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.
Ingredients
- 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)
Instructions
- Preheat oven to 400°F (200°C). Grease a 9×13-inch casserole dish with butter or nonstick spray.
- 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.
- 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.
- 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.
- 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.
- Pour seafood filling into prepared casserole dish and spread evenly.
- 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.
- Drop spoonfuls of biscuit dough evenly over the filling, leaving space between dollops.
- 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.
- 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