Seafood Pot Pie Cheddar Biscuit Recipe
If you’re hunting for a cozy, showstopping meal for seafood lovers, look no further than this Seafood Pot Pie Cheddar Biscuit. It’s hearty, creamy, and absolutely brimming with shrimp, scallops, and crab beneath a crown of fluffy cheddar biscuits. This dish wraps you up like a warm hug, impressive enough for guests but simple enough for a weeknight family dinner. Every bite delivers tender seafood and a golden, cheesy topping for pure comfort with a delightful twist.
Ingredients You’ll Need
The ingredient list is refreshingly straightforward, yet each item plays a big part. From the fresh seafood to the comforting cheddar biscuit topping, every element adds beautiful flavor, creamy texture, or a pop of color to your Seafood Pot Pie Cheddar Biscuit.
- Butter: Unsalted butter provides a rich, savory base for sautéing the aromatics and creating that luscious roux.
- Onion: Diced onion adds sweet depth and classic comfort to the filling.
- Garlic: Fresh garlic brings a subtly spicy fragrance and sharpness.
- Carrot: Finely diced carrot offers color and a gentle sweetness that pairs beautifully with seafood.
- Celery: Celery’s herby crunch is classic in any pot pie, giving savory backbone to the dish.
- All-purpose flour: The secret to a luxuriously thick and creamy seafood sauce.
- Seafood or chicken stock: Seafood stock packs in big maritime flavor, but chicken stock works great too in a pinch.
- Whole milk: For creaminess and just the right amount of indulgence; go for heavy cream for extra richness!
- Salt: A must for bringing out the flavors in every component.
- Black pepper: Freshly ground gives a subtle bite and rounds out the seasoning.
- Old Bay seasoning: Instantly boosts the seafood vibe with its signature blend of celery salt, paprika, and spice.
- Dried thyme: Thyme’s earthiness brings aromatic balance to the creamy sauce.
- Shrimp: Peeled and deveined shrimp cook up sweet and tender, standing up beautifully to the creamy sauce.
- Scallops: Meaty and rich, scallops add a touch of briny elegance.
- Lump crab meat: Sweet, juicy bursts of crab make this extra special—splurge on high-quality if you can!
- Frozen peas: For a little pop of green and a touch of sweetness in every bite.
- Shredded sharp cheddar cheese: Melts perfectly into the sauce, infusing every bite with savory tang and creaminess.
- Refrigerated biscuit dough or homemade cheddar biscuits: These make the topping a breeze—homemade cheddar biscuits are even better if you have the time.
- Chopped fresh parsley: Bright and herbal, parsley is the perfect finish for freshness and color.
How to Make Seafood Pot Pie Cheddar Biscuit
Step 1: Prep and Sauté the Vegetables
Get your oven preheating to 375°F. In a large oven-safe skillet or Dutch oven, melt the butter over medium heat. Toss in the diced onion, carrot, celery, and garlic. Sauté everything for about 5 minutes until the veggies become fragrant and softened—this makes a lovely, aromatic base for your Seafood Pot Pie Cheddar Biscuit.
Step 2: Make the Creamy Seafood Sauce
Stir the flour into the softened vegetables and cook for about a minute to create a quick roux. It should look a bit pasty and golden. Gradually whisk in your seafood or chicken stock and the milk, taking care to keep that sauce velvety and lump-free. Bring it up to a gentle simmer.
Step 3: Add Seasonings and Seafood
Season the creamy mixture with salt, pepper, Old Bay, and thyme—this is where flavors really start layering. Add your shrimp, scallops, and lump crab meat. Let them cook gently in the bubbling sauce for 2 to 3 minutes, just until they start turning opaque. You want to avoid overcooking at this stage, so watch closely!
Step 4: Fold in Peas and Cheddar
Reduce the heat and stir in the frozen peas and shredded sharp cheddar cheese. The cheese will melt into the sauce, giving it that signature richness that makes Seafood Pot Pie Cheddar Biscuit so irresistible. The peas bring a lovely pop of sweetness.
Step 5: Top with Biscuits
Remove the skillet from the stovetop. Arrange pieces of biscuit dough (or your slightly par-baked homemade cheddar biscuits) evenly on top of the seafood mixture. They’ll transform into gorgeous, golden crowns as they bake.
Step 6: Bake to Perfection
Slide your creation into the oven, uncovered, and bake for 18 to 22 minutes. The biscuits will puff up and turn a beautiful golden brown while the filling bubbles underneath. Once the Seafoood Pot Pie Cheddar Biscuit is out of the oven, sprinkle with fresh parsley for a touch of brightness before serving.
How to Serve Seafood Pot Pie Cheddar Biscuit
Garnishes
A generous sprinkle of fresh parsley livens up the creamy, golden top. For extra color and zing, you could add a few snipped chives or even a little lemon zest. A crack of black pepper over each serving is a gorgeous finishing touch for your Seafood Pot Pie Cheddar Biscuit.
Side Dishes
While this dish is definitely satisfying on its own, it pairs well with a simple green salad tossed in a bright vinaigrette or a side of garlicky sautéed greens. A glass of chilled white wine is also a perfect companion—trust me, you’ll want something crisp to balance the richness!
Creative Ways to Present
For dinner parties, try baking individual Seafood Pot Pie Cheddar Biscuits in ramekins for a picture-perfect presentation. Or, for family-style, bring the whole bubbling skillet to the table for wow factor. A sprinkle of microgreens or fresh dill can make each serving look extra-special.
Make Ahead and Storage
Storing Leftovers
Cool the leftover Seafood Pot Pie Cheddar Biscuit completely, then cover and refrigerate for up to 2 days. The biscuits will soften a little, but the flavors meld beautifully, making leftovers just as crave-worthy.
Freezing
If you’d like to freeze, let the dish cool and wrap it tightly in several layers of plastic wrap and foil. It’ll keep well for up to a month. For the best texture, consider adding the biscuit topping fresh when you reheat instead of freezing it baked.
Reheating
To reheat, remove any wrapping and bake the pot pie at 350°F until it’s hot and bubbly again—about 20 to 25 minutes for a whole pie, or microwave individual portions for a few minutes. If the biscuits look a little soft, pop it under the broiler briefly to crisp up.
FAQs
Can I use different seafood in this recipe?
Absolutely! Feel free to swap in chunks of firm white fish like cod or haddock, or use all shrimp or scallops based on your preferences or what’s freshest at the market.
Is homemade biscuit dough necessary?
You can use store-bought refrigerated biscuit dough for a shortcut, but homemade cheddar biscuits add a special touch. If you go homemade, par-bake them first so they finish cooking perfectly atop the filling.
What can I substitute for Old Bay seasoning?
If you don’t have Old Bay, use a blend of celery salt, a pinch of paprika, and a dash of cayenne or black pepper for a similar flavor note in your Seafood Pot Pie Cheddar Biscuit.
Can I make this gluten free?
Yes! Swap the all-purpose flour for a 1:1 gluten-free flour blend and use your favorite gluten-free biscuit mix or recipe—it works deliciously in this cozy dish.
How do I prevent the seafood from getting tough?
Be careful not to overcook the seafood in Steps 3 and 4; just cook until the seafood begins to turn opaque, knowing it will finish cooking as the pot pie bakes in the oven.
Final Thoughts
This Seafood Pot Pie Cheddar Biscuit is the kind of meal everyone talks about for days. There’s just something magical about the mix of succulent seafood and cheesy flaky biscuits, all baked up golden and bubbling. If you’re after a crowd-pleasing comfort food or just want to treat yourself to something truly special, you absolutely have to give this recipe a try!
Print
Seafood Pot Pie Cheddar Biscuit Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and comforting flavors of this Seafood Pot Pie with a delicious Cheddar Biscuit topping. This creamy and savory dish is a perfect main course for seafood lovers.
Ingredients
Seafood Filling:
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1/4 cup all-purpose flour
- 2 cups seafood or chicken stock
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon dried thyme
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound scallops
- 1 cup lump crab meat
- 1 cup frozen peas
- 1 cup shredded sharp cheddar cheese
Biscuit Topping:
- 1 (16 oz) can refrigerated biscuit dough or homemade cheddar biscuits
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 375°F. In a large oven-safe skillet or Dutch oven, melt the butter over medium heat. Add onion, garlic, carrot, and celery, and sauté for 5 minutes until softened.
- Stir in the flour and cook for 1 minute. Gradually whisk in the seafood stock and milk, bringing to a gentle simmer. Season with salt, pepper, Old Bay, and thyme.
- Add shrimp, scallops, and crab meat, cooking for 2–3 minutes until just starting to turn opaque. Stir in the peas and cheddar cheese until melted and combined. Remove from heat.
- Arrange biscuit dough pieces evenly over the top of the seafood mixture. Bake uncovered for 18–22 minutes, or until biscuits are golden brown and cooked through. Sprinkle with parsley before serving.
Notes
- You can substitute haddock, cod, or other firm fish for some of the seafood.
- For a richer sauce, use heavy cream in place of milk.
- If using homemade cheddar biscuits, par-bake them slightly before placing on the filling to ensure even cooking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 5 g
- Sodium: 1050 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 165 mg
