This seafood pot pie is one of those cozy, indulgent dinners we love to make as a team for a special night in. A creamy shrimp and crab filling under flaky, cheesy biscuits feels both comforting and luxurious, which for us is exactly what real food for real life is all about.
This Cheddar Bay Biscuit Seafood Pot Pie is a comforting coastal classic that pairs the savory richness of seafood with the irresistible flakiness of cheddar biscuits. A creamy filling of shrimp, crab, and vegetables is topped with golden, cheesy biscuits and baked until bubbly. Perfect for special occasions or a cozy weeknight, this seafood pot pie is the ultimate seafood comfort food.
What makes this seafood pot pie so good is the biscuit topping. A creamy shrimp and crab filling is topped with flaky, cheesy cheddar biscuits and baked until golden and bubbly.
Watch the Recipe Video
Watch how this seafood pot pie comes together, step by step.
Why You Will Love This Seafood Pot Pie
- Creamy seafood filling. Tender shrimp and crab in a rich sauce.
- Flaky cheddar biscuits. A golden, cheesy topping in every bite.
- Comforting and filling. Seafood and vegetables make it hearty.
- Coastal comfort food. Special enough for an occasion.
- A variety of seafood. A great way to enjoy shrimp and crab together.
What Makes This Seafood Pot Pie So Good
A classic pot pie gets a coastal twist here, with a creamy seafood filling baked under a golden, biscuit topping instead of pastry.
Tender shrimp and crab make the filling. A rich, herb seasoned cream sauce surrounds the seafood and vegetables for a comforting, satisfying base.
Flaky cheddar biscuits crown it. A cheesy, buttery biscuit topping bakes golden and tender, the perfect contrast to the creamy filling below.
A touch of Old Bay seasoning gives the filling classic seafood flavor, a savory, well rounded spice blend that pairs beautifully with shrimp and crab.
Optional Pro Tip: Creamy Filling, Golden Biscuits
Cook the roux a minute or two. Stirring the flour with the vegetables first keeps the sauce smooth and gives it body.
Let it rest before serving. Cooling for 10 to 15 minutes lets the filling set so it is not too loose.
Tips for the Best Seafood Pot Pie
- Cook the roux. A minute or two builds a smooth, thick sauce.
- Whisk in liquids slowly. This keeps the sauce lump free.
- Do not overcook the seafood. It finishes cooking in the oven.
- Fold in the cheese. Add cheddar to the biscuit dough for flavor.
- Drop biscuits evenly. Spread spoonfuls over the whole filling.
- Bake until golden. The biscuits should be golden and cooked through.
- Let it rest. Cooling helps the filling set before serving.
- Season to taste. Adjust salt and pepper in the filling.
Variations and Add Ins
This seafood pot pie is easy to customize.
- Add lobster. A little lobster makes it even more luxurious.
- Use different vegetables. Diced carrots, potatoes, or corn work well.
- Make individual pies. Divide the filling into ramekins.
- Add a kick. A pinch of cayenne or extra Old Bay adds warmth.
- Add herbs. Fresh thyme or parsley brighten the filling.
- Use homemade biscuits. A scratch cheddar biscuit dough works too.
- Add a squeeze of lemon. It brightens the rich, creamy filling.
- Brush with garlic butter. A garlic herb butter glaze adds flavor.
How to Store and Reheat
Store leftover seafood pot pie in an airtight container in the refrigerator for up to two days. It is best enjoyed fresh.
Reheat in a low oven until warmed through to keep the biscuit topping from getting soggy. A few minutes uncovered helps the biscuits crisp back up.
Serving Suggestions for Seafood Pot Pie
This seafood pot pie is a hearty, complete meal on its own, with seafood, vegetables, and biscuits all in one dish. A crisp green salad makes a fresh, light side.
A simple side salad with a light vinaigrette balances the rich, creamy filling beautifully. Steamed or roasted vegetables round out the plate as well.
For a special dinner, serve it family style straight from the dish, or bake it in individual ramekins. A squeeze of lemon and fresh parsley brighten each serving.
- With a green salad. A fresh, crisp contrast.
- With roasted vegetables. A simple, wholesome side.
- In ramekins. Individual pies for a special touch.
- With lemon. A bright finishing touch.
For another rich, creamy comfort dish, our high protein creamy beef pasta is a hearty one to try.
Frequently Asked Questions
What seafood works best?
Shrimp and crab are classic here, but lobster, scallops, or chunks of white fish all work beautifully, alone or in a mix.
Can I use canned or imitation crab?
Yes. Lump crab has the best flavor and texture, but canned or imitation crab works as a more budget friendly option.
Do I have to use boxed biscuits?
No. A boxed cheddar biscuit mix is easy and convenient, but a homemade cheddar biscuit dough works just as well.
Can I make individual pot pies?
Absolutely. Divide the filling among ramekins, top each with biscuit dough, and bake until the biscuits are golden.
Why is my filling too thin?
Cook the roux a minute or two and let the sauce thicken before adding the seafood, and let the baked pie rest so it sets.
Can I make it ahead of time?
You can make the filling ahead and refrigerate it, then top with biscuit dough and bake when ready, adding a few extra minutes if cold.
How do I know when it is done?
It is done when the biscuits are golden brown and cooked through and the filling is bubbly, usually after 30 to 40 minutes.
Can I add more vegetables?
Yes. Diced carrots, potatoes, corn, or extra peas all stir into the filling nicely for a heartier pie.
How do I store leftovers?
Keep them in an airtight container in the refrigerator for up to two days, and reheat in a low oven to keep the biscuits from getting soggy.
What should I serve with it?
A crisp green salad, roasted vegetables, or a squeeze of lemon all pair beautifully and balance the rich, creamy pie.
The Ultimate Coastal Comfort
This cheddar bay biscuit seafood pot pie brings together a creamy shrimp and crab filling and a flaky, cheesy biscuit topping. It is rich, comforting, and full of coastal flavor in every bite.
Special enough for an occasion yet easy enough for a cozy weeknight, it is the ultimate seafood comfort food. Once you try it, this seafood pot pie is sure to become a favorite.
Craving more bright, comforting dinners? Our lemon chicken piccata is another flavorful favorite to try next.
Results vary by ingredients, equipment, and cooking conditions. Always taste and adjust seasoning as you go.
Cheddar Bay Biscuit Seafood Pot Pie
Ingredients
Equipment
Method
- Preheat your oven to 375 F.
- In a large skillet, melt the butter over medium heat, add the onion and celery, and saute until soft and translucent.
- Sprinkle the flour over the vegetables and stir continuously for 1 to 2 minutes to make a roux.
- Gradually whisk in the seafood broth and heavy cream, stirring until smooth and beginning to thicken.
- Add the garlic powder, Old Bay, salt, and pepper and stir well to combine.
- Fold in the cooked shrimp, crab meat, and the peas and carrots, then remove from the heat.
- Pour the seafood filling into a 9 inch pie dish or similar baking dish.
- Prepare the cheddar bay biscuits according to the package instructions, folding in the shredded cheddar, then drop spoonfuls of the dough evenly over the filling.
- Bake for 30 to 40 minutes, until the biscuits are golden brown and fully cooked, then let the pot pie cool for 10 to 15 minutes before serving so the filling can set.
Nutrition
Notes
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