There's something magical about sinking a spoon into a golden-topped pot pie that hides a secret treasure of fresh seafood in every creamy bite. The Cheddar Bay Biscuit Seafood Pot Pie brings together succulent shrimp and tender scallops, cozy vegetables, and a rich, homestyle sauce, all crowned by flaky, cheddar-studded biscuits that crisp into beautiful golden pillows. With each forkful, you’ll taste the buttery flakiness of the biscuits contrasted by the velvety filling, making you feel wrapped in a warm kitchen hug. The playful pop of peas, the subtle sweetness of carrots, and the sunny brightness of corn give the filling color and texture, while a gentle sprinkle of Old Bay seasoning adds a whisper of coastal spice that ties every element together. I still remember the first time I took a bite—bright-eyed with curiosity, I was instantly hooked. As each layer of flavor unfolds—from the whisper of garlic in the creamy base to the bright pop of parsley on top—it feels like a cozy seaside getaway on a plate. Plus, coming straight from the oven, the biscuits are warm enough to melt your heart.
Growing up, seafood pot pies were reserved for special Sundays when my family gathered around the table, trading stories as covers turned golden and filling simmered on the stove. Over the years, I've experimented with countless variations—tweaking seasoning here, swapping favorite seafood there—but there’s something about the marriage of shrimp, scallops, and those beloved Cheddar Bay–style biscuits that keeps me coming back. It’s the way the flaky tops crack under your fork, revealing a sea-kissed stew that dances between creamy and briny. The biscuits themselves are a joy: a tender interior riddled with strands of melty cheddar cheese and kissed with just a hint of garlic powder, each one begging to be pulled apart and savored. Combining heavy cream and seafood stock creates a lusciously smooth binder that clings lovingly to every plump scallop and curly shrimp, while the frozen mixed vegetables add a fun, colorful pop of freshness without extra fuss. And did I mention that it only takes about twenty minutes to prep? Seriously—this pot pie shines whether you’re in a hurry or planning a leisurely family-style feast. Think of it as your new kitchen hero—perfect for cozy weeknight dinners, impressive enough for weekend brunches, and versatile enough to become a holiday staple or a spontaneous treat for any season.
KEY INGREDIENTS IN CHEDDAR BAY BISCUIT SEAFOOD POT PIE
Before we dive into the step-by-step, let’s celebrate the stars of this dish. Each ingredient plays its part to create a harmonious balance of texture, flavor, and comfort.
- Frozen mixed vegetables
A colorful blend of carrots, peas, and corn that adds sweetness, vibrant hues, and a tender-crisp bite to the creamy filling without the fuss of chopping and cooking fresh vegetables.
- Butter
Provides a luxurious richness and helps sauté the aromatics, contributing to the silky smooth base of the pot pie filling and adding depth to both the filling and the biscuits.
- Onion
Adds a mild pungency and natural sweetness when sautéed until translucent, forming a savory foundation that supports the seafood flavors and elevates the overall taste profile.
- Garlic
Brings a garlicky warmth and aromatic depth that weaves through both the filling and the biscuit topping, ensuring every mouthful is infused with savory complexity.
- All-purpose flour
Acts as the thickening agent for the sauce, creating a velvety texture in the filling by absorbing liquids and giving body to the rich seafood gravy.
- Seafood stock
Intensifies the oceanic flavors, delivering an umami boost that perfectly complements the shrimp and scallops while creating a flavorful base for the creamy sauce.
- Heavy cream
Infuses the filling with a smooth, luscious consistency, balancing the brininess of the seafood and lending a decadent mouthfeel to each spoonful.
- Old Bay seasoning
A classic seafood seasoning blend that adds a hint of celery, paprika, and bay leaf notes—it's the indispensable secret that gives this pot pie its coastal flair.
- Salt
Enhances all the other flavors, keeping the filling and biscuits perfectly seasoned without overpowering the delicate taste of the seafood.
- Black pepper
Introduces a subtle heat and earthy undertones, rounding out the spices and bringing a gentle warmth to every bite.
- Shrimp
Brings a tender, slightly sweet flavor and meaty texture that pairs beautifully with scallops, absorbing the seasoned sauce while retaining a pop of ocean freshness.
- Scallops
Offer a delicate, buttery sweetness and firm yet tender texture that elevates the pot pie from ordinary to indulgent, creating a delightful contrast with the biscuit topping.
- Shredded cheddar cheese
Melts into a gooey, tangy ribbon within the filling and the biscuit dough, adding sharpness and gooey pockets of cheese that make each bite irresistible.
- Baking mix
The secret behind quick, easy biscuits—provides structure, lift, and a tender crumb, ensuring the topping bakes into light, fluffy pillows.
- Milk
Hydrates the baking mix, creating a cohesive biscuit dough and adding a touch of tenderness to the crumb.
- Melted butter
Blends into the biscuit dough for extra richness and flavor, and helps the biscuits achieve a golden, buttery crust that’s pure bliss.
- Garlic powder
Infuses a milder garlic flavor throughout the biscuit topping, complementing the minced garlic in the filling and unifying the dish’s savory notes.
- Fresh parsley
Sprinkled into the dough and over the finished pot pie, it adds a pop of bright green color and a subtle herbaceous freshness that cuts through the richness.
HOW TO MAKE CHEDDAR BAY BISCUIT SEAFOOD POT PIE
Let’s roll up our sleeves and walk through the steps to build this irresistible seafood pot pie. From preheating your oven to the moment you pull that bubbling dish out, every detail counts in making those biscuits golden and the filling perfectly creamy.
1. Preheat and prepare: Preheat your oven to 400°F (200°C). Lightly grease a baking dish or pie pan with butter or nonstick spray to ensure the pot pie won’t stick and the edges turn beautifully crisp.
2. Thaw the veggies: Place the frozen mixed vegetables in a microwave-safe bowl and microwave on high for about 3 minutes, or until they’re fully thawed. Drain any excess liquid so the filling stays thick and velvety.
3. Sauté aromatics: In a large skillet over medium heat, melt your butter. Add the chopped onion and minced garlic, then sauté for 3–4 minutes until the onion turns translucent and fragrant.
4. Make a roux: Sprinkle the flour over the onion-garlic mixture. Stir constantly for about 1 minute to cook off the raw flour taste and form a light roux that will thicken the sauce.
5. Whisk in liquids: Gradually add the seafood stock and heavy cream, whisking continuously to avoid lumps. Bring the mixture to a gentle simmer, then stir in Old Bay seasoning, salt, and black pepper for that classic seafood seasoning combo.
6. Add seafood and veggies: Stir the mixed vegetables, shrimp, and scallops into the sauce. Cook for 3–4 minutes, just until the seafood begins to turn opaque (it will finish cooking in the oven). Turn off the heat, then fold in the shredded cheddar cheese until melted and smooth.
7. Transfer to dish: Spoon the warm seafood filling into your prepared baking dish, spreading it into an even layer so every bite is loaded with goodness.
8. Mix biscuit topping: In a separate bowl, combine the baking mix, milk, melted butter, garlic powder, and chopped parsley. Stir just until the dough comes together—overmixing can make the biscuits tough.
9. Top the filling: Using a spoon, drop dollops of biscuit dough evenly over the seafood mixture, covering as much surface as possible. No need to be precise; the biscuits will spread and bake into the filling.
10. Bake to perfection: Place the baking dish in your preheated oven. Bake for 25–30 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges.
11. Rest before serving: Remove from the oven and let the pot pie rest for about 5 minutes. This short cooling period helps the filling set slightly, making it easier to serve and even more enjoyable to eat.
SERVING SUGGESTIONS FOR CHEDDAR BAY BISCUIT SEAFOOD POT PIE
After all that baking magic, you’ll want to present your masterpiece in a way that highlights every flavor and texture. Whether you’re sharing it for a laid-back family dinner or an elevated brunch, these suggestions will help you serve with style and substance.
- Fresh Citrus Wedges and Herbs
Serve with wedges of lemon or lime alongside sprigs of fresh parsley. A quick squeeze of citrus brightens the rich, creamy filling and complements the seafood’s natural sweetness.
- Crunchy Side Salad
Pair with a crisp green salad featuring mixed lettuces, sliced cucumber, and cherry tomatoes dressed in a light vinaigrette. The freshness and acidity cut through the richness of the pot pie for a balanced plate.
- Wine or Sparkling Pairing
Offer glasses of a dry white wine—like Sauvignon Blanc or Pinot Grigio—or a sparkling rosé. The acidity and bubbles cleanse the palate between cheesy bites and highlight the ocean notes.
- Homemade Coleslaw
A tangy coleslaw with shredded cabbage, carrot ribbons, and a creamy Dijon-lime dressing adds a crunchy contrast and zesty kick, making each mouthful feel fresh and exciting.
HOW TO STORE CHEDDAR BAY BISCUIT SEAFOOD POT PIE
Leftovers can be just as delightful as the freshly baked pot pie, if you store them properly. Whether you’re saving a bit for lunch tomorrow or tucking the whole thing away for later, these storage tips will keep your Cheddar Bay Biscuit Seafood Pot Pie tasting its best.
- Refrigerate Leftovers in an Airtight Container
Once cooled to room temperature (within two hours of baking), transfer portions to an airtight container and refrigerate for up to 3 days. This helps preserve the creamy texture of the filling and prevents the biscuits from becoming soggy.
- Freeze Individual Portions
For longer storage, wrap individual servings in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating to maintain biscuit integrity.
- Reheat Gently in the Oven
To revive the golden crispness of the biscuits, bake leftovers covered with foil at 350°F (175°C) for about 15–20 minutes. Remove the foil for the last 5 minutes to re-crisp the topping without overcooking the seafood.
- Avoid the Microwave for Best Texture
While the microwave is quick, it can make the biscuits gummy. If you’re in a pinch, use a low-power setting briefly and then finish with a quick oven crisp under the broiler to restore texture.
CONCLUSION
From the first stir of butter and garlic to the final golden bake, this Cheddar Bay Biscuit Seafood Pot Pie delivers layers of flavor and comfort that are sure to become a new favorite in your recipe collection. We’ve covered everything you need—from gathering your fresh shrimp, scallops, and that trusty baking mix to mastering each step of the cooking process. You’ve seen how the Old Bay seasoning and creamy sauce meld seamlessly with vibrant vegetables, while the cheddar-studded biscuits transform into pillowy crowns that steal the show. Whether you’re aiming for an intimate weeknight dinner or want to dazzle guests at a weekend brunch, this pot pie is versatile, approachable, and undeniably delicious. With a prep time of about 20 minutes and 30 minutes in the oven, you can go from kitchen zero to hero without breaking a sweat.
Feel free to print out this article and save it for later—keeping it on hand means you’ll always have a tried-and-true recipe ready for any occasion. We’ve also prepared a FAQ section below for any burning questions you might have about substitutions, topping tricks, or storage hacks. If you decide to whip up this dish, I’d love to hear how it turns out! Leave a comment, share your favorite tweaks, or ask any questions if you need help along the way. Your feedback and kitchen tales always make this culinary journey more fun and inspire new recipe twists!
Cheddar Bay Biscuit Seafood Pot Pie
Description
This Cheddar Bay Biscuit Seafood Pot Pie combines tender shrimp and scallops in a rich, flavorful filling, topped with buttery, cheesy biscuits that are sure to impress.
Ingredients
Instructions
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Preheat your oven to 400°F (200°C). Grease a baking dish or pie pan lightly and set aside.
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Place the frozen mixed vegetables in a microwave-safe bowl; microwave them for about 3 minutes until thawed. Drain any excess liquid.
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In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
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Sprinkle the flour over the onion mixture, stirring constantly for 1 minute to cook off the raw flour taste.
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Gradually whisk in the seafood stock and heavy cream, bringing the mixture to a simmer. Add Old Bay seasoning, salt, and black pepper.
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Add the mixed vegetables, shrimp, and scallops to the skillet. Stir well to combine and cook for another 3-4 minutes until seafood is just beginning to cook. Turn off the heat and stir in the shredded cheddar cheese.
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Transfer the seafood mixture into the prepared baking dish.
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In a bowl, combine the baking mix with milk, melted butter, garlic powder, and chopped parsley. Stir until just combined.
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Drop spoonfuls of the biscuit mixture over the seafood filling, covering as much of the surface as possible.
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Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbling.
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Remove from the oven and let it cool for a few minutes before serving.
Note
- You can substitute the shrimp and scallops with other seafood like crab meat or firm white fish.
- Make sure not to overcook the seafood; it will continue to cook in the oven.
- For added flavor, sprinkle extra cheddar cheese on top of the biscuits before baking.
- If preferred, fresh vegetables can be used in place of frozen mixed vegetables. Adjust cooking time accordingly.
