanup easy.

How to Make Cheddar Bay Biscuit Seafood Pot Pie Recipe

Step 1: Sauté veggies and aromatics

Heat olive oil and 2 tablespoons butter in a large oven-safe skillet over medium heat. Add onion, carrots, and celery, then cook until they soften and turn slightly golden, about 7 to 8 minutes. Stir in garlic, Old Bay, smoked paprika, thyme, black pepper, salt, and red pepper flakes, then cook 1 to 2 minutes until the spices smell fragrant.

Step 2: Build the creamy sauce

Add 4 tablespoons butter to the skillet and let it melt with the veggies. Sprinkle flour over the mixture and stir constantly for 2 to 3 minutes until it looks like a thick paste and turns lightly golden. Slowly pour in seafood stock while you whisk, then add milk and heavy cream, whisking until the sauce looks smooth and slightly thick.

Stir in lemon juice, Dijon mustard, and parsley. Taste and adjust seasoning with more salt, pepper, or Old Bay if you want a stronger seafood flavor. Lower the heat and let the sauce bubble gently for 3 to 4 minutes until it coats the back of a spoon.

Step 3: Add seafood and veggies

Stir in frozen peas and corn. Add shrimp, crab meat, and fish pieces, then fold them gently into the hot sauce. Cook over medium-low heat for 3 to 4 minutes until the shrimp just start to turn pink and the fish turns opaque at the edges.

Turn off the heat. The seafood will finish cooking in the oven, so keep it slightly underdone at this stage. Smooth the filling into an even layer in the skillet.

Step 4: Mix the Cheddar Bay biscuit topping

Preheat your oven to 400°F. In a mixing bowl, combine Cheddar Bay biscuit mix with the amount of water or milk listed on the box, then stir just until it comes together. Fold in shredded cheddar cheese.

In a small bowl, mix melted butter with garlic powder and dried parsley or chives. Set this aside to brush over the biscuits after baking. The extra garlic butter gives that classic Cheddar Bay flavor and a glossy finish.

Step 5: Top the pot pie with biscuit dough

Scoop the biscuit dough over the seafood filling in large spoonfuls, spacing them slightly apart so steam can escape. You can drop rustic mounds or flatten them a bit for more coverage, but leave some gaps so the filling bubbles through. Aim for 8 to 10 biscuits across the top.

If you like extra cheese, sprinkle a small handful of cheddar over the biscuit tops. Place the skillet on a sheet pan to catch any bubbling sauce. Slide the pan into the hot oven.

Step 6: Bake until golden and bubbly

Bake at 400°F for 18 to 22 minutes, until the biscuits puff up and turn deep golden on top. Check the center biscuit and make sure it feels set and not doughy. The filling should bubble around the edges.

Remove the skillet from the oven and brush the hot biscuits with the garlic herb butter. Let the Cheddar Bay Biscuit Seafood Pot Pie rest for about 10 minutes so the sauce thickens slightly. Serve warm, scooping through the biscuit topping to reach that creamy seafood filling.

What to Serve with Cheddar Bay Biscuit Seafood Pot Pie Recipe

This Cheddar Bay Biscuit Seafood Pot Pie Recipe already feels hearty, so pair it with something fresh and crisp like a simple green salad with lemony vinaigrette. Steamed green beans or roasted asparagus balance the richness without stealing the spotlight. A side of coleslaw with a light, tangy dressing also works really well.

Serve it with iced tea, sparkling water with citrus slices, or a cold lemonade to cut through the creamy sauce. If you want a cozy touch, add a small bowl of fruit salad for a bright finish.

Storage Options

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat single portions in the microwave in 45 to 60 second bursts until hot, then crisp the biscuit top in a toaster oven if you want extra texture.
• Reheat larger portions in a 350°F oven, covered with foil, for 15 to 20 minutes, then uncover for 5 minutes to refresh the biscuit topping.
• Freeze cooled pot pie in a freezer-safe container for up to 2 months, then thaw in the fridge overnight before reheating in the oven.

Cheddar Bay Biscuit Seafood Pot Pie Recipe

Cheddar Bay Biscuit Seafood Pot Pie is a creamy, comforting seafood bake topped with buttery cheddar biscuits.

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Drinner

Cuisine: American

Ingredients

  

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon granulated sugar
• 1 teaspoon garlic powder
• 3/4 teaspoon kosher salt
• 1/2 cup unsalted butter, cold and cut into small cubes
• 1 1/4 cups buttermilk, cold
• 1 1/2 cups shredded sharp cheddar cheese
• 2 tablespoons chopped fresh parsley
• 3 tablespoons melted butter (for brushing on top)

• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 stalks celery, finely diced
• 2 medium carrots, peeled and diced
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 cups seafood or chicken stock, low sodium
• 1 1/2 cups half-and-half or whole milk
• 1/2 cup dry white wine
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon paprika
• 1/2 teaspoon kosher salt, or to taste
• 1/2 teaspoon black pepper
• 1 cup frozen peas
• 1 cup frozen corn kernels
• 1 pound raw shrimp, peeled and deveined, cut into bite-size pieces
• 8 ounces lump crab meat, picked over for shells
• 8 ounces firm white fish (such as cod or haddock), cut into chunks
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice

Instructions

 

1. Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish or similar casserole dish.

1. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, garlic powder, and salt.
2. Cut the cold butter into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-size bits of butter.
3. Stir in the shredded cheddar and parsley, then pour in the cold buttermilk and mix just until a soft, slightly sticky dough forms. Do not overmix. Refrigerate the dough while you prepare the filling.

1. In a large skillet or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted.
2. Add the onion, celery, and carrots. Cook, stirring often, until the vegetables are softened, about 6–8 minutes.
3. Stir in the garlic and cook until fragrant, about 30 seconds.
4. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1–2 minutes to form a roux.
5. Gradually whisk in the stock, then the half-and-half and white wine (if using), whisking until smooth and thickened, 3–5 minutes.
6. Season with Old Bay, paprika, salt, and black pepper. Taste and adjust seasoning as needed.
7. Stir in the peas and corn, then add the shrimp, crab meat, and white fish. Gently fold to combine and cook for 2–3 minutes, just until the seafood begins to turn opaque; it will finish cooking in the oven.
8. Remove from heat and stir in the parsley and lemon juice. Transfer the filling to the prepared baking dish and spread it into an even layer.

1. Drop spoonfuls of the chilled biscuit dough over the hot seafood filling to cover most of the surface, leaving small gaps for steam to escape.
2. Bake for 25–30 minutes, or until the biscuit topping is golden brown and cooked through and the filling is bubbling around the edges.
3. Remove from the oven and immediately brush the biscuit tops with melted butter.
4. Let the pot pie rest for 10 minutes before serving to allow the filling to thicken slightly.

Notes

Nutrition Information
Approximate per serving (1/6 of recipe): 620 calories; fat 34 g; saturated fat 18 g; carbohydrates 44 g; fiber 3 g; sugars 7 g; protein 32 g; sodium 1180 mg. Values are estimates and will vary based on specific seafood mix, dairy used, and portion size.