Cheddar Bay Biscuit Seafood Pot Pie

You know those nights when you need a hug in a bowl? When the weather turns chilly or the week feels extra long, that’s when I head to the kitchen. I want to make something that feels like a warm embrace for my family.

This Cheddar Bay Biscuit Seafood Pot Pie is exactly that. It combines the cozy comfort of a classic pot pie with the irresistible, cheesy flavor of those famous biscuits. Imagine a creamy, savory seafood filling bubbling under a blanket of golden, garlic-herb cheddar drop biscuits.

It’s a showstopper that’s surprisingly simple to pull together. Trust me, this Cheddar Bay Biscuit Seafood Pot Pie recipe is a guaranteed way to gather everyone around the table with smiles.

WHY YOU’LL LOVE THIS CHEDDAR BAY BISCUIT SEAFOOD POT PIE

First, the flavor is incredible. Secondly, it’s a complete meal in one dish. You get protein, veggies, and carbs all baked together.

The biscuit topping is soft, fluffy, and packed with cheesy goodness. It soaks up the creamy sauce beautifully. Finally, this Cheddar Bay Biscuit Seafood Pot Pie feels special but uses straightforward techniques. It’s the perfect recipe for a comforting family dinner or for impressing guests without stress.

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Ingredients you’ll need

For the Seafood Filling	For the Cheddar Bay Biscuit Topping
2 tbsp butter	2 cups all-purpose flour
1 onion, diced	1 tbsp baking powder
2 celery stalks, diced	2 tsp garlic powder
2 carrots, diced	1 tsp salt
1/3 cup all-purpose flour	1/2 cup cold butter, cubed
2 cups seafood or chicken broth	1 cup shredded sharp cheddar cheese
1 cup whole milk or half-and-half	1 cup buttermilk
1 lb mixed seafood (shrimp, scallops, firm white fish)	2 tbsp melted butter
1 cup frozen peas	1/2 tsp garlic powder + 1 tbsp fresh parsley (for brushing)
Salt, pepper, and Old Bay seasoning to taste

Substitutions & variations

Don’t have buttermilk? Make your own by adding 1 tablespoon of lemon juice or vinegar to a cup of milk. Let it sit for 5 minutes.

For the seafood, use what you love or what’s on sale. A bag of frozen seafood mix works perfectly. You can also use cooked, shredded chicken for a different twist.

Add other veggies like corn or diced potatoes to the filling. Feel free to swap the cheddar for another melty cheese like Monterey Jack.

Step-by-step instructions

First, preheat your oven to 400°F. Then, make the filling. Melt butter in a large oven-safe skillet or Dutch oven.

Sauté the onion, celery, and carrots until soft. Sprinkle the flour over the veggies and cook for 1 minute, stirring constantly. Gradually whisk in the broth and milk until smooth.

Bring to a simmer and cook until thickened. Stir in the seafood and peas. Season generously with salt, pepper, and Old Bay. Remove from heat.

Next, make the biscuit topping. In a bowl, whisk together the flour, baking powder, garlic powder, and salt. Cut in the cold butter with a pastry cutter or forks until crumbly.

Stir in the cheddar cheese. Gently mix in the buttermilk until just combined. Do not overmix.

Finally, drop large spoonfuls of the biscuit dough over the hot seafood filling. Brush the tops with the melted butter mixed with garlic powder and parsley. Bake for 20-25 minutes, until the biscuits are golden and the filling is bubbly. Your Cheddar Bay Biscuit Seafood Pot Pie is ready!

Pro tips for success

Use cold butter for the biscuit topping. This ensures flaky, tender biscuits. Do not overmix the biscuit dough.

Lumps are good! Par-cook any firmer veggies so they’re tender in the final bake. Let the Cheddar Bay Biscuit Seafood Pot Pie rest for 5-10 minutes after baking. This allows the filling to set slightly, making serving easier.

Storage & reheating tips

Store any leftover Cheddar Bay Biscuit Seafood Pot Pie in an airtight container in the refrigerator for up to 2 days. Reheat individual portions in the microwave. For best results, reheat larger portions in a 350°F oven until warmed through.

Cover with foil to prevent the biscuits from over-browning. I do not recommend freezing this dish, as the biscuit topping can become soggy.

What to serve with this recipe

This hearty Cheddar Bay Biscuit Seafood Pot Pie is a full meal. However, a simple green salad with a light vinaigrette provides a refreshing contrast. For a starter, a classic tomato soup pairs wonderfully. A glass of crisp white wine or sparkling water with lemon completes the cozy meal perfectly.

FAQs

Can I make this Cheddar Bay Biscuit Seafood Pot Pie ahead of time?

Yes! Prepare the filling and store it separately in the fridge. Make the biscuit dough and keep it chilled. Assemble and bake just before serving for the best texture.

What’s the best seafood to use?

Use a mix you enjoy. I often use shrimp, bay scallops, and chunks of cod or haddock. Ensure all seafood is patted dry before adding to the sauce.

Can I use a store-bought biscuit mix?

You can, but the homemade topping truly makes this Cheddar Bay Biscuit Seafood Pot Pie special. It’s easy and worth the extra few minutes.

Nutrition information (per serving)

Nutrient	Amount (Approx.)
Calories	520
Total Fat	28g
Saturated Fat	16g
Cholesterol	145mg
Sodium	980mg
Total Carbohydrates	42g
Dietary Fiber	3g
Sugars	7g
Protein	28g

Pot pies are a classic comfort food dish consisting of a savory filling baked in a pastry crust. The origins of this hearty meal can be traced back to medieval Europe, where meat pies were common among all social classes.