Cheddar Bay Biscuit Seafood Pot Pie

Why You’ll Love This Recipe

This seafood pot pie is a delicious twist on a classic. Filled with shrimp, langostino tails, and jumbo lump crab, it’s a seafood lover’s dream. The rich, herbed gravy and buttery biscuit topping elevate the dish, making it a luxurious yet easy-to-make comfort food. With minimal prep and the help of store-bought Cheddar Bay Biscuit mix, you’ll enjoy all the flavors without the fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Seafood & Vegetable Filling

  • 1 lb shrimp, peeled and deveined

  • 12 oz langostino tails or lobster

  • 8 oz jumbo lump crabmeat, cooked

  • 1 cup onions, chopped

  • 1/2 cup bell pepper, chopped

  • 1/4 cup celery, chopped

  • 1 tsp salt, plus more to taste

  • 1 tsp pepper, plus more to taste

  • Olive oil for cooking

• Creamy Gravy

  • 2 cups chicken broth

  • 1 cup heavy cream

  • 4 tbsp butter

  • 5 tbsp flour

  • 1 tbsp garlic, minced or paste

  • 1 tsp thyme

  • 1 tsp tarragon, dried

  • 1 tsp salt

  • 1 tsp pepper

  • 1/2 tsp smoked paprika

• Cheddar Bay Biscuit Topping

  • 1 box Red Lobster Cheddar Bay Biscuit mix (11.36 oz)

  • 3/4 cup milk

  • 1/2 cup mild cheddar cheese, shredded

• Herb Butter Sauce

  • 1/4 cup butter, melted

  • 1 pouch garlic herb seasoning from the box

Directions

1. Sear the Seafood: In a pan over medium heat, cook shrimp and langostino with salt and pepper for 2-3 minutes. Remove and set aside.

2. Sauté the Veggies: In the same pan, sauté onions, bell peppers, and celery for about 5 minutes until softened.

3. Make the Gravy: Add butter, then sprinkle in flour, stirring until absorbed. Add chicken broth and simmer, followed by heavy cream. Stir in garlic, thyme, tarragon, salt, pepper, and smoked paprika.

4. Combine: Return seafood to the pan and mix well.

5. Prepare Biscuit Topping: Mix the Cheddar Bay Biscuit mix with milk and shredded cheddar to form a dough. Don’t overmix.

6. Assemble and Bake: Preheat the oven to 425°F. Transfer seafood mixture to ramekins or a baking dish, top with biscuit dough, and bake for 14-16 minutes.

7. Finish with Herb Butter Sauce: Brush with melted butter and garlic herb seasoning for extra flavor.

Servings and Timing

• Servings: 6 servings

• Prep Time: 10 minutes

• Cook Time: 25 minutes

• Total Time: 35 minutes

Variations

• Spicy: Add a pinch of cayenne pepper or hot sauce for some heat.

• Gluten-Free: Use a gluten-free biscuit mix to make it gluten-free.

• Vegetarian: Skip the seafood and use mushrooms for a vegetarian version.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, bake at 350°F for 8-10 minutes to maintain the crispy biscuit topping.

FAQs

1. Can I use frozen seafood?

Yes, frozen seafood works well. Just thaw and drain it before using.

2. Can I make this ahead of time?

Yes, you can prepare the filling ahead and top with biscuits just before baking.

3. How do I prevent the biscuits from getting soggy?

Make sure to bake the biscuits until they’re golden and crispy. Avoid overfilling the dish with the gravy.

4. Can I use other types of seafood?

Yes, you can substitute the langostino or crab with scallops or other shellfish.

5. Can I make this in a larger batch?

Yes, simply double the ingredients and use a larger baking dish.

6. Can I freeze the leftovers?

Yes, you can freeze the pot pie for up to 2 months. Reheat in the oven at 350°F until heated through.

7. Can I use a different biscuit mix?

Yes, any biscuit mix can be used as a substitute.

8. Can I add vegetables to the filling?

Yes, peas, carrots, or spinach would be great additions.

9. Can I make this dairy-free?

Use non-dairy milk and dairy-free butter and cheese to make it dairy-free.

10. How long does this dish last in the fridge?

It lasts up to 3 days when stored properly in the fridge.

Conclusion

Cheddar Bay Biscuit Seafood Pot Pie is a mouthwatering comfort food with all the indulgence of a traditional pot pie, topped with cheesy, flaky biscuits. It’s an easy-to-make dish that combines creamy seafood, aromatic herbs, and a buttery biscuit crust—sure to impress at any dinner table.

Cheddar Bay Biscuit Seafood Pot Pie

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• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings
• Category: Casserole, Comfort Food
• Method: Stovetop, Baking
• Cuisine: American
• Diet: Gluten Free

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Description

This Cheddar Bay Biscuit Seafood Pot Pie is a luxurious twist on a classic comfort food, featuring succulent shrimp, langostino, and crab in a rich, creamy gravy, topped with a cheesy, golden Cheddar Bay Biscuit crust. Perfect for cozy nights or entertaining guests, this easy-to-make dish will impress with minimal prep and big flavor.

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Ingredients

Seafood & Vegetable Filling:

1 lb shrimp, peeled and deveined

12 oz langostino tails or lobster

8 oz jumbo lump crabmeat, cooked

1 cup onions, chopped

1/2 cup bell pepper, chopped

1/4 cup celery, chopped

1 tsp salt, plus more to taste

1 tsp pepper, plus more to taste

Olive oil for cooking

Creamy Gravy:

2 cups chicken broth

1 cup heavy cream

4 tbsp butter

5 tbsp flour

1 tbsp garlic, minced or paste

1 tsp thyme

1 tsp tarragon, dried

1 tsp salt

1 tsp pepper

1/2 tsp smoked paprika

Cheddar Bay Biscuit Topping:

1 box Red Lobster Cheddar Bay Biscuit mix (11.36 oz)

3/4 cup milk

1/2 cup mild cheddar cheese, shredded

Herb Butter Sauce:

1/4 cup butter, melted

1 pouch garlic herb seasoning from the box

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Instructions

• Sear the Seafood: In a pan over medium heat, cook shrimp and langostino with salt and pepper for 2-3 minutes. Remove and set aside.

• Sauté the Veggies: In the same pan, sauté onions, bell peppers, and celery for 5 minutes until softened.

• Make the Gravy: Add butter, sprinkle in flour, and stir until absorbed. Add chicken broth, simmer, then add heavy cream. Stir in garlic, thyme, tarragon, salt, pepper, and smoked paprika.

• Combine: Return seafood to the pan and mix well.

• Prepare Biscuit Topping: Mix Cheddar Bay Biscuit mix with milk and shredded cheddar cheese to form dough. Don’t overmix.

• Assemble and Bake: Preheat oven to 425°F (190°C). Transfer seafood mixture to ramekins or a baking dish, top with biscuit dough, and bake for 14-16 minutes.

• Finish with Herb Butter Sauce: Brush with melted butter and garlic herb seasoning for extra flavor.

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Notes

Spice it up with cayenne pepper or hot sauce for extra heat.

For a gluten-free version, use a gluten-free biscuit mix.

To make it vegetarian, swap seafood for mushrooms.