Seafood Pot Pie with Cheddar Biscuit Topping Recipe

Introduction

This Seafood Pot Pie with Cheddar Biscuits is a comforting and flavorful dish that combines tender mixed seafood in a creamy herb sauce topped with flaky, cheesy biscuits. Perfect for a cozy dinner, it’s surprisingly easy to make and sure to impress your family or guests.

Ingredients

• 1 pound mixed seafood (shrimp, scallops, crab meat, lobster meat), cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup celery, finely chopped
• 1/2 cup carrots, finely chopped
• 1/4 cup all-purpose flour
• 2 cups fish stock (or chicken stock)
• 1 cup heavy cream
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh tarragon
• 1 tablespoon lemon juice
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• 3/4 cup shredded sharp cheddar cheese
• 3/4 cup buttermilk, cold
• 2 tablespoons melted butter, for brushing

Instructions

1. Step 1: In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, celery, and carrots and cook until softened, about 5-7 minutes, stirring occasionally to prevent burning.
2. Step 2: Add the minced garlic and cook for another minute until fragrant, careful not to burn it. Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly to form a roux.
3. Step 3: Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer for a minute or two to reduce slightly.
4. Step 4: Gradually whisk in the fish or chicken stock until smooth. Stir in the heavy cream and bring the mixture to a simmer, stirring occasionally.
5. Step 5: Add the parsley, tarragon, lemon juice, Old Bay seasoning, salt, and pepper. Taste and adjust the seasonings as needed.
6. Step 6: Gently add the mixed seafood to the sauce. Cook until just cooked through, about 3-5 minutes. Avoid overcooking to keep seafood tender.
7. Step 7: Stir in the frozen peas and corn, cooking for another minute or two until heated through.
8. Step 8: Remove the seafood filling from the heat and set aside while preparing the cheddar biscuits.
9. Step 9: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
10. Step 10: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
11. Step 11: Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
12. Step 12: Stir in the shredded cheddar cheese.
13. Step 13: Make a well in the center and pour in the cold buttermilk. Gently stir until just combined; the dough should be shaggy and slightly sticky. Avoid overmixing.
14. Step 14: Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
15. Step 15: Use a 2-inch biscuit cutter or a sharp knife to cut out biscuits. Do not twist the cutter to help biscuits rise properly.
16. Step 16: Place the biscuits on the prepared baking sheet with space between each.
17. Step 17: Brush the tops with melted butter for a golden-brown, rich finish.
18. Step 18: Bake for 12-15 minutes until golden brown and cooked through.
19. Step 19: Divide the seafood filling evenly among oven-safe bowls or ramekins.
20. Step 20: Place the cheddar biscuits on top of the seafood filling, arranging them neatly or overlapping slightly for a rustic look.
21. Step 21: If the filling has cooled, bake assembled pot pies at 375°F (190°C) for 10-15 minutes until heated through and biscuits are golden. This step is optional if the filling is still warm.
22. Step 22: Serve immediately, garnished with fresh parsley if desired. Enjoy your comforting seafood pot pie!

Tips & Variations

• Use your favorite combination of seafood or substitute with all shrimp or crab if preferred.
• For a richer biscuit topping, add a little grated Parmesan or swap half the cheddar for a milder cheese.
• Deglaze the pan carefully to capture all the flavor from the browned bits—it adds great depth to the sauce.
• Don’t overmix the biscuit dough to keep it tender and flaky.

Storage

Store leftover pot pies covered in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) until warmed through and the biscuits regain some crispness. Avoid microwaving to preserve biscuit texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood for this recipe?

Yes, you can use frozen seafood but be sure to thaw it completely and pat dry to avoid excess liquid, which can make the filling watery.

Can I make the biscuit topping ahead of time?

Yes, you can prepare the biscuit dough in advance and keep it refrigerated for up to a day before baking. Bring it to room temperature before shaping and baking for best results.

Seafood Pot Pie with Cheddar Biscuit Topping Recipe

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★★★★★

4.5 from 70 reviews

This Seafood Pot Pie with Cheddar Biscuits is a comforting and flavorful dish featuring a rich seafood filling made with shrimp, scallops, crab, and lobster in a creamy herb sauce, topped with flaky, cheesy cheddar biscuits. Perfect for an easy yet impressive dinner, this recipe combines tender seafood with fresh vegetables and aromatic herbs for a delightful meal that’s sure to please seafood lovers.

• Author: Ella
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Seafood Filling

• 1 pound mixed seafood (shrimp, scallops, crab meat, lobster meat), cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup celery, finely chopped
• 1/2 cup carrots, finely chopped
• 1/4 cup all-purpose flour
• 2 cups fish stock (or chicken stock)
• 1 cup heavy cream
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh tarragon
• 1 tablespoon lemon juice
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1/2 cup frozen peas
• 1/2 cup frozen corn

Cheddar Biscuits

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• 3/4 cup shredded sharp cheddar cheese
• 3/4 cup cold buttermilk
• 2 tablespoons melted butter, for brushing

Instructions

1. Sauté Vegetables: In a large, deep skillet or Dutch oven, heat olive oil over medium heat. Add chopped onion, celery, and carrots; cook about 5-7 minutes until softened and translucent, stirring occasionally to prevent burning.
2. Add Garlic and Flour: Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle flour over the vegetables and cook for 1-2 minutes, stirring constantly to form a roux for thickening.
3. Deglaze with Wine: Pour in white wine, scraping up browned bits from the pan bottom to add flavor. Simmer for 1-2 minutes to reduce slightly.
4. Add Stock and Cream: Gradually whisk in fish stock, then stir in heavy cream. Bring to a simmer while stirring occasionally.
5. Season Sauce: Add parsley, tarragon, lemon juice, Old Bay seasoning, salt, and pepper. Taste and adjust seasonings as needed, keeping in mind seafood adds natural saltiness.
6. Cook Seafood: Gently fold in mixed seafood and cook until just opaque and firm, about 3-5 minutes. Avoid overcooking to prevent toughness.
7. Add Vegetables: Stir in frozen peas and corn, cooking 1-2 minutes more until heated through.
8. Set Filling Aside: Remove seafood filling from heat and set aside.
9. Preheat Oven: Heat oven to 425°F (220°C) and line a baking sheet with parchment paper.
10. Mix Dry Ingredients for Biscuits: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
11. Cut in Butter: Add cold butter cubes to dry ingredients; use pastry blender or fingertips to blend until mixture resembles coarse crumbs with pea-sized butter pieces.
12. Add Cheese: Stir shredded sharp cheddar cheese into the flour and butter mixture.
13. Add Buttermilk: Make a well in center, pour in cold buttermilk, and gently stir just until combined. Dough should be shaggy and sticky; do not overmix.
14. Shape Dough: Turn dough onto a lightly floured surface and pat into a 1-inch thick rectangle.
15. Cut Biscuits: Use a 2-inch biscuit cutter or sharp knife to cut biscuits without twisting to preserve rise.
16. Arrange Biscuits: Place biscuits on prepared baking sheet with space between each.
17. Brush with Butter: Brush biscuit tops with melted butter for a golden finish.
18. Bake Biscuits: Bake 12-15 minutes until golden brown and cooked through.
19. Assemble Pot Pies: Divide seafood filling into oven-safe bowls or ramekins. Arrange cheddar biscuits on top, overlapping if desired.
20. Reheat (Optional): If filling cooled, bake assembled pot pies at 375°F (190°C) for 10-15 minutes until filling is hot and biscuits are golden.
21. Serve: Garnish with fresh parsley if desired and serve immediately.

Notes

• Be careful not to overcook the seafood to keep it tender and juicy.
• Do not overmix biscuit dough, as it can make the biscuits tough.
• For a richer depth of flavor, use fish stock if available; chicken stock is an acceptable substitute.
• Use cold butter and cold buttermilk to ensure flaky biscuits.
• Deglazing the pan with wine adds complex flavor to the sauce.
• The optional reheating step ensures the filling is warm when served but can be skipped if filling is already hot.
• Leftover pot pies can be stored covered in the refrigerator for up to 2 days and reheated in the oven.

Keywords: seafood pot pie, cheddar biscuits, seafood casserole, easy seafood recipe, comfort food, pot pie with seafood