Cheddar Bay Biscuit Seafood Pot Pie Recipe

Oh my gosh, you guys – I have to tell you about the Cheddar Bay Biscuit Seafood Pot Pie that completely stole my heart last winter. Picture this: it's freezing outside, I'm craving something warm and cozy, and I suddenly remember those irresistible Cheddar Bay Biscuits from my favorite seafood spot. That's when it hit me – why not use them as the flaky, cheesy crown for a rich seafood pot pie? Genius, right?

This dish is everything you want on a chilly night – creamy, packed with seafood goodness, and topped with those buttery, garlicky biscuits that crisp up perfectly in the oven. It's comfort food at its finest, but with that little extra something that makes it feel special. Whether you're feeding your family or impressing guests, this pot pie delivers big flavors with minimal fuss. Trust me, once you try it, you'll be making it all season long!

Why You’ll Love Cheddar Bay Biscuit Seafood Pot Pie

• Comfort in every bite: That creamy seafood filling paired with golden, cheesy biscuits? Pure magic. It’s like a hug in a baking dish.
• Easy-peasy prep: Using refrigerated Cheddar Bay Biscuits means less work but all the flavor – no homemade dough stress here!
• Crowd-pleaser alert: Picky eaters? Seafood skeptics? One bite of this and they’ll be begging for seconds. (It’s happened. I’ve seen it.)
• Weeknight-friendly: Ready in under an hour, and most of that’s hands-off baking time. Perfect for when you’re short on time but want something special.
• Leftovers dream: Reheats like a champ – if there’s any left, that is. The biscuits stay surprisingly crisp!

Seriously, this dish is my go-to when I want to feel fancy without the effort. The combo of tender shrimp, sweet crab, and those garlicky biscuits? *Chef’s kiss.*

Ingredients You’ll Need for Cheddar Bay Biscuit Seafood Pot Pie

• 1 cup cooked shrimp, chopped – I like the medium-sized ones, but any size works. Just give ‘em a rough chop so they mix in nicely.
• 1 cup crab meat, shredded – Fresh is amazing if you can swing it, but the canned or refrigerated stuff works great too. Just drain it well!
• 1 cup frozen peas and carrots blend – No need to thaw – they’ll cook perfectly in the filling. Lazy win!
• ½ cup diced celery – Tiny dice here, so it blends right into the creamy goodness.
• ¼ cup diced onion – Yellow or white onion works best. Save the red ones for salads.
• 2 tablespoons butter – Unsalted, please! We’ll control the salt ourselves.
• 3 tablespoons all-purpose flour – This is our thickening hero. Spoon it lightly into the measuring spoon – no packing!
• 1 cup seafood broth – Fish stock or clam juice works too. If you’re in a pinch, chicken broth will do.
• 1 cup heavy cream – Yes, it’s indulgent. No, I won’t apologize. Half-and-half works in a pinch, but the texture won’t be quite as luxurious.
• 1 teaspoon garlic powder – Trust me, fresh garlic burns too easily here.
• 1 teaspoon Old Bay seasoning – The seafood MVP. If you don’t have it, a pinch of paprika + celery salt works.
• Salt and pepper to taste – Go easy at first – the biscuits and cheese add saltiness later!
• 1 box refrigerated Cheddar Bay Biscuits – Usually near the canned biscuits. Don’t pop the tube until you’re ready – that sound still scares me every time.
• 1 cup shredded cheddar cheese – Sharp cheddar for maximum flavor. Pre-shredded is fine here – we’re not fancy.

See? Nothing too wild – just good, simple stuff that comes together into something magical. Now let’s get cooking!

Step-by-Step Instructions for Cheddar Bay Biscuit Seafood Pot Pie

Preparing the Seafood Filling

1. Preheat your oven to 375°F (190°C). Don’t skip this – we want that oven nice and hot when our pot pie goes in!
2. Grab a large skillet and melt the butter over medium heat. You’ll know it’s ready when it stops foaming and starts smelling nutty.
3. Toss in the celery and onion. Stir them around until they get soft and translucent – about 3-4 minutes. Don’t rush this! Those softened veggies make all the difference.
4. Sprinkle in the flour and stir like crazy for about a minute. This is our roux – it’ll thicken everything up beautifully. Just watch it doesn’t brown too much!
5. Now the fun part: Slowly pour in the seafood broth and heavy cream while stirring constantly. I mean it – don’t stop stirring! This keeps lumps from forming. The mixture will look thin at first but thicken up as it simmers.
6. Bring it to a gentle simmer – you’ll see lazy bubbles popping up. Now add the garlic powder, Old Bay, salt, and pepper. Give it a taste – want more kick? Add another pinch of Old Bay!
7. Fold in the shrimp, crab, and frozen peas/carrots. The frozen veggies will cool things down a bit – that’s okay! Just cook until everything’s heated through, about 2-3 minutes.

Assembling and Baking

1. Pour that gorgeous filling into a 9x9 baking dish (or similar size). Spread it out evenly – no seafood left behind!
2. Now for the magic: Pop open that biscuit tube (cover your ears!) and arrange the biscuits on top. They’ll expand as they bake, so leave a little space between them.
3. Sprinkle the shredded cheddar generously over everything. I like to get some on the biscuits AND in the gaps – extra cheesiness never hurt anyone.
4. Slide it into the oven and bake for 20-25 minutes. You’ll know it’s done when the biscuits are golden brown and the filling is bubbling around the edges like a happy little volcano.
5. Let it cool for 5 minutes before serving – trust me, that filling is lava-hot! The wait gives the sauce time to thicken up perfectly.

See? Not a single tricky step – just good, simple cooking that turns into something spectacular. Now try not to eat the whole pan in one sitting!

Variations for Cheddar Bay Biscuit Seafood Pot Pie

Oh, the possibilities! This recipe is like your favorite little black dress – perfect as-is, but so fun to accessorize. Here are some of my favorite twists:

• Lobster luxury: Swap the crab for chopped cooked lobster tails when you're feeling fancy. Special occasion vibes!
• Potato power: Toss in a cup of diced cooked potatoes with the seafood. Makes it extra hearty – perfect for those "I need carbs" days.
• Cajun kick: Replace Old Bay with Cajun seasoning and throw in some andouille sausage. Spicy, smoky perfection.
• Veggie-loaded: Add mushrooms or corn to the mix. My kids never notice the extra veggies when they're distracted by cheesy biscuits.
• Biscuit alternatives: No Cheddar Bay Biscuits? Use regular refrigerated biscuits and mix ¼ cup melted butter with ½ teaspoon garlic powder to brush on top.

The best part? Every version tastes like you spent hours, when really you're just playing mix-and-match with your favorite flavors. Kitchen experiments never tasted so good!

Serving and Storage Tips for Cheddar Bay Biscuit Seafood Pot Pie

Okay, here's the deal - as much as you'll want to dive face-first into this pot pie the second it comes out of the oven, give it 5-10 minutes to settle. That creamy filling needs a minute to thicken up, and trust me, burnt tongues aren't cute. I like to serve it right in the baking dish with a big spoon - rustic and easy!

Now, about leftovers (if you're lucky enough to have any):

• Fridge: Cover tightly and it'll keep for 2-3 days. The biscuits lose some crispness, but the flavor's still amazing.
• Reheating: Microwave single portions for 1-2 minutes, or pop the whole dish back in a 350°F oven for 10-15 minutes to revive those biscuits.
• Freezing: You can freeze the filling (without biscuits) for up to 2 months. Thaw overnight in fridge, then top with fresh biscuits and bake as directed.

Pro tip: The filling actually tastes even better the next day as flavors meld. Just add fresh biscuits when reheating - nobody likes soggy biscuit sadness!

Helpful Notes for Cheddar Bay Biscuit Seafood Pot Pie

A few insider tricks to make your pot pie absolutely perfect:

• Fresh is fabulous: If you can get fresh shrimp and crab, go for it! Just cook them first - raw seafood in the filling makes everything watery.
• Season with confidence: Old Bay can vary in saltiness, so always taste before adding extra salt. The biscuits bring plenty of their own!
• Thickness check: If your filling seems too thin after simmering, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir it in. Works like magic!
• Biscuit placement: Space them evenly but don't stress about perfection. Those rustic gaps let cheesy goodness bubble up.
• Diet tweaks: Use lactose-free cream and cheese if needed - the flavor difference is minimal when everything's baked together.

Remember - this is supposed to be fun, not fussy. Even my "oops" versions (and there have been many) still disappear fast!

Frequently Asked Questions About Cheddar Bay Biscuit Seafood Pot Pie

• 1. Can I use different seafood?
  Absolutely! Scallops, chopped clams, or even firm white fish work great. Just keep the total seafood amount about the same.
• 2. What if I can't find Cheddar Bay Biscuits?
  No panic! Use regular refrigerated biscuits and mix ¼ cup melted butter with 1 teaspoon garlic powder and ¼ teaspoon parsley to brush on top. Still delicious!
• 3. Can I make this ahead?
  You bet! Prep the filling up to 2 days ahead and store covered in the fridge. When ready, just top with biscuits and bake - add 5 extra minutes since it's cold.
• 4. Is there a way to lighten it up?
  Try half-and-half instead of heavy cream and reduced-fat cheese. It won't be quite as rich, but still totally tasty!
• 5. My filling seems too thin - help!
  Easy fix! Mix 1 teaspoon cornstarch with 1 tablespoon cold water, stir into the simmering filling, and cook 1 more minute. Thickens right up.

See? No question too silly - I've probably wondered it myself at some point! Cooking should be fun, not stressful.

Final Thoughts on Cheddar Bay Biscuit Seafood Pot Pie

Listen, if you take one thing from this recipe, let it be this: comfort food doesn't have to be boring. This Cheddar Bay Biscuit Seafood Pot Pie is everything - creamy, flavorful, and topped with those irresistible biscuits that make everyone at the table smile. It's the kind of dish that feels special but comes together with minimal fuss. Whether it's a weeknight treat or your new go-to for entertaining, this pot pie delivers every single time. Now go make it - your taste buds (and probably your whole family) will thank you!

Print