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Cheddar Bay Biscuit Seafood Pot Pie

Cheddar Bay Biscuit Seafood Pot Pie for a Cozy Dinner Delight

Cheddar Bay Biscuit Seafood Pot Pie is a comforting and quick dish that layers creamy seafood beneath a flaky cheddar biscuit topping.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Casserole
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Seafood Filling
  • 1 lb Cooked Shrimp Canned crab meat or lobster can be used for a different profile.
  • 1 cup Crab Meat Shredded for easy incorporation; use scallops or extra shrimp if desired.
  • 1 cup Frozen Peas and Carrots Blend Swap with fresh veggies if preferred.
  • 1 cup Diced Celery Omit or replace with bell peppers if desired.
  • 1 cup Diced Onion Both red or yellow onion work well.
For the Creamy Base
  • 2 tbsp Butter Can substitute with olive oil.
  • 1/4 cup All-purpose Flour Use gluten-free flour as an alternative if needed.
  • 2 cups Seafood Broth Can use chicken or vegetable broth as alternatives.
  • 1 cup Heavy Cream Replace with half-and-half or non-dairy creamer for a lighter option.
  • 1 tbsp Garlic Powder Fresh garlic can also be used.
  • 1 tbsp Old Bay Seasoning Substitute with a mix of paprika, cayenne, and thyme for a similar flavor.
  • to taste Salt and Pepper Adjust according to taste preferences.
For the Biscuit Topping
  • 1 package Refrigerated Cheddar Bay Biscuits Can make from scratch or use grocery options.
  • 1 cup Shredded Cheddar Cheese Feel free to use preferred cheese like Monterey Jack.

Equipment

  • Large skillet
  • Pie dish
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Gather all your ingredients for smooth cooking.
  2. Melt butter in a skillet over medium heat. Sauté onion and celery for 3-4 minutes until soft.
  3. Sprinkle flour over the sautéed vegetables and stir continuously for 1-2 minutes to form a roux.
  4. Whisk in seafood broth and heavy cream gradually while stirring gently until smooth and thickened.
  5. Stir in garlic powder, Old Bay seasoning, salt, and pepper. Simmer for a minute to blend flavors.
  6. Fold in cooked shrimp, crab meat, and frozen peas and carrots until evenly mixed.
  7. Pour the seafood mixture into a 9-inch pie dish, leveling it off with a spatula.
  8. Prepare the cheddar bay biscuits according to package instructions, mixing in shredded cheese.
  9. Spread the biscuit dough evenly over the seafood filling without overcrowding.
  10. Bake the pot pie for 30-40 minutes until biscuits are golden brown and puffed.
  11. Let it cool for 10-15 minutes before serving to help the filling set.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 1000IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Perfect the roux by cooking it long enough to eliminate raw flour taste but avoid browning. Don't overcrowd the biscuit topping for the best texture. Cooling is essential for clean slices.

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