Cheddar Bay Biscuit Seafood Pot Pie

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There’s something irresistibly cozy about digging into a bubbling, creamy seafood pot pie fresh out of the oven. When I first experimented with topping it with Cheddar Bay biscuits, the result was absolute magic. The flaky, cheesy, golden biscuit crust absorbs all the rich, seafood-studded filling beneath — it’s indulgent, comforting, and packed with coastal flavor.

I love making this dish on chilly evenings or when I want to impress guests without too much fuss. The mix of tender shrimp, sweet crab, and hearty vegetables wrapped in a creamy sauce feels like a luxury meal but with the nostalgic feel of a pot pie. The Cheddar Bay biscuits elevate the whole thing to a restaurant-worthy dish — savory, fluffy, and golden brown with that irresistible garlic butter topping.

Why You’ll Love This Cheddar Bay Biscuit Seafood Pot Pie

This dish is the ultimate comfort food fusion — it combines the creamy richness of a classic pot pie with the savory, cheesy perfection of Red Lobster-style Cheddar Bay biscuits. It’s easy to customize with your favorite seafood, and it’s a great way to use up frozen shrimp or leftover crab. Plus, it comes together in one dish, which makes cleanup a breeze. Whether you’re feeding a family or serving at a gathering, it’s guaranteed to wow.

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What Kind of Seafood Works Best in Cheddar Bay Biscuit Seafood Pot Pie?

Shrimp and crab are the go-to combo for this pot pie, but scallops or chunks of cooked white fish like cod or halibut also work beautifully. I like using a mix to give the dish more depth and texture. Just make sure the seafood is pre-cooked or par-cooked before adding it to the filling, since the baking time is mostly for the biscuits.

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Options for Substitutions

• Seafood: Swap in cooked chicken or turkey for a land-based version.
• Biscuits: If you don’t have Cheddar Bay mix, make your own with Bisquick, cheddar, and garlic butter.
• Vegetables: Peas, carrots, and corn are classic, but you can add mushrooms, spinach, or bell peppers.
• Cream sauce: Use a can of cream of mushroom or make a quick roux-based sauce with milk and flour.

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Ingredients for this Cheddar Bay Biscuit Seafood Pot Pie

• Shrimp: I prefer medium-sized shrimp, peeled and deveined. They add sweetness and a meaty texture.
• Lump crab meat: Adds a rich, buttery flavor that pairs beautifully with the creamy base.
• Frozen peas and carrots: Convenient and classic, they add color and mild sweetness.
• Celery: For a fresh crunch and aromatic base flavor.
• Onion: A key aromatic that adds depth and sweetness when sautéed.
• Garlic: Essential for savoriness, especially in seafood dishes.
• Butter: Used for the roux and to sauté the vegetables.
• All-purpose flour: Thickens the creamy filling.
• Seafood or chicken broth: Adds depth and umami to the sauce.
• Heavy cream: For a rich, velvety texture in the filling.
• Old Bay seasoning: Classic seafood seasoning that boosts the flavor profile.
• Salt and pepper: Basic seasoning to taste.
• Cheddar Bay biscuit mix: The star topping that brings cheesy, garlicky goodness.
• Shredded cheddar cheese: Extra cheesiness inside the biscuit topping.
• Milk: Used to bring the biscuit mix together.
• Parsley: Optional, for garnish and a pop of color.

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Step 1: Preheat and Prepare the Base

Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or deep pie dish. This ensures the biscuit topping won’t stick and gives you a golden crust on the edges.

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Step 2: Sauté the Aromatics

In a large skillet over medium heat, melt 3 tablespoons of butter. Add chopped onions, celery, and a pinch of salt. Cook for about 5 minutes, then stir in the garlic and cook until fragrant, about 1 more minute.

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Step 3: Make the Creamy Filling

Sprinkle the flour over the sautéed vegetables and stir to form a roux. Let it cook for 2 minutes, then slowly whisk in the broth followed by the cream. Stir constantly until the mixture thickens and becomes silky. Add Old Bay seasoning, salt, and pepper to taste.

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Step 4: Add the Seafood and Veggies

Gently fold in the shrimp, crab meat, and frozen peas and carrots. Let everything warm through for about 2-3 minutes. Remove from heat and transfer the filling to your prepared baking dish.

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Step 5: Mix the Cheddar Bay Biscuit Topping

In a mixing bowl, combine the Cheddar Bay biscuit mix, shredded cheddar, and milk as directed on the package. Stir until just combined — don’t overmix or the biscuits will be dense.

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Step 6: Top and Bake

Spoon the biscuit dough in mounds over the seafood filling, leaving some gaps for steam to escape. Place the dish on a baking sheet (to catch any bubbling over) and bake for 20–25 minutes, or until the biscuits are golden brown and cooked through.

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Step 7: Butter Finish and Serve

Melt the garlic herb packet (or mix melted butter with garlic powder and parsley) and brush over the biscuits as soon as they come out of the oven. Let rest for 5 minutes, then serve hot.

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How Long to Prepare the Cheddar Bay Biscuit Seafood Pot Pie

Making this dish is surprisingly manageable, even on a busy weeknight if you prep ahead.

Prep Time: Expect about 20–25 minutes to chop vegetables, sauté aromatics, make the creamy filling, and mix the biscuit topping. If your shrimp are already peeled and the crab is pre-cooked, this goes even faster.

Cook Time: Once assembled, the pot pie needs about 20–25 minutes in the oven to bake the biscuits to golden perfection. A few extra minutes for cooling helps the filling set before serving.

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Tips for Perfect Cheddar Bay Biscuit Seafood Pot Pie

• Use pre-cooked or quick-cooking seafood to prevent overcooking in the oven.
• Don’t skip brushing the biscuits with garlic butter — it adds that signature Cheddar Bay flavor.
• Let the filling thicken well before adding the seafood; a runny base can make biscuits soggy.
• Use a baking sheet under your dish to catch any bubbling over during baking.
• For extra golden biscuits, give them a quick broil (1–2 minutes) at the end — just keep an eye on them!

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Watch Out for These Mistakes While Cooking

• Overcooking the seafood: It only needs to be warmed through before baking.
• Undercooked biscuits: Ensure they’re baked through by checking the center with a toothpick.
• Too-thin filling: Always simmer until thick before combining with seafood.
• Dense biscuit topping: Avoid overmixing the dough.
• Not seasoning enough: The creamy filling needs bold seasoning to balance the seafood.

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What to Serve With Cheddar Bay Biscuit Seafood Pot Pie?

1. Crisp Green Salad

A simple arugula or spring mix salad with lemon vinaigrette balances the richness perfectly.

2. Roasted Asparagus

Tender-crisp asparagus with a bit of lemon and olive oil is a great veggie side.

3. Garlic Butter Green Beans

Sautéed green beans in garlic butter echo the biscuit flavor without overpowering.

4. White Wine

A chilled glass of Chardonnay or Sauvignon Blanc complements the seafood beautifully.

5. Lemon-Herb Rice

If you’re serving a crowd, some fluffy lemon rice adds brightness and soaks up extra sauce.

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Storage Instructions

Refrigerator: Store leftovers in an airtight container for up to 3 days. The biscuits may soften a bit, but a quick reheat in the oven will help them crisp back up.

Freezer: This dish freezes best before baking. Assemble the pot pie without baking, wrap tightly, and freeze for up to 2 months. When ready to bake, thaw in the fridge overnight and bake as directed.

Reheating: Warm leftovers in a 350°F oven for about 15–20 minutes, or until heated through. The microwave works too but may soften the biscuit topping.

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Estimated Nutrition

Per serving (based on 6 servings):

• Calories: ~480
• Protein: 28g
• Carbohydrates: 32g
• Fat: 28g
• Saturated Fat: 14g
• Cholesterol: 150mg
• Sodium: 970mg
• Fiber: 3g
• Sugar: 4g

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Frequently Asked Questions

Can I use canned crab meat?

Yes, just make sure to drain it well and pick out any shells. Lump crab meat offers the best texture.

Can I make this dish ahead of time?

Definitely! You can prepare the filling a day in advance and refrigerate. Add the biscuit topping just before baking.

What if I don’t have Cheddar Bay biscuit mix?

You can make your own by combining Bisquick, shredded cheddar, garlic powder, and a little parsley.

Can I make this without dairy?

Yes, substitute dairy-free butter, plant-based milk, and a dairy-free biscuit mix.

How do I know when the biscuits are done?

They should be golden on top and a toothpick inserted in the center should come out clean.

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Conclusion

Cheddar Bay Biscuit Seafood Pot Pie brings together the creamy decadence of seafood chowder with the comfort of golden, cheesy biscuits. It’s easy to make, endlessly adaptable, and perfect for a cozy family dinner or casual entertaining. If you’re craving something rich, savory, and deeply satisfying — this dish delivers every single time.

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