There’s something deeply satisfying about diving into a hot, creamy dish straight from the oven—especially when that dish is topped with cheesy, golden biscuits. Cheddar Bay Biscuit Seafood Pot Pie brings together everything you crave in one skillet: rich seafood filling, buttery biscuit crust, and the unmistakable comfort of a coastal-inspired meal.
This pot pie takes the warmth of a classic chicken version and replaces it with bold, savory flavors from shrimp, crab, and flaky white fish. It’s finished with a tender topping made from Cheddar Bay Biscuit mix, giving you that restaurant-style finish in your own kitchen. Whether you’re cooking for a family dinner or a cozy night in, this dish turns simple ingredients into a flavorful centerpiece.
What is Cheddar Bay Biscuit Seafood Pot Pie?
Cheddar Bay Biscuit Seafood Pot Pie is a creamy, oven-baked casserole filled with a medley of seafood, vegetables, herbs, and spices—all topped with soft, cheesy Cheddar Bay Biscuits. The biscuits soak up the creamy filling underneath, while the top stays crisp and golden.
Seafood Filling
Shrimp, crab, and fish simmered in cream and broth for a luscious, savory base.
Cheddar Bay Biscuit Crust
A cheddar and garlic biscuit topping—either from a mix or homemade—that adds richness and texture.
Why It Works
Each bite blends the briny sweetness of seafood with the familiar, indulgent taste of buttery biscuits.
This is comfort food that feels elevated—yet it’s simple enough for a weeknight and impressive enough for guests.
Ingredient Breakdown and Their Roles
Knowing your ingredients means you can make better substitutions and avoid kitchen mistakes. Here’s a look at what goes into a well-balanced Cheddar Bay Biscuit Seafood Pot Pie.
Seafood Filling
| Ingredient | Purpose | Notes |
|---|---|---|
| Shrimp (1 lb) | Adds meaty bite, mild sweetness | Use peeled, deveined; chop if large |
| Crab meat (1 lb) | Soft, sweet flavor | Can sub imitation crab if preferred |
| White fish (1 cup, cod/haddock) | Flaky, neutral base | Breaks apart gently into the sauce |
Alternatives: Use bay scallops, clams, or cooked salmon if needed.
Cream Sauce
| Ingredient | Purpose |
|---|---|
| Heavy cream (1 cup) | Builds richness and body |
| Chicken/seafood broth (2 cups) | Adds depth and balances cream |
| Garlic + onion powder | Boosts flavor efficiently |
| Dried thyme | Adds herbal warmth |
| Salt + pepper | Essential for balancing flavor |
Pro Tip: Use seafood broth if you want a deeper coastal flavor.
Vegetables
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Frozen mixed vegetables (1 cup) for balance, texture, and color
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Optional: sautéed onions, celery, or bell peppers for more body
Fresh or frozen works. Just avoid adding watery veg like zucchini unless cooked first.
Cheddar Bay Biscuit Topping
| Ingredient | Role |
|---|---|
| Cheddar Bay Biscuit mix | Provides structure and flavor |
| Milk (¾ cup) | Binds biscuit dough |
| Melted butter (¼ cup) | Adds richness and a golden crust |
Step-by-Step Instructions for Perfect Results
This recipe is simple but benefits from careful timing and layering. Here’s how to make the perfect Cheddar Bay Biscuit Seafood Pot Pie from scratch or mix.
1. Preheat Your Oven
Set the oven to 400°F (200°C). Grease a 9×13-inch baking dish or deep casserole pan.
2. Cook the Seafood
In a large skillet over medium heat:
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Add a splash of oil or butter.
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Add shrimp, crab meat, and white fish.
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Cook for 3–4 minutes until shrimp are pink and fish is just cooked through.
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Remove seafood from the pan and set aside.
Tip: You don’t need to fully cook everything—it will finish in the oven.
3. Make the Creamy Filling
Using the same skillet:
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Pour in 2 cups chicken or seafood broth and 1 cup heavy cream.
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Add 1 teaspoon each of garlic powder, onion powder, and dried thyme.
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Season with salt and pepper.
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Bring to a simmer over medium heat, stirring gently.
Add 1 cup of frozen mixed vegetables and stir. Return the seafood to the pan. Simmer for 5–6 minutes until slightly thickened.
Troubleshooting: If too thin, let it simmer uncovered a few minutes more. If too thick, add a splash of broth.
4. Prepare the Biscuit Topping
In a medium bowl:
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Combine Cheddar Bay Biscuit mix with ¾ cup milk.
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Stir until just combined. Do not overmix.
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Dough will be thick and lumpy.
Optional: Add a handful of shredded cheddar or a pinch of cayenne for added kick.
5. Assemble the Pot Pie
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Pour seafood mixture into the baking dish and spread evenly.
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Use a spoon to drop mounds of biscuit dough over the top—no need to cover every inch.
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Drizzle ¼ cup melted butter over the biscuits to help them brown.
6. Bake
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Bake uncovered for 25–30 minutes or until biscuits are golden and cooked through.
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Let cool for 5–10 minutes before serving.
Tip: To test biscuit doneness, insert a toothpick into the center. If it comes out clean, they’re ready.
How to Serve Cheddar Bay Biscuit Seafood Pot Pie
Presentation matters, especially with a hearty comfort dish like this. Here are ideas to serve it beautifully and balance the richness:
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Serve in shallow bowls to showcase the biscuit topping
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Pair with a crisp green salad with lemon vinaigrette
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Add steamed asparagus or roasted carrots for contrast
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Garnish with chopped parsley or chives before serving
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Offer lemon wedges on the side for a citrus pop
Easy Flavor Variations
Once you master the base recipe, it’s easy to experiment with flavor and texture. Try one of these tweaks:
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Swap crab with scallops or diced lobster
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Add diced jalapeños or crushed red pepper to the sauce for a spicy version
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Use garlic herb biscuit mix instead of Cheddar Bay
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Stir in fresh dill, tarragon, or chives for an herby twist
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Add sautéed leeks or mushrooms for an earthy note
Make-Ahead and Storage Instructions
This dish is ideal for prepping ahead or freezing for later.
To make ahead
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Cook the filling and biscuit dough separately
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Refrigerate both for up to 24 hours
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Assemble and bake when ready
Storage
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Cool leftovers completely
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Store in airtight containers in the fridge for 3–4 days
Freezing
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Freeze the fully baked pie for up to 3 months
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Reheat in a 350°F oven until warmed through
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Or freeze unbaked: thaw overnight before baking fresh
Common Mistakes and How to Avoid Them
Even simple recipes like this can go sideways without a little attention to detail. Here are some key things to watch out for when making Cheddar Bay Biscuit Seafood Pot Pie:
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Overcooking the seafood – Shrimp and fish cook fast. Just lightly cook them before baking to avoid rubbery texture.
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Skipping the butter drizzle – This helps brown the biscuits and gives that signature Cheddar Bay finish.
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Undercooked biscuit dough – Make sure the biscuits are golden on top and firm underneath before removing from the oven.
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Overmixing the biscuit dough – Gentle stirring keeps the texture light and fluffy.
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Using too much liquid – Stick to the measurements for broth and cream. Add more only if the sauce looks too thick after simmering.
Nutritional Information (Per Serving – Based on 6 Servings)
| Nutrient | Amount |
|---|---|
| Calories | 530 kcal |
| Protein | 34 g |
| Carbohydrates | 26 g |
| Fat | 28 g |
| Saturated Fat | 14 g |
| Fiber | 2 g |
| Sugars | 4 g |
| Cholesterol | 160 mg |
| Sodium | 980 mg |
Note: Values may vary depending on brands and portion size.
Frequently Asked Questions
Can I use frozen seafood?
Yes, just make sure it’s fully thawed and well-drained before cooking.
Can I make Cheddar Bay Biscuit Seafood Pot Pie ahead of time?
Absolutely. Prepare the filling and dough a day in advance. Bake when ready to serve.
What can I use instead of Cheddar Bay Biscuit mix?
A homemade mix of flour, baking powder, cheddar cheese, and garlic powder works beautifully. We included a quick recipe in chunk 1.
How do I know when the biscuits are done?
They should be golden brown and firm to the touch. A toothpick in the center should come out clean.
Can I make this gluten-free?
Yes. Use gluten-free biscuit mix and thicken the sauce with cornstarch or a gluten-free flour blend.
Can I use only one type of seafood?
Yes. Shrimp alone works well, as does crab or white fish. The dish is flexible based on what you have.
Final Thoughts
Cheddar Bay Biscuit Seafood Pot Pie is a dish that delivers on comfort, flavor, and presentation. It brings together tender seafood, creamy sauce, and that crave-worthy cheddar biscuit topping in every spoonful. Whether you’re making it for Sunday dinner, a cozy holiday meal, or just to treat yourself—it never disappoints.
With this guide, you now have everything: clear steps, flexible ingredient swaps, storage tips, and expert tricks to make it perfect every time. Once you try it, this pot pie might just become your go-to recipe whenever comfort food calls
Cheddar Bay Biscuit Seafood Pot Pie
Ingredients
Method
- Preheat oven to 400°F (200°C) and grease a 9×13-inch baking dish.
- Cook seafood in a skillet over medium heat for 3–4 minutes until shrimp turns pink. Set aside.
- Make sauce in the same skillet. Add broth, cream, garlic powder, onion powder, thyme, salt, and pepper. Simmer for 5 minutes.
- Add vegetables and cooked seafood to the sauce. Stir and simmer for another 5–6 minutes until slightly thickened.
- Mix biscuit dough: Combine biscuit mix and milk in a bowl. Stir until just combined.
- Assemble pot pie: Pour seafood mixture into the baking dish. Drop spoonfuls of biscuit dough over the top.
- Drizzle butter over biscuits.
- Bake uncovered for 25–30 minutes until biscuit topping is golden and cooked through.
- Cool 5–10 minutes before serving.
Notes
- Do not overcook seafood—it finishes in the oven.
- You can make the biscuit mix from scratch if desired (see article chunk 1).
- Let pot pie rest before serving for easier scooping.
- For a spicier twist, add a pinch of cayenne or chopped jalapeños to the sauce.
Nutritional Facts (Per Serving, serves 6)
| Nutrient | Amount |
|---|---|
| Calories | 530 kcal |
| Protein | 34 g |
| Carbs | 26 g |
| Fat | 28 g |
| Saturated Fat | 14 g |
| Sodium | 980 mg |
| Cholesterol | 160 mg |
