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Cheddar Bay Biscuit Seafood Pot Pie

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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

  1. Preheat oven to 400°F (200°C). Grease a 9-inch deep-dish pie plate or similar baking dish.
  2. 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.
  3. Whisk in flour and cook 1–2 minutes to form a roux. Slowly whisk in milk and cream until smooth and thickened.
  4. Stir in Old Bay, thyme, salt, and pepper. Fold in shrimp, crab meat, and peas & carrots. Remove from heat and pour into prepared dish.
  5. Make the biscuits: In a bowl, whisk flour, baking powder, garlic powder, and salt. Cut in cold butter until mixture resembles coarse crumbs.
  6. Stir in cheddar cheese, then gently mix in milk until just combined. Do not overmix.
  7. Scoop biscuit dough onto seafood filling in 8–10 portions.
  8. Bake for 20–25 minutes until biscuits are golden and filling is bubbling around edges.
  9. 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

Find it online: https://easy-tapas-recipes.com/cheddar-bay-biscuit-seafood-pot-pie/