Cheddar Bay Biscuit Seafood Pot Pie

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Golden, cheesy biscuits baked to perfection over a bubbling seafood medley—that’s what makes this Cheddar Bay Biscuit Seafood Pot Pie an unforgettable comfort food experience. Imagine creamy chunks of crab, tender shrimp, and flaky white fish mingling with sweet peas, carrots, and onions, all wrapped in a savory, velvety sauce. Now top that with buttery, garlicky Cheddar Bay biscuit mounds baked to a golden brown crust, and you’ve got a dish that delivers rich flavor in every single bite.

Whether you’re serving it up for a cozy weeknight dinner or impressing guests at a weekend gathering, this seafood pot pie strikes the perfect balance between indulgent and approachable. It’s a hearty meal that feels both luxurious and familiar—thanks to those famous biscuits. This isn’t your average pot pie. It’s a warm hug from the sea, topped with cheesy, golden bliss.

Why You’ll Love This Cheddar Bay Biscuit Seafood Pot Pie

This recipe combines the soul-soothing comfort of a pot pie with the beloved flavor of Red Lobster’s Cheddar Bay biscuits. It’s a fun, elevated twist on a classic, bringing creamy seafood goodness and crispy, cheesy biscuit tops together in a way that feels decadent without being too fussy. Ideal for seafood lovers, biscuit fanatics, or anyone craving a cozy, oven-baked meal.

Preparation Phase & Tools to Use

To bring this savory masterpiece to life, you’ll need a few key tools:

• Large Skillet or Sauté Pan – This is where your seafood filling comes together. A heavy-bottomed skillet helps ensure even cooking without scorching the creamy base.
• Mixing Bowls – For preparing the biscuit dough and combining filling ingredients separately.
• Baking Dish (9×13 or deep pie dish) – You’ll want something deep enough to hold all the rich filling and give space for those fluffy biscuits to rise.
• Whisk and Silicone Spatula – Crucial for making a smooth, lump-free sauce and gently folding ingredients without overmixing.
• Ice Cream Scoop or Spoon – For evenly dolloping the biscuit dough over the filling, ensuring uniform browning and texture.

Each tool plays a specific role in creating a seamless process and a perfect final result—smooth sauce, flaky seafood, and golden-topped biscuits.

Preparation Tips

Use fresh or thawed seafood and pat it dry to prevent excess moisture in the filling. Don’t skip sautéing the aromatics (like onions and garlic) as this builds a deeper flavor base. When making the biscuit topping, handle the dough gently—overmixing can lead to dense biscuits. If you’re using a boxed Cheddar Bay biscuit mix, be sure to follow the instructions for adding the seasoning and cheese, and apply the melted butter topping after baking for that signature finish. Always preheat your oven, and place your baking dish on a tray to catch any bubbly overflow during baking.

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Ingredients for this Cheddar Bay Biscuit Seafood Pot Pie

For the Seafood Filling:

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup diced carrots
• 1/2 cup frozen peas
• 1 celery stalk, diced
• 1/4 cup all-purpose flour
• 2 cups seafood stock or chicken broth
• 1 cup heavy cream
• 1/2 teaspoon Old Bay seasoning
• 1/4 teaspoon dried thyme
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1/2 pound cooked shrimp, peeled and deveined
• 1/2 pound lump crab meat (or imitation if preferred)
• 1/2 pound white fish (like cod or haddock), cut into bite-sized chunks
• 1 tablespoon chopped fresh parsley
• 1 tablespoon lemon juice

For the Cheddar Bay Biscuit Topping:

• 1 package Cheddar Bay Biscuit mix (or homemade version)
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup cold water or milk (follow package instructions)
• 4 tablespoons unsalted butter (for biscuit mix)
• 1 teaspoon garlic powder (optional boost)
• 1 tablespoon chopped parsley (for butter topping)

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Step 1: Prepare the Seafood Filling

In a large skillet, melt butter and olive oil over medium heat. Add onions, carrots, and celery. Sauté for about 5 minutes until vegetables begin to soften. Stir in garlic and cook for an additional 1 minute. Sprinkle flour over the vegetables, stirring constantly to make a roux. Cook for 1-2 minutes to eliminate the raw flour taste.

Gradually whisk in seafood stock and heavy cream until the mixture is smooth. Bring to a gentle simmer, stirring frequently, until the sauce thickens—about 4-6 minutes. Add Old Bay, thyme, salt, and pepper. Fold in shrimp, crab, and white fish, stirring gently to avoid breaking up the seafood. Add peas, lemon juice, and parsley. Remove from heat and transfer the mixture into a greased 9×13 baking dish.

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Step 2: Mix the Cheddar Bay Biscuit Topping

In a mixing bowl, prepare the biscuit mix according to the package instructions. Usually, this involves combining the dry biscuit mix, shredded cheddar cheese, and cold water or milk until just combined. Avoid overmixing the dough. If making from scratch, combine flour, baking powder, salt, garlic powder, and shredded cheese, then fold in cold butter and liquid to form a soft dough.

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Step 3: Assemble the Pot Pie

Use an ice cream scoop or large spoon to drop generous mounds of the biscuit dough over the seafood mixture in the baking dish. Leave slight gaps between the biscuit mounds to allow steam to escape and the topping to rise properly. The biscuits will spread slightly as they bake, forming a rustic, golden crust.

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Step 4: Bake to Perfection

Preheat your oven to 400°F (200°C). Place the assembled pot pie on a foil-lined baking sheet to catch any drips. Bake for 25–30 minutes or until the biscuits are golden brown and cooked through, and the filling is bubbling around the edges. If desired, brush the tops of the biscuits with melted butter mixed with parsley and garlic powder during the last 5 minutes of baking.

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Step 5: Serve and Enjoy

Let the pot pie cool for about 5–10 minutes before serving. This allows the filling to set slightly and enhances the flavor. Garnish with extra parsley or a squeeze of lemon if desired. Serve warm and enjoy the rich, cheesy, seafood-filled goodness in every bite.

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Notes

This dish is best when served fresh from the oven, with the biscuits still golden and fluffy on top. If you’re using frozen seafood, make sure it’s completely thawed and patted dry before cooking to avoid excess liquid in the sauce. For a richer flavor, you can substitute half-and-half for the heavy cream, but the consistency will be slightly thinner. Don’t be afraid to customize the filling—scallops, lobster chunks, or even a splash of white wine can elevate the taste even more.

Watch Out for These Mistakes While Cooking

• Overcooking the seafood: Since the seafood continues to cook in the oven, avoid cooking it fully in the skillet. Just give it a quick stir until barely opaque.
• Watery filling: Failing to thicken the sauce enough on the stovetop can lead to a runny pot pie. Let it simmer until noticeably thick.
• Overmixing the biscuit dough: This can lead to dense, tough biscuits. Mix only until the ingredients come together.
• Uneven biscuit placement: Crowding the dough prevents even baking. Leave space between scoops.
• Not baking long enough: Underbaked biscuits will be doughy inside. Ensure they’re golden on top and baked through.

Storage Instructions

Store any leftover pot pie covered in the refrigerator for up to 3 days. For best results, reheat in a 350°F (175°C) oven for about 15–20 minutes to re-crisp the biscuit topping. Microwave reheating is quicker but may result in softer biscuits. This dish is not ideal for freezing once baked, as the biscuits can become soggy upon thawing. If you plan to freeze, do so before baking and add the biscuits fresh just before baking.

Estimated Nutrition (Per Serving – approx. 6 servings)

• Calories: 520
• Protein: 28g
• Carbohydrates: 32g
• Fat: 31g
• Saturated Fat: 17g
• Cholesterol: 165mg
• Sodium: 940mg
• Fiber: 2g
• Sugar: 4g

Frequently Asked Questions

Can I make this pot pie ahead of time?

Yes! Prepare the seafood filling in advance and store it in the fridge for up to 24 hours. Add the biscuit topping just before baking.

What if I don’t have seafood stock?

Chicken broth works well as a substitute. You can also use clam juice or a mix of both for deeper seafood flavor.

Can I use frozen seafood?

Absolutely. Just thaw it completely and drain any excess moisture before adding it to the filling.

How do I know when the biscuits are fully cooked?

They should be golden brown on top and firm to the touch. You can also insert a toothpick—if it comes out clean, they’re done.

What can I serve with this dish?

A light green salad or steamed vegetables pair well. You won’t need much else—it’s quite hearty!

Is this dish spicy?

Not by default, but you can add a pinch of cayenne pepper or a splash of hot sauce to the filling if you like heat.

Can I make this gluten-free?

Yes! Use a gluten-free biscuit mix and a gluten-free flour blend for the roux. Check all labels to ensure there’s no hidden gluten.

Can I make individual servings?

Yes, divide the filling and biscuit topping into oven-safe ramekins or bowls. Reduce baking time by about 5–7 minutes.

Conclusion

Cheddar Bay Biscuit Seafood Pot Pie is a celebration of comfort, flavor, and texture. Creamy seafood filling meets golden, cheesy biscuit topping in a dish that’s both cozy and impressive. It’s versatile enough for weeknight dinners but elegant enough to serve guests. With simple prep, indulgent taste, and flexibility in ingredients, this pot pie is sure to become a regular in your recipe rotation.

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