Seafood Pot Pie with Cheddar Bay Biscuit Crust Recipe

I absolutely love how this Seafood Pot Pie with Cheddar Bay Biscuit Crust Recipe comes together—it’s like comfort food and a seafood feast had the best baby. The creamy seafood filling paired with that savory, cheesy biscuit crust brings everything to a whole new level. When I first tried making this, I was amazed at how easy it was to get such rich flavors without hours of fuss.

This recipe works perfectly for cozy family dinners or when you want to impress guests without slaving in the kitchen. You’ll find that the combination of lobster, shrimp, crab, and those fresh veggies creates a filling that’s both comforting and elegant. Plus, using cheddar bay biscuits for the crust means you’re skipping the usual pie crust struggle and bringing in that buttery, garlicky goodness every bite.

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Ingredients You’ll Need

The blend of fresh seafood, vibrant vegetables, and creamy stocks really makes this dish shine. When shopping, look for fresh or high-quality frozen seafood and stock for the best results—you can taste the difference.

• Butter: Provides richness and a perfect base for sautéing the seafood and veggies.
• Shrimp: Small shrimp work best because they cook quickly and evenly.
• Lobster Meat: I like using lobster tails for a nice sweet flavor and tender texture.
• Carrots: Dice finely so they soften just right in the filling.
• Celery: Adds a subtle crunch and classic pot pie depth.
• Shallot: Offers a mild onion flavor that’s less sharp than regular onions.
• Thyme: Fresh thyme sprigs bring a wonderful herby note.
• Cayenne Pepper: Just a pinch to add warmth without overpowering.
• Garlic: Minced fresh for that aromatic punch.
• Tomato Paste: Deepens the overall flavor while adding slight sweetness and umami.
• Flour: Helps thicken the filling for that perfect creamy consistency.
• Peas: Bring a pop of sweetness and color.
• Corn: Adds another layer of natural sweetness and texture.
• Seafood Stock: Essential for that authentic ocean flavor.
• Chicken Stock: Balances the seafood stock and rounds out the taste.
• Crab Meat: Use lump crab meat if you can for maximum meaty bites.
• Heavy Cream: Enriches the filling to a silky finish.
• Cheddar Bay Biscuits: The star of the crust! I recommend the Red Lobster biscuit mix for that classic flavor.
• Shredded Cheddar Cheese: Extra cheesy goodness mixed into the biscuit dough boosts flavor.
• Biscuit Butter: Brushing this on top makes the crust beautifully golden and flavorful.

Variations

I love how forgiving this Seafood Pot Pie with Cheddar Bay Biscuit Crust Recipe is, so feel free to make it your own. Whether you want to swap types of seafood or add extra veggies, you can customize it to suit your taste or what’s in your fridge.

• Different Seafood: I’ve swapped out shrimp for scallops before with delicious results—it really depends on what you love or what’s fresh.
• Vegetarian Version: Try replacing seafood with hearty mushrooms and artichokes, and use vegetable stock instead to keep it rich and satisfying.
• Spice it Up: I once added a dash of smoked paprika and a little extra cayenne for a smoky kick that my family adored.
• Make it Gluten-Free: Use a gluten-free biscuit mix for the crust and substitute gluten-free flour for thickening the filling—works just as well!

How to Make Seafood Pot Pie with Cheddar Bay Biscuit Crust Recipe

Step 1: Cook the Seafood and Build Your Flavor Base

Start by melting the butter in a large pot over medium-low heat. Toss in the shrimp and lobster meat and cook them gently for 3 to 4 minutes—just enough to turn pink and become fragrant but not overcook. Remove the seafood and set aside to add back later. This method prevents rubbery seafood and keeps everything tender.

Step 2: Sauté Aromatics and Vegetables

In the same pot, toss in the minced shallot, chopped carrots, celery, thyme sprigs, and cayenne pepper. Cook for about 3-4 minutes until the veggies start to soften and the shallots are translucent. Then stir in the garlic and cook for another 2 minutes—trust me, don’t rush this step because the flavor buildup here is crucial to a deeply savory filling.

Step 3: Create the Thickened Sauce

Next, add the tomato paste and flour to the pot and stir them well to form a paste coating the veggies. This is your thickening agent. Slowly add the peas, corn, seafood stock, and chicken stock, stirring constantly to avoid lumps. Bring this all to a gentle simmer and let it cook for 15 minutes so it thickens beautifully and the flavors meld perfectly.

Step 4: Prepare the Cheddar Bay Biscuit Crust While Filling Simmers

While the filling simmers, follow the instructions on the cheddar bay biscuit box to prepare the dough. I like to mix in an extra ½ cup of shredded cheddar cheese for more cheesiness. Also melt some butter to brush on the biscuit tops after baking—it’s such a game changer, making the crust golden and irresistibly fragrant.

Step 5: Finish the Filling and Assemble

Stir the heavy cream and the cooked seafood along with the crab meat back into the pot, in the simmering filling. Divide the filling evenly into four ½-quart ramekins or cocottes, filling them about three-quarters full. Then top each with a thin layer (about ¼ to ⅓ cup) of biscuit dough. Wet your hands or press the dough between parchment to evenly cover the filling without leaving gaps.

Step 6: Bake Until Golden and Serve

Bake the pies at 375°F for 15 to 17 minutes until the biscuit crust is golden brown on top. Once out of the oven, brush with the melted biscuit butter right away for that glossy, buttery finish. Serve warm and enjoy the oohs and aahs—you’re about to wow your friends and family!

How to Serve Seafood Pot Pie with Cheddar Bay Biscuit Crust Recipe

Garnishes

I like to sprinkle a little fresh chopped parsley or thyme on top just before serving—it adds a pop of color and that fresh herbal note that brightens the richness of the pie. A small drizzle of lemon juice on each serving can also elevate the seafood flavors beautifully.

Side Dishes

This pot pie pairs wonderfully with a crisp green salad tossed in a light vinaigrette to balance the richness. I also sometimes serve it alongside steamed green beans or roasted asparagus for a nice bit of crunch and freshness.

Creative Ways to Present

For a special dinner, I’ve baked this pot pie in individual mini cast iron skillets—totally adorable and keeps the crust crispy on the edges. Another fun trick is layering a little extra cheese on top of the biscuit crust before baking for a bubbly golden finish that’s perfect for entertaining.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. Because of the biscuit crust, I recommend separating the crust from the filling if you can, or gently reheating so the crust doesn’t get soggy. Reheating in an oven or toaster oven helps retain that crisp texture better than a microwave.

Freezing

I’ve frozen the filling on its own, then thawed and baked with freshly prepared biscuit crust for best results. The biscuit dough doesn’t freeze well once baked, so freezing separately or making fresh biscuits when reheating keeps the texture spot on.

Reheating

I like to reheat leftovers covered loosely in foil at 350°F for about 20 minutes until warmed through, then remove foil the last 5 minutes to crisp up the biscuit crust. This method keeps everything creamy inside and flaky and golden on top.

FAQs

Final Thoughts

I truly believe this Seafood Pot Pie with Cheddar Bay Biscuit Crust Recipe strikes the perfect balance between a comforting classic and a seafood celebration. It’s one of those dishes that feels like a warm hug on a plate—rich, creamy, and packed with fresh ocean flavors topped by that addictive cheesy biscuit crust. I hope you’ll give it a try soon, whether for your family dinner or a special occasion, and enjoy every comforting bite as much as I do.

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