Golden cheddar bay biscuits crowning a bubbling seafood filling—honestly, the first time I slid this pot pie out of the oven, my kitchen smelled like a seaside bakery met a cozy southern diner. I still remember my husband wandering in, drawn by the scent of cheddar, butter, and Old Bay, asking, “Is that Red Lobster in here?” (Nope, just magic in a casserole dish.) If you’re craving comfort food with a twist, this irresistible Cheddar Bay Biscuit Seafood Pot Pie is about to become your new favorite dinner.
I first whipped up this recipe on a chilly Friday night when I wanted something hearty but didn’t want to fuss with rolling out pie dough. You know those days when you want the warmth of a pot pie but also the fun of cheesy biscuits? That’s when this mash-up hits the spot. The filling is loaded with tender shrimp, sweet crab, and scallops, all swimming in a creamy sauce with vegetables—and let’s not forget the cheddar bay biscuits on top, baked until golden brown and flakey.
Cheddar bay biscuit seafood pot pie isn’t just a dinner—it’s a showstopper. It’s the kind of meal that gets everyone talking and asking for seconds (and the recipe). Whether you’re feeding a crowd or just spoiling yourself, this dish delivers comfort, flavor, and a little wow factor. If you’re looking for an easy dinner recipe that feels special, you’re in the right place. Stick around, and I’ll walk you through every step.
Why You’ll Love This Recipe
After making this cheddar bay biscuit seafood pot pie more times than I can count (and tweaking it along the way), I can honestly say it’s one of those foolproof recipes that always brings joy to the table. Here’s what sets it apart:
- Quick & Easy: Comes together in under an hour, perfect for weeknights when you want something special but don’t want to spend all evening in the kitchen.
- Simple Ingredients: Most of the items are pantry staples or easy to find at your local grocery store. No need for a fancy seafood market run!
- Perfect for Gatherings: Whether it’s Sunday dinner, a holiday meal, or a potluck, this seafood pot pie is always the centerpiece.
- Crowd-Pleaser: The buttery cheddar bay biscuits are a hit with adults and kids alike. My picky niece actually asked for thirds!
- Unbelievably Delicious: The combination of flaky, cheesy biscuits and creamy seafood filling is pure comfort. It’s the kind of meal that makes you close your eyes after the first bite.
What really makes this recipe shine is the cheddar bay biscuit topping. You know those iconic biscuits from Red Lobster? These mimic that flavor—garlicky, cheesy, buttery—but baked right over a rich seafood stew. The biscuits soak up all the goodness underneath while staying crispy on top.
Unlike traditional pot pies with pie crusts, this version gives you a hearty, savory biscuit with every spoonful. Plus, there’s no tricky pastry to roll out. If you love a little southern comfort mixed with seaside flavors, this one’s for you. I’ve tried versions with just shrimp, but the trio of crab, shrimp, and scallops adds layers of flavor that make each bite special.
It’s comfort food reimagined—healthier, faster, and with the same soul-soothing satisfaction. Whether you want to impress guests or just treat yourself, this cheddar bay biscuit seafood pot pie is my go-to for turning an ordinary dinner into something memorable. Give it a try, and let yourself savor every cheesy, buttery, seafood-filled bite.
Ingredients Needed
This recipe uses simple, wholesome ingredients to deliver bold flavor and that satisfying texture—without any unnecessary fuss. Here’s what you’ll need for your cheddar bay biscuit seafood pot pie:
For the Seafood Filling
- Unsalted butter, 4 tablespoons (56g) – for sautéing veggies and building flavor
- Yellow onion, 1 medium, diced (about 150g)
- Celery stalks, 2, diced (about 80g)
- Carrots, 2 medium, peeled and diced (about 100g)
- Garlic cloves, 3, minced
- All-purpose flour, 3 tablespoons (24g) – for thickening the sauce
- Seafood stock or chicken broth, 2 cups (480ml) – I like Kitchen Basics brand, but homemade works too
- Heavy cream, 1 cup (240ml) – for creamy richness
- Old Bay seasoning, 2 teaspoons (or to taste)
- Salt & black pepper, to taste
- Shrimp, 8 oz (225g), peeled, deveined, and cut into bite-size pieces
- Lump crab meat, 6 oz (170g), picked over for shells
- Bay scallops, 6 oz (170g), rinsed and patted dry
- Frozen peas, 3/4 cup (90g)
- Fresh parsley, 2 tablespoons, chopped
For the Cheddar Bay Biscuits
- All-purpose flour, 2 cups (240g)
- Baking powder, 2 teaspoons
- Granulated sugar, 1 tablespoon (12g)
- Garlic powder, 1 teaspoon
- Old Bay seasoning, 1 teaspoon
- Salt, 1/2 teaspoon
- Cold unsalted butter, 1/2 cup (113g), cubed
- Shredded sharp cheddar cheese, 1 cup (115g)
- Whole milk, 3/4 cup (180ml)
- Fresh chives or parsley, 2 tablespoons, chopped (optional, for color)
For Topping
- Melted butter, 2 tablespoons (28g)
- Garlic powder, 1/4 teaspoon
- Chopped parsley, 1 tablespoon (optional)
Ingredient Tips: If you’re short on time, use a frozen seafood blend. For gluten-free, swap in a 1:1 gluten-free flour blend. Want to make it dairy-free? Sub in plant-based butter and oat milk (though the biscuits won’t get quite as golden). If crab’s out of budget, just double up on shrimp or add cooked white fish. The filling is super flexible.
Equipment Needed
- Large skillet or sauté pan – For preparing the seafood filling. I’ve used both stainless steel and nonstick; both work, but stainless gives a nice fond.
- Mixing bowls – One for biscuit dough, one for prepping veggies.
- Pastry cutter or fork – For cutting butter into flour for the biscuits. If you don’t have a pastry cutter, use your fingertips (just work quickly so the butter stays cold).
- Measuring cups and spoons – Accuracy helps, especially for the biscuits.
- Whisk – To blend the biscuit dough and sauce smoothly.
- 9×13-inch baking dish (or deep casserole dish, about 3 quarts) – I use glass, but ceramic works well too.
- Rubber spatula – For scraping every bit of filling into the dish.
- Baking sheet – Place it under your dish if you’re worried about bubbling over (trust me, it happens more often than you’d think!).
If you’re just starting out, don’t worry about fancy gear—most of these are kitchen basics. When I was in college, I made this pot pie in a thrifted Pyrex dish and mixed the biscuit dough by hand. Just make sure your pan is oven-safe. For maintenance, wash your pastry cutter right away so butter doesn’t stick and get gunky.
Preparation Method
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Preheat the Oven:
Set your oven to 400°F (200°C). Position a rack in the center. If your oven tends to run hot, place a baking sheet underneath your dish to catch any drips.
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Make the Seafood Filling:
In a large skillet over medium heat, melt 4 tablespoons (56g) of butter. Add diced onion, celery, and carrots. Sauté until vegetables are soft and fragrant, about 5-6 minutes. Stir in minced garlic and cook for another minute.
Sprinkle 3 tablespoons (24g) flour over the veggies and stir constantly for 2 minutes—this helps thicken the sauce and removes any raw flour taste.
Gradually whisk in 2 cups (480ml) seafood stock or chicken broth. Let it bubble, then pour in 1 cup (240ml) heavy cream. Season with 2 teaspoons Old Bay, salt, and pepper. Simmer for 5 minutes, stirring often, until sauce is thick enough to coat the back of a spoon.
Add shrimp, crab, and scallops to the skillet. Cook for 2-3 minutes, just until the seafood is barely opaque—don’t overcook, or it’ll get rubbery. Stir in frozen peas and chopped parsley, then remove from heat.
Transfer the filling to your greased 9×13-inch baking dish. Spread it evenly with a spatula.
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Prepare the Cheddar Bay Biscuit Dough:
In a large mixing bowl, whisk together 2 cups (240g) flour, 2 teaspoons baking powder, 1 tablespoon (12g) sugar, 1 teaspoon garlic powder, 1 teaspoon Old Bay, and 1/2 teaspoon salt. Add cold, cubed butter (1/2 cup/113g). Using a pastry cutter or fork, cut butter into the flour until the mixture resembles coarse crumbs (pea-sized bits are perfect).
Fold in 1 cup (115g) shredded cheddar and 2 tablespoons chopped chives/parsley if using. Pour in 3/4 cup (180ml) milk and stir gently until just combined. The dough will be shaggy; don’t overmix, or biscuits get tough.
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Top the Filling:
Using a large spoon or cookie scoop, drop 2- to 3-tablespoon-sized portions of biscuit dough over the seafood filling. Space them out evenly; it’s fine if some filling peeks through (the biscuits will spread).
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Bake:
Slide the dish into the oven and bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbling. If your biscuits look pale at 25 minutes, give them a few more minutes.
Optional: Mix 2 tablespoons (28g) melted butter with 1/4 teaspoon garlic powder and brush over hot biscuits right after baking. Sprinkle with parsley for color.
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Cool and Serve:
Let the pot pie cool for 10 minutes before serving. This helps the filling set and makes scooping easier. The aroma at this point is crazy good—try not to dig in too soon!
Notes: If your filling looks too thick before baking, add a splash more broth. If biscuit dough feels sticky, dust with a bit more flour. If biscuits brown too quickly, tent foil over the dish for the last 10 minutes.
Cooking Tips & Techniques
Over the years, I’ve learned a few tricks that make this cheddar bay biscuit seafood pot pie turn out just right—every time.
- Seafood timing: Don’t overcook the seafood in the skillet. Shrimp, crab, and scallops cook fast—just until opaque is perfect. They’ll finish cooking in the oven.
- Biscuit dough secrets: Keep your butter cold, and don’t overwork the dough. The colder the butter, the flakier the biscuit. I sometimes pop the bowl in the freezer for five minutes before scooping on top.
- Even topping: Drop the biscuit dough in dollops—don’t flatten. The uneven surface gives you crispy edges and soft centers.
- Seasoning: Taste your sauce before adding seafood. Old Bay can be salty, so adjust to your liking. If you love spice, add a pinch of cayenne.
- Multitasking: While the veggies sauté, prep your biscuit ingredients. I measure and chill the butter and cheese early so I can move quickly.
- Troubleshooting: If the biscuits look doughy after baking, leave the pot pie in for an extra 5 minutes. Cover loosely with foil if the tops get too brown.
- Personal lesson: Once, I used imitation crab—never again. Real crab gives a sweet flavor that makes the whole dish sing.
Consistency is all about temperature and timing—keep your filling hot and your biscuit dough cold. And hey, if the biscuits merge together, don’t stress. It’ll taste amazing no matter what.
Variations & Adaptations
This cheddar bay biscuit seafood pot pie is super flexible! Over the years, I’ve tried plenty of tweaks to suit different diets and seasons. Here are some easy ways to make it your own:
- Low-Carb Variation: Swap all-purpose flour for almond flour in both the filling and biscuits. Use a low-carb baking mix for the biscuits if you want to cut carbs even more.
- Dairy-Free Adaptation: Use plant-based butter and oat or soy milk in the biscuits. Sub coconut cream for heavy cream in the filling—it’ll add a subtle sweetness, which actually works with seafood!
- Seasonal Veggies: In spring, toss in asparagus tips or fresh spinach. In winter, try diced sweet potatoes or leeks instead of carrots and peas.
- Flavor Boosters: Add 1/2 teaspoon smoked paprika to the filling for a little depth. Or mix in fresh dill and tarragon for an herby kick.
- Gluten-Free Adaptation: Use a 1:1 gluten-free flour blend for both the filling and biscuits. Bob’s Red Mill is my go-to.
- Allergen Substitutions: Allergic to shellfish? Use cooked chicken, turkey, or even mushrooms for a vegetarian twist.
My personal favorite variation is swapping scallops for chunks of salmon—so rich and hearty! Don’t be afraid to experiment. This recipe is forgiving and always delicious.
Serving & Storage Suggestions
This cheddar bay biscuit seafood pot pie is best served hot from the oven—those biscuits are fluffiest and the filling is creamiest when fresh. I like to let it cool for 10 minutes so the sauce sets a bit (plus, you won’t burn your tongue!).
- Serving: Scoop generous portions onto plates. Garnish with extra parsley or chives for a pop of color. Pair with a crisp green salad or steamed asparagus for balance.
- Beverage Pairings: Chardonnay, Sauvignon Blanc, or a cold, hoppy IPA complement the rich flavors.
- Storage: Cool leftovers completely, then cover and refrigerate for up to 3 days. The biscuits soften a bit but soak up even more flavor.
- Freezing: Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in a 350°F (175°C) oven, covered with foil, for 20-25 minutes. You can microwave leftovers, but the biscuits may get a little chewy—oven is best.
Honestly, the flavors deepen overnight, so leftovers are almost better the next day. Just don’t skip the reheat in the oven for that fresh-baked biscuit texture!
Nutritional Information & Benefits
Estimated per serving (based on 6 servings):
- Calories: ~480
- Protein: 28g
- Fat: 22g
- Carbs: 42g
- Fiber: 3g
Health Benefits: The seafood filling is packed with lean protein, omega-3s, and minerals from shrimp, crab, and scallops. Veggies add fiber and vitamins, while cheddar cheese brings calcium. You can easily swap in gluten-free flour or lactose-free milk for dietary needs.
Allergens: Contains shellfish, dairy, wheat, and eggs (if using egg wash). Always check labels if you’re cooking for allergies. For a lighter option, use low-fat milk and cut back on butter.
I love that this meal feels luxurious but still fits into a balanced eating plan—especially if you load up the veggies. It’s comfort food, but with a healthy twist!
Conclusion
So there you have it—my irresistible cheddar bay biscuit seafood pot pie recipe! It’s a dinner that wows, whether you’re treating yourself or sharing with friends. The cheesy, garlicky biscuits and creamy seafood filling are the stuff of comfort food dreams. Plus, it’s easy enough for a weeknight but fancy enough for a holiday.
I honestly make this every few weeks, and it never gets old. Feel free to customize it to suit your tastes or dietary needs—this pot pie is forgiving and always delicious. If you try it, let me know how you made it your own!
Drop a comment below with your favorite seafood combo or biscuit tip. Share this recipe on Pinterest or with friends—everyone deserves a little cheddar bay goodness. Happy baking, and may your kitchen always smell this amazing!
Frequently Asked Questions
Can I use frozen seafood in this cheddar bay biscuit seafood pot pie?
Yes, you can! Just thaw the seafood completely and pat dry before adding to the filling. Frozen seafood blends are convenient and work great.
What if I don’t have Old Bay seasoning?
No worries—use a mix of paprika, celery salt, and a pinch of cayenne. It won’t be exactly the same, but it’ll still taste delicious.
Can I make the biscuits ahead of time?
Yep! Mix the biscuit dough and chill it (covered) in the fridge for up to 24 hours. Scoop onto the filling right before baking.
How do I make this gluten-free?
Swap in a 1:1 gluten-free flour blend for both the filling and the biscuits. Bob’s Red Mill and King Arthur are solid choices.
What’s the best way to reheat leftovers?
Reheat in a 350°F (175°C) oven, covered with foil, until hot—about 20-25 minutes. This keeps the biscuits fluffy and prevents the seafood from getting tough.
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Cheddar Bay Biscuit Seafood Pot Pie
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Golden cheddar bay biscuits crown a bubbling seafood filling in this comforting, crowd-pleasing pot pie. Tender shrimp, sweet crab, and scallops swim in a creamy sauce, topped with garlicky, cheesy biscuits for a showstopping dinner that comes together in under an hour.
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 2 medium carrots, peeled and diced
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 cups seafood stock or chicken broth
- 1 cup heavy cream
- 2 teaspoons Old Bay seasoning
- Salt & black pepper, to taste
- 8 oz shrimp, peeled, deveined, and cut into bite-size pieces
- 6 oz lump crab meat, picked over for shells
- 6 oz bay scallops, rinsed and patted dry
- 3/4 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon garlic powder
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- 3/4 cup whole milk
- 2 tablespoons fresh chives or parsley, chopped (optional)
- 2 tablespoons melted butter
- 1/4 teaspoon garlic powder (for topping)
- 1 tablespoon chopped parsley (optional, for topping)
Instructions
- Preheat oven to 400°F (200°C). Position rack in center.
- In a large skillet over medium heat, melt 4 tablespoons butter. Add onion, celery, and carrots; sauté until soft and fragrant, about 5-6 minutes. Stir in garlic and cook 1 minute.
- Sprinkle 3 tablespoons flour over veggies and stir constantly for 2 minutes.
- Gradually whisk in 2 cups seafood stock or chicken broth. Let bubble, then pour in 1 cup heavy cream. Season with Old Bay, salt, and pepper. Simmer 5 minutes, stirring often, until thickened.
- Add shrimp, crab, and scallops. Cook 2-3 minutes, just until seafood is barely opaque. Stir in peas and parsley. Remove from heat.
- Transfer filling to a greased 9×13-inch baking dish. Spread evenly.
- In a large mixing bowl, whisk together 2 cups flour, baking powder, sugar, garlic powder, Old Bay, and salt. Add cold butter and cut into flour until mixture resembles coarse crumbs.
- Fold in cheddar cheese and chives/parsley if using. Pour in milk and stir gently until just combined.
- Drop 2- to 3-tablespoon-sized portions of biscuit dough over seafood filling, spacing evenly.
- Bake for 25-30 minutes, until biscuits are golden brown and filling is bubbling.
- Optional: Mix melted butter with garlic powder and brush over hot biscuits. Sprinkle with parsley.
- Let cool for 10 minutes before serving.
Notes
If filling looks too thick before baking, add a splash more broth. If biscuit dough feels sticky, dust with a bit more flour. Tent foil over dish if biscuits brown too quickly. For gluten-free, use a 1:1 gluten-free flour blend. Seafood cooks quickly—don’t overcook in skillet. Keep butter cold for flakier biscuits. Leftovers taste even better the next day; reheat in oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 480
- Sugar: 5
- Sodium: 900
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 42
- Fiber: 3
- Protein: 28
Keywords: seafood pot pie, cheddar bay biscuits, comfort food, easy dinner, casserole, shrimp, crab, scallops, Red Lobster biscuits, weeknight meal
