Cheddar Bay Biscuit Seafood Pot Pie

why make this recipe

Cheddar Bay Biscuit Seafood Pot Pie is a delicious and comforting dish that combines the flavors of seafood with the warm, buttery goodness of Cheddar Bay biscuits. It’s a great way to turn a classic pot pie into something special. This recipe is not only easy to make but also rich in flavors that will please everyone at the table. Whether you’re hosting a gathering or just treating yourself, this dish brings a taste of the ocean to your dinner table.

how to make Cheddar Bay Biscuit Seafood Pot Pie

Ingredients:

• 1 pound frozen mixed seafood (shrimp, scallops, crab)
• 1 cup heavy cream
• 1 package (7.5 oz) Cheddar Bay Biscuit mix
• 2 tablespoons unsalted butter
• 1 cup mixed vegetables (carrots and peas)
• 1 teaspoon garlic powder
• 1 teaspoon dill weed

Directions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet over medium heat, melt the butter.
3. Add the mixed vegetables and sauté until they are tender.
4. Stir in the seafood and cook until the shrimp are pink, which takes about 3-4 minutes.
5. Pour in the heavy cream and add the garlic powder and dill weed. Simmer for 5 minutes until the mixture thickens.
6. Prepare the Cheddar Bay Biscuit mix according to package instructions.
7. Pour the seafood mixture into a baking dish and dollop the biscuit dough on top.
8. Bake for 20-25 minutes until the biscuit topping is golden brown.

how to serve Cheddar Bay Biscuit Seafood Pot Pie

Serve the Cheddar Bay Biscuit Seafood Pot Pie hot from the oven. You can pair it with a simple salad or some crusty bread for a full meal. The golden biscuit topping is best enjoyed warm, so don’t wait too long to dig in!

how to store Cheddar Bay Biscuit Seafood Pot Pie

If you have leftovers, let the pot pie cool completely. Cover it tightly with plastic wrap or aluminum foil, and store it in the refrigerator for up to 3 days. To reheat, place the pot pie in the oven at 350°F (175°C) until warmed through.

tips to make Cheddar Bay Biscuit Seafood Pot Pie

• Make sure to chop your vegetables into small pieces for even cooking.
• Feel free to mix up the seafood based on what you enjoy or have on hand.
• For extra flavor, you might add some cheese on top of the biscuit dough before baking.
• If you want a little kick, add some red pepper flakes to the seafood mixture.

variation

You can make this dish with chicken instead of seafood for a different twist. Replace the mixed seafood with cooked, shredded chicken and follow the same directions.

FAQs

1. Can I use fresh seafood instead of frozen?
Yes, you can use fresh seafood if you prefer. Just make sure to adjust the cooking time so everything is cooked through.

2. Is there a vegetarian option for this recipe?
Yes! You can skip the seafood and add more mixed vegetables or even some hearty beans for protein.

3. Can I freeze the Cheddar Bay Biscuit Seafood Pot Pie?
Yes, you can freeze it before baking. Just cover it well and store it in the freezer. When you’re ready to bake it, let it thaw in the refrigerator overnight and then bake as directed.

Cheddar Bay Biscuit Seafood Pot Pie

A comforting seafood pot pie topped with savory, cheesy cheddar bay biscuits. This dish combines a creamy medley of seafood and vegetables under a golden, tender biscuit crust.

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

Filling

• 4 tbsp Unsalted butter
• 1 medium Yellow onion diced
• 2 stalks Celery diced
• 2 medium Carrots diced
• 1/4 cup All-purpose flour
• 2 cups Vegetable broth
• 1 cup Milk
• 1/2 cup Heavy cream
• 1 cup Frozen mixed vegetables peas, corn, green beans
• 1.5 lbs Cooked seafood medley shrimp, scallops, cod, crab meat, chopped
• 2 tbsp Fresh dill chopped
• 1 tbsp Lemon juice
• 1 tsp Salt
• 1/2 tsp Black pepper

Cheddar Bay Biscuits

• 2 cups All-purpose flour
• 1 tbsp Baking powder
• 1 tsp Garlic powder
• 1/2 tsp Salt
• 1/2 cup Cold unsalted butter, grated 1 stick
• 1 cup Shredded sharp cheddar cheese
• 3/4 cup Buttermilk
• 2 tbsp Melted unsalted butter for topping
• 1 tbsp Fresh parsley chopped, for topping

Equipment

• Large Skillet
• 9x13 inch Baking Dish
• Mixing Bowls
• Whisk

Method

 

Prepare the Filling

1. Melt butter in a large skillet over medium heat, then sauté onion, celery, and carrots until tender.
2. Stir in flour and cook for one minute, then gradually whisk in broth, milk, and cream until the mixture thickens.
3. Add frozen mixed vegetables, cooked seafood, dill, lemon juice, salt, and pepper, stirring to combine.
4. Pour the seafood mixture into a 9x13 inch baking dish.

Make the Biscuits

1. Whisk together flour, baking powder, garlic powder, and salt in a mixing bowl.
2. Cut in the cold grated butter until the mixture resembles coarse crumbs, then stir in the shredded cheddar cheese.
3. Add buttermilk and mix just until a soft dough forms; do not overmix.

Assemble and Bake

1. Drop spoonfuls of biscuit dough over the top of the hot seafood filling.
2. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until biscuits are golden brown and the filling is bubbly.
3. While the pot pie bakes, combine melted butter and fresh parsley for the topping.
4. Brush the butter-parsley mixture over the hot biscuits immediately after removing the pot pie from the oven.
5. Let stand for 5-10 minutes before serving.

Notes

For a richer flavor, use seafood stock instead of vegetable broth. Ensure your seafood is cooked through but not overdone.