Cheddar 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
Scale
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
