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.

Ingredients

Scale

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

Instructions

Preheat oven to 400°F (200°C). If using frozen seafood, thaw and pat dry.
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.
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.
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.
If skillet is not oven-safe, transfer filling to a greased 9×13-inch baking dish.
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.
Pour in cold buttermilk and gently mix until just combined. If dough is too dry, add another tablespoon of buttermilk.
Drop large spoonfuls of biscuit dough over the seafood filling (about 8-10 biscuits).
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.
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