Shrimp And Crab Bake — wait, what? Nope, that’s not the name of the dish. It’s the first line because this recipe feels exactly like your favorite shrimp-and-crab bake got a glow-up and married a biscuit. Welcome to the Cheddar Bay Biscuit Seafood Pot Pie: flaky biscuit crowns, creamy seafood filling, and zero judgment if you eat it straight from the dish. 😏
Why this Seafood Potpie Recipe is irresistible
What makes this pot pie sing? For starters: the contrast. The filling is silky and savory; the topping is buttery, cheesy, and shatteringly tender. Add tender shrimp and lump crab, a whisper of thyme, and that tangy cheddar biscuit top, and you’ve got a full-on Seafood Delight. It’s cozy, slightly fancy, and impossible not to scoop seconds of. Who needs complicated when you can have comfort food that feels celebratory?
What makes this recipe so irresistible (short & punchy)
- Creamy, savory filling that hugs the seafood.
- Cheddar Bay biscuit topping that adds crunch and melty cheese.
- Seafood + carbs = instant happiness. Need I say more?
Ingredient list (with a tiny description) — think: what each thing does
- 1 lb shrimp, peeled & deveined — the star protein; cooks fast.
- 1 lb lump crab meat — sweet, delicate texture.
- 1 cup frozen mixed veg — color, bite, and economy.
- ¼ cup butter + ¼ cup flour — forms the roux; makes that dreamy sauce.
- 2 cups seafood stock + 1 cup heavy cream — flavor + silk.
- Garlic powder, onion powder, dried thyme, salt & pepper — seasoning backbone.
- 1 package Cheddar Bay biscuit mix + ¾ cup milk + ½ cup shredded cheddar — biscuit magic.
- Optional: a squeeze of lemon or a dash of Old Bay Shrimp Recipes-style seasoning for oomph.
Simple how-to (short & doable)
- Preheat oven to 375°F (190°C).
- Sauté shrimp in butter till pink (3–4 min). Add crab and veg.
- Sprinkle flour; stir to coat. Slowly add seafood stock and cream; simmer until thick. Season.
- Transfer to greased 9×13 dish.
- Mix biscuit mix + milk + cheddar; drop spoonfuls over filling.
- Bake 25–30 min until biscuits turn golden. Cool 10–15 min. Serve.
The story behind the recipe (short & sweet)
This dish grew from a classic dinner-table dilemma: craving seafood but wanting the cozy familiarity of biscuits. Someone (probably me) thought, “Why not marry the two?” The result borrows from beloved Pie Dish Recipes and the universally adored Cheddar Bay biscuit. It’s comfort with a little coastal swagger — like taking your favorite seafood bake and giving it a homely, huggy blanket. IMO, that’s a beautiful thing.
Pro tips for the best outcome (read these — actually do it)
- Don’t overcook the shrimp. They’ll finish in the oven; pull them when they’re just pink.
- Make a thicker sauce. If it’s too runny, the biscuit bottoms go soggy. Simmer until it coats the spoon.
- Room temp crab = better texture. Cold crab straight from the fridge can clump.
- Use real lump crab for the treats, but claw meat works fine if you’re on a budget.
- For a flavor boost, sprinkle a pinch of Old Bay-style seasoning into the filling. It echoes those classic Old Bay Shrimp Recipes vibes.
Bold tip: If you want crispier biscuit bottoms, bake the dish on a lower oven rack for the last 5 minutes.
Variations to try (because variety is the spice of life)
- Shrimp-only: If crab is pricey, use extra shrimp and a touch of lemon zest.
- Shrimp And Biscuits mash-up: Serve biscuit rounds on the side and spoon filling over them. (Yes, it’s worth the mess.)
- Biscuit Pie twist: Press biscuit dough into the pan for a full-crust Biscuit Pie experience.
- One-dish wonder: Try an adaptation for One Pot Seafood Recipes — cook everything in a large oven-safe skillet, top with biscuits, and go straight to oven.
- Veg-forward: Swap seafood for mushrooms + chickpeas for a vegetarian riff.
Best way to serve (make it Instagrammable)
- Garnish with chopped parsley and a lemon wedge. Brightness matters.
- Pair with a crisp green salad or roasted asparagus. Keeps the dinner balanced.
- Serve family-style straight from the dish for cozy vibes, or spoon into shallow bowls for an elevated look. Want to impress? Pop the biscuits under the broiler for 30 seconds for extra color — but watch them like a hawk.
Quick tips for storage & leftovers
- Fridge: Store covered for up to 3 days. Reheat in the oven to revive the biscuit texture.
- Freezing: Freeze portions up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat hack: 350°F (175°C) for 20–25 minutes covered; remove cover for final 5–10 minutes to re-crisp top. FYI — microwave = soggy, avoid unless you’re desperate.
FAQs (short & useful)
Can I swap seafood stock for chicken stock?
Yes — it works. The flavor changes, but it stays delicious.
Can I use canned crab?
You can, but fresh or lump crab gives a nicer texture. Canned is fine in a pinch.
Is this a true “pot pie”?
Technically yes — it’s a pot pie with a biscuit crown. Call it a Shrimp Pot Pie Recipe if you want to be very specific.
Want one last serving of ideas? Try calling this a Shrimp And Crab Bake (in casual convos) or tag it in your recipe roundup under Pie Dish Recipes or Shrimp And Biscuits boards. It lands perfectly on feeds that crave comfort food with a seafood twist.
Alright — hungry yet? Go make it. And if you toss in scallops or a little lobster, don’t blame me when lunch turns into a romance novel. Print
Cheddar Bay Biscuit Seafood Pot Pie — Shrimp & Crab Bake
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Dinner
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 lb lump crab meat
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- ¼ cup (4 tbsp) unsalted butter
- ¼ cup all-purpose flour
- 2 cups seafood stock
- 1 cup heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 1 package Cheddar Bay biscuit mix
- ½ cup shredded cheddar cheese
- ¾ cup milk (for the biscuit dough)
Instructions
- Heat the oven to 375°F (190°C). Grease a 9×13-inch baking pan or a large ovenproof skillet.
- Melt the butter in a large skillet over medium heat. Add the shrimp and sauté until they turn pink and just opaque, about 3–4 minutes.
- Stir in the crab meat and the frozen vegetables so everything begins to warm through.
- Sprinkle the flour over the seafood mixture and stir until the pieces are coated. Slowly stream in the seafood stock while stirring, then add the heavy cream. Bring the mixture to a gentle simmer and cook until it thickens to a sauce-like consistency, about 4–6 minutes.
- Season with garlic powder, onion powder, dried thyme, salt, and pepper. Taste and adjust the seasoning, then remove the skillet from the heat.
- Transfer the creamy seafood filling into the prepared baking dish, spreading it into an even layer.
- In a bowl, combine the Cheddar Bay biscuit mix with the shredded cheddar and the milk. Stir until a soft dough forms.
- Drop spoonfuls of the biscuit dough over the seafood so the filling is mostly covered (small gaps are fine).
- Bake in the preheated oven for 25–30 minutes, or until the biscuit tops are golden and cooked through.
- Let the pot pie rest for about 10–15 minutes so the filling firms up slightly. Serve warm and enjoy.