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Cheddar Bay Biscuit Seafood Pot Pie - featured image

Cheddar Bay Biscuit Seafood Pot Pie

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

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
  • 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

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Find it online: https://lowcaloriesrecipe.com/cheddar-bay-biscuit-seafood-pot-pie-recipe-easy-comfort-food-dinner/