Introduction

This Cheddar Bay Biscuit Seafood Pot Pie is a comforting twist on a classic dish, combining tender seafood in a creamy sauce topped with flavorful, cheesy biscuits. It’s perfect for a cozy dinner that feels both elegant and homey.

A white ramekin filled with creamy chicken pot pie, topped with a golden brown crust that is shiny and sprinkled with small green herb pieces. The pie crust is thick and flaky, slightly broken where a spoon has lifted some of it, revealing a creamy inside with visible chunks of orange carrots, green peas, and white chicken in a smooth sauce that is spilling over the side. The ramekin sits on a white plate with some sauce and herbs around the base, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

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

Tips & Variations

For extra flavor, add a splash of white wine to the seafood mixture while simmering.
Use fresh seafood if available, but frozen works well for convenience.
Try swapping the mixed vegetables with corn or green beans for a different texture.
If you prefer a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the sauce.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through to keep the biscuit topping crisp.

How to Serve

A white ramekin filled with creamy, light beige shrimp chowder, overflowing with tender orange shrimp and thick cheese sauce that drips down the side and onto a white plate beneath. The top layer is a golden-brown flaky pastry crust, puffed up with a rough, textured surface and sprinkled with small green herb bits. A fork sinks into the crust from the top right, breaking the crust and allowing the cheesy shrimp filling to ooze out. The dish sits on a white marbled surface with scattered green herbs around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh seafood instead of frozen?

Yes, fresh seafood works great in this recipe. Adjust cooking times slightly to avoid overcooking the seafood.

Can I make the biscuit topping from scratch?

Absolutely! You can prepare your favorite cheddar biscuit dough instead of using the mix. Just spread the dough over the seafood filling and bake as directed.

Cheddar Bay Biscuit Seafood Pot Pie Recipe

Print Recipe

★★★★★

4.7 from 86 reviews

A comforting and flavorful Cheddar Bay Biscuit Seafood Pot Pie featuring tender mixed seafood and vegetables in a creamy sauce, topped with homemade cheddar bay biscuits baked to golden perfection.

Author: Ella
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Seafood Filling

1 pound frozen mixed seafood (shrimp, scallops, crab)
1 tablespoon unsalted butter
1 cup mixed vegetables (carrots and peas)
1 cup heavy cream
1 teaspoon garlic powder
1 teaspoon dill weed

Biscuit Topping

1 package (7.5 oz) Cheddar Bay Biscuit mix
1 tablespoon unsalted butter (for biscuit mix, optional)

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pot pie with biscuit topping.
Sauté Vegetables: In a large skillet over medium heat, melt the butter. Add the mixed vegetables and sauté until they are tender, about 5-7 minutes.
Cook Seafood: Add the frozen mixed seafood to the skillet with the vegetables and cook until the shrimp turn pink and seafood is heated through, approximately 3 to 4 minutes.
Simmer Cream Sauce: Pour in the heavy cream, then stir in garlic powder and dill weed. Allow the mixture to simmer gently for about 5 minutes, stirring occasionally, until the sauce thickens.
Prepare Biscuit Dough: While the sauce simmers, prepare the Cheddar Bay Biscuit mix according to the package instructions, usually involving combining the mix with water and butter until a dough forms.
Assemble Pot Pie: Pour the seafood and vegetable creamy mixture into a baking dish evenly. Dollop spoonfuls of the prepared biscuit dough on top, spreading slightly but leaving some gaps.
Bake: Place the assembled dish in the preheated oven and bake for 20-25 minutes, or until the biscuit topping is golden brown and cooked through.
Serve: Remove the pot pie from the oven, allow it to cool slightly, then serve warm for a delicious seafood comfort meal.

Notes

You can substitute fresh seafood if available, adjusting cooking times accordingly.
Feel free to add other vegetables like corn or green beans for variety.
Ensure the seafood is fully thawed if using frozen for even cooking.
If desired, brush melted butter over the biscuit topping before baking for extra richness.
Leftover pot pie can be stored in the refrigerator for 2-3 days and reheated gently.

Keywords: Cheddar Bay Biscuit, Seafood Pot Pie, Creamy Seafood, Easy Dinner, Comfort Food, Cheddar Biscuits, Seafood Recipe