Cheddar Bay Biscuit Seafood Pot Pie Recipe – Easy Comfort Dinner

Golden cheddar bay biscuits on top, bubbling creamy seafood stew underneath—if that isn’t pure comfort, I honestly don’t know what is. The first time I made this Cheddar Bay Biscuit Seafood Pot Pie, my kitchen smelled like a cozy coastal bakery, and my family circled the oven like hungry seagulls. The marriage of tender shrimp, flaky fish, and a buttery biscuit crust is just, well, dreamy. I originally whipped this up on a chilly Sunday when the weather demanded something hearty, but I wanted more than your usual chicken pot pie.

You know how sometimes a dish just feels like a hug? That’s exactly what this seafood pot pie does for me. It’s inspired by those iconic cheddar bay biscuits from the seafood chain we all know (yep, those ones you can never stop at just one). But here’s the twist: instead of serving them on the side, I made them the crowning glory of a luscious, savory pie. Over the years, I’ve tinkered with the filling—sometimes tossing in crab, sometimes just shrimp and cod—depending on what’s fresh or in my freezer. If you’re a seafood lover or just crave that classic biscuit-topped casserole, you’re about to have a new favorite.

This Cheddar Bay Biscuit Seafood Pot Pie recipe is my go-to for chilly nights, easy comfort dinners, and when I want to impress company without breaking a sweat. It’s packed with flavor, comes together surprisingly fast, and honestly, it’s a one-dish wonder for both busy families and anyone who loves a little Southern-inspired nostalgia. After testing it at least a dozen times (and eating every last bite), I can say it’s the kind of meal that’ll have everyone asking for seconds—maybe even thirds!

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

There’s just something magical about a dish that brings together fluffy cheddar biscuits and a rich, creamy seafood filling. After making this recipe countless times—sometimes for family gatherings, sometimes just for myself (no shame)—I’ve noticed it’s always met with wide-eyed smiles and clean plates. Here’s what makes this seafood pot pie stand out from the rest:

• Quick & Easy: From start to finish, this recipe comes together in about an hour. No endless prep, no complicated steps—just straightforward, comfort food magic.
• Simple Ingredients: No hunting down fancy seafood or pricey spices. You’ll find most of these ingredients at your local grocery store (or already in your pantry).
• Perfect for Gatherings: Whether it’s Sunday dinner, a cozy holiday meal, or a casual potluck, this dish is always a winner. It feeds a crowd and looks gorgeous straight from the oven.
• Crowd-Pleaser: Cheddar bay biscuits are a universal favorite. Pair them with creamy seafood and you’ve got a meal that kids, picky eaters, and seafood skeptics will devour.
• Unbelievably Delicious: Every bite is loaded with cheesy biscuit, tender seafood, and a sauce that tastes like it’s straight from a seaside restaurant.

What really sets this cheddar bay biscuit seafood pot pie apart? I blend sharp cheddar into the biscuit dough and bake it right on top of the filling. That means you get crispy, golden peaks and soft, pillowy centers—no dry biscuits here! Plus, the seafood mix is perfectly balanced with just enough seasoning, so the flavors really shine without overpowering each other. This isn’t your average pot pie; it’s the ultimate comfort food mashup that’s both nostalgic and just a little bit fancy.

Honestly, this recipe is the kind of thing you make when you want to treat yourself or your loved ones, but you don’t want to fuss all day. It’s a little luxurious, a lot comforting, and totally doable on a weeknight. Trust me—after one bite, you’ll understand why my family requests it again and again!

What Ingredients You Will Need

This cheddar bay biscuit seafood pot pie recipe is all about simple, honest ingredients that come together to create major flavor. I’ve grouped them by the biscuit topping and the creamy seafood filling, so you can see just how easy it is to pull off this comfort dinner. Most are pantry and fridge staples, with a few easy-to-find seafood picks. Here’s what you’ll need:

For the Cheddar Bay Biscuit Topping:

• 2 cups (250g) all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 1 teaspoon garlic powder (for that classic cheddar bay flavor)
• 1 teaspoon dried parsley (or 1 tablespoon fresh, finely chopped)
• 1/2 cup (115g) unsalted butter, cold and cubed
• 1 1/2 cups (170g) sharp cheddar cheese, shredded (I love Cabot or Tillamook for the best melt and flavor)
• 3/4 cup (180ml) cold buttermilk (or whole milk with 1 teaspoon lemon juice as a quick fix)

For the Seafood Filling:

• 2 tablespoons (30g) unsalted butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 1/4 cup (30g) all-purpose flour (helps thicken the sauce)
• 1 1/2 cups (360ml) seafood stock or low-sodium chicken broth
• 1 cup (240ml) whole milk (or half-and-half for extra richness)
• 1/2 teaspoon Old Bay seasoning (or more to taste)
• 1/4 teaspoon smoked paprika (adds a little warmth)
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 1/2 cups (200g) cooked shrimp, peeled, deveined, and chopped (fresh or thawed frozen)
• 1 cup (150g) cooked white fish, flaked (cod, haddock, or tilapia work beautifully)
• 1 cup (115g) lump crab meat or imitation crab (optional, but totally worth it for special nights)
• 1 cup (140g) frozen peas
• 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried)
• Juice of 1/2 a lemon (brightens up the filling)

Ingredient Tips & Substitutions:

• Seafood: Use any combo you love—scallops, salmon, or even lobster (if you’re feeling fancy). Just keep the total cooked seafood around 3 cups.
• Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free blend in both the biscuits and the filling.
• Dairy-Free: Use vegan butter, dairy-free cheddar, and almond or oat milk for both parts.
• Vegetables: Toss in mushrooms, corn, or bell peppers if you want extra veggies.

Honestly, don’t stress if you’re missing one ingredient—this recipe is super forgiving. The real stars are the cheddar bay biscuits and that creamy seafood filling!

Equipment Needed

• Large Skillet or Sauté Pan: For making the seafood filling. I prefer a deep, oven-safe skillet so I can go straight from stovetop to oven. If you don’t have one, a Dutch oven works great, or just transfer to a baking dish.
• Mixing Bowls: One for the biscuit dough, one for tossing the seafood and veggies.
• Whisk: For blending the sauce and keeping it lump-free.
• Pastry Cutter or Fork: To blend butter into the biscuit dough. If you don’t have a pastry cutter, your hands or two knives will do the trick.
• Measuring Cups & Spoons: For accuracy—especially with baking.
• Baking Dish (9×13-inch / 23x33cm or similar): If your skillet isn’t oven-safe, you’ll want a casserole dish to bake the pot pie in.
• Spatula & Wooden Spoon: For stirring and scraping up all the good bits.

I’ve made this in everything from a thrift-store Pyrex dish to a fancy cast iron pan. Honestly, the most important thing is a vessel big enough to hold lots of filling and biscuit topping. Clean-up is a breeze if you soak your skillet right after serving—trust me, that makes life easier!

Preparation Method

1. Preheat & Prep: Heat your oven to 400°F (200°C). If you’re using frozen seafood, thaw it in the fridge overnight or under cold water. Pat everything dry with paper towels.
2. Make the Filling: In a large oven-safe skillet over medium heat, melt 2 tablespoons (30g) butter. Add diced onion, carrots, and celery. Cook for 4-5 minutes, stirring, until softened and fragrant. Stir in garlic and cook another minute.
3. Build the Sauce: Sprinkle in 1/4 cup (30g) flour. Stir constantly for 1-2 minutes—it’ll look a bit paste-like, but that’s good! Slowly whisk in 1 1/2 cups (360ml) seafood stock, then 1 cup (240ml) milk. Keep whisking to avoid lumps. The sauce will thicken after 3-4 minutes.
4. Season & Add Seafood: Stir in Old Bay, smoked paprika, salt, and pepper. Fold in shrimp, fish, crab (if using), peas, parsley, and lemon juice. Simmer gently for 2-3 minutes—just until seafood is barely cooked through. Taste and adjust seasoning as needed. Remove from heat.
5. Transfer (if needed): If your skillet isn’t oven-safe, pour the filling into a greased 9×13-inch (23x33cm) baking dish. Spread it evenly.
6. Make the Cheddar Bay Biscuit Dough: In a large bowl, whisk together 2 cups (250g) flour, baking powder, baking soda, sugar, salt, garlic powder, and parsley. Cut in 1/2 cup (115g) cold butter with a pastry cutter or fork until the mixture looks like coarse crumbs (pea-sized bits are ideal). Stir in shredded cheddar.
7. Add Buttermilk: Pour in 3/4 cup (180ml) cold buttermilk. Gently mix until just combined—don’t overwork or your biscuits might get tough. If the dough feels too dry, add another tablespoon of buttermilk.
8. Top the Filling: Using a large spoon, drop dollops of biscuit dough all over the seafood filling. You should get about 8-10 biscuits. It’s totally fine if they don’t touch; they’ll puff up and spread while baking.
9. Bake: Place the dish on a rimmed baking sheet (in case of overflow). Bake for 28-32 minutes, until the biscuits are golden brown and the filling is bubbling at the edges. If the tops brown too quickly, tent loosely with foil.
10. Serve: Let it cool for 10 minutes before serving. The sauce thickens as it sits, so don’t rush—plus, you don’t want to burn your tongue (I’ve made that mistake more than once!).

Troubleshooting Tips: If your biscuit tops start browning too fast, cover them with foil. If the filling looks too runny after baking, let it rest uncovered for 15-20 minutes—it’ll set up nicely. And if your biscuits sink a little? It’s totally fine. That’s just extra-juicy comfort food.

Cooking Tips & Techniques

Over the years, I’ve learned a few tricks to make this cheddar bay biscuit seafood pot pie the absolute best:

• Don’t Overmix the Biscuit Dough: Seriously, just stir until it comes together. Overmixing = tough biscuits. Lumpy, shaggy dough is perfect here.
• Use Cold Butter: Cold butter in the dough makes the biscuits extra flaky. If your kitchen is warm, pop the butter cubes in the freezer for 10 minutes before mixing.
• Pre-Cook Seafood Lightly: Since you’ll bake everything again, just barely cook the seafood in the sauce. Overcooked seafood turns rubbery fast—learned that the hard way!
• Let the Pie Rest: The filling will look a little loose straight from the oven. Give it 10-15 minutes to set before serving. Trust me, it’s worth the wait.
• Season to Taste: Seafood can vary in saltiness, so always taste the filling before baking and adjust seasoning as needed. A little squeeze of lemon at the end really brightens things up.
• Bake on a Sheet Pan: Place your casserole dish on a rimmed baking sheet in case of bubbling over. No one likes cleaning the oven after dinner!

One time, I forgot the baking sheet and ended up with a smoky kitchen—lesson learned! Multitask by prepping your biscuit dough while the filling simmers. And don’t worry if your biscuits aren’t perfectly shaped; rustic always tastes better.

Variations & Adaptations

The beauty of this cheddar bay biscuit seafood pot pie recipe is how easily you can riff on it. Here are a few favorite adaptations:

• Low-Carb: Swap the all-purpose flour in both filling and biscuits for almond flour or a keto-friendly blend. You’ll get a slightly nuttier flavor, but it’s still delicious!
• Vegetarian: Skip the seafood and use mushrooms, potatoes, and extra veggies (like corn and green beans). Use vegetable broth for the sauce.
• Spicy Cajun Twist: Add 1 teaspoon Cajun seasoning and a diced jalapeño to the filling for a little kick. Top with pepper jack cheese in the biscuits for extra spice.
• Dairy-Free: Use dairy-free butter, cheese, and milk. I’ve tried this with oat milk and Miyoko’s vegan butter—tastes great and still bakes up golden.
• Crab Lovers: Double the crab and skip the fish for a luxurious, special-occasion dinner.

Personally, I love tossing in some sweet corn or chopped bell pepper in summer, or using leftover holiday seafood (shrimp cocktail, anyone?) for a zero-waste twist. Don’t be afraid to get creative—the base recipe is super forgiving!

Serving & Storage Suggestions

This seafood pot pie is best served hot and bubbly, straight from the oven. Let it cool for about 10 minutes before dishing up—the flavors meld, and the sauce thickens just right.

• Presentation: Garnish with extra parsley or a sprinkle of Old Bay on top. Serve in deep bowls for ultimate comfort vibes.
• Pairings: I love pairing this with a simple green salad, garlicky sautéed green beans, or roasted asparagus. A crisp white wine or sparkling water with lemon is a perfect match.
• Storing Leftovers: Cover tightly and refrigerate for up to 3 days. The biscuits might soften a little, but the flavors only get better.
• To Freeze: Cool completely, then wrap tightly with foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm slices in a 350°F (175°C) oven, covered, for 15-20 minutes, or until heated through. You can also microwave individual portions, but the biscuits stay crispier with oven reheating.

Honestly, the leftovers are even better the next day—just like all the best comfort food!

Nutritional Information & Benefits

Each serving of cheddar bay biscuit seafood pot pie (about 1/8 of the recipe) is estimated at:

• Calories: 420
• Protein: 23g
• Carbohydrates: 32g
• Fat: 21g
• Fiber: 3g
• Sodium: 980mg

Health Highlights: Seafood is loaded with lean protein, omega-3s, and essential minerals. The veggie-packed filling adds fiber and vitamins, while the homemade biscuits keep things satisfying. You can easily adjust for gluten-free or dairy-free diets, making this a flexible option for many eaters. Just a heads up—this recipe contains shellfish, dairy, and gluten (unless you swap ingredients as suggested).

For me, this pot pie is a cozy treat that fits into a balanced diet. It’s rich but packed with wholesome goodness—definitely comfort food you can feel good about sharing.

Conclusion

If you’re searching for the ultimate comfort dinner, this cheddar bay biscuit seafood pot pie recipe is about to become your new favorite. It’s easy enough for weeknights, impressive enough for guests, and customizable for just about anyone’s taste or dietary needs. The golden, cheesy biscuit topping and creamy seafood filling make every bite memorable.

I love this recipe because it brings together everything I adore about home cooking—warmth, flavor, and the kind of satisfaction that makes you linger at the table. Don’t be afraid to experiment with your favorite seafood or veggies, and make it your own! I’d love to hear how your pot pie turns out, so leave a comment, share your twist, and tag me if you post a pic. Happy cooking—may your kitchen always be filled with good smells and happy faces!

Frequently Asked Questions

Can I use frozen seafood for this pot pie?

Absolutely! Just thaw your seafood completely and pat it dry before adding to the filling. This helps prevent extra liquid and keeps your sauce nice and thick.

How do I make this recipe gluten-free?

Easy—swap the all-purpose flour in both the filling and biscuits for a 1:1 gluten-free flour blend. It bakes up just as fluffy and delicious!

What’s the best way to reheat leftovers?

For the crispiest biscuits, reheat in a 350°F (175°C) oven for about 15-20 minutes. Cover with foil if the tops start to brown too much. Microwave works in a pinch, but the biscuit topping stays firmer in the oven.

Can I make this seafood pot pie ahead of time?

Yes! Prepare the filling and biscuit dough separately, then assemble and bake just before serving. Or bake completely, cool, and reheat when you’re ready to eat.

What seafood can I use if I don’t like shrimp or crab?

Swap in any firm white fish (like cod or haddock), scallops, or even salmon. This recipe is super flexible—just keep the total seafood amount around 3 cups for best results.

Cheddar Bay Biscuit Seafood Pot Pie

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• Author: Tailor Madison
• Total Time: 55 minutes
• Yield: 8 servings 1x

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Description

Golden cheddar bay biscuits crown a bubbling, creamy seafood stew in this easy comfort dinner. Tender shrimp, flaky fish, and a buttery biscuit crust make this pot pie a cozy, crowd-pleasing meal perfect for chilly nights or special gatherings.

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Ingredients

Scale 1x2x3x

• 2 cups (250g) all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley (or 1 tablespoon fresh, finely chopped)
• 1/2 cup (115g) unsalted butter, cold and cubed
• 1 1/2 cups (170g) sharp cheddar cheese, shredded
• 3/4 cup (180ml) cold buttermilk (or whole milk with 1 teaspoon lemon juice)
• 2 tablespoons (30g) unsalted butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 1/4 cup (30g) all-purpose flour
• 1 1/2 cups (360ml) seafood stock or low-sodium chicken broth
• 1 cup (240ml) whole milk (or half-and-half)
• 1/2 teaspoon Old Bay seasoning (or more to taste)
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 1/2 cups (200g) cooked shrimp, peeled, deveined, and chopped
• 1 cup (150g) cooked white fish, flaked (cod, haddock, or tilapia)
• 1 cup (115g) lump crab meat or imitation crab (optional)
• 1 cup (140g) frozen peas
• 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried)
• Juice of 1/2 a lemon

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Instructions

1. Preheat oven to 400°F (200°C). If using frozen seafood, thaw and pat dry.
2. In a large oven-safe skillet over medium heat, melt 2 tablespoons butter. Add onion, carrots, and celery. Cook for 4-5 minutes until softened. Stir in garlic and cook 1 more minute.
3. Sprinkle in 1/4 cup flour and stir constantly for 1-2 minutes. Slowly whisk in seafood stock, then milk, whisking to avoid lumps. Cook until sauce thickens, about 3-4 minutes.
4. Stir in Old Bay, smoked paprika, salt, and pepper. Fold in shrimp, fish, crab (if using), peas, parsley, and lemon juice. Simmer gently for 2-3 minutes until seafood is just cooked. Taste and adjust seasoning. Remove from heat.
5. If skillet is not oven-safe, transfer filling to a greased 9×13-inch baking dish.
6. In a large bowl, whisk together 2 cups flour, baking powder, baking soda, sugar, salt, garlic powder, and parsley. Cut in cold butter with a pastry cutter or fork until mixture resembles coarse crumbs. Stir in shredded cheddar.
7. Pour in cold buttermilk and gently mix until just combined. If dough is too dry, add another tablespoon of buttermilk.
8. Drop large spoonfuls of biscuit dough over the seafood filling (about 8-10 biscuits).
9. Place dish on a rimmed baking sheet. Bake for 28-32 minutes, until biscuits are golden and filling is bubbling. Tent with foil if tops brown too quickly.
10. Let cool for 10 minutes before serving to allow the sauce to thicken.

Notes

For best results, use cold butter in the biscuit dough and avoid overmixing. Let the pot pie rest for 10-15 minutes after baking for the filling to set. You can substitute any combination of seafood (scallops, salmon, lobster) or make it gluten-free or dairy-free with appropriate swaps. Leftovers reheat best in the oven for crisp biscuits.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 1/8 of the recipe
• Calories: 420
• Sugar: 4
• Sodium: 980
• Fat: 21
• Saturated Fat: 11
• Carbohydrates: 32
• Fiber: 3
• Protein: 23

Keywords: seafood pot pie, cheddar bay biscuit, comfort food, casserole, shrimp, fish, crab, easy dinner, Southern, family meal