Creamy Cheddar Bay Biscuit Seafood Pot Pie (Print Version)
Hearty Cheddar Bay Biscuit Seafood Pot Pie recipe with a creamy filling and fluffy topping. Share my kitchen tales and tips for a comforting meal.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Shellfish, Dairy, Gluten
# Ingredients:
→ Seafood & Main Veggies
01 -
1 lb raw medium shrimp, peeled and deveined
02 -
1/2 lb bay scallops, patted dry
03 -
1 medium yellow onion, chopped
04 -
2 celery stalks, chopped
05 -
1 cup frozen mixed vegetables (peas, carrots, corn)
→ Creamy Base & Aromatics
06 -
4 tbsp unsalted butter
07 -
1 tbsp olive oil
08 -
4 cloves garlic, minced
09 -
1/4 cup all-purpose flour
10 -
2 cups chicken broth
11 -
1 cup heavy cream
→ Flavor Boosters
12 -
2 tsp Old Bay Seasoning
13 -
1/2 tsp salt (or to taste)
14 -
1/4 tsp black pepper (or to taste)
→ Cheddar Bay Biscuit Topping
15 -
1 box Cheddar Bay Biscuit mix (plus ingredients like water, cheese, and butter per package directions)
# Instructions:
01 -
First things first, get your shrimp peeled and deveined, and pat your scallops dry. This is important for a good sear, honestly. Chop your onion and celery, and mince that garlic. I always get a little teary-eyed chopping onions, but it's worth it! Get all your ingredients prepped and ready before you start cooking, it makes everything flow so much smoother, trust me on this one.
02 -
In a large, oven-safe skillet or Dutch oven, melt a tablespoon of butter with a splash of olive oil over medium heat. Toss in your onion and celery, cooking until they soften, about 5 minutes. Then, add your minced garlic and cook for another minute until fragrant – oh, the smell! Push the veggies to one side, add the shrimp and scallops, and sear quickly for about 1-2 minutes per side until they just start to turn opaque. Don't cook them through; they'll finish in the oven!
03 -
Sprinkle the flour over the sautéed veggies and stir it in, cooking for about a minute to get rid of that raw flour taste. This is where the magic begins! Slowly whisk in the chicken broth, then the heavy cream, stirring constantly until the sauce thickens and gets all bubbly and luxurious. It should coat the back of a spoon beautifully. I usually hum a little tune while whisking; it makes the process more enjoyable!
04 -
Stir in the Old Bay seasoning, salt, and black pepper. Taste it, hon! Adjust seasonings as you like. This is your chance to make it yours. Add the frozen mixed veggies and the partially cooked seafood back into the sauce. Gently stir to combine, making sure everything is coated in that delicious, creamy goodness. Let it simmer for just a couple of minutes to warm through and let the flavors meld. The aroma is just incredible at this point!
05 -
While your filling is simmering, prepare your Cheddar Bay biscuits according to the package directions. This usually means combining the mix with water and adding the shredded cheddar cheese. I like to make mine a little on the smaller side so they fit nicely on top of the pot pie, but you do you. Don't overmix the dough, or they'll be tough – a lesson I learned the hard way once! Just mix until combined.
06 -
Pour your creamy seafood filling into a 9x13 inch baking dish if your skillet isn't oven-safe. Arrange the biscuit dough rounds over the top of the filling, leaving a little space between each. Pop it into a preheated oven (check your biscuit mix for temperature, usually around 375-400°F) and bake for 20-25 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbly. Brush with the melted garlic butter from the biscuit mix when they come out, oh my goodness! The kitchen smells like heaven, honestly.
# Notes:
01 -
A little tip I learned: Don't overcook the seafood in the initial sauté; it'll finish cooking in the oven, keeping it tender.
02 -
This pot pie is fantastic for making ahead! Assemble the filling and biscuits, then chill. Bake when ready for a fresh-tasting meal.
03 -
No shrimp? Honestly, scallops work beautifully here too, or even some cod. I've tried it, and it's a different vibe, but still good.
04 -
Serve this straight from the oven, maybe with a simple green salad to cut through the richness. So good!
# Tools You'll Need:
01 -
Large oven-safe skillet or Dutch oven
02 -
9x13 inch baking dish
03 -
whisk
04 -
measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 650
Total Fat: 40g
Total Carbohydrate: 45g
Protein: 30g