Cheddar Bay Biscuit Seafood Pot Pie

Imagine a steaming, golden-baked pot pie filled with a rich, creamy seafood filling and topped with fluffy, cheesy Cheddar Bay biscuits. That’s exactly what you get with Cheddar Bay Biscuit Seafood Pot Pie—a decadent comfort dish that’s perfect for family dinners, special occasions, or cozy nights at home. The combination of shrimp, crab, and tender vegetables in a creamy sauce pairs beautifully with the cheesy, garlicky biscuits that bake right on top, absorbing the savory flavors of the filling.

Unlike traditional pot pies that use a standard pastry crust, this recipe elevates the dish with Cheddar Bay-style biscuits for extra flavor and texture. Not only does this make the dish visually appealing, but it also adds a soft, cheesy bite that melts in your mouth. It’s a crowd-pleaser that works equally well as a weeknight meal or a holiday showstopper.

This recipe is easy to follow, with step-by-step instructions and helpful tips for perfectly cooked seafood, creamy sauce, and golden biscuits. You can customize it with your favorite seafood, vegetables, or spices. By the end, you’ll have a warm, comforting dish that’s impressive, yet surprisingly simple to make.

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What Makes This Cheddar Bay Biscuit Seafood Pot Pie Special?

1. Cheesy, flavorful biscuit topping: Uses Cheddar Bay-style biscuits for extra richness.

2. Loaded with seafood: Shrimp, crab, and optional scallops create a luxurious filling.

3. Creamy, savory sauce: A buttery roux-based sauce keeps the seafood tender and flavorful.

4. Easy-to-follow recipe: Step-by-step guidance ensures success even for beginner cooks.

5. Customizable and versatile: Swap seafood or vegetables based on preference or seasonality.

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Ingredient Notes

• Shrimp: Peeled and deveined shrimp cook quickly and remain tender. Substitute with scallops or firm fish if desired.

• Crab meat: Provides a sweet, delicate flavor. Canned or fresh crab can be used.

• Butter and flour (for roux): Essential for thickening the creamy sauce.

• Milk and cream: Creates a rich, velvety filling. Half-and-half works if you want slightly lighter sauce.

• Carrots, peas, and celery: Classic pot pie veggies. Frozen vegetables can save time.

• Cheddar Bay biscuits: Use homemade or store-bought mix. Adds cheesy, garlicky flavor to the top.

• Seasonings: Garlic powder, Old Bay, thyme, salt, and pepper balance the seafood flavors.

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How To Make Cheddar Bay Biscuit Seafood Pot Pie

1. Preheat the oven: Set to 400°F. Grease a 9×13-inch baking dish.

2. Prepare the filling: In a large skillet, melt 4 tablespoons butter over medium heat. Add 2 tablespoons flour to make a roux and cook for 1-2 minutes. Gradually whisk in 2 cups milk and ½ cup cream until smooth and thickened.

3. Add vegetables: Stir in 1 cup diced carrots, ½ cup celery, and ½ cup peas. Cook 3-4 minutes until slightly tender.

4. Add seafood: Fold in 1 lb shrimp (chopped if large) and 1 cup crab meat. Season with 1 teaspoon Old Bay, ½ teaspoon garlic powder, salt, and pepper. Simmer 2-3 minutes; avoid overcooking seafood.

5. Assemble pot pie: Pour the filling into the prepared baking dish.

6. Top with biscuits: Prepare 1 batch of Cheddar Bay biscuits (homemade or from mix) and place them evenly on top of the filling. Brush with melted butter.

7. Bake: Bake at 400°F for 20-25 minutes, until biscuits are golden brown and filling bubbles around edges.

8. Serve: Cool 5 minutes before serving. Garnish with chopped parsley if desired.

Helpful tips: Use a mix of shrimp and crab for flavor complexity. Don’t overcook seafood in step 4—it will finish cooking in the oven.

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Storage Options

• Room temperature: Not recommended for more than 2 hours.

• Refrigeration: Store in airtight containers for up to 3 days. Reheat in the oven at 350°F for 15-20 minutes.

• Freezing: Freeze without biscuits for up to 2 months. Thaw overnight and add fresh biscuits before baking.

• Reheating tips: Cover with foil to prevent biscuits from burning. Bake until heated through.

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Variations and Substitutions

1. Different seafood: Try lobster chunks, scallops, or firm white fish.

2. Vegetarian option: Use mixed mushrooms and cream sauce instead of seafood.

3. Cheese variations: Add Parmesan or Gruyère to biscuits for extra flavor.

4. Spicy twist: Add a pinch of cayenne or smoked paprika.

5. Seasonal vegetables: Swap in zucchini, corn, or bell peppers.

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Frequently Asked Questions

1. Can I make this ahead? Yes, prepare filling a day ahead. Add biscuits and bake just before serving.

2. Can I use frozen seafood? Thaw first and pat dry to prevent watery filling.

3. Can I use pre-made biscuits? Yes, store-bought biscuits work great and save time.

4. Is this dish gluten-free? Use gluten-free flour for roux and gluten-free biscuits.

5. Can I freeze the fully assembled pie? Better to freeze filling only. Add biscuits fresh before baking.

6. How do I keep biscuits soft and cheesy? Brush with butter and avoid overbaking.

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Conclusion

Cheddar Bay Biscuit Seafood Pot Pie is the ultimate indulgent comfort dish. Creamy seafood filling meets cheesy, garlicky biscuits for a dish everyone will love. Perfect for dinner parties, family meals, or cozy nights, it’s a recipe that’s impressive yet simple. Try it today and enjoy a restaurant-quality meal in your own kitchen!

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