Cheddar Bay Biscuit Seafood Pot Pie (Better Than Red Lobster!)

Get ready for the ultimate comfort food experience with this Cheddar Bay Biscuit Seafood Pot Pie. We’re talking a rich, creamy, and savory seafood filling loaded with tender shrimp and scallops, all tucked under a blanket of the most incredible, cheesy, and garlicky biscuit topping you’ve ever tasted. This recipe is pure indulgence and surprisingly easy to make. It takes the cozy classic pot pie to a whole new level, creating a dish that’s guaranteed to impress everyone at the dinner table. If you’re a fan of Red Lobster’s famous biscuits, you are going to fall head over heels for this incredible dinner.

Why This Cheddar Bay Biscuit Seafood Pot Pie Recipe is a Must-Try

Forget boring dinners! This isn’t just another pot pie; it’s a culinary event. The filling is luxuriously creamy without being heavy, and it’s packed with a generous amount of seafood in every single bite. But the real star is the topping. We’ve taken the iconic flavors of Cheddar Bay biscuits—sharp cheddar, garlic, and fresh herbs—and turned them into a golden, buttery, drop-biscuit crust that bakes right on top. It’s a restaurant-quality meal you can easily create in your own kitchen.

This dish is perfect for a cozy Sunday dinner, a special occasion, or anytime you’re craving some serious comfort food. Plus, it’s a fantastic way to use up different kinds of seafood. Ready to dive in? Let’s make the best Cheddar Bay Biscuit Seafood Pot Pie of your life.

The Key Ingredients for the Perfect Seafood Pot Pie

To create this masterpiece, we’ll break down the ingredients into two main components: the savory seafood filling and that iconic biscuit topping. Using quality ingredients here is what makes all the difference.

For the Creamy Seafood Filling

• Butter: The foundation for our rich and flavorful sauce.
• Vegetables: A classic mirepoix of onion, carrots, and celery provides a savory base. We’ll also add frozen peas for a pop of sweetness and color.
• Garlic: Freshly minced garlic is essential for a robust flavor.
• All-Purpose Flour: This thickens the sauce, creating that perfect creamy consistency.
• Chicken or Seafood Stock: Use a quality stock for the best flavor.
• Heavy Cream: This adds richness and creates a velvety smooth sauce.
• Seasonings: Old Bay seasoning, dried thyme, salt, and black pepper are key to that classic seafood flavor.
• Seafood: A mix of raw shrimp (peeled and deveined) and bay scallops. You can also use other seafood like lobster or crab meat. For another great seafood dish, check out this amazing Southern Shrimp and Grits Recipe.

For the Irresistible Cheddar Bay Biscuit Topping

• All-Purpose Flour: The structure for our fluffy biscuits.
• Baking Powder: This gives the biscuits their lift.
• Sugar & Salt: For balanced flavor.
• Cold Butter: The key to a tender, flaky biscuit is using very cold, cubed butter. For another recipe that celebrates the magic of butter, try these Butter Swim Biscuits.
• Sharp Cheddar Cheese: Freshly shredded cheese will melt better and provide more flavor than pre-shredded.
• Buttermilk: Adds a slight tang and helps create a tender crumb.
• Garlic Butter Topping: A simple mix of melted butter, garlic powder, and fresh parsley to brush on the hot biscuits.

Step-by-Step Instructions

Follow these simple steps to create a show-stopping Cheddar Bay Biscuit Seafood Pot Pie. We’ll prepare the filling first, then whip up the biscuit topping while the filling simmers.

Making the Rich and Creamy Filling

1. Sauté the Veggies: In a large Dutch oven or oven-safe skillet, melt the butter over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Create the Roux: Sprinkle the flour over the vegetables and stir continuously for about 2 minutes. This cooks out the raw flour taste and is the base for our thick sauce.
3. Build the Sauce: Slowly whisk in the chicken or seafood stock until smooth. Then, pour in the heavy cream. Bring the mixture to a simmer and let it cook for 5-7 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon.
4. Season and Finish: Stir in the Old Bay seasoning, dried thyme, salt, and pepper. Add the frozen peas, shrimp, and scallops. Stir to combine and remove from the heat. The seafood will cook through in the oven.

Crafting the Perfect Biscuit Topping

1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter in until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
3. Add Cheese and Buttermilk: Stir in the shredded cheddar cheese. Pour in the buttermilk and mix with a fork just until a shaggy dough forms. Do not overmix!

Assembling and Baking Your Masterpiece

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Top the Pie: Drop spoonfuls of the biscuit dough evenly over the top of the seafood filling in the skillet.
3. Bake: Place the skillet on a baking sheet to catch any potential drips. Bake for 20-25 minutes, or until the filling is bubbly and the biscuits are golden brown and cooked through.
4. Add Garlic Butter: While the pot pie is baking, whisk together the melted butter, garlic powder, and fresh parsley for the topping. As soon as you remove the pot pie from the oven, brush this garlic butter generously over the hot biscuits.
5. Rest and Serve: Let the pot pie rest for at least 10 minutes before serving. This allows the filling to set up a bit.

Pro Tips for the Best Cheddar Bay Biscuit Seafood Pot Pie

• Don’t Overcook the Seafood: The shrimp and scallops will cook quickly in the oven. Add them to the filling at the very end, right before you add the biscuit topping, to ensure they remain tender and juicy.
• Use Cold Butter for Biscuits: The secret to light and fluffy biscuits is very cold butter. This creates steam pockets as it melts in the oven, giving the biscuits their delicious texture.
• Shred Your Own Cheese: Pre-shredded cheeses are often coated with anti-caking agents that can prevent them from melting smoothly. Shredding a block of sharp cheddar will give you the best flavor and melt.

What to Serve with Your Pot Pie

This Cheddar Bay Biscuit Seafood Pot Pie is a hearty, all-in-one meal, but a simple side dish can round it out perfectly. A light green salad with a vinaigrette or a side of simple Sautéed Vegetables would be an excellent complement to the rich, creamy pie.

Frequently Asked Questions

The Ultimate Seafood Comfort Food

There you have it—a rich, decadent, and utterly delicious Cheddar Bay Biscuit Seafood Pot Pie that will have everyone asking for seconds. It’s the perfect way to bring a little bit of that famous restaurant magic into your home kitchen.

Cheddar Bay Biscuit Seafood Pot Pie (Better Than Red Lobster!)

Create the ultimate comfort food with this Cheddar Bay Biscuit Seafood Pot Pie! A rich, creamy seafood filling with shrimp and scallops, topped with cheesy, garlicky biscuits.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 750

Ingredients Equipment Method Notes

Ingredients

  

• 4 tbsp Unsalted Butter
• 1 cup Diced Yellow Onion
• 2/3 cup Diced Carrots
• 2/3 cup Diced Celery
• 3 cloves Garlic minced
• 1/3 cup All-Purpose Flour
• 2 cups Seafood or Chicken Stock
• 1 cup Heavy Cream
• 1 lb Raw Shrimp peeled and deveined
• 1/2 lb Bay Scallops
• 1 cup Frozen Peas
• 2 tsp Old Bay Seasoning
• 1/2 tsp Dried Thyme
• 1/2 tsp Salt or to taste
• 1/4 tsp Black Pepper or to taste
• 2 cups All-Purpose Flour
• 1 tbsp Baking Powder
• 1 tsp Sugar
• 1/2 tsp Salt
• 1/2 cup Cold Unsalted Butter cubed
• 1.5 cups Shredded Sharp Cheddar Cheese
• 3/4 cup Buttermilk
• 2 tbsp Unsalted Butter melted
• 1/2 tsp Garlic Powder
• 1 tbsp Fresh Parsley chopped

Equipment

• 1 Large Oven-Safe Skillet or Dutch Oven
• 2 Mixing Bowls
• 1 Baking sheet

Instructions

 

1. In a large Dutch oven or oven-safe skillet, melt 4 tbsp of butter over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute.
2. Sprinkle 1/3 cup of flour over the vegetables and stir continuously for 2 minutes to cook out the raw flour taste.
3. Slowly whisk in the stock until smooth, then pour in the heavy cream. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until thickened. Stir in the Old Bay, thyme, salt, and pepper.
4. Stir in the frozen peas, shrimp, and scallops. Remove from the heat.
5. In a medium bowl, whisk together 2 cups flour, baking powder, sugar, and 1/2 tsp salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Stir in the cheddar cheese, then add the buttermilk and mix just until a shaggy dough forms. Do not overmix.
6. Preheat oven to 400°F (200°C). Drop spoonfuls of the biscuit dough over the seafood filling. Place on a baking sheet and bake for 20-25 minutes, until the filling is bubbly and the biscuits are golden brown.
7. While baking, whisk together 2 tbsp melted butter, garlic powder, and parsley. As soon as the pot pie comes out of the oven, brush the garlic butter over the hot biscuits.
8. Let the pot pie rest for 10 minutes before serving to allow the filling to set.

Notes

Tip 1: For the best results, use a combination of seafood like shrimp, scallops, crab, or lobster meat.
Tip 2: Ensure your butter and buttermilk are very cold for the fluffiest biscuit topping.
Tip 3: Don't have buttermilk? Make your own by adding 1 teaspoon of lemon juice or white vinegar to 3/4 cup of regular milk and letting it sit for 5 minutes.

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