There are cozy dinners… and then there’s this Seafood Pot Pie. Creamy, decadent, and topped with golden, buttery Cheddar Bay Biscuits, it’s the kind of meal that makes you forget about takeout menus forever. Think about it: rich shrimp, tender crab, flaky fish, and a medley of veggies all swimming in a dreamy cream sauce—then topped with those irresistible biscuits that bake up crunchy on the outside and pillowy inside.
Hungry yet? Yeah, me too.
This dish is like wrapping up in your fluffiest blanket, except it’s edible and much tastier. If you’re on the hunt for Delicious Seafood Recipes that feel indulgent but are totally doable at home, this pot pie deserves the top spot on your “must-cook” list.
The Story Behind the Recipe
Okay, confession: this recipe was born out of my slight obsession with Red Lobster’s Cheddar Bay Biscuits. You know the ones—you eat three before your entrée even shows up, and then immediately regret nothing.
One night, after staring at a box of biscuit mix and some fresh shrimp in the fridge, it hit me—why not combine those iconic biscuits with a creamy Seafood Dinner classic? The result? This mashup of ultimate comfort: a Pot Pie that brings seaside vibes straight to your kitchen, no reservation required.
What Makes This Recipe So Irresistible?
Let’s break it down, because honestly, there’s a lot going on here that makes this recipe an instant keeper:
- Seafood + Biscuits = Flavor Bomb
The buttery crunch of Cheddar Bay Biscuits paired with creamy seafood filling? It’s the kind of duo you didn’t know you needed. - Comfort Food Vibes
Rainy day? Cold winter night? Just a Tuesday? This pot pie is a hug in casserole form. - Easy to Customize
Shrimp, crab, cod, scallops—basically, any of your favorite fish dishes can find a home here. - Crowd-Pleaser Factor
It looks impressive when served, but spoiler: it’s way easier than it looks. Perfect for family dinners or when you’re trying to flex your kitchen skills.
Ingredients You’ll Need (and Why They Matter)
Here’s the short list of stars in this show:
- Shrimp, Crab, and White Fish → the holy trinity of seafood dishes. Sweet, savory, flaky—perfection.
- Mixed Veggies → peas, carrots, corn, because what’s a pot pie without a little veggie action?
- Heavy Cream + Broth → hello, velvety filling. These two make the sauce luscious and rich.
- Garlic, Onion, and Thyme → the flavor base. You know it’s going to smell amazing.
- Cheddar Bay Biscuit Mix → the MVP topping that makes this recipe shine.
- Butter → because more butter = more happiness.
How to Make Cheddar Bay Biscuit Seafood Pot Pie
The good news? This recipe sounds fancy but is 100% weeknight-friendly.
- Cook the Seafood → A quick sauté until the shrimp turn pink. Easy peasy.
- Make the Creamy Sauce → Broth, cream, seasonings—stir until it starts to thicken.
- Add the Veggies & Seafood → Toss everything together like one big happy family.
- Mix the Biscuits → Quick stir, don’t overmix (no hockey-puck biscuits, please).
- Assemble → Seafood filling in the dish, biscuit dough on top, drizzle butter, and boom—you’re ready to bake.
- Bake → 25-30 minutes until golden brown and bubbling. Try not to drool while waiting.
Pro Tips for the Best Pot Pie
- Don’t skip the butter drizzle. It’s not just for shine—it’s flavor gold.
- Fresh seafood > frozen. But if frozen is what you have, thaw and pat dry before cooking.
- Taste the filling before baking. Adjust seasoning so it’s just right—because bland pot pie is basically a crime.
- Let it cool a few minutes. The filling is molten lava straight out of the oven (ask my burned tongue).
Fun Variations to Try
- Spicy Kick: Add hot sauce or diced jalapeños to the filling.
- Veggie Twist: Skip the seafood and load it with roasted zucchini, mushrooms, and peppers.
- Cheese Overload: Mix shredded cheddar into the biscuit dough for even more cheesy goodness.
- Switch the Seafood: Swap crab for scallops or try salmon chunks for a luxe upgrade.
The Best Way to Serve It
This Seafood Dish Recipe is a meal in itself, but here’s how to make it shine even more:
- Pair with a Crisp Salad → something fresh and crunchy balances the richness.
- Wine Night Ready → pour a chilled Chardonnay or Sauvignon Blanc. Yes, you deserve it.
- Serve Family-Style → bring the dish straight to the table, let everyone dig in—it’s rustic, cozy, and inviting.
Quick Tips for Storage & Leftovers
- Fridge: Store in an airtight container for 3–4 days. Reheat gently in the oven for best results.
- Freezer: Wrap tightly and freeze up to 3 months. Pro tip: portion it out before freezing so you can grab single servings.
- Reheating: Oven > microwave. Trust me, the biscuit topping stays way crispier.
FAQs About Cheddar Bay Biscuit Seafood Pot Pie
Q: Can I use frozen seafood?
A: Absolutely. Just thaw it and pat dry before cooking.
Q: How do I know it’s done baking?
A: The biscuits will be golden brown, and the filling will bubble at the edges. That’s your sign.
Q: Can I make it ahead?
A: Yep! Prep the filling and biscuit dough the day before, then assemble and bake fresh when ready.
Q: Is this recipe gluten-free friendly?
A: Use a gluten-free biscuit mix and broth, and you’re good to go.
Final Thoughts
This Cheddar Bay Biscuit Seafood Pot Pie isn’t just dinner—it’s an experience. From the creamy filling to the golden topping, it checks all the comfort food boxes and then some. If you’ve been searching for Pot Pies Recipes that wow your family and bring restaurant-level flavor home, this one is your golden ticket.
So grab your biscuit mix, some fresh seafood, and a baking dish. Tonight’s the night you turn ordinary into extraordinary with one of the best seafood dishes you’ll ever make.
And FYI? Don’t be surprised if this becomes your most-requested pot pie for holidays, family dinners, or just cozy nights in. Because once you’ve had seafood hugged in biscuits… regular pot pie just won’t cut it anymore. Print
Cheddar Bay Biscuit Seafood Pot Pie — Comfort Food Dinner
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Category: Dinner
Description
👉 With this method, you’ll have a hearty, crowd-pleasing seafood pot pie that’s rich, cozy, and guaranteed to get rave reviews.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 pound crab meat (or imitation if you prefer)
- 1 cup white fish fillets (like cod or haddock), cut into bite-size chunks
- 1 cup frozen mixed veggies (peas, carrots, corn all work great)
- 1 cup heavy cream
- 2 cups chicken or seafood stock
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 package Cheddar Bay Biscuit mix (comes with cheese + seasoning included)
- ¾ cup milk (to prepare the biscuit mix)
- ¼ cup melted butter (to brush over the biscuits)
Instructions
- Preheat your oven.
- Turn on the oven and set it to 400°F (200°C).
- Cook the seafood.
- Place a large pot over medium heat and add your shrimp, crab, and fish. Sauté for 3–4 minutes until the shrimp turns pink and the fish is just starting to flake. Remove from the heat and set aside.
- Create the creamy base.
- In the same pot, pour in the broth and heavy cream. Season with garlic powder, onion powder, thyme, salt, and pepper. Stir everything together and let it come up to a gentle simmer.
- Add the veggies and seafood.
- Toss the mixed vegetables into the pot along with the cooked seafood. Let the mixture bubble for about 5 minutes so everything warms through.
- Thicken it up.
- Keep stirring until the sauce starts to thicken slightly (around 5 minutes). Once it looks rich and creamy, remove the pot from the heat.
- Mix up the biscuits.
- In a separate bowl, combine the Cheddar Bay Biscuit mix with the milk. Stir until everything just comes together—don’t overmix or the biscuits will be dense.
- Assemble the pie.
- Pour the creamy seafood mixture into a large casserole or baking dish. Drop spoonfuls of the biscuit dough across the top, spreading gently to cover most of the surface.
- Add buttery goodness.
- Drizzle the melted butter evenly over the biscuit topping. This is the secret to that golden, irresistible crust.
- Bake until golden.
- Slide the dish into the oven and bake for 25–30 minutes, or until the biscuits are puffed up and golden brown.
- Rest and serve.
- Let the pot pie cool for 5–10 minutes before digging in. Serve warm and enjoy that cheesy, buttery crust with every creamy, seafood-packed bite!
Nutrition
- Calories: 530 kcal
- Fat: 28 g
- Protein: 34 g
