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A steaming Cheddar Bay Biscuit Seafood Pot Pie in a serving dish, ready to eat

Cheddar Bay Biscuit Seafood Pot Pie with Secret Ingredients

This comforting seafood pot pie features a creamy, flavorful filling packed with mixed seafood and vegetables, topped with savory cheddar bay biscuits for a delightful twist on a classic.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 6 people
Calories 650 kcal

Equipment

  • oven
  • large oven-safe skillet or Dutch oven (at least 10 inches wide and 3 inches deep)
  • measuring cups and spoons
  • cutting board
  • knife
  • whisk
  • medium bowl
  • small bowl

Ingredients
  

For the Seafood Pot Pie Filling:

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 diced medium yellow onion
  • 2 peeled and diced carrots
  • 2 diced celery stalks
  • 2 cloves, minced garlic
  • 1/4 cup all-purpose flour
  • 2 cups seafood broth (or clam juice)
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon black pepper
  • 1 lb, cut into bite-sized pieces mixed seafood (such as cod, shrimp, scallops, or crab meat)
  • 1 cup frozen peas
  • 2 tablespoons, chopped fresh parsley
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon Dijon mustard

For the Cheddar Bay Biscuit Topping:

  • 1 box (11.3 oz) Red Lobster Cheddar Bay Biscuit Mix
  • 3/4 cup cold water
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup, melted butter
  • 1/2 teaspoon garlic powder (from biscuit mix packet)
  • 1/4 teaspoon dried parsley (from biscuit mix packet)

Instructions
 

Preperation

  • Preheat the oven to 375°F (190°C), and gather all ingredients and equipment for both the filling and biscuit topping.

Cooking the Filling

  • Heat olive oil and butter in a large oven-safe skillet over medium heat, then sauté diced onion, carrots, and celery for 5-7 minutes until softened, and stir in minced garlic for another minute.
  • Sprinkle flour over the vegetables, stir for 1 minute, then gradually whisk in seafood broth, milk, and cream; bring to a gentle simmer for 5 minutes until slightly thickened.
  • Stir in Old Bay seasoning, black pepper, smoked paprika, and Dijon mustard into the thickened sauce for added depth of flavor.
  • Add mixed seafood and frozen peas to the simmering sauce, cooking for 3-5 minutes until the seafood is just cooked through, then stir in fresh parsley and adjust seasoning as needed before removing from heat.

Assembling and Baking

  • Prepare the biscuit topping by combining the biscuit mix with cold water and shredded sharp cheddar cheese in a medium bowl, mixing until just combined without overmixing.
  • Drop spoonfuls of the biscuit dough evenly over the hot seafood mixture in the skillet.
  • Transfer the skillet to the preheated oven and bake for 18-22 minutes, or until the biscuits are golden brown and cooked through and the filling is bubbly.
  • While the pot pie bakes, melt butter and stir in garlic powder and dried parsley from the biscuit mix packet; once the pot pie is out of the oven, immediately brush the tops of the hot biscuits with this garlic butter.
  • Let the pot pie rest for 5-10 minutes before serving to allow the flavors to meld and the filling to set slightly.

Notes

The smoked paprika adds a subtle smokiness and the Dijon mustard provides a tangy depth, elevating the classic seafood pot pie flavor. Be careful not to overcook the seafood in the filling, as it will continue to cook slightly while baking with the biscuits. Do not overmix the biscuit dough to ensure a tender and flaky topping. If you don't have seafood broth, clam juice can be used as a suitable substitute.