Cheddar Bay Biscuit Seafood Pot Pie Recipe

I love this Cheddar Bay Biscuit Seafood Pot Pie—it’s rich, comforting, and packed with flavor. Juicy shrimp, crab, and other seafood simmer in a creamy sauce, then bake under a layer of golden, garlicky Cheddar Bay biscuits for the ultimate cozy dish.

Why I’ll Love This Recipe

I’ll love this recipe because it combines two comfort food favorites: creamy seafood pot pie and buttery biscuits. The Cheddar Bay biscuit topping adds a cheesy, garlicky crunch, while the seafood filling stays creamy and flavorful underneath. It’s perfect for impressing guests or enjoying a hearty family meal.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Shrimp, peeled and deveined

• Crab meat (lump or flaked)

• Optional: lobster or langostino

• Butter

• Onion, diced

• Carrots, diced

• Celery, diced

• Garlic, minced

• Thyme

• Tomato paste

• All-purpose flour

• Seafood or chicken stock

• Frozen peas and corn

• Heavy cream

• Red Lobster Cheddar Bay Biscuit mix

• Shredded cheddar cheese

• Garlic herb seasoning packet (from biscuit mix)

directions

1. I preheat the oven to 375°F (190°C).

2. I sauté onion, carrots, and celery in butter until soft. Then I add garlic, thyme, and a spoonful of tomato paste.

3. I stir in the flour and cook briefly, then slowly whisk in stock.

4. Once the mixture thickens, I add frozen peas, corn, and cooked seafood.

5. I stir in heavy cream, then season with salt and pepper.

6. I transfer the filling to a baking dish or individual ramekins.

7. I prepare the Cheddar Bay biscuit mix as directed, stirring in the shredded cheddar.

8. I spoon the biscuit dough on top of the filling.

9. I bake until the biscuits are golden and the filling is bubbling, about 20–25 minutes.

10. I melt butter with the seasoning packet and brush it over the warm biscuits before serving.

Servings and timing

• Servings: 4–6

• Prep Time: 20 minutes

• Bake Time: 20–25 minutes

• Total Time: 45 minutes

Variations

• I use only shrimp or crab if I don’t have lobster.

• I substitute half-and-half for heavy cream to lighten it slightly.

• I add diced bell peppers or mushrooms to the veggie mix.

• I top it with homemade biscuit dough if I don’t have the boxed mix.

• I add a pinch of cayenne or paprika for a little heat.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I use a 375°F oven to keep the biscuit topping crisp—about 15–20 minutes. I avoid microwaving it, which makes the topping soggy. I don’t recommend freezing, as the biscuit topping can change texture.

FAQs

What kind of seafood works best for this pot pie?

I use a mix of shrimp, crab, and lobster or langostino, but any combination works depending on what I have.

Can I make this without the boxed biscuit mix?

Yes, I can use homemade biscuit dough and add shredded cheese and garlic powder for a similar flavor.

How do I thicken the seafood filling?

I make a roux with butter and flour, then add stock and cream. It thickens as it simmers.

Can I make this ahead of time?

I prepare the filling ahead, refrigerate it, and top with fresh biscuit dough right before baking.

Is the garlic seasoning packet optional?

Yes, I can use just butter or add my own garlic powder and parsley if I want to control the saltiness.

Conclusion

This Cheddar Bay Biscuit Seafood Pot Pie is my perfect fusion of comfort and flavor. The creamy seafood filling and garlicky biscuit topping make each bite irresistible. It’s a fun twist on classic pot pie that I’m always excited to make and share.