Cheddar Bay Biscuit Seafood Pot Pie Recipe
Introduction
This Cheddar Bay Biscuit Seafood Pot Pie combines creamy seafood and vegetables in a rich sauce, all topped with a golden, cheesy biscuit crust. Perfect for a comforting meal that feels both classic and special.
Ingredients
- Seafood (such as shrimp, crab, or fish) – quantity as desired
- Mixed vegetables (like peas, carrots, and corn) – 1 to 2 cups
- Cream sauce – enough to coat the filling, about 1 to 2 cups
- Cheddar Bay biscuit dough – enough to cover the pot pie top
Instructions
- Step 1: Prepare the seafood by cleaning and cutting it into bite-sized pieces if needed.
- Step 2: In a large skillet, cook the seafood and vegetables together until just tender and heated through.
- Step 3: Add the cream sauce to the seafood and vegetables, stirring gently to combine and heat thoroughly.
- Step 4: Transfer the filling mixture to a baking dish, spreading it out evenly.
- Step 5: Top the filling with an even layer of Cheddar Bay biscuit dough, covering the entire surface.
- Step 6: Bake in a preheated oven until the biscuit topping is golden brown and cooked through, usually about 20 to 25 minutes.
- Step 7: Remove from the oven and let cool slightly before serving.
Tips & Variations
- Use a mix of seafood for a more complex flavor, such as shrimp with crab or scallops.
- Add fresh herbs like dill or parsley to the cream sauce for extra brightness.
- For a lighter version, substitute half-and-half or milk for heavy cream in the sauce.
- Try adding a sprinkle of extra shredded cheddar on top of the biscuit dough before baking for more cheesy goodness.
Storage
Store leftover pot pie covered 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 the biscuit from becoming soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen seafood for this recipe?
Yes, frozen seafood works well. Just thaw it completely and drain any excess liquid before cooking to avoid a watery filling.
Can I make the biscuit dough from scratch?
Absolutely! A homemade Cheddar Bay biscuit dough adds a wonderful fresh flavor and texture, but store-bought biscuit dough can save time and still taste great.
PrintCheddar Bay Biscuit Seafood Pot Pie Recipe
A comforting and hearty Cheddar Bay Biscuit Seafood Pot Pie featuring a creamy seafood and vegetable filling topped with savory Cheddar Bay biscuit dough, baked to golden perfection for a satisfying homemade meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Seafood and Filling Ingredients
- 1 pound mixed seafood (such as shrimp, crab, and scallops), cleaned and chopped
- 1 cup mixed vegetables (carrots, peas, corn), fresh or frozen
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 cups seafood stock or milk
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- 1 tablespoon fresh parsley, chopped (optional)
Cheddar Bay Biscuit Dough
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 6 tablespoons unsalted butter, cold and cubed
- 1 cup shredded sharp cheddar cheese
- 1 cup buttermilk
Instructions
- Prepare the seafood filling: In a large skillet over medium heat, melt the butter and whisk in the flour to create a roux. Cook for 2 minutes until lightly golden. Gradually whisk in the seafood stock and cream until smooth and thickened, stirring constantly.
- Add vegetables and seasoning: Stir in the mixed vegetables, garlic powder, onion powder, salt, and pepper. Simmer for 5 minutes to combine flavors and cook vegetables slightly.
- Incorporate seafood: Add the chopped seafood to the sauce and cook until just opaque and tender, about 3-4 minutes. Remove from heat and stir in fresh parsley if using. Transfer the filling into a 9-inch pie dish evenly.
- Make the Cheddar Bay biscuit dough: In a mixing bowl, whisk together flour, baking powder, garlic powder, salt, and baking soda. Cut in the cold cubed butter until the mixture resembles coarse crumbs. Stir in shredded cheddar cheese. Pour buttermilk and mix gently until just combined.
- Top pie with biscuit dough: Drop spoonfuls of biscuit dough evenly over the seafood filling, covering most of the surface but leaving some of the filling visible.
- Bake the pot pie: Preheat the oven to 400°F (200°C). Bake the assembled pot pie for 20-25 minutes, or until the biscuits are golden brown and cooked through.
- Serve hot: Remove from oven and let cool for 5 minutes before serving. Enjoy your Cheddar Bay Biscuit Seafood Pot Pie warm.
Notes
- Use fresh or thawed seafood for best flavor.
- Frozen mixed vegetables work well and save prep time.
- For a richer filling, substitute half of the seafood stock with cream.
- Do not overmix biscuit dough to keep it light and fluffy.
- Leftover pot pie can be refrigerated for up to 2 days and reheated in the oven.
Keywords: Seafood Pot Pie, Cheddar Bay Biscuits, Comfort Food, Seafood Recipe, Pot Pie
