Cheddar Bay Biscuit Seafood Pot Pie Recipe – Easy Comfort Food Dinner

The scent of buttery Cheddar Bay biscuits mingling with creamy seafood filling… honestly, it’s the kind of aroma that brings everyone running to the kitchen. The first time I baked this Cheddar Bay Biscuit Seafood Pot Pie, my family hovered so close to the oven, I had to shoo them away (with a smile, of course). There’s just something magical about combining those garlicky, cheesy biscuits with a bubbling, savory seafood stew. It’s pure comfort food—crave-worthy, cozy, and totally irresistible.

Let’s face it, seafood pot pie can sound a little fancy, but this version is all about simple joy and hearty satisfaction. I started making it during a snowy winter, desperate for something that felt like a warm hug. After experimenting with a few biscuit toppings, I landed on the Cheddar Bay biscuit mix—yep, the one from the box!—and suddenly, this dish became a weeknight legend in our house. It’s perfect for anyone who loves a little decadence without a lot of fuss. And let’s be real, those biscuits on top? Game changer for picky eaters and seafood skeptics alike.

Whether you’re looking for a new family favorite or you just need a little comfort after a long day, this Cheddar Bay Biscuit Seafood Pot Pie hits every note. I’ve made it at least a dozen times, tweaking the mix and swapping in different seafood (sometimes crab, sometimes shrimp, sometimes both!). Every single time, it’s gone within minutes. So if you’re searching for a show-stopping, easy comfort food dinner that’s as fun to make as it is to eat, you’re in the right place. Let’s get baking!

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

• Quick & Easy: This Cheddar Bay Biscuit Seafood Pot Pie comes together in about an hour, making it totally doable for weeknights or last-minute guests.
• Simple Ingredients: No need to run all over town—most of what you need is probably in your pantry or freezer already.
• Perfect for Gatherings: Brunch, cozy Sunday dinners, holiday potlucks—this pot pie absolutely shines on any table.
• Crowd-Pleaser: Even seafood skeptics and picky eaters find something to love, thanks to those fluffy, garlicky cheddar biscuits on top.
• Unbelievably Delicious: The creamy seafood filling and golden Cheddar Bay biscuit topping are pure comfort food magic. Every bite is loaded with flavor and the kind of satisfying texture that makes you want seconds.

What sets this pot pie apart? Honestly, it’s all about that biscuit topping—each bite gives you a hit of cheesy, garlicky goodness that pairs perfectly with the rich seafood filling. If you’ve ever struggled to make a classic pot pie crust (guilty!), you’ll be relieved at how forgiving and simple this biscuit version is. Plus, you can play around with the seafood—sometimes I use a mix of shrimp, scallops, and crab, other times just shrimp and cod. No matter what, the result is always rich, savory, and just a little indulgent.

This dish isn’t just about feeding people, it’s about creating those “mmm” moments around the table. The kind of meal where folks go quiet for a second because they’re too busy savoring. I’ve served this at family birthdays and even dropped it off for a sick friend—it’s that kind of recipe. If you love comfort food but crave a little something special, this Cheddar Bay Biscuit Seafood Pot Pie is for you. Trust me, you won’t be able to stop at just one serving.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture—no complicated shopping lists here! Most of these are kitchen staples, and you can swap in what you have on hand for a truly fuss-free meal.

• For the Seafood Filling:
  • 1 lb (450g) mixed seafood (shrimp, scallops, and crab are my favorite combo; thawed if frozen)
  • 2 tbsp (28g) unsalted butter (for sautéing and richness)
  • 1 small onion, finely diced
  • 2 medium carrots, diced small
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1/3 cup (40g) all-purpose flour (for thickening; use gluten-free flour if needed)
  • 2 cups (480ml) seafood or chicken stock (I like Better Than Bouillon for seafood flavor)
  • 1 cup (240ml) whole milk or half-and-half (makes it extra creamy; can use dairy-free if preferred)
  • 1/2 cup (60g) frozen peas (adds a little sweetness and color)
  • 1/2 tsp Old Bay seasoning (or to taste)
  • 1/2 tsp salt (more to taste)
  • 1/4 tsp ground black pepper
  • 2 tbsp fresh parsley, chopped (optional, for a fresh finish)
  • 1 tbsp lemon juice (just a splash brightens up the seafood)
• For the Cheddar Bay Biscuit Topping:
  • 1 box (11 oz/312g) Cheddar Bay biscuit mix (I use Red Lobster brand—super convenient!)
  • 1/2 cup (120ml) cold water (as called for on the box)
  • 1 cup (120g) shredded sharp cheddar cheese (adds extra cheesiness—don’t skip it!)
  • 4 tbsp (56g) unsalted butter, melted (for brushing the biscuits)
  • 1/2 tsp garlic powder (for that signature flavor)
  • 1/2 tsp dried parsley (optional, for color)

Ingredient Tips: I’ve used both fresh and frozen seafood for this recipe—just make sure it’s thawed and well-drained. If you don’t have a boxed biscuit mix, you can make your own cheesy drop biscuits from scratch (but the boxed mix saves time and honestly tastes fantastic). For a gluten-free version, swap in your favorite gluten-free biscuit mix and flour. Don’t be afraid to use up whatever seafood you have—this recipe is super forgiving!

Equipment Needed

• Large oven-safe skillet or 2-quart baking dish: I usually use my trusty cast iron skillet, but a ceramic or glass casserole dish works too.
• Medium saucepan: For making the creamy seafood filling.
• Mixing bowls: You’ll need one for the biscuit mix and another for prepping seafood if needed.
• Whisk & wooden spoon: A whisk helps get the sauce super smooth; a wooden spoon makes stirring easy.
• Measuring cups & spoons: Accuracy counts, especially for that biscuit topping!
• Pastry brush: For brushing melted butter on the biscuits (you can use a spoon if you don’t have one).

If you don’t have an oven-safe skillet, just make the filling on the stove, then transfer it to your favorite casserole dish before topping with biscuits. I’ve even made mini pot pies in ramekins for individual servings—so cute! If you’re on a budget, dollar-store mixing bowls and a basic whisk work just fine. And a silicone spatula makes cleanup a breeze (highly recommend for sticky biscuit dough).

Preparation Method

1. Preheat the Oven: Set your oven to 400°F (200°C). This gives the biscuits a golden, fluffy finish.
2. Prepare the Seafood Filling:
   • Add 2 tbsp (28g) butter to a large skillet over medium heat. Sauté diced onion, carrots, and celery for about 5 minutes until softened and fragrant.
   • Add minced garlic and cook for 30 seconds. Stir in the flour and cook for 1 minute, whisking constantly—it should look like a thick paste. (If it gets too dry, splash in a bit more butter.)
   • Gradually whisk in the seafood or chicken stock, then the milk or half-and-half. Keep whisking to avoid lumps! The mixture will start to thicken after 3-5 minutes.
   • Add salt, pepper, and Old Bay seasoning. Stir in the seafood and peas, simmering gently for 2-3 minutes. You want the seafood just barely cooked—it’ll finish in the oven.
   • Turn off the heat and stir in lemon juice and parsley. Taste and adjust seasoning if needed.
3. Transfer to Baking Dish (if needed): If you aren’t using an oven-safe skillet, pour the filling into a 2-quart (2L) baking dish.
4. Mix the Cheddar Bay Biscuit Topping:
   • In a mixing bowl, combine the biscuit mix with 1/2 cup (120ml) cold water, cheese, and garlic powder. Stir until just combined—don’t overmix or the biscuits will get tough.
5. Assemble the Pot Pie:
   • Drop spoonfuls of biscuit dough evenly over the seafood filling. It’s okay if there are gaps—the dough will spread as it bakes.
6. Bake: Place the dish on a baking sheet (just in case of bubbling over). Bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges. (If the biscuits brown too fast, tent loosely with foil.)
7. Finish the Biscuits: Melt 4 tbsp (56g) butter and stir in a pinch of garlic powder and parsley. Brush over the hot biscuits right after baking for that classic Cheddar Bay finish.
8. Cool Slightly and Serve: Let the pot pie cool for 10 minutes before serving—that filling is molten hot right out of the oven! The biscuits should sound hollow when tapped and be golden on top.

Personal Tip: If your filling seems too thick before baking, add a splash more broth or milk. If it’s runny, simmer a minute longer on the stove. When in doubt, trust your eyes and nose—the filling should smell savory and look creamy, not soupy.

Cooking Tips & Techniques

• Don’t Overcook the Seafood: Since the seafood finishes cooking in the oven, just barely cook it in the filling on the stove. Overcooked shrimp or scallops can get rubbery—been there, regretted that!
• Even Biscuit Distribution: Drop the biscuit dough in small, evenly spaced mounds so you get a little topping with every scoop. The biscuits will expand as they bake.
• Keep the Biscuit Dough Cold: If your kitchen is warm, pop the mixed dough in the fridge for 10 minutes before topping the filling. Cold dough = flakier biscuits.
• Watch the Oven: Every oven bakes a little differently. If your biscuits are browning too quickly, lay a piece of foil over them for the last 10 minutes.
• Multitasking Tip: Prep your biscuit mix while the filling simmers—that way, you’re not waiting around. I also measure out the cheese and butter in advance, so assembly is a breeze.
• Troubleshooting Thick or Thin Filling: Too thick? Add a splash of broth. Too thin? Let it simmer a bit longer or add a tiny sprinkle of extra flour.

Honestly, I’ve had my fair share of “oops” moments—like biscuits that baked up a little too dark, or a filling that bubbled over. The good news? Even when it’s imperfect, this Cheddar Bay Biscuit Seafood Pot Pie still tastes amazing. The key is not to stress. You’ll get the hang of it after the first go-round, and your kitchen will smell heavenly either way!

Variations & Adaptations

• Gluten-Free: Use a gluten-free biscuit mix and swap all-purpose flour for a 1:1 gluten-free blend. I’ve tried this with King Arthur’s and it’s a win.
• Different Proteins: Not a seafood fan? Swap in cooked, shredded chicken or rotisserie chicken for a classic pot pie twist. Smoked turkey is nice around the holidays.
• Vegetarian Option: Replace seafood with a can of drained chickpeas and extra veggies (mushrooms, bell peppers, or corn). The biscuits still shine!
• Dairy-Free: Use plant-based milk and dairy-free butter, and skip the cheese or use a vegan cheddar shreds. The biscuit flavor will be a bit different, but still delicious.
• Spicy Kick: Add a pinch of cayenne or a splash of your favorite hot sauce to the filling if you like extra heat. My husband loves it this way!
• Personal Variation: Sometimes I sneak in fresh spinach or chopped kale for extra greens—just stir them into the filling right before baking. The kids don’t even notice!

There’s really no wrong way to customize this recipe—use what’s in your fridge, and don’t be afraid to experiment! The Cheddar Bay Biscuit topping is super forgiving, and the filling is a canvas for whatever flavors you love most.

Serving & Storage Suggestions

Serve your Cheddar Bay Biscuit Seafood Pot Pie hot and bubbly, straight from the oven. I love to sprinkle a little extra fresh parsley on top for a pop of color. Pair it with a crisp green salad, garlic-roasted broccoli, or even a bowl of coleslaw for a full comfort-food feast. For drinks, a cold glass of white wine or sparkling water with lemon is a perfect match.

Leftovers? No problem! Store cooled pot pie in an airtight container in the refrigerator for up to 3 days. The biscuits will soften a bit, but the flavors get even better. To reheat, just microwave individual servings for 2-3 minutes or warm the whole dish in a 350°F (175°C) oven, covered, until hot (about 20-25 minutes). You can also freeze portions for up to 2 months—just thaw overnight in the fridge and reheat as above. Pro tip: biscuit topping may lose a little crispness, but it’s still delicious!

Nutritional Information & Benefits

Each serving of Cheddar Bay Biscuit Seafood Pot Pie is packed with protein from the seafood and a hearty dose of veggies. Estimated nutrition per serving (1/6th of the recipe): approximately 420 calories, 22g protein, 22g fat, and 35g carbohydrates. The seafood provides omega-3 fatty acids, while the veggies offer fiber and vitamins. Using low-fat milk and lighter butter can trim the calories, and gluten-free or dairy-free swaps are easy to make.

Seafood is naturally low in saturated fat and high in nutrients. If you have shellfish or gluten allergies, be sure to use safe substitutions. From my own wellness journey, I love that this recipe delivers big comfort with plenty of nutrition—no guilt required!

Conclusion

If you’re searching for a comforting, crowd-pleasing dinner that feels a little special but is secretly super easy, this Cheddar Bay Biscuit Seafood Pot Pie is your new go-to. It’s the kind of dish that turns an ordinary evening into something worth remembering (and repeating!).

Feel free to mix up the seafood, experiment with veggies, or go gluten-free—it’s all about making the recipe your own. Personally, I love how this pot pie brings everyone to the table and never fails to get rave reviews, even from the pickiest eaters in my house.

Give this recipe a try, and let me know in the comments how you made it your own! Did you use shrimp, crab, or maybe even chicken? Share your photos, pin this for later, and spread the comfort-food love. You deserve a bowl of cheesy, creamy, biscuit-topped happiness—enjoy every bite!

Frequently Asked Questions

Can I make this Cheddar Bay Biscuit Seafood Pot Pie ahead of time?

Yes! You can prepare the seafood filling up to a day in advance and store it in the fridge. When ready to bake, top with the biscuit dough and bake as directed. The biscuits are best fresh, so assemble right before baking.

What seafood works best in this pot pie?

I love using a mix of shrimp, scallops, and crab, but you can use any combination you like—just make sure everything is thawed and bite-sized. Even chunks of firm white fish (like cod) work well.

Can I use homemade biscuit dough instead of the boxed mix?

Absolutely! Drop-style cheddar biscuits from scratch are fantastic here. Just make sure to add plenty of cheese and a bit of garlic powder for that classic flavor.

How do I make this gluten-free?

Swap the all-purpose flour for a gluten-free blend and use a gluten-free biscuit mix. The results are just as tasty—I’ve tried it myself for friends with celiac and it always disappears fast.

What can I serve with Cheddar Bay Biscuit Seafood Pot Pie?

This pot pie is hearty on its own, but it’s great with a crisp salad, roasted asparagus, or even a classic wedge salad. For drinks, try a zesty white wine or sparkling water with herbs.

Cheddar Bay Biscuit Seafood Pot Pie

---

• Author: Tailor Madison
• Total Time: 50 minutes
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

This Cheddar Bay Biscuit Seafood Pot Pie combines a creamy, savory seafood filling with a golden, garlicky cheddar biscuit topping for the ultimate comfort food dinner. It’s easy to make, crowd-pleasing, and perfect for cozy family meals or gatherings.

---

Ingredients

Scale 1x2x3x

• 1 lb mixed seafood (shrimp, scallops, and crab; thawed if frozen)
• 2 tbsp unsalted butter
• 1 small onion, finely diced
• 2 medium carrots, diced small
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour (or gluten-free blend)
• 2 cups seafood or chicken stock
• 1 cup whole milk or half-and-half (or dairy-free alternative)
• 1/2 cup frozen peas
• 1/2 tsp Old Bay seasoning
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 2 tbsp fresh parsley, chopped (optional)
• 1 tbsp lemon juice
• 1 box (11 oz) Cheddar Bay biscuit mix (such as Red Lobster brand)
• 1/2 cup cold water
• 1 cup shredded sharp cheddar cheese
• 4 tbsp unsalted butter, melted (for brushing biscuits)
• 1/2 tsp garlic powder
• 1/2 tsp dried parsley (optional)

---

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large oven-safe skillet over medium heat, melt 2 tbsp butter. Sauté onion, carrots, and celery for about 5 minutes until softened.
3. Add minced garlic and cook for 30 seconds. Stir in flour and cook for 1 minute, whisking constantly.
4. Gradually whisk in seafood or chicken stock, then milk or half-and-half. Whisk until smooth and thickened, about 3-5 minutes.
5. Add salt, pepper, and Old Bay seasoning. Stir in seafood and peas, simmering gently for 2-3 minutes until seafood is just barely cooked.
6. Turn off heat and stir in lemon juice and parsley. Taste and adjust seasoning if needed.
7. If not using an oven-safe skillet, transfer filling to a 2-quart baking dish.
8. In a mixing bowl, combine biscuit mix, 1/2 cup cold water, shredded cheddar cheese, and garlic powder. Stir until just combined.
9. Drop spoonfuls of biscuit dough evenly over the seafood filling.
10. Place dish on a baking sheet. Bake for 25-30 minutes, until biscuits are golden brown and filling is bubbling. Tent with foil if biscuits brown too quickly.
11. Melt 4 tbsp butter and stir in a pinch of garlic powder and parsley. Brush over hot biscuits after baking.
12. Let pot pie cool for 10 minutes before serving.

Notes

For a gluten-free version, use gluten-free biscuit mix and flour. You can swap in any seafood or even cooked chicken. Keep biscuit dough cold for flakier biscuits. Filling thickness can be adjusted with extra broth or flour. Leftovers keep well in the fridge for up to 3 days or can be frozen for up to 2 months.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 1/6th of the recipe
• Calories: 420
• Sugar: 5
• Sodium: 980
• Fat: 22
• Saturated Fat: 10
• Carbohydrates: 35
• Fiber: 3
• Protein: 22

Keywords: seafood pot pie, cheddar bay biscuit, comfort food, easy dinner, family meal, casserole, shrimp, crab, scallops, biscuit topping, weeknight dinner