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Delicious Cheddar Bay Biscuit Seafood Pot Pie served warm with a golden crust

Cheddar Bay Biscuit Seafood Pot Pie

A comforting seafood pot pie topped with delicious Cheddar Bay biscuits—perfect for cozy dinners and special occasions.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: American, Seafood
Calories: 480
Ingredients Method Notes

Ingredients
  

Seafood Filling Ingredients
  • 1 cup cooked shrimp, chopped Ensure shrimp is precooked
  • 1 cup crab meat, shredded Can be substituted with more shrimp if desired
  • 1 cup frozen peas and carrots blend
  • 1/2 cup diced celery
  • 1/4 cup diced onion
  • 2 tablespoons butter For sautéing vegetables
  • 3 tablespoons all-purpose flour To make the roux
  • 1 cup seafood broth
  • 1 cup heavy cream Can be substituted with dairy-free alternatives if necessary
  • 1 teaspoon garlic powder
  • 1 teaspoon Old Bay seasoning
  • to taste Salt and pepper
Biscuit Ingredients
  • 1 box refrigerated Cheddar Bay Biscuits Follow package instructions for preparation
  • 1 cup shredded cheddar cheese Add to biscuit mixture

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, melt butter over medium heat. Add the diced onion and celery, sautéing until soft and translucent.
  3. Sprinkle flour over the sautéed vegetables and stir continuously for about 1-2 minutes to create a roux.
  4. Gradually whisk in the seafood broth and heavy cream. Stir until the mixture is smooth and begins to thicken.
  5. Add garlic powder, Old Bay seasoning, salt, and pepper. Stir well to combine.
  6. Fold in the cooked shrimp, crab meat, and the frozen peas and carrots. Remove from heat.
  7. Pour the seafood filling into a 9-inch pie dish or similar baking dish.
  8. Prepare the Cheddar Bay Biscuits according to package instructions, adding in the shredded cheddar cheese.
  9. Drop spoonfuls of biscuit dough evenly over the seafood filling.
  10. Place in the preheated oven and bake for 30-40 minutes or until the biscuits are golden brown and fully cooked.
  11. Let the pot pie cool for 10-15 minutes before serving to allow the filling to set.

Notes

For crunchy tops, brush biscuit edges with a touch of melted butter before baking. Can be assembled and refrigerated a day ahead, but add biscuits just before baking to avoid sogginess.