Some dishes feel like a warm blanket on a brisk evening—like a story told around a fire. That’s exactly what Cheddar Bay Biscuit Seafood Pot Pie has always meant to me. The first time I tasted it was at my Aunt Lisa’s old beach house on the Outer Banks. We had spent the entire day walking the shoreline, collecting seashells, and letting the ocean breeze tangle our hair. As dusk rolled in, her kitchen filled with the scent of garlic and butter, and we huddled around the table, still damp from the sea. She pulled out this bubbling seafood pot pie topped with golden, cheesy biscuits—and just like that, dinner turned magical.

This comforting meal combines the richness of the sea with the familiar charm of flaky cheddar biscuits. Inspired by those legendary Cheddar Bay biscuits from Red Lobster, this dish adds a coastal twist to a classic comfort food. It’s the kind of recipe you serve when you want to impress but also wrap your guests in warmth and nostalgia. Whether you’re cooking for Sunday supper, a cozy date night, or a weeknight dinner that just needs to feel a little special, this dish brings joy to the table in the most delicious way.

Why You’ll Love This Recipe

• Ultimate comfort food: It’s creamy, rich, and deeply satisfying.
• Simple to make: With step-by-step guidance, it’s friendly for even beginner cooks.
• Coastal flavor: The combination of shrimp, crab, and Old Bay seasoning brings the sea to your table.
• Golden, cheesy biscuits: The Cheddar Bay topping bakes to perfection—fluffy inside, crisp on top.
• Adaptable and forgiving: Swap proteins, add your favorite vegetables, or spice it up to taste.

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INGREDIENTS YOU’LL NEED:

For the Seafood Filling:

• 1 lb shrimp, peeled and deveined
• 1 cup crab meat (fresh or imitation)
• 1 cup frozen mixed vegetables (carrots, peas, corn)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• ¼ cup all-purpose flour
• 1½ cups seafood or chicken broth
• 1 cup heavy cream
• 1 tsp Old Bay seasoning
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped

For the Cheddar Bay Biscuit Topping:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp garlic powder
• 1 tsp salt
• ½ cup cold butter, cubed
• 1 cup shredded cheddar cheese
• ¾ cup milk
• 2 tbsp fresh parsley (for garnish)

How to Make Cheddar Bay Biscuit Seafood Pot Pie

Step-by-Step Instructions

Step 1: Prepare the Seafood Filling
In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion and garlic and cook until soft and fragrant—about 3–4 minutes. Stir in the flour to create a roux, cooking for another 2 minutes while stirring continuously.

Slowly pour in the broth, whisking to prevent lumps, followed by the cream. Let the sauce simmer and thicken slightly before adding in the Old Bay seasoning, salt, and pepper. Fold in the frozen mixed vegetables and simmer for 2–3 minutes.

Add the shrimp and crab meat and cook gently until the shrimp turn pink and opaque, about 4–5 minutes. Be careful not to overcook—this helps maintain a tender texture. Once ready, remove from heat and transfer to a large baking dish or individual ramekins.

Step 2: Make the Cheddar Bay Biscuit Dough
In a large bowl, whisk together flour, baking powder, garlic powder, and salt. Add cold cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Fold in shredded cheddar cheese, then pour in the milk, mixing until just combined. Don’t overmix—the dough should be shaggy.

Step 3: Assemble and Bake
Drop spoonfuls of biscuit dough over the seafood filling, leaving space between for the dough to expand. Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, or until the biscuits are golden and the filling is bubbling around the edges.

Remove from the oven, sprinkle with fresh parsley, and let cool slightly before serving. The smell alone will bring everyone to the table.

Helpful Tips

• Use cold butter in your biscuits for a flaky texture.
• Don’t overwork the dough—a rough mix gives the best, most tender biscuits.
• Frozen vegetables save time and add color and sweetness.
• Broil for 1–2 minutes at the end for extra golden biscuit tops (watch closely).

Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Pescatarian

Notes

You can easily make this dish with scallops, white fish, or even chopped cooked lobster. For a lighter version, substitute half the cream with whole milk.

Nutritional Information (Per Serving)

• Calories: ~600
• Fat: 38g
• Protein: 32g
• Carbohydrates: 45g
• Fiber: 3g
• Sugar: 5g

Frequently Asked Questions

Can I make this ahead of time?
Yes, prepare the seafood filling a day in advance and store it in the fridge. Add biscuit topping just before baking.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for best results.

Can I freeze this dish?
You can freeze the cooked pot pie. Reheat directly from frozen at 375°F for 30–40 minutes or until hot and bubbly.

Storage Instructions

Let cool completely before covering and refrigerating. Reheat in the oven (covered with foil) to maintain biscuit texture. Avoid microwaving if possible—it can make biscuits soggy.

Related Recipes

If you liked this Cheddar Bay Biscuit Seafood Pot Pie, you’ll definitely enjoy:

• The Story Behind Seafood Lasagna with Lobster and Shrimp
• Garlic Herb Roasted Vegetables
• Classic Lobster Thermidor
• Cajun Garlic Seafood Boil

Conclusion

Cheddar Bay Biscuit Seafood Pot Pie is the kind of recipe that tells a story every time you make it. It’s about tradition, togetherness, and the beauty of combining the sea’s bounty with warm, flaky biscuits that melt in your mouth. Whether it’s a cozy night in or a gathering with loved ones, this dish delivers heart and soul in every bite.