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Cheddar Bay Biscuit Seafood Pot Pie

A comforting seafood pot pie crowned with a crispy, cheesy Cheddar Bay Biscuit topping that brings warmth and joy to family gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 460
Ingredients Method Notes

Ingredients
  

For the Seafood Filling
  • 1 lb mixed seafood (shrimp, scallops, and white fish), deveined and chopped
  • 1 cup diced potatoes
  • 1 cup frozen peas and carrots
  • 1 cup milk (dairy or plant-based)
  • 1 cup seafood stock or vegetable broth
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
For the Cheddar Bay Biscuits
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 cup cold butter, cubed
  • 1 cup shredded cheddar cheese
  • 3/4 cup milk

Method
 

Prepare the Seafood Filling
  1. In a large pan, melt the butter over medium heat. Add the flour and stir to create a roux (combined until smooth).
  2. Gradually add the seafood stock and milk, stirring until thickened.
  3. Add the diced potatoes and frozen peas/carrot mix. Cook until the potatoes are tender. Season with garlic powder, onion powder, salt, and pepper.
  4. Incorporate the seafood into the mixture and heat for an additional 5 minutes. Remove from heat and set aside.
Make the Cheddar Bay Biscuits
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, mix flour, baking powder, garlic powder, dried parsley, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Mix in the shredded cheddar and then pour in the milk; stir just until combined (do not over-mix).
Assemble the Pot Pie
  1. Pour the seafood filling into a greased pie dish or oven-safe skillet.
  2. Drop spoonfuls of the biscuit mixture over the filling, ensuring it covers the top evenly.
Bake
  1. Place in the oven and bake for 25-30 minutes, or until the biscuit topping is golden brown and the filling is bubbling.
Serve
  1. Let it cool for a few minutes, then garnish with chopped parsley before serving. Enjoy with your family!

Notes

Substitutions: If you’re allergic to shellfish, feel free to substitute with chicken or your favorite vegetables for a vegetarian dish! Timing: It’s crucial to not overcook the seafood in the filling. They only need a few minutes to cook through in the sauce before you bake them under the biscuit topping. Avoiding Mistakes: If your biscuits aren’t rising, make sure your baking powder is fresh! Old baking powder can lead to flat biscuits. Storing: Leftovers can be stored in the refrigerator for up to 3 days or frozen before baking for up to 2 months.