This Cheddar Bay Biscuit Seafood Pot Pie is like a cozy hug in a dish! The creamy seafood filling is topped with flaky, cheesy biscuits that are simply irresistible.
What’s better than a pot pie? One that doesn’t skimp on the cheese! I love serving this dish with a side salad for a perfect meal. Get ready for seconds—you’ll want them!
Key Ingredients & Substitutions
Seafood Mix: A combo of shrimp, crab, and scallops gives great flavor. If you prefer, use just shrimp or even a firm fish like cod. For a budget-friendly option, canned tuna or salmon works too!
Heavy Cream: This adds richness to the filling. You can swap it out for half-and-half, but the texture will be lighter. Coconut milk is a great dairy-free option that still adds creaminess.
Vegetables: Onions, celery, and carrots bring flavor and texture. You might try leeks or bell peppers as additions or substitutes. Fresh herbs instead of dried can also brighten up the dish!
Cheddar Cheese: A good sharp cheddar is key for flavor. You could use Monterey Jack for a milder taste or even a dairy-free cheese if you need alternatives.
Old Bay Seasoning: This classic spice mix raises the seafood’s flavor. If it’s not on hand, a mix of paprika, celery salt, and black pepper can work as a substitute.
How Do I Make Sure My Biscuits are Fluffy?
Getting fluffy biscuits is all about handling the dough gently. Be careful not to over-mix. Here are some steps to ensure they turn out light:
- Use cold butter! This helps keep the biscuits tender.
- Mix until just combined. When adding the milk, go slowly!
- When kneading, do it lightly just until it holds together; this prevents tough biscuits.
- Cut the biscuits straight down without twisting for even rising.
Cheddar Bay Biscuit Seafood Pot Pie Recipe
Ingredients You’ll Need:
For the Filling:
- 1 lb seafood mix (shrimp, crab, scallops)
- 2 cups heavy cream
- 1 cup chicken or seafood broth
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 tsp Old Bay seasoning (optional)
- 1 tsp dried thyme
- Salt and pepper to taste
- 1/2 cup frozen peas
- 2 tbsp fresh parsley, chopped
For the Cheddar Bay Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup shredded cheddar cheese
- 3/4 cup milk
- 2 tbsp melted butter (for brushing)
- 1/2 tsp garlic powder (for topping)
How Much Time Will You Need?
This recipe takes about 20 minutes to prep and about 25-30 minutes to bake. Total time is approximately 50 minutes from start to finish. You’ll enjoy the delicious aroma of seafood and baked biscuits in your kitchen!
Step-by-Step Instructions:
1. Prepare the Filling:
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion, celery, and carrots, sautéing until they are softened, which should take about 5-7 minutes. Stir in the minced garlic and cook for 1 more minute. Next, sprinkle the flour over the veggies and stir it in, cooking for another minute. Slowly add the heavy cream and broth, stirring continuously to avoid lumps. Bring the mixture to a simmer and let it thicken for about 3-5 minutes. Once thickened, mix in the seafood, Old Bay seasoning, thyme, salt, pepper, frozen peas, and chopped parsley. Cook for an additional 3-5 minutes, or until the seafood is just done. Then, remove the skillet from the heat.
2. Make the Cheddar Bay Biscuits:
Preheat your oven to 425°F (220°C). In a large mixing bowl, combine the flour, baking powder, garlic powder, dried parsley, and salt. Add the cold, cubed butter and, using a pastry cutter or your fingertips, blend it until the mixture looks like coarse crumbs. Gently stir in the shredded cheddar cheese. Gradually add the milk while stirring until a dough forms. On a lightly floured surface, knead the dough just a few times until it comes together. Roll it out to about 1-inch thick and cut into rounds with your biscuit cutter.
3. Assemble the Pot Pie:
Carefully transfer the seafood filling into oven-safe ramekins or a large pie dish. Lay the cheddar bay biscuits on top, allowing them to slightly overlap for a nice presentation.
4. Bake:
Brush the tops of the biscuits with melted butter and sprinkle them with garlic powder. Place the dish in your preheated oven and bake for about 15-20 minutes, or until the biscuits are golden brown and the filling is bubbly.
5. Serve:
Once out of the oven, let the pot pie cool for a few minutes. Serve it warm, and enjoy the delightful mix of creamy seafood and cheesy biscuits!
Can I Use Different Types of Seafood?
Absolutely! Feel free to swap the seafood mix for your favorites, such as lobster, clams, or even a firm fish like cod or haddock. Just make sure to adjust the cooking time based on the type of seafood you choose—larger pieces may need a bit longer to cook through.
Can I Substitute the Heavy Cream?
Yes, if you’re looking for a lighter option, you can replace heavy cream with half-and-half or whole milk, though this may make your filling slightly less rich and creamy. For a dairy-free option, coconut cream works well, but it may impart a subtle coconut flavor.
How to Store Leftovers?
Store any leftover pot pie in an airtight container in the fridge for up to 3 days. To keep the biscuits from getting soggy, you might want to store them separately. Reheat in the oven at 350°F (175°C) for about 15-20 minutes or until warmed through.
Can I Make the Biscuits Ahead of Time?
Definitely! You can prepare the biscuit dough ahead of time and refrigerate it for up to 24 hours. Just make sure to cover it tightly. When you’re ready to bake, let the dough sit at room temperature for about 15 minutes before cutting out the biscuits.
