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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.

Ingredients

Scale

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

Find it online: https://ellaeatsdaily.com/seafood-pot-pie-with-cheddar-biscuit-topping-recipe/