Name: Cheddar Bay Biscuit Seafood Pot Pie Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups seafood mix (e.g., shrimp, scallops, and crab); 1 cup frozen peas and carrots mix; 1/2 cup onion, diced; 2 cloves garlic, minced; 1/4 cup butter; 1/4 cup all-purpose flour; 2 cups seafood stock (or chicken broth); 1 cup heavy cream; 1 teaspoon Old Bay seasoning; Salt and pepper to taste; 1 cup shredded cheddar cheese; 1 package Cheddar Bay biscuit mix (includes dry biscuit mix and seasoning); 1/2 cup milk (for biscuit mix); Fresh parsley for garnish

Ingredients

2 cups seafood mix (e.g., shrimp, scallops, and crab)

1 cup frozen peas and carrots mix

1/2 cup onion, diced

2 cloves garlic, minced

1/4 cup butter

1/4 cup all-purpose flour

2 cups seafood stock (or chicken broth)

1 cup heavy cream

1 teaspoon Old Bay seasoning

Salt and pepper to taste

1 cup shredded cheddar cheese

1 package Cheddar Bay biscuit mix (includes dry biscuit mix and seasoning)

1/2 cup milk (for biscuit mix)

Optional: Fresh parsley for garnish

Instructions

Step 1: Preheat your oven to 400°F (200°C) to have it ready for baking the pot pie.

Step 2: In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.

Step 3: Stir in the seafood mix and cook for an additional 3-4 minutes until the seafood is just cooked through. Avoid overcooking to keep the seafood tender.

Step 4: Sprinkle the flour over the seafood and stir well. Cook for 1-2 minutes to remove the raw flour taste.

Step 5: Gradually pour in the seafood stock while stirring continuously to prevent lumps. Bring the mixture to a gentle simmer.

Step 6: Add the heavy cream, Old Bay seasoning, frozen peas and carrots, and season with salt and pepper. Let it simmer on low for 5-7 minutes until thickened. Stir in the shredded cheddar cheese until melted.

Step 7: In a separate bowl, prepare the Cheddar Bay biscuit mix according to package instructions, mixing with the milk until just combined. Do not over-mix; some lumps are okay.

Step 8: Pour the seafood filling into a baking dish or individual ramekins. Spread the biscuit dough evenly over the top.

Step 9: Bake in the preheated oven for 20-25 minutes until the biscuit topping is golden brown and cooked through.

Step 10: Let the pot pie cool for a few minutes after baking. Garnish with fresh parsley if desired, then serve and enjoy.

Tips & Variations

Use fresh seafood instead of frozen for a brighter flavor, but cut into bite-sized pieces and adjust cooking time accordingly.

If you want a lighter sauce, substitute heavy cream with half-and-half or whole milk mixed with a tablespoon of cornstarch.

For a vegetarian version, replace seafood with sautéed mushrooms and vegetables and use vegetable broth instead of seafood stock.

Serve individual pot pies in ramekins for a lovely presentation.

FAQs

Can I Use Fresh Seafood Instead of Frozen?

Absolutely! Fresh seafood enhances the flavor, but be sure to cut it into bite-sized pieces and adjust the cooking time to avoid overcooking and toughness.

What Can I Substitute for Heavy Cream?

You can use half-and-half or whole milk mixed with a tablespoon of cornstarch to thicken the sauce. This will make the dish lighter but may slightly change the creaminess.