Description
A cozy and indulgent seafood pot pie topped with homemade cheddar bay biscuits, featuring a rich creamy seafood filling and cheesy buttery biscuit crust.
Ingredients
Units
Scale
- For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- 1 cup milk
- For the Seafood Filling:
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 cup heavy cream
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 8 oz cooked shrimp, tails removed and chopped
- 8 oz cooked crab meat, picked over for shells
- 1 cup frozen peas and carrots, thawed
Instructions
- Preheat oven to 400°F (200°C). Grease a 9-inch deep-dish pie plate or similar baking dish.
- Make the filling: In a saucepan over medium heat, melt butter. Sauté onion until translucent, about 4 minutes. Add garlic and cook 1 minute more.
- Whisk in flour and cook 1–2 minutes to form a roux. Slowly whisk in milk and cream until smooth and thickened.
- Stir in Old Bay, thyme, salt, and pepper. Fold in shrimp, crab meat, and peas & carrots. Remove from heat and pour into prepared dish.
- Make the biscuits: In a bowl, whisk flour, baking powder, garlic powder, and salt. Cut in cold butter until mixture resembles coarse crumbs.
- Stir in cheddar cheese, then gently mix in milk until just combined. Do not overmix.
- Scoop biscuit dough onto seafood filling in 8–10 portions.
- Bake for 20–25 minutes until biscuits are golden and filling is bubbling around edges.
- Let rest 5 minutes before serving. Optionally garnish with chopped parsley or extra Old Bay sprinkle.
Notes
- Use gluten‑free flour and baking powder to make it gluten‑free.
- Swap crab/shrimp for cooked salmon or white fish if preferred.
- Make biscuits ahead and freeze; bake directly atop filling when ready.
- For extra cheesiness, sprinkle additional cheddar on biscuits in the last 5 minutes of baking.
- Leftover filling (without biscuits) freezes well—stash and top with fresh biscuits later.
Nutrition
- Serving Size: 1 slice (with biscuit)
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 29 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 165 mg