Cheddar Bay Biscuit Seafood Pot Pie Recipe for Easy Family Dinner

Golden, buttery biscuits bubbling over creamy seafood filling—honestly, just the thought of Cheddar Bay Biscuit Seafood Pot Pie makes my mouth water. The first time I whipped this up, it was a chilly Sunday and everyone was craving something cozy but a little bit special. I had a box of Cheddar Bay biscuit mix staring at me, leftover shrimp in the freezer, and just enough crab meat to feel a little fancy. (Let’s face it, sometimes you need that restaurant-style comfort at home!) This recipe has all the soul-warming nostalgia of classic pot pie, with a seafood twist and those famous cheesy biscuits on top.

Cheddar Bay Biscuit Seafood Pot Pie isn’t just a dinner—it’s the kind that fills your kitchen with the smell of garlic and cheddar, making everyone wander in asking, “Is it ready yet?” I’ve tested this so many times (and let’s be real, more than a few times just because I wanted it again). It’s become my go-to for family gatherings and even for weeknights when I need something hearty and easy. Whether you’re a seafood lover or just looking to shake up your usual comfort food routine, this is the recipe you’ll want to bookmark. The biscuits get golden, the seafood stays tender, and every bite feels like a little reward after a long day.

What I love about this Cheddar Bay Biscuit Seafood Pot Pie is how achievable it is—no culinary degree required, just a little stirring, a bit of layering, and you’re on your way to the kind of meal everyone will remember. It’s perfect for families, picky eaters (kids adore those biscuits), or anyone needing a little dinner magic. So grab your oven mitts and let’s get baking, because this is comfort food that’s totally worth the hype!

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

• Quick & Easy: Comes together in under an hour, making it ideal for busy weeknights or when you need dinner on the table fast.
• Simple Ingredients: Most of what you need is probably hanging out in your fridge, freezer, or pantry already (no wild goose chase for fancy stuff).
• Perfect for Family Dinners: This is a crowd-pleaser—kids love the cheesy biscuits, adults love the rich seafood filling, and it’s a fun twist on classic pot pie.
• Crowd-Pleaser: I’ve served this at potlucks, birthday dinners, and even on quiet nights at home—always gets compliments, and usually requests for seconds!
• Unbelievably Delicious: The combination of buttery Cheddar Bay biscuits and creamy, garlicky seafood filling is comfort food at its absolute best.

What really sets this Cheddar Bay Biscuit Seafood Pot Pie apart is that magical biscuit topping. I blend the biscuit mix with extra cheddar and a sprinkle of fresh parsley to amp up the flavor. The filling is hearty but not heavy—think sweet shrimp, tender crab, and chunks of fish in a savory cream sauce. (I use a dash of Old Bay for that classic seafood vibe.) You can whip up the whole thing in a single casserole dish, and honestly, it tastes like you spent hours in the kitchen, even if you didn’t.

This isn’t just another pot pie—it’s the one you’ll crave when the weather turns cold or when you need a little taste of the coast in your own kitchen. It’s the meal that makes you slow down, savor, and maybe even go back for thirds. I’ve made dozens of versions over the years, and this one’s the clear winner for flavor, convenience, and those “wow” moments at the table. Trust me, your family will ask for it again and again!

Ingredients Needed for Cheddar Bay Biscuit Seafood Pot Pie

This recipe uses simple, wholesome ingredients to deliver big flavor and the kind of texture that keeps you coming back for another bite. Most of these are easy to find, and I’ll add a few tips for swaps and extra flavor!

• For the Seafood Filling:
• 1/2 pound (225g) shrimp, peeled and deveined (fresh or thawed from frozen)
• 1/2 pound (225g) lump crab meat (drained, picked over for shells)
• 1/2 pound (225g) white fish fillets (e.g., cod or tilapia), cut into bite-sized pieces
• 2 tablespoons (28g) unsalted butter (adds richness)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup (150g) diced carrots
• 1 cup (120g) frozen peas
• 1/2 cup (120ml) celery, chopped
• 1/4 cup (30g) all-purpose flour (for thickening)
• 2 cups (480ml) low-sodium seafood stock or chicken broth
• 1 cup (240ml) whole milk or half-and-half
• 1 teaspoon Old Bay seasoning (or any seafood seasoning blend)
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon ground black pepper
• 2 tablespoons fresh parsley, chopped (plus extra for garnish)
• Juice of 1/2 lemon (brightens the filling)
• For the Cheddar Bay Biscuit Topping:
• 1 package (11.36 oz/322g) Cheddar Bay biscuit mix (Red Lobster brand is my favorite!)
• 1/2 cup (120ml) cold water (or as package directs)
• 1/2 cup (115g) shredded sharp cheddar cheese (adds extra cheesiness)
• 4 tablespoons (56g) unsalted butter, melted (for brushing biscuits)
• 1 tablespoon fresh parsley, chopped (optional, for color and flavor)
• Optional Add-Ins and Substitutions:
• Swap crab for extra shrimp or scallops if preferred.
• Use dairy-free milk for a lighter or allergy-friendly version.
• Try gluten-free flour blend instead of all-purpose if needed.
• Add a pinch of cayenne for a little heat!

Most of these ingredients are pantry staples or easy to grab at the store. For the seafood, I usually buy a frozen mix (shrimp, crab, and white fish) to keep things simple. If you’re feeling fancy, add a little lobster! For the biscuit mix, Red Lobster is my go-to (the flavor is spot on), but generic cheddar biscuit mixes work, too. Fresh parsley adds color and brightness, but dried will do in a pinch.

Equipment Needed

• Large skillet or sauté pan (for preparing seafood filling)
• Medium mixing bowl (for biscuit dough)
• Whisk and wooden spoon (whisk for sauces, spoon for mixing)
• 9×13-inch (23x33cm) casserole dish or deep pie dish (to bake everything together)
• Oven mitts (because that dish gets hot and heavy!)
• Measuring cups and spoons (accuracy matters with biscuits!)
• Spatula (for scraping the filling into the baking dish)
• Small brush (for buttering biscuit tops, or just use a spoon)

If you don’t have a 9×13 dish, use any deep baking pan. I’ve even used a cast iron skillet for a rustic look—works great and gives an extra crispy edge to the biscuits. For mixing, a regular fork can stand in for a whisk in a pinch. If you’re using nonstick pans, watch for scratches (I ruined one once with a metal spoon!). Budget-friendly tools like Pyrex baking dishes and basic mixing bowls work perfectly; no need to splurge.

Preparation Method

1. Preheat and Prepare:
   Preheat your oven to 400°F (200°C). Grease your 9×13-inch (23x33cm) casserole dish lightly with butter or nonstick spray. This helps prevent sticking and makes cleanup easier.
2. Sauté the Aromatics:
   Melt 2 tablespoons (28g) butter in a large skillet over medium heat. Add diced onion, carrots, and celery. Sauté for 4-5 minutes until veggies begin to soften and onions turn translucent. Stir in garlic; cook for another minute until fragrant.
3. Add Seafood:
   Toss in shrimp, crab meat, and white fish pieces. Sauté gently for 2-3 minutes, just until seafood starts to turn opaque. Don’t overcook—the seafood will finish in the oven. Remove seafood and veggies from skillet and set aside.
4. Make the Sauce:
   In the same skillet, melt another tablespoon of butter. Sprinkle in 1/4 cup (30g) flour and whisk constantly for about a minute (the mixture will look thick and pasty). Slowly pour in seafood stock or chicken broth while whisking, then add milk. Bring to a gentle simmer. Cook for 4-5 minutes, stirring often, until sauce thickens and coats the back of a spoon.
5. Season and Assemble Filling:
   Stir in Old Bay seasoning, salt, pepper, juice of 1/2 lemon, and 2 tablespoons parsley. Add seafood and veggie mixture back to the pan. Fold in peas. Taste and adjust seasoning if needed. The filling should be creamy but not soupy—if it’s too thin, simmer a bit longer.
6. Transfer to Baking Dish:
   Pour seafood filling into your prepared casserole dish. Spread evenly with a spatula so every bite gets a good mix of seafood and veggies.
7. Prepare Cheddar Bay Biscuit Topping:
   In a medium bowl, combine Cheddar Bay biscuit mix, cold water (or as package directs), shredded cheddar, and 1 tablespoon parsley. Stir until just combined—don’t overmix. The dough will be soft and sticky.
8. Add Biscuit Topping:
   Drop spoonfuls of biscuit dough evenly over the filling. (I use a cookie scoop—makes it tidy and keeps biscuits a good size.) Leave a little space between dollops for steam to escape and for biscuits to expand.
9. Bake:
   Bake uncovered for 25-30 minutes, or until biscuits are golden brown and filling is bubbling. If biscuits brown too quickly, lay a piece of foil loosely on top for the last 10 minutes.
10. Brush and Finish:
    Once out of the oven, brush biscuit tops with melted butter. Sprinkle with extra parsley if you like. Let rest for 5-10 minutes before serving—filling will thicken as it cools.

Troubleshooting Tips: If your filling seems dry after baking, add a splash of warm milk and stir gently. If biscuits look pale, pop under the broiler for a minute (but watch closely!). I’ve had biscuits spread too thin once—just pile the dough higher next time. Trust your eyes and nose—the kitchen will smell incredible when it’s done!

Cooking Tips & Techniques

Here’s what I’ve learned from making this Cheddar Bay Biscuit Seafood Pot Pie (sometimes the hard way):

• Don’t Overcook Seafood: Seafood cooks quickly. Keep sautéing brief—just until shrimp turn pink and fish is opaque. If you cook it fully before baking, it can get rubbery.
• Sauce Consistency: The sauce should be creamy and thick enough to coat the back of a spoon. If it’s runny, simmer longer or add a pinch more flour. If too thick, splash in more broth or milk.
• Biscuit Dough: Mix gently. Overworking the dough can make biscuits tough. Soft, sticky dough = fluffy biscuits!
• Layer Biscuits: Drop biscuits in mounds, not flat across the top. This gives you crispy edges and fluffy insides. If you want a more uniform top, pat dough into rounds and arrange evenly.
• Multitasking: While veggies sauté, prep your seafood and measure other ingredients. It saves time and keeps things smooth.
• Watch the Oven: Biscuits can go from golden to too brown fast. Check at 20 minutes, and tent with foil if needed.
• Personal Fails: Once, I forgot to drain the crab and ended up with watery filling—lesson learned! Always check seafood for excess moisture.
• Consistency: For best results, use the same brand of biscuit mix and seafood each time. Small changes can impact flavor and texture.

Cooking is about trusting your instincts. If it smells great and looks bubbly, you’re on the right track. I’ve made this recipe in both glass and metal pans—glass bakes a little slower but gives a softer bottom crust. Don’t be afraid to tweak seasoning or add more veggies for your own twist. It’s forgiving and fun!

Variations & Adaptations

There’s a ton of ways to make Cheddar Bay Biscuit Seafood Pot Pie fit your taste or dietary needs. Here are my favorite variations:

• Gluten-Free: Use a gluten-free biscuit mix and swap the flour for a 1:1 gluten-free blend. Works surprisingly well—just keep the sauce on the thicker side.
• Dairy-Free: Sub dairy-free cheddar (like Daiya) and use almond or oat milk. The biscuits won’t be quite as rich, but the flavor is still awesome.
• Spicy Cajun Twist: Add 1/2 teaspoon Cajun seasoning to the filling, and a pinch of cayenne to the biscuits for heat.
• Seasonal Veggies: In spring, swap peas for asparagus. In fall, try diced sweet potato instead of carrots.
• Allergen-Friendly: For shellfish allergies, use only white fish (like cod or haddock), and add extra veggies for bulk.
• Personal Favorite: I once added a little cooked bacon to the biscuit topping—oh wow, it was smoky and totally unexpected!

You can also bake this in individual ramekins for a fun, personal-sized pot pie. If you want a lighter version, use low-fat milk and less butter. For more flavor, add fresh dill or tarragon to the filling. The recipe is super flexible—make it yours!

Serving & Storage Suggestions

I recommend serving Cheddar Bay Biscuit Seafood Pot Pie piping hot, straight from the oven. The biscuits are best when golden and steamy, and the filling is creamy and comforting. For presentation, sprinkle a little extra parsley on top and serve with lemon wedges on the side—it brightens everything up!

This pot pie pairs beautifully with a crisp green salad or simple steamed veggies. If you’re feeling fancy, pour a glass of chilled white wine (like Sauvignon Blanc or Pinot Grigio) to complement the seafood flavors. Kids love it with a side of applesauce, believe it or not!

Storage: Let leftovers cool completely, then cover tightly and refrigerate for up to 2 days. For longer storage, freeze portions in airtight containers for up to 1 month. Reheat gently in a 350°F (175°C) oven, covered with foil, until heated through (about 20 minutes). The biscuits won’t be quite as fluffy after freezing, but the flavors develop and get even richer. If reheating in the microwave, cover loosely to avoid sogginess.

This dish is a winner for meal prep—make it ahead, refrigerate, and bake right before serving. The flavors are even better the next day!

Nutritional Information & Benefits

Each serving of Cheddar Bay Biscuit Seafood Pot Pie (about 1/6 of the recipe) provides approximately:

• Calories: 420
• Protein: 22g
• Fat: 18g
• Carbohydrates: 38g
• Fiber: 3g
• Sodium: 900mg

Health Benefits: Seafood is a great source of lean protein, omega-3 fatty acids, and essential vitamins (like B12 and selenium). The carrots, peas, and celery add fiber and vitamins. Using whole milk or dairy alternatives lets you control fat and cholesterol. For gluten-free or low-carb diets, swap ingredients as needed—this recipe is easy to adapt. Potential allergens include shellfish, dairy, and gluten (see variations above for swaps).

Personally, I love this recipe for balancing comfort and nutrition. It’s hearty but not heavy, and seafood is a staple in my healthy eating routine. Make it fit your wellness goals!

Conclusion

This Cheddar Bay Biscuit Seafood Pot Pie is the dinner I turn to when I want something easy, cozy, and just a little indulgent. It’s simple to make, loaded with flavor, and the kind of meal that makes everyone feel at home—even picky eaters and seafood skeptics. I love how the biscuits get golden and cheesy, and how the filling stays creamy without being too rich.

Feel free to tweak the recipe based on what you have or your family’s favorites—swap veggies, play with seasoning, make it gluten- or dairy-free. That’s what comfort food is all about! Personally, I love this because it’s both nostalgic and new, and every time I make it, I get a little better at perfecting that biscuit topping.

Give it a try and let me know how you make it your own! Drop a comment below, share your photos, or tag me with your adaptations. I’d love to hear your tips, stories, and see how this recipe fits into your dinner routine. Happy cooking—and enjoy every cozy, cheesy bite!

Frequently Asked Questions

Can I use frozen seafood for this pot pie?

Absolutely! Just thaw completely and pat dry before cooking. Frozen seafood works great and makes prep easier.

Can I make this recipe ahead of time?

Yes, assemble the pot pie and refrigerate (unbaked) for up to 24 hours. When ready to eat, bake as directed, adding a few extra minutes to the cooking time.

What can I substitute for Cheddar Bay biscuit mix?

You can use any packaged cheddar biscuit mix or make homemade cheddar drop biscuits. Just add garlic powder and parsley for that classic flavor.

Is this recipe kid-friendly?

Definitely! The cheesy biscuits and creamy filling are a hit with kids. You can use just shrimp or white fish if your kids are picky about crab.

How do I make this gluten-free?

Use a gluten-free biscuit mix and swap all-purpose flour for a 1:1 gluten-free blend in the filling. The rest of the ingredients are naturally gluten-free.

Cheddar Bay Biscuit Seafood Pot Pie

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• Author: Olivia Grace
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

Golden, buttery Cheddar Bay biscuits top a creamy seafood filling in this easy, comforting pot pie. Perfect for family dinners, this recipe combines shrimp, crab, and white fish with veggies and a savory sauce, all baked under cheesy biscuits for a crowd-pleasing meal.

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Ingredients

Scale 1x2x3x

• 1/2 pound shrimp, peeled and deveined (fresh or thawed from frozen)
• 1/2 pound lump crab meat, drained and picked over for shells
• 1/2 pound white fish fillets (e.g., cod or tilapia), cut into bite-sized pieces
• 2 tablespoons unsalted butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup frozen peas
• 1/2 cup chopped celery
• 1/4 cup all-purpose flour
• 2 cups low-sodium seafood stock or chicken broth
• 1 cup whole milk or half-and-half
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons fresh parsley, chopped (plus extra for garnish)
• Juice of 1/2 lemon
• 1 package (11.36 oz) Cheddar Bay biscuit mix
• 1/2 cup cold water (or as package directs)
• 1/2 cup shredded sharp cheddar cheese
• 4 tablespoons unsalted butter, melted (for brushing biscuits)
• 1 tablespoon fresh parsley, chopped (optional, for biscuit topping)

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Instructions

1. Preheat oven to 400°F (200°C). Grease a 9×13-inch casserole dish with butter or nonstick spray.
2. Melt 2 tablespoons butter in a large skillet over medium heat. Add onion, carrots, and celery; sauté for 4-5 minutes until softened. Stir in garlic and cook for 1 minute.
3. Add shrimp, crab meat, and white fish pieces. Sauté gently for 2-3 minutes until seafood starts to turn opaque. Remove seafood and veggies from skillet and set aside.
4. In the same skillet, melt 1 tablespoon butter. Sprinkle in flour and whisk constantly for 1 minute. Slowly pour in seafood stock or chicken broth while whisking, then add milk. Bring to a gentle simmer and cook for 4-5 minutes, stirring often, until sauce thickens.
5. Stir in Old Bay seasoning, salt, pepper, lemon juice, and 2 tablespoons parsley. Add seafood and veggie mixture back to the pan. Fold in peas. Taste and adjust seasoning if needed.
6. Pour seafood filling into prepared casserole dish and spread evenly.
7. In a medium bowl, combine Cheddar Bay biscuit mix, cold water (or as package directs), shredded cheddar, and 1 tablespoon parsley. Stir until just combined.
8. Drop spoonfuls of biscuit dough evenly over the filling, leaving space between dollops.
9. Bake uncovered for 25-30 minutes, or until biscuits are golden brown and filling is bubbling. If biscuits brown too quickly, tent with foil for the last 10 minutes.
10. Brush biscuit tops with melted butter and sprinkle with extra parsley if desired. Let rest for 5-10 minutes before serving.

Notes

For gluten-free, use a gluten-free biscuit mix and flour blend. Don’t overcook seafood before baking. Mix biscuit dough gently for fluffy biscuits. If filling is too thin, simmer longer; if too thick, add more broth or milk. Biscuits can be baked in individual ramekins for personal servings. Leftovers keep well in the fridge for 2 days or freeze for up to 1 month.

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

Nutrition

• Serving Size: 1/6 of casserole
• Calories: 420
• Sugar: 5
• Sodium: 900
• Fat: 18
• Saturated Fat: 9
• Carbohydrates: 38
• Fiber: 3
• Protein: 22

Keywords: seafood pot pie, cheddar bay biscuits, comfort food, family dinner, shrimp, crab, fish, casserole, easy recipe, Red Lobster biscuit mix