Cheddar Bay Biscuit Seafood Pot Pie: How to Make 1

The aroma of a simmering pot pie filling on a chilly evening is one of life’s simple pleasures, and when you top it with flaky, cheesy, garlicky biscuits? Pure magic. I recently experimented with combining the rich, creamy goodness of a seafood pot pie with the beloved flavors of Cheddar Bay Biscuits, and the result was nothing short of spectacular. It’s a dish that feels both incredibly comforting and delightfully special, perfect for chasing away the cold or simply indulging in a bit of hearty, homemade luxury.

What Makes This Recipe Special?

There’s something uniquely satisfying about a pot pie, but let’s be honest, the standard pastry crust, while delicious, can sometimes feel a bit…ordinary. This Cheddar Bay Biscuit Seafood Pot Pie elevates the classic by swapping out the traditional top crust for fluffy, tender, cheese-and-garlic-infused biscuits. Imagine biting through that golden, savory biscuit into a luscious, creamy filling packed with tender shrimp, flaky white fish, and vibrant vegetables. It’s a complete meal in itself, offering both the hearty comfort of a pot pie and the irresistible allure of those famous biscuits. It’s truly a dish that transforms a regular dinner into a memorable occasion, perfect for a cozy family night or even a special gathering with friends.

> “I made this last weekend, and my family devoured it! The biscuits on top are a game-changer. It’s now a new favorite.” – A satisfied home cook

Preparing Cheddar Bay Biscuit Seafood Pot Pie

Creating this delightful pot pie involves a few key stages: preparing your seafood, making the rich and creamy filling, and then whipping up those iconic Cheddar Bay Biscuits to crown the whole thing. Don’t be daunted by the steps; each one is straightforward and builds towards a truly rewarding meal. You’ll start by gently cooking your seafood, then building a flavorful roux-based sauce with vegetables. Finally, you’ll mix up the biscuit dough and assemble everything in a baking dish before baking until golden and bubbly.

Key Ingredients

To bring this comforting Cheddar Bay Biscuit Seafood Pot Pie to life, you’ll need a selection of fresh seafood, staple pantry items for the creamy filling, and of course, the components for those irresistible biscuits.

• For the Seafood Filling:
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1/2 cup all-purpose flour
• 4 cups seafood broth (or chicken broth)
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 lb small shrimp, peeled and deveined
• 1/2 lb firm white fish (cod, haddock, or snapper), cut into 1-inch pieces
• 1/2 cup frozen peas
• 1/4 cup fresh parsley, chopped
• Salt and freshly ground black pepper to taste
• 1 teaspoon Old Bay seasoning (optional, but highly recommended)
• For the Cheddar Bay Biscuits:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional, for a kick)
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• 1 cup shredded sharp cheddar cheese
• 3/4 cup cold buttermilk
• 1 tablespoon melted butter
• 1 clove garlic, minced
• 1 tablespoon fresh parsley, chopped

Directions to Follow

Let’s get cooking! Follow these steps to create your delicious Cheddar Bay Biscuit Seafood Pot Pie.

1. Prepare the Seafood: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery and sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
2. Make the Roux: Sprinkle the flour over the cooked vegetables, stirring constantly for 1-2 minutes to create a roux. This will thicken your sauce.
3. Build the Sauce: Gradually whisk in the seafood broth, a little at a time, ensuring no lumps form. Once smooth, stir in the milk and heavy cream. Bring the mixture to a gentle simmer, stirring occasionally, until it thickens slightly (about 5-7 minutes).
4. Add Seafood and Seasoning: Reduce the heat to low. Gently stir in the shrimp, white fish, frozen peas, chopped parsley, Old Bay seasoning (if using), salt, and pepper. Cook for 3-5 minutes, or until the shrimp are just pink and the fish is opaque. Be careful not to overcook the seafood at this stage, as it will continue to cook in the oven. Remove the pot from the heat.
5. Prepare for Baking: Preheat your oven to 400°F (200°C). Pour the seafood filling into a 9×13 inch baking dish or an equally sized oven-safe pot.
6. Make the Biscuits: In a large bowl, whisk together the flour, baking powder, salt, garlic powder, and cayenne pepper (if using). Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese. Pour in the cold buttermilk and mix just until a shaggy dough forms. Do not overmix.
7. Shape and Top: Drop spoonfuls of biscuit dough evenly over the warm seafood filling. You should get about 8-10 biscuits.
8. Bake: Bake for 20-25 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbly.
9. Garlic Butter Glaze: While the pot pie bakes, melt the 1 tablespoon of butter in a small bowl. Stir in the minced garlic and chopped parsley.
10. Serve: Once the pot pie is out of the oven, brush the warm biscuits generously with the garlic butter glaze. Let it rest for a few minutes before serving.

How to Serve Cheddar Bay Biscuit Seafood Pot Pie

This glorious pot pie truly is a meal in itself, but a few simple additions can make it even more magnificent. The rich, creamy filling and savory biscuits don’t really need extra sides, but if you’re looking to round out the meal, a crisp, lightly dressed green salad with a vinaigrette would offer a refreshing contrast. A simple side of steamed green beans or asparagus would also complement the flavors without overpowering them. For a truly indulgent experience, you might offer some extra melted butter for dipping the biscuit edges – though they’re probably perfect as is!

The Best Way to Save Extras

Should you be lucky enough to have leftovers of this delectable pot pie, proper storage is key to enjoying it again. Once cooled to room temperature, transfer any remaining pot pie to an airtight container. It will keep well in the refrigerator for up to 3 days.

To reheat, you can either scoop a portion into a microwave-safe bowl and heat gently until warmed through, or for a more ideal result, place individual servings or the entire dish (if using an oven-safe container) in an oven preheated to 350°F (175°C) for about 20-30 minutes, or until bubbling and the biscuits are slightly re-crisped. If using the oven, you can loosely cover it with foil to prevent the biscuits from browning too much. Freezing is not recommended for this particular dish due to the delicate nature of the seafood and biscuits, which can become rubbery or soggy upon thawing and reheating.

Helpful Cooking Tips

• Don’t Overcook the Seafood: The shrimp and fish cook very quickly, both on the stovetop and in the oven. Cook them just until they are mostly opaque in the pot, as they will finish cooking in the oven, ensuring they remain tender and not rubbery.
• Cold Butter for Biscuits: For the flakiest biscuits, ensure your butter is very cold and work quickly when cutting it into the flour. This creates steam pockets as the biscuits bake, leading to that desirable light and airy texture.
• Don’t Overmix Biscuit Dough: Overmixing develops the gluten in the flour, resulting in tough biscuits. Mix just until the ingredients are combined, even if there are a few dry spots.
• Taste and Adjust Seasoning: Always taste your filling before adding the seafood. Adjust salt, pepper, and Old Bay seasoning to your preference. Remember, seafood broth can vary in sodium content.
• Use Good Quality Seafood: The flavor of your pot pie will largely depend on the quality of your seafood. Fresh shrimp and firm white fish make a big difference.

Creative Twists

This Cheddar Bay Biscuit Seafood Pot Pie is fantastic as is, but there’s always room for a little culinary creativity!

• Spice it Up: For a bit more heat, you could add a pinch of red pepper flakes to the seafood filling or even a finely diced jalapeño alongside the onions and celery.
• Add More Veggies: Feel free to incorporate other quick-cooking vegetables like corn, spinach (stirred in at the very end), or even diced bell peppers for extra color and nutrients.
• Different Seafood Combinations: While shrimp and white fish are classic, consider adding scallops, crab meat, or even some peeled mussels for a more luxurious seafood medley. Just be mindful of cooking times for each type of seafood.
• Herb Variations: Instead of just parsley, a mix of fresh dill, chives, or tarragon would beautifully complement the seafood flavors.
• Gluten-Free Option: For a gluten-free version, you can substitute gluten-free all-purpose flour for both the roux and the biscuits. Ensure your baking powder is also gluten-free.

FAQ

Can I make the seafood filling ahead of time?

Yes, you can absolutely make the seafood filling a day in advance. Prepare it as directed, but stop before adding the seafood. Allow the sauce and vegetables to cool completely, then refrigerate in an airtight container. When ready to assemble, gently reheat the filling on the stovetop, then stir in the raw seafood and warm through before topping with biscuits and baking. This helps prevent the seafood from overcooking.

What kind of white fish is best for this recipe?

Firm, flaky white fish varieties like cod, haddock, snapper, or even pollock work wonderfully in this pot pie. Avoid very delicate or oily fish, as they might fall apart or make the sauce too greasy.

My biscuits didn’t rise much; what might have gone wrong?

There are a few common reasons for flat biscuits:

1. Old Baking Powder: Make sure your baking powder is fresh and active.
2. Overworking the Dough: Too much mixing develops gluten, leading to a tougher texture and less rise. Mix just until combined.
3. Warm Butter: If your butter isn’t cold, it melts too quickly and won’t create those flaky layers.
4. Not Enough Liquid: Ensure you use the specified amount of buttermilk; too dry a dough won’t rise properly.