Introduction to Cheddar Bay Biscuit Seafood Pot Pie
There’s something magical about a warm, comforting dish that brings everyone together, and my Cheddar Bay Biscuit Seafood Pot Pie is just that! Imagine a creamy seafood filling, rich with flavor, all topped with those iconic, flaky cheddar bay biscuits. It’s like a cozy hug on a plate! Whether you’re looking for a quick solution after a long day or a dish to impress your loved ones, this pot pie is perfect. Trust me, once you take that first bite, you’ll understand why it’s become a family favorite in my home!
Why You’ll Love This Cheddar Bay Biscuit Seafood Pot Pie
This Cheddar Bay Biscuit Seafood Pot Pie is a delightful blend of ease and flavor. It comes together quickly, making it a lifesaver on busy weeknights. The creamy filling is bursting with seafood goodness, while the biscuit topping adds a comforting crunch. Plus, it’s a one-dish wonder, which means less cleanup for you! Who wouldn’t love that? It’s a dish that warms the heart and satisfies the soul!
Ingredients for Cheddar Bay Biscuit Seafood Pot Pie
Gathering the right ingredients is the first step to creating this delicious Cheddar Bay Biscuit Seafood Pot Pie. Here’s what you’ll need:
- Unsalted butter: This adds richness to the filling and helps sauté the vegetables.
- Onion: A small diced onion brings a sweet and savory base to the dish.
- Carrots: Diced carrots add a pop of color and natural sweetness.
- Celery: This crunchy veggie enhances the flavor profile with its fresh taste.
- Garlic: Minced garlic infuses the filling with aromatic goodness.
- All-purpose flour: Used to thicken the creamy filling, giving it that luscious texture.
- Seafood stock (or chicken broth): This is the flavorful liquid base that brings everything together.
- Heavy cream (or half-and-half): For a rich and creamy filling that’s simply irresistible.
- Old Bay seasoning: A classic seafood seasoning that adds a delightful kick.
- Paprika: This adds a subtle smokiness and vibrant color to the dish.
- Dried thyme: A touch of thyme brings an earthy flavor that complements the seafood.
- Salt & black pepper: Essential for enhancing all the flavors in the pot pie.
- Frozen peas: These little gems add sweetness and a burst of color.
- Corn kernels (optional): For a touch of sweetness and texture, feel free to add corn.
- Mixed seafood: A combination of shrimp, crab, lobster, and scallops makes this filling truly special.
- Fresh parsley: Chopped parsley adds a fresh finish and brightens the dish.
- All-purpose flour (for biscuit topping): The base for the flaky biscuit topping that everyone loves.
- Baking powder: This helps the biscuits rise and become fluffy.
- Garlic powder: A sprinkle of garlic powder enhances the biscuit flavor.
- Sugar: Just a hint of sugar balances the flavors in the biscuits.
- Salt (for biscuit topping): Essential for flavoring the biscuits.
- Cold unsalted butter: Cubed butter creates those flaky layers in the biscuit topping.
- Shredded sharp cheddar cheese: The star of the biscuit topping, adding a cheesy goodness.
- Buttermilk (or milk + lemon juice): This adds moisture and tang to the biscuit dough.
- Melted butter (for glaze): A buttery glaze brushed on top makes the biscuits shine.
- Garlic powder (for glaze): A little extra garlic flavor never hurt anyone!
- Parsley (for glaze): A sprinkle of parsley on top adds a fresh touch.
For exact measurements, check the bottom of the article where you can find everything available for printing. Happy cooking!
How to Make Cheddar Bay Biscuit Seafood Pot Pie
Now that you have all your ingredients ready, let’s dive into making this delightful Cheddar Bay Biscuit Seafood Pot Pie! Follow these simple steps, and you’ll have a dish that’s sure to impress.
Step 1: Preheat the Oven
First things first, preheat your oven to 400°F (200°C). Preheating is crucial because it ensures that your pot pie cooks evenly. A hot oven helps the biscuits rise beautifully and gives them that golden-brown color we all love.
Step 2: Sauté the Vegetables
In a large skillet or Dutch oven, melt the unsalted butter over medium heat. Add the diced onion, carrots, and celery. Sauté these veggies for about 5–6 minutes until they’re softened and fragrant. This step builds a flavorful base for your filling, so don’t rush it!
Step 3: Create the Creamy Filling
Next, stir in the minced garlic and cook for another minute. Then, sprinkle the flour over the sautéed vegetables and stir well. This will help thicken your filling. Gradually whisk in the seafood stock and heavy cream until the mixture is smooth and creamy. It’s like a warm hug in a pot!
Step 4: Season the Mixture
Now it’s time to season! Add the Old Bay seasoning, paprika, dried thyme, salt, and black pepper. These spices elevate the dish, enhancing the seafood flavors. Let the mixture simmer for about 5 minutes until it thickens up nicely.
Step 5: Add Seafood and Veggies
Once your filling is thickened, gently fold in the frozen peas, corn (if using), and your mixed seafood. Cook for just 2–3 minutes. Remember, the seafood will finish cooking in the oven, so don’t overdo it here!
Step 6: Prepare the Biscuit Topping
In a separate bowl, whisk together the flour, baking powder, garlic powder, sugar, and salt for the biscuit topping. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Then, stir in the shredded cheddar cheese. Finally, add the buttermilk and mix until just combined. Be careful not to overmix; we want those biscuits to be fluffy!
Step 7: Assemble and Bake
Pour the creamy seafood filling into a greased 9×13-inch baking dish or a large oven-safe skillet. Drop spoonfuls of the biscuit dough evenly over the top. Bake uncovered for 25–30 minutes, until the biscuits are golden and the filling is bubbly. Your kitchen will smell heavenly!
Tips for Success
- Prep your ingredients ahead of time to streamline the cooking process.
- Don’t skip the preheating step; it’s key for perfect biscuits.
- Use a mix of seafood for a more complex flavor profile.
- For extra flakiness, keep your butter cold when making the biscuit topping.
- Brush the biscuits with melted butter right after baking for a shiny finish.
Equipment Needed
- Large skillet or Dutch oven: A versatile option for sautéing and simmering.
- 9×13-inch baking dish: Perfect for assembling your pot pie; a large oven-safe skillet works too.
- Mixing bowls: Essential for preparing the biscuit dough and filling.
- Whisk: Great for blending ingredients smoothly.
- Measuring cups and spoons: For accurate ingredient measurements.
Variations of Cheddar Bay Biscuit Seafood Pot Pie
- Vegetarian Option: Swap the seafood for hearty vegetables like mushrooms, zucchini, and artichokes for a delicious vegetarian twist.
- Spicy Kick: Add diced jalapeños or a dash of hot sauce to the filling for those who love a bit of heat.
- Gluten-Free: Use a gluten-free flour blend for the biscuit topping and thicken the filling with cornstarch instead of flour.
- Herb-Infused: Experiment with fresh herbs like dill or basil in the filling for a fresh, aromatic flavor.
- Cheesy Delight: Mix in additional cheese, like cream cheese or mozzarella, into the filling for an extra creamy texture.
Serving Suggestions for Cheddar Bay Biscuit Seafood Pot Pie
- Pair with a crisp green salad dressed in a light vinaigrette for a refreshing contrast.
- Serve alongside roasted vegetables for a colorful and nutritious side.
- A chilled glass of white wine, like Sauvignon Blanc, complements the seafood beautifully.
- Garnish with extra parsley for a pop of color and freshness.
FAQs about Cheddar Bay Biscuit Seafood Pot Pie
Can I use frozen seafood for this Cheddar Bay Biscuit Seafood Pot Pie?
Absolutely! Frozen seafood works perfectly in this recipe. Just make sure to thaw it before adding it to the filling. It saves time and still delivers great flavor!
What can I substitute for heavy cream?
If you’re looking for a lighter option, half-and-half or whole milk can be used instead of heavy cream. Just keep in mind that the filling may be slightly less rich.
How do I store leftovers of the Cheddar Bay Biscuit Seafood Pot Pie?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture, or microwave if you’re in a hurry!
Can I make the biscuit topping ahead of time?
While it’s best to make the biscuit topping fresh, you can prepare the dry ingredients in advance. Just mix them together and store them in an airtight container until you’re ready to bake!
Is this dish suitable for a crowd?
Definitely! This Cheddar Bay Biscuit Seafood Pot Pie serves six, making it a fantastic option for family gatherings or dinner parties. Just double the recipe if you need more!
Final Thoughts
Making this Cheddar Bay Biscuit Seafood Pot Pie is more than just cooking; it’s about creating memories. The aroma wafting through your kitchen will draw everyone in, and the first bite will have them smiling from ear to ear. It’s a dish that brings warmth and comfort, perfect for family dinners or cozy nights in. Plus, the combination of creamy seafood and flaky biscuits is simply irresistible! I hope you enjoy every moment of preparing and sharing this delightful pot pie as much as I do. Happy cooking, and may your kitchen be filled with love and laughter!
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Cheddar Bay Biscuit Seafood Pot Pie is a must-try!
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Seafood
Description
Cheddar Bay Biscuit Seafood Pot Pie is a delicious and comforting dish featuring a creamy seafood filling topped with flaky cheddar bay biscuits.
Ingredients
- 4 tbsp unsalted butter
- 1 small onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- 3 garlic cloves, minced
- ¼ cup all-purpose flour
- 2 cups seafood stock (or chicken broth)
- 1 cup heavy cream (or half-and-half)
- 1 tsp Old Bay seasoning
- ½ tsp paprika
- ½ tsp dried thyme
- Salt & black pepper, to taste
- 1 cup frozen peas
- ½ cup corn kernels (optional)
- 1 lb mixed seafood (shrimp, crab, lobster, scallops, or a combo), cut into bite-sized pieces
- 2 tbsp fresh parsley, chopped
- 2 cups all-purpose flour (for biscuit topping)
- 1 tbsp baking powder
- 1 tsp garlic powder
- 1 tsp sugar
- ½ tsp salt (for biscuit topping)
- ½ cup (1 stick) cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- ¾ cup buttermilk (or milk + 1 tsp lemon juice)
- 3 tbsp melted butter (for glaze)
- ½ tsp garlic powder (for glaze)
- 1 tsp parsley, chopped (for glaze)
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet or Dutch oven, melt butter. Add onion, carrots, and celery. Cook until softened, about 5–6 minutes.
- Stir in garlic and cook for 1 minute.
- Sprinkle flour over veggies, stir, and cook 1–2 minutes.
- Slowly whisk in seafood stock and cream until smooth.
- Stir in Old Bay, paprika, thyme, salt, and pepper. Simmer until thickened, about 5 minutes.
- Add peas, corn, and seafood. Cook 2–3 minutes (seafood will finish in oven).
- Pour mixture into a greased 9×13-inch baking dish (or large oven-safe skillet).
- In a large bowl, whisk flour, baking powder, garlic powder, sugar, and salt for the biscuit topping.
- Cut in cold butter until mixture resembles coarse crumbs.
- Stir in cheddar cheese.
- Add buttermilk and stir until just combined (don’t overmix).
- Drop spoonfuls of dough evenly over the seafood filling.
- Bake uncovered for 25–30 minutes, until biscuits are golden and filling is bubbly.
- Mix melted butter, garlic powder, and parsley. Brush over hot biscuits immediately after baking.
Notes
- Serve hot with a side salad or roasted veggies.
- Add a little lemon zest to the filling for brightness.
- For a shortcut, you can use Red Lobster Cheddar Bay Biscuit Mix instead of making the biscuit topping from scratch.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 100mg
