Cheddar Bay Biscuit Seafood Pot Pie
An easy seafood pot pie with Cheddar Bay biscuits involves making a creamy seafood & veggie filling with Old Bay seasonings, pouring it into a dish, topping it with Red Lobster biscuit mix dough, and baking until bubbly and golden, brushing with garlic butter after baking for ultimate flavor. You combine seafood mixture (shrimp, crab, cod pieces), and peas with a roux of butter, flour, stock, and cream, then top with prepared biscuit dough and bake at 375°F for 20-25 minutes.
Servings 4 servings
Ingredients
The Creamy Filling:
- 1 lb Mixed Seafood Shrimp, Scallops, Crab, or Cod pieces, cut into bite-sized chunks
- 2 tbsp Butter
- 1 small Onion finely chopped
- 2 cloves Garlic minced
- 2 tbsp All-purpose Flour to thicken
- 1 cup Heavy Cream Essential for richness
- ½ cup Sour Cream Adds tang and creaminess
- 1 cup Sharp Cheddar Cheese shredded
- 1 tsp Old Bay Seasoning
- 1 tsp Lemon Juice
- 2 tbsp Fresh Parsley chopped
- 1 cup frozen peas or peas and carrots
The "Cheddar Bay" Crust:
- 1½ cups All-purpose Flour
- ½ cup Cold Butter cubed
- ½ cup Sharp Cheddar Cheese shredded (Don't skimp!)
- ½ tsp Garlic Powder The secret to the flavor
- ½ tsp Baking Powder
- ¼ tsp Salt
- 3 tbsp Cold Milk plus more if needed
- Finish: 1 tbsp Melted Butter + Parsley for brushing
Instructions
- Make the Chowder Base: Preheat oven to 375°F (190°C).
- Melt 2 tbsp butter in a large oven-safe skillet (or saucepan) over medium heat.
- Sauté onion and garlic for 3–4 minutes until soft. Stir in 2 tbsp flour and cook for 1 minute to cook out the raw flour taste.
- Create the Sauce: Slowly whisk in the heavy cream and sour cream. Simmer until thickened.
- Stir in 1 cup Cheddar, Old Bay, salt, and pepper. Add the raw seafood, lemon juice, peas and parsley. Stir to coat.
- Chef's Tip: Cook the seafood for only 2 minutes here. It will finish cooking in the oven! Remove from heat.
Make the Biscuit Topping:
- In a bowl, mix flour, baking powder, garlic powder, salt, and cheddar. Cut in the cold butter using your fingers or a fork until it looks like coarse crumbs. Stir in cold milk one tablespoon at a time just until a soft dough forms.
Assemble:
- Pour the seafood filling into a deep pie dish (or keep it in the skillet if it's oven-safe). Flatten the dough into a disk and place it over the top (it doesn't have to be perfect—rustic is better!). Cut 3 slits in the top for steam to escape.
- Bake at 375 degrees Fahrenheit for 25–30 minutes until the crust is deep golden brown and the filling is bubbling up around the edges.
- The "Bay" Finish: Brush the hot crust with melted butter and parsley immediately. Let rest for 5 minutes before scooping.
