Cozy Coast Seafood Pot Pie with Cheddar Bay Biscuit Topping Recipe

Introduction

This Cheddar Bay Biscuit Seafood Pot Pie is a comforting dish that brings the flavors of the coast right to your kitchen. Tender shrimp and crab swim in a creamy, savory filling, topped with fluffy cheddar biscuits for the perfect cozy meal.

Ingredients

• For the Seafood Filling:
• 1 lb shrimp, peeled and deveined
• 1 cup crab meat (fresh or imitation)
• 1 cup frozen mixed vegetables (carrots, peas, corn)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• ¼ cup all-purpose flour
• 1½ cups seafood or chicken broth
• 1 cup heavy cream
• 1 tsp Old Bay seasoning
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped
• For the Cheddar Bay Biscuit Topping:
• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp garlic powder
• 1 tsp salt
• ½ cup cold butter, cubed
• 1 cup shredded cheddar cheese
• ¾ cup milk
• 2 tbsp fresh parsley (for garnish)

Instructions

1. Step 1: In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion and garlic and cook until soft and fragrant, about 3–4 minutes. Stir in the flour to create a roux, cooking for another 2 minutes while stirring continuously.
2. Step 2: Slowly pour in the broth, whisking to prevent lumps, followed by the cream. Let the sauce simmer and thicken slightly before adding the Old Bay seasoning, salt, and pepper. Fold in the frozen mixed vegetables and simmer for 2–3 minutes.
3. Step 3: Add the shrimp and crab meat and cook gently until the shrimp turn pink and opaque, about 4–5 minutes. Avoid overcooking to keep the seafood tender. Remove from heat and transfer the filling to a large baking dish or individual ramekins.
4. Step 4: In a large bowl, whisk together flour, baking powder, garlic powder, and salt. Add cold cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Fold in shredded cheddar cheese, then pour in the milk and mix until just combined. Do not overmix; the dough should remain shaggy.
5. Step 5: Drop spoonfuls of biscuit dough over the seafood filling, leaving space between for expansion. Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, or until the biscuits are golden and the filling is bubbling around the edges.
6. Step 6: Remove from oven, sprinkle with fresh parsley, and let cool slightly before serving.

Tips & Variations

• Use fresh seafood when possible for the best flavor, but frozen or imitation crab works well too.
• If you prefer a thicker filling, simmer the sauce a little longer before adding the seafood.
• To add a bit of heat, sprinkle a pinch of cayenne pepper into the filling.
• For a dairy-free version, substitute heavy cream and butter with coconut cream and dairy-free margarine.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the biscuit topping crisp. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pot pie ahead of time?

Yes, you can prepare the seafood filling and biscuit dough separately and assemble just before baking. This allows you to refrigerate the components for up to 24 hours before cooking.

What can I use instead of Old Bay seasoning?

If you don’t have Old Bay, a mix of paprika, celery salt, black pepper, and a pinch of cayenne pepper can provide a similar flavor profile for the seafood filling.

Cozy Coast Seafood Pot Pie with Cheddar Bay Biscuit Topping Recipe

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★★★★★

4.8 from 92 reviews

This Cheddar Bay Biscuit Seafood Pot Pie combines a creamy, seasoned seafood filling with a decadent cheddar biscuit topping, delivering a comforting coastal-inspired meal perfect for a cozy dinner.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Seafood Filling

• 1 lb shrimp, peeled and deveined
• 1 cup crab meat (fresh or imitation)
• 1 cup frozen mixed vegetables (carrots, peas, corn)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• ¼ cup all-purpose flour
• 1½ cups seafood or chicken broth
• 1 cup heavy cream
• 1 tsp Old Bay seasoning
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped

Cheddar Bay Biscuit Topping

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp garlic powder
• 1 tsp salt
• ½ cup cold butter, cubed
• 1 cup shredded cheddar cheese
• ¾ cup milk
• 2 tbsp fresh parsley (for garnish)

Instructions

1. Prepare the Seafood Filling: In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion and garlic and cook until soft and fragrant—about 3–4 minutes. Stir in the flour to create a roux, cooking for another 2 minutes while stirring continuously. Slowly pour in the broth, whisking to prevent lumps, followed by the cream. Let the sauce simmer and thicken slightly before adding in the Old Bay seasoning, salt, and pepper. Fold in the frozen mixed vegetables and simmer for 2–3 minutes. Add the shrimp and crab meat and cook gently until the shrimp turn pink and opaque, about 4–5 minutes. Be careful not to overcook—this helps maintain a tender texture. Once ready, remove from heat and transfer to a large baking dish or individual ramekins.
2. Make the Cheddar Bay Biscuit Dough: In a large bowl, whisk together flour, baking powder, garlic powder, and salt. Add cold cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Fold in shredded cheddar cheese, then pour in the milk, mixing until just combined. Don’t overmix—the dough should be shaggy.
3. Assemble and Bake: Drop spoonfuls of biscuit dough over the seafood filling, leaving space between for the dough to expand. Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, or until the biscuits are golden and the filling is bubbling around the edges. Remove from the oven, sprinkle with fresh parsley, and let cool slightly before serving.

Notes

• Use fresh or imitation crab meat based on availability and preference.
• Do not overcook shrimp to maintain tender texture.
• Cheddar Bay biscuits can be spaced sufficiently to allow expansion during baking.
• Leftovers can be refrigerated and reheated but are best enjoyed fresh.
• For a spicier kick, add a pinch of cayenne pepper to the filling.

Keywords: seafood pot pie, cheddar bay biscuits, shrimp pot pie, crab pot pie, comfort food, coastal recipe, seafood casserole, biscuit topping