Description
Cheddar Bay Biscuit Seafood Pot Pie brings together the ultimate comfort of creamy seafood goodness topped with cheesy, buttery biscuit perfection. Warm and satisfying, this dish delivers pure coastal charm right to your dinner table.
Ingredients
Scale
Seafood:
- 1 cup mixed seafood (shrimp, crab, scallops, or lobster)
Vegetables:
- 1 small onion, finely chopped
- ½ cup frozen peas
- ½ cup diced carrots
- ½ cup diced celery
- 2 cloves garlic, minced
Sauce and Seasonings:
- 1 cup heavy cream
- 1 cup seafood or chicken broth
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped fresh parsley
- ½ teaspoon Old Bay seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika
Biscuit Topping:
- 1 ½ cups all-purpose flour
- 1 cup shredded cheddar cheese
- ½ cup unsalted butter, cold and cubed
- ½ cup buttermilk
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- ½ teaspoon salt
- ½ teaspoon baking powder
Instructions
- Melt 2 tablespoons of butter in a large skillet over medium heat. Sauté 1 small finely chopped onion with 2 minced garlic cloves, diced carrots, and celery for 5 minutes until vegetables soften.
- Sprinkle 2 tablespoons of flour over the vegetables, stirring to coat completely. Slowly pour in 1 cup of seafood broth and 1 cup of heavy cream, whisking constantly to prevent lumps.
- Season the sauce with ½ teaspoon Old Bay seasoning, ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon smoked paprika. Simmer for 2-3 minutes until the mixture thickens slightly.
- Add 1 cup of mixed seafood and ½ cup of frozen peas to the skillet. Cook for 3-4 minutes until seafood is just barely cooked through. Remove from heat and stir in 2 tablespoons of fresh chopped parsley.
- Transfer the seafood mixture to a 9×13 inch baking dish, spreading it evenly across the bottom.
- Mix 1 ½ cups of flour with ½ teaspoon baking powder, ½ teaspoon salt, ½ teaspoon garlic powder, and ½ teaspoon dried parsley in a large bowl.
- Cut ½ cup of cold cubed butter into the flour mixture until it resembles coarse crumbs. Fold in 1 cup of shredded cheddar cheese.
- Pour ½ cup of buttermilk into the dry ingredients. Gently mix until the dough just comes together, being careful not to overmix.
- Drop spoonfuls of the biscuit dough directly on top of the seafood filling, covering most of the surface.
- Bake at 400°F for 22-25 minutes, until the biscuit topping turns golden brown and the filling bubbles around the edges. Let the pot pie rest for 5 minutes before serving.
Notes
- Test the seafood’s doneness by ensuring it’s just opaque and tender, avoiding overcooking which can make it tough and rubbery.
- Swap out seafood types based on availability, using a mix of shrimp, crab, or white fish for variety in flavor and texture.
- Prepare the filling ahead of time and refrigerate, then add biscuit topping just before baking to save time during meal prep.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free blend and use cornstarch to thicken the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 418 kcal
- Sugar: 2 g
- Sodium: 1295 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 85 mg