Cheddar Bay Biscuit Seafood Pot Pie
Creamy, rich seafood filling topped with fluffy, cheesy Cheddar Bay–style biscuits. This is a comforting oven-baked dinner that looks impressive but is very easy to make.
Ingredients (Yields 6 Servings)
Seafood & Vegetable Filling
- 1 lb shrimp, peeled and deveined (medium size)
- ½ lb scallops or white fish (cod or haddock), cut into chunks
- 4 tbsp unsalted butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup frozen peas
- ½ cup celery, diced
- ⅓ cup all-purpose flour
- 2 cups seafood stock or chicken broth
- 1 cup heavy cream
- ½ cup milk
- 1 tsp Old Bay seasoning
- ½ tsp paprika
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 tbsp lemon juice
Cheddar Bay Biscuit Topping
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp sugar
- ½ tsp salt
- ½ tsp garlic powder
- ½ cup cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- ¾ cup cold buttermilk (or milk + 1 tsp vinegar)
Garlic Butter Finish (Optional but Recommended)
- 3 tbsp melted butter
- ½ tsp garlic powder
- ½ tsp dried parsley
Instructions
1. Prepare the Seafood
- Pat shrimp and fish dry with paper towels.
- Lightly season with salt and pepper.
- Set aside (do not cook yet).
2. Make the Creamy Filling
- Preheat oven to 375°F (190°C).
- In a large skillet or oven-safe pan, melt butter over medium heat.
- Add onion, carrots, and celery. Cook 4–5 minutes until softened.
- Stir in garlic and cook 30 seconds until fragrant.
- Sprinkle flour over vegetables and stir constantly for 1 minute.
- Slowly whisk in broth, then cream and milk.
- Add Old Bay, paprika, thyme, salt, and pepper.
- Simmer 5–7 minutes until thick and creamy.
- Stir in peas and lemon juice.
- Gently fold in shrimp and fish (they will cook in the oven).
- Remove from heat and transfer to a greased baking dish if needed.
3. Make the Biscuit Dough
- In a bowl, whisk flour, baking powder, sugar, salt, and garlic powder.
- Cut in cold butter using fingers or a pastry cutter until crumbly.
- Stir in cheddar cheese.
- Pour in buttermilk and gently mix until just combined (do not overmix).
4. Assemble the Pot Pie
- Drop biscuit dough by large spoonfuls over the seafood filling.
- Leave small gaps for steam to escape.
5. Bake
- Bake uncovered for 25–30 minutes, until biscuits are golden and filling is bubbling.
6. Garlic Butter Finish
- Mix melted butter with garlic powder and parsley.
- Brush over hot biscuits immediately after baking.
Serving Tips
- Let rest 5–10 minutes before serving.
- Serve with a simple green salad or roasted vegetables.
- Perfect for family dinners or special occasions.
Storage & Reheating
- Store leftovers in the refrigerator up to 3 days.
- Reheat in oven at 350°F (175°C) for best texture.