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Cheddar Bay Biscuit Seafood Pot Pie topped with flaky biscuits and seafood filling

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
Cook Time 40 minutes
Total Time 1 hour 10 minutes
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.