Cheddar Bay Biscuit Seafood Pot Pie

WANT TO SAVE THIS RECIPE?

Golden cheddar biscuits crown a bubbling medley of tender shrimp, scallops, and sweet crab in a rich, creamy sauce that captures the comfort of a seafood chowder and the indulgence of a Southern casserole. This Cheddar Bay Biscuit Seafood Pot Pie is everything you love about coastal cuisine baked into one cozy dish.

It brings together briny seafood, buttery garlic herb flavor, and flaky cheddar biscuits inspired by the famous Red Lobster favorite. Whether you’re impressing guests or making a hearty weekend meal, this dish promises comfort and flavor in every bite.

---

Why You’ll Love This Cheddar Bay Biscuit Seafood Pot Pie

This recipe blends homestyle comfort with restaurant-style richness. The cheddar biscuits are fluffy and golden on top, yet soak up just enough of the luscious seafood gravy to feel like magic. It’s elegant enough for entertaining but simple enough for a weeknight dinner. Plus, you get to enjoy your favorite biscuit mix in an unexpected, satisfying way.

---

What Kind of Seafood Works Best?

For this dish, a combination of shrimp, scallops, and crab gives you a lovely balance of texture and flavor. You can use fresh or thawed frozen seafood. If you’re working with a budget, imitation crab works surprisingly well in this creamy setting. Just be sure not to overcook any of the seafood to keep the texture delicate.

---

Ingredients for the Cheddar Bay Biscuit Seafood Pot Pie

Shrimp: Adds juicy bites of seafood with a touch of sweetness and snap.

Scallops: Bring tender, buttery texture that complements the richer elements.

Lump Crab Meat: Adds sweetness and a delicate seafood essence.

Garlic & Onion: Build the aromatic base of the sauce.

Celery & Carrots: Add crunch and a classic pot pie vegetable base.

Butter: Forms the base of the roux for the creamy filling and adds flavor to the biscuits.

Flour: Helps thicken the filling into a rich, spoonable consistency.

Seafood Stock or Chicken Broth: Enhances the savory flavor of the dish.

Heavy Cream: Creates the luscious, chowder-like filling.

Old Bay Seasoning: Gives a coastal kick of spice and complexity.

Parsley & Thyme: Add herbal brightness to the sauce.

Cheddar Bay Biscuit Mix: The star of the topping, bringing cheesy, garlicky biscuit goodness.

Milk & Shredded Cheddar Cheese: Used to prepare the biscuit mix.

---

How To Make the Cheddar Bay Biscuit Seafood Pot Pie

Step 1: Sauté the Aromatics

In a large oven-safe skillet or pot, melt 4 tablespoons of butter over medium heat. Add diced onion, garlic, celery, and carrots. Sauté for about 5-7 minutes until the vegetables soften and the onion is translucent.

Step 2: Make the Creamy Base

Sprinkle in 1/4 cup all-purpose flour and stir constantly to form a roux. Slowly whisk in 1 1/2 cups seafood stock (or chicken broth), ensuring no lumps remain. Stir in 3/4 cup heavy cream, 1 teaspoon Old Bay seasoning, 1/2 teaspoon thyme, and 1 tablespoon chopped parsley. Simmer for 5 minutes until thickened.

Step 3: Add the Seafood

Add 1/2 pound large shrimp (peeled and deveined), 1/2 pound bay scallops, and 1/2 cup lump crab meat. Cook gently for 3-4 minutes until shrimp just turn pink and scallops are opaque. Remove from heat.

Step 4: Prepare the Biscuit Topping

In a mixing bowl, prepare 1 packet of Cheddar Bay Biscuit Mix with 1/2 cup cold milk and 1/2 cup shredded cheddar cheese according to package directions. Drop large spoonfuls of dough over the seafood mixture.

Step 5: Bake Until Golden

Place the skillet in a preheated 400°F (200°C) oven. Bake for 15-18 minutes, or until biscuits are golden and cooked through. Brush tops with melted garlic butter if desired.

---

Serving Up Coastal Comfort

This pot pie serves 4 generous portions. Serve it piping hot straight from the skillet with a simple green salad or roasted green beans to round out the meal. Perfect for cozy nights in or casual dinner parties.

---

Best Ways To Store Leftovers

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and warm in a 350°F oven for 15 minutes, or microwave single portions until hot. The biscuit topping may soften over time but still tastes delicious.

If freezing, let the pot pie cool completely first. Freeze in an oven-safe dish for up to 1 month. Thaw in the fridge overnight before reheating.

---

Frequently Asked Questions

Can I use just one type of seafood?
Absolutely. Feel free to use just shrimp or just scallops, depending on what you have on hand.

What if I don’t have Cheddar Bay Biscuit Mix?
You can use homemade drop biscuit dough and add shredded cheddar and garlic powder for a similar effect.

Is there a dairy-free version of this recipe?
Swap out heavy cream for unsweetened coconut milk and use a dairy-free biscuit mix to adapt it.

Can I make this ahead of time?
Yes! You can prepare the filling a day in advance. Just top with biscuit dough right before baking.

What sides go well with this pot pie?
Roasted vegetables, coleslaw, or a simple garden salad work well to balance the richness.

---

Want More Comforting Casserole Ideas?

If this Cheddar Bay Biscuit Seafood Pot Pie was a hit, try these other baked favorites:

• Creamy Chicken and Mushroom Bake
• Runza Casserole
• Baked Cream Cheese Spaghetti
• Cheesy Creamed Spinach
• Old-Fashioned Beef Stew

---

Save This Pin For Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out! Did you switch up the seafood mix or keep it classic? Did you use store-bought biscuit mix or make your own?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter. For more comforting creations like this, check out Life With Livia on Pinterest.

Print

WANT TO SAVE THIS RECIPE?