Name: Cheddar Bay Biscuit Seafood Pot Pie is a must-try!
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
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)

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

Scale

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)

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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