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

Scale

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