Cheddar Bay Biscuit Seafood Pot Pie Recipe

Introduction

Cheddar Bay Biscuit Seafood Pot Pie is a comforting and flavorful dish that combines tender seafood in a creamy sauce topped with cheesy biscuits. Perfect for a cozy dinner, this recipe brings together the richness of seafood and the irresistible texture of Cheddar Bay biscuits.

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

1. Step 1: Preheat your oven to 400°F (200°C) to have it ready for baking.
2. Step 2: In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent, about 3-4 minutes.
3. Step 3: Stir in the seafood mix and cook for another 3-4 minutes until just cooked through. Be careful not to overcook.
4. Step 4: Sprinkle the flour over the seafood and stir well. Cook for 1-2 minutes to remove the raw flour taste.
5. Step 5: Gradually pour in the seafood stock while stirring to prevent lumps, then bring the mixture to a gentle simmer.
6. Step 6: Add heavy cream, Old Bay seasoning, frozen peas and carrots, salt, and pepper. Simmer on low for 5-7 minutes until thickened, then stir in the shredded cheddar cheese until melted.
7. Step 7: Prepare the Cheddar Bay biscuit mix according to the package instructions, adding the milk and mixing just until combined; a few lumps are fine.
8. Step 8: Pour the seafood filling into a baking dish or individual ramekins. Spread the biscuit dough evenly over the top.
9. Step 9: Bake in the preheated oven for 20-25 minutes until the biscuit topping is golden brown and cooked through.
10. Step 10: Let the pot pie cool for a few minutes, garnish with fresh parsley if desired, and serve warm.

Tips & Variations

• Use fresh seafood instead of frozen for a more vibrant flavor; just adjust the cooking time to avoid overcooking.
• If you don’t have heavy cream, substitute with half-and-half or whole milk mixed with a tablespoon of cornstarch to thicken.
• To make it gluten-free, look for a gluten-free biscuit mix and use gluten-free flour for thickening.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven covered with foil to keep the biscuit topping from burning and maintain crispness. Microwaving is possible but may soften the biscuit topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh seafood instead of frozen?

Absolutely! Fresh seafood can enhance the flavor and texture. Just cut it into bite-sized pieces and cook carefully to avoid toughness.

What can I substitute for heavy cream?

If you want a lighter option or don’t have heavy cream, use half-and-half or whole milk mixed with a tablespoon of cornstarch for thickness, though the sauce may be a bit less creamy.

Cheddar Bay Biscuit Seafood Pot Pie Recipe

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★★★★★

4.4 from 116 reviews

• Author: Marina
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

Cheddar Bay Biscuit Seafood Pot Pie is a comforting and delicious dish featuring a creamy seafood filling made with shrimp, scallops, and crab, topped with a fluffy Cheddar Bay biscuit crust. This pot pie combines the rich flavors of seafood and cheddar cheese, enhanced with Old Bay seasoning and fresh vegetables, all baked to golden perfection. A perfect meal for seafood lovers seeking a hearty and satisfying dinner.

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Ingredients

Scale 1x2x3x

For The Seafood Filling:

• 2 cups seafood mix (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

For The Biscuit Topping:

• 1 package Cheddar Bay biscuit mix (includes dry biscuit mix and seasoning)
• 1/2 cup milk (for biscuit mix)

Optional:

• Fresh parsley for garnish

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Instructions

1. Preheat Your Oven: Preheat your oven to 400°F (200°C) to ensure it’s properly heated and ready for baking the pot pie once the filling preparation is complete.
2. Cook the Aromatics: In a large skillet over medium heat, melt the butter. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes, releasing fragrant aromas that build the base flavor.
3. Add the Seafood: Stir in the seafood mix and cook for 3-4 minutes until just cooked through. Be careful not to overcook to avoid a rubbery texture.
4. Thicken the Mixture: Sprinkle the flour over the seafood and stir well. Continue cooking for 1-2 minutes to eliminate the raw flour taste and start creating the thick base.
5. Create the Sauce: Gradually pour in the seafood stock while stirring constantly to avoid lumps. Bring the mixture to a gentle simmer for a smooth sauce development.
6. Flavor It Up: Add heavy cream, Old Bay seasoning, frozen peas and carrots, and season with salt and pepper. Let it simmer on low heat for 5-7 minutes until thickened. Stir in shredded cheddar cheese until melted and fully incorporated.
7. Prepare the Biscuit Mix: In a separate bowl, follow the package instructions for the Cheddar Bay biscuit mix, combining it with 1/2 cup milk just until mixed. Avoid over-mixing to keep the biscuit light and fluffy.
8. Assemble the Dish: Pour the seafood filling into a baking dish or individual ramekins. Evenly spread the biscuit dough on top, covering the filling generously.
9. Bake the Pot Pie: Bake in the preheated oven for 20-25 minutes or until the biscuit topping turns golden brown and fully baked through, filling your kitchen with an irresistible aroma.
10. Serve and Enjoy: Remove from the oven and let cool for a few minutes. Garnish with fresh parsley if desired and serve your comforting Cheddar Bay Biscuit Seafood Pot Pie warm.

Notes

• Fresh seafood can be used instead of frozen; cut into bite-sized pieces and adjust cooking time to avoid overcooking.
• For a lighter alternative to heavy cream, use half-and-half or whole milk mixed with a tablespoon of cornstarch for thickening, though this may slightly change the creamy texture.
• Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven covered with foil for the best texture or use a microwave knowing the biscuit topping will lose crispness.
• This recipe can be adapted for gluten-free by using a gluten-free biscuit mix or homemade gluten-free biscuit topping instead of the packaged Cheddar Bay biscuit mix.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: seafood pot pie, Cheddar Bay biscuit, seafood recipe, comfort food, baked pot pie, creamy seafood filling, cheesy biscuit topping, seafood dinner