Cheddar Bay Biscuit Seafood Pot Pie Recipe to Warm the Soul

If you love the buttery flakiness of Cheddar Bay Biscuits and the comforting richness of a seafood pot pie, then this mash-up is made for you. This article explores how to make a golden, savory Cheddar Bay Biscuit Seafood Pot Pie that’s bursting with shrimp, crab, and vegetables, all cloaked in a creamy herb sauce. From prep tips to baking secrets, we cover it all. Whether you’re hosting guests or just craving a cozy homemade meal, this dish delivers bold flavor with ease. We’ll also answer popular questions and give you a printable recipe card to guide your kitchen success.

A Family Tradition with a Cheddar Twist

There’s something deeply nostalgic about seafood pot pie. Growing up, my mom would make a crab and shrimp pie every Christmas Eve, the smell filling the kitchen like a warm hug. Years later, I began experimenting in my own kitchen one night I had leftover Cheddar Bay Biscuit mix and a craving for comfort food. That’s how this Cheddar Bay Biscuit Seafood Pot Pie was born. It’s creamy, savory, rich in seafood goodness, and topped with golden, cheesy biscuits that melt into every bite. This dish quickly became a Sunday staple and one of the most requested recipes at family gatherings.

From bubbling sauce to buttery biscuits, this pot pie wraps everything we love about Southern coastal cooking into one satisfying skillet. I use shrimp, lump crabmeat, and a classic mirepoix base, but feel free to play with scallops or lobster if you’re feeling fancy. What makes this version shine is the cheddar-infused topping that bakes to golden perfection, giving you a slight crunch before your spoon sinks into creamy seafood magic.

If you’ve never thought to top your seafood pie with biscuits, let this be your delicious awakening. I promise, you’ll never go back to puff pastry again. It’s bold, flavorful, and surprisingly easy to make with pantry staples and frozen seafood. This pot pie doesn’t just fill your belly—it fills your home with joy and memories in the making.

Biscuit-Top Comfort in Every Bite

Ingredients That Build a Seafood Dream

When I created this Cheddar Bay Biscuit Seafood Pot Pie, I wanted to bring together the comfort of a creamy seafood filling with the golden magic of cheddar biscuits. The ingredients are simple yet rich with flavor. You’ll need shrimp, lump crabmeat, carrots, celery, onions, garlic, heavy cream, and a hint of Old Bay seasoning. What transforms this from classic to crave-worthy is the topping—made with Cheddar Bay biscuit mix, sharp cheddar cheese, butter, and milk.

Here’s a quick table for easy reference:

Main Ingredients	Quantity
Raw shrimp (peeled, deveined)	1 lb
Lump crabmeat	8 oz
Carrots, celery, onion (chopped)	1 cup each
Cheddar Bay biscuit mix	1 package
Heavy cream	1 cup

You can use frozen seafood, but be sure to thaw it fully and pat it dry to avoid a watery filling. This makes the pie hold together beautifully when sliced. If crab isn’t available, feel free to substitute with scallops or extra shrimp—it’ll still taste incredible.

Smart Swaps and Pantry Tips

Don’t have Cheddar Bay biscuit mix? No problem. Mix 2 cups of flour with 1 tablespoon of baking powder, ½ teaspoon garlic powder, ½ teaspoon salt, and ½ cup of shredded cheddar. Add buttermilk and butter to form a dough. It’s not identical, but you’ll still get that savory, cheesy topping with a bit of Southern charm.

Vegetarian guests coming over? You can swap the seafood entirely with mushrooms, white beans, or even a mix of corn and peas. The creamy base still delivers that indulgent bite, and the biscuit topping turns it into pure gold.

In fact, one night when I was out of crab, I used tilapia chunks from this garlic butter tilapia recipe and it worked perfectly. I’ve even paired this pot pie with hot honey chicken tenders on the side when feeding a mixed crowd—trust me, everyone left happy.

How to Make Cheddar Bay Biscuit Seafood Pot Pie

Step-by-Step Cooking Instructions

The real beauty of this Cheddar Bay Biscuit Seafood Pot Pie lies in the balance of creamy seafood filling and cheesy, golden biscuit topping. Here’s how to make it, step by step:

1. Sauté the Base: In a large oven-safe skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add diced onions, carrots, and celery, and cook until softened—about 5 minutes. Add minced garlic and cook another minute.
2. Build the Sauce: Sprinkle in ¼ cup of flour and stir constantly to coat the veggies. Slowly pour in 2 cups of seafood stock or chicken broth, whisking to avoid lumps. Simmer until thickened.
3. Add Cream & Seafood: Stir in 1 cup of heavy cream, Old Bay seasoning (about 1 tsp), salt, and pepper. Add shrimp and crabmeat. Let it simmer just until the shrimp turn pink—don’t overcook. Turn off the heat.
4. Prepare Biscuit Topping: Mix the Cheddar Bay Biscuit mix with cold water and shredded cheddar according to the package instructions. You can fold in fresh parsley for extra flavor.
5. Top & Bake: Dollop the biscuit dough over the seafood filling in rustic scoops. Leave space for steam to escape. Bake at 400°F (200°C) for 18–22 minutes or until biscuits are golden brown and cooked through.
6. Let It Rest: Allow it to cool for 10 minutes before serving. The sauce will thicken as it rests, and the flavors settle beautifully.

Tips for the Perfect Biscuit Top

To keep your biscuit topping light and fluffy, don’t overmix the dough. Use cold ingredients and minimal handling. You can brush the tops with melted butter and a sprinkle of garlic powder before baking for that classic Red Lobster-inspired touch.

I love pairing this dish with broccoli cheese soup or a crisp green salad. And if you want a seafood starter, these easy spicy shrimp tacos are a flavorful way to begin the meal.

Leftovers reheat beautifully in the oven at 325°F for about 15 minutes. You’ll find the flavors deepen overnight, making this an ideal make-ahead dish.

Serving & Storing Cheddar Bay Biscuit Seafood Pot Pie

Delicious Ways to Serve It

This Cheddar Bay Biscuit Seafood Pot Pie is a standalone meal, rich enough to satisfy but versatile enough to pair. I often serve it with a simple green salad or roasted vegetables like asparagus or brussels sprouts. For heartier appetites, a side of cottage cheese flatbread or creamy garlic parmesan chicken pasta adds an extra touch of comfort.

When hosting, I sometimes make individual ramekin versions—they look elegant and bake faster. A lemon wedge on the side can add brightness that cuts through the richness, and a sprinkle of fresh dill or chives gives it that final pop of color and flavor.

It’s also a crowd-pleaser during the holidays—kind of like a savory seafood cobbler. And trust me, if you’re looking for a dish that sparks table talk, this one delivers.

Storing and Reheating Leftovers

Pot pie might even taste better the next day. Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and bake at 325°F for 15–20 minutes. You can microwave it in a pinch, but the biscuits might lose their crispy top.

If you plan to freeze it, I recommend doing so before baking. Assemble the seafood filling and biscuit dough separately. Freeze the filling in a baking dish, then top with biscuits when ready to bake fresh. It can be frozen for up to 2 months.

I’ve prepped this ahead for family dinners and taken it to potlucks—it’s just that kind of dependable, delicious dish.

Frequently Asked Questions

1. Can I use canned seafood for this recipe?
Yes, you can! Canned crabmeat works beautifully—just drain it well. For shrimp, frozen and thawed is better than canned, but both work in a pinch.

2. Can I make this dish ahead of time?
Absolutely. Make the filling a day ahead, refrigerate it, then top with fresh biscuit dough before baking. It’s perfect for prepping the night before a gathering.

3. What if I don’t have Cheddar Bay Biscuit mix?
You can make a homemade version using flour, baking powder, garlic powder, salt, cheddar cheese, and buttermilk. It won’t be exactly the same, but it’s still delicious.

4. How do I reheat seafood pot pie without drying it out?
Cover with foil and reheat in the oven at 325°F for 15–20 minutes. The foil keeps the biscuits moist while letting the filling warm evenly.

Conclusion

This Cheddar Bay Biscuit Seafood Pot Pie is more than just a recipe—it’s a warm, golden tribute to comfort food done right. With its buttery biscuit topping and rich, creamy seafood base, every bite tells a story of tradition and creativity. Whether you’re serving it for Sunday supper, a holiday dinner, or just because the day called for something cozy, this dish is sure to gather smiles around the table. Don’t be surprised if it becomes one of your most requested recipes. After all, this pot pie doesn’t just fill plates—it fills hearts.

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