Name: Seafood Pot Pie with Cheddar Bay Biscuit Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups cooked seafood mix (shrimp, crab, or lobster); 2 tbsp butter; 1 small onion, diced; 2 cloves garlic, minced; 1 cup diced carrots; 1 cup frozen peas; 1/4 cup all-purpose flour; 2 cups seafood stock or chicken broth; 1 cup heavy cream; 1 tsp Old Bay seasoning; 1/2 tsp salt; 1/4 tsp black pepper; 1 package Cheddar Bay Biscuit mix; 1/2 cup shredded cheddar cheese; 1/3 cup milk (for biscuit mix); 2 tbsp melted butter (for biscuit topping)

A comforting seafood pot pie topped with savory cheddar bay biscuits for a golden, cheesy crust that pairs perfectly with a creamy seafood filling. I find it to be the perfect cozy dish when I want something rich, hearty, and full of flavor. Seafood Pot Pie with Cheddar Bay Biscuit Topping

Why You’ll Love This Recipe

I love how this seafood pot pie blends the warmth of a creamy seafood filling with the irresistible charm of cheddar bay biscuits. The combination of tender shrimp, crab, or lobster with a luscious sauce is already delicious, but when I top it with cheesy, buttery biscuits, it turns into a true comfort food masterpiece. It’s simple enough for a weeknight dinner yet impressive enough to serve when I’m entertaining guests.

ingredients

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

2 cups cooked seafood mix (shrimp, crab, or lobster)
2 tbsp butter
1 small onion, diced
2 cloves garlic, minced
1 cup diced carrots
1 cup frozen peas
1/4 cup all-purpose flour
2 cups seafood stock or chicken broth
1 cup heavy cream
1 tsp Old Bay seasoning
1/2 tsp salt
1/4 tsp black pepper
1 package Cheddar Bay Biscuit mix
1/2 cup shredded cheddar cheese
1/3 cup milk (for biscuit mix)
2 tbsp melted butter (for biscuit topping)

directions

I preheat the oven to 375°F (190°C).
In a large skillet, I melt the butter over medium heat. I add onions, garlic, and carrots, then sauté until they soften.
I stir in the flour and cook for 1–2 minutes to make a roux.
Gradually, I whisk in the seafood stock and cream, stirring until the mixture thickens.
I add the seafood, peas, Old Bay seasoning, salt, and pepper. I let it simmer for 5 minutes, then transfer it into a greased 9×13-inch baking dish.
I prepare the Cheddar Bay Biscuit mix according to the package directions, mixing in shredded cheddar cheese.
I drop spoonfuls of biscuit dough evenly over the seafood filling.
I bake for 25–30 minutes, or until the biscuits are golden and fully cooked.
I brush the biscuits with melted butter before serving.

Servings and timing

This recipe makes 6 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

I sometimes swap the seafood mix for all shrimp or all crab, depending on what I have on hand. If I want extra flavor, I add a splash of white wine when making the sauce. For a slightly lighter dish, I replace heavy cream with half-and-half. I also like to mix in fresh herbs like parsley or dill for a fresh, aromatic twist.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the dish with foil and warm it in the oven at 350°F until heated through, about 15–20 minutes. If I’m in a hurry, I microwave individual portions for about 2 minutes, though the biscuits are best when reheated in the oven.

FAQs

Can I make this recipe ahead of time?

Yes, I often prepare the seafood filling ahead of time and store it in the fridge for up to a day. I add the biscuit topping just before baking.

Can I use frozen seafood?

Absolutely. I just make sure to thaw it completely and drain any excess liquid before adding it to the filling.

What can I use instead of Old Bay seasoning?

I like to use a mix of paprika, celery salt, and a bit of cayenne pepper if I don’t have Old Bay on hand.

Can I freeze this pot pie?

Yes, I freeze it after baking. Once cooled, I wrap it tightly and store it for up to 2 months. I reheat it in the oven until warmed through.

How do I know when the biscuits are done?

I look for a golden-brown color on top and a firm, cooked-through texture when I break one open.

Conclusion

I love how this seafood pot pie with cheddar bay biscuit topping delivers a creamy, savory filling and a golden, cheesy crust in every bite. It’s hearty, satisfying, and always leaves my kitchen smelling amazing. Whether I make it for a special occasion or just because I’m craving comfort food, it never disappoints.