Cheddar Bay Biscuit Seafood Pot Pie Recipe
If you’re ready to bring the warmest, most luxurious comfort food to your table, Cheddar Bay Biscuit Seafood Pot Pie is about to become your new favorite obsession. Imagine an abundance of succulent shrimp, tender langostino, and sweet jumbo lump crab swimming in a creamy, herb-laced gravy, all tucked beneath a golden blanket of those irresistible Cheddar Bay biscuits. Every spoonful is rich with flavor and creamy goodness, and the vibrant veggies keep it balanced and beautiful. If you crave a show-stopping dinner that feels both decadent and homey, this is the dish you’ll make on repeat!
Ingredients You’ll Need
This Cheddar Bay Biscuit Seafood Pot Pie relies on a handful of superstar ingredients that each play a key role in flavor, texture, and those comforting aromas that fill your kitchen. Gather them up, and you’ll see how each component fits together to create magic!
- Shrimp (1 lb, peeled and deveined): Juicy, tender bites that bring just the right taste of the sea.
- Langostino tails or lobster (12 oz): Adds a touch of elegance with delicate sweetness, or use lobster for a luxurious upgrade.
- Jumbo lump crabmeat, cooked (8 oz): Big, luscious pieces deliver a melt-in-your-mouth seafood payoff.
- Onions, chopped (1 cup): Essential aromatic that deepens every layer of flavor.
- Bell pepper, chopped (1/2 cup): Adds crunch, sweetness, and beautiful color.
- Celery, chopped (1/4 cup): For a fresh, subtle flavor that rounds out the veggie base.
- Salt & pepper (1 tsp each, plus more to taste): The classic duo to season every element perfectly.
- Olive oil: Just enough to help your seafood and veggies sizzle to perfection.
- Chicken broth (2 cups): The savory backbone for that creamy, dreamy gravy.
- Heavy cream (1 cup): For ultra-silky richness that’ll make your pot pie unforgettable.
- Butter (4 tbsp for gravy, 1/4 cup melted for sauce): Adds luscious depth to both filling and that magical finishing sauce.
- Flour (5 tbsp): The thickener that transforms broth and cream into a spoonable sauce.
- Garlic, minced or paste (1 tbsp): For a fragrant punch that melds so beautifully with seafood.
- Thyme (1 tsp): A classic earthy herb that enhances the filling.
- Tarragon, dried (1 tsp): Brings a gentle hint of anise that’s made for seafood.
- Smoked paprika (1/2 tsp): Offers just a whisper of smoky warmth and color.
- Red Lobster Cheddar Bay Biscuit mix (1 box, 11.36 oz): The signature topper, delivering cheesy, garlicky perfection.
- Milk (3/4 cup): Needed for mixing up those fluffy biscuits.
- Mild cheddar cheese, shredded (1/2 cup): Amps up the cheesy factor in every biscuit bite.
- Garlic herb seasoning (from the biscuit box): For mixing with melted butter for the finishing brush.
How to Make Cheddar Bay Biscuit Seafood Pot Pie
Step 1: Sear the Seafood
Start by heating a swirl of olive oil in a large skillet over medium heat. Toss in your shrimp and langostino (or lobster) with a pinch of salt and pepper. Sear them for two to three minutes until the shrimp just turns pink and the langostino are heated through. Be careful not to overcook—they’ll finish in the oven later! Transfer the seafood to a plate; they’ll be reunited with their friends soon.
Step 2: Sauté the Veggies
Using the same skillet, add your onions, bell peppers, and celery. Sauté these veggies for about five minutes, stirring occasionally, until they’re softened and shimmering. This quick step unlocks sweetness and adds the perfect crunchy bite to your Cheddar Bay Biscuit Seafood Pot Pie.
Step 3: Make the Gravy
Lower the heat to medium-low and add four tablespoons of butter to the skillet with the veggies. Once melted, sprinkle in the flour and stir for a minute to make a golden, bubbling paste. Gradually whisk in the chicken broth, then bring it to a gentle simmer. Pour in the heavy cream, then add minced garlic, thyme, tarragon, salt, pepper, and smoked paprika. Stir until the sauce thickens and smells amazing, about five minutes.
Step 4: Combine Seafood and Gravy
Return the seared shrimp and langostino to the pan and gently fold in the cooked jumbo lump crabmeat. Let everything mingle together for a minute so the flavors marry, making sure not to break up those precious pieces of crab.
Step 5: Prepare Biscuit Topping
In a separate mixing bowl, stir together the Cheddar Bay Biscuit mix, milk, and shredded cheddar cheese. Mix just until no dry pockets remain—don’t overwork the dough, or you’ll lose that craveable fluffiness in the biscuits!
Step 6: Assemble and Bake
Preheat your oven to 425°F (190°C). Grab individual ramekins or a large baking dish and evenly spoon in your seafood and veggie filling. Drop generous spoonfuls of biscuit dough over the top, letting some spaces peek through for bubbling gravy. Bake for 14 to 16 minutes, until the biscuits are puffed, deeply golden, and the edges of the filling are bubbling.
Step 7: Finish with Herb Butter Sauce
Melt a quarter cup of butter and stir in the garlic herb seasoning packet. Once your Cheddar Bay Biscuit Seafood Pot Pie emerges from the oven, immediately brush that fragrant herb butter over every biscuit top for an unbelievably aromatic finish.
How to Serve Cheddar Bay Biscuit Seafood Pot Pie
Garnishes
To make each bowl Instagram-worthy, sprinkle a little extra chopped fresh parsley or chives over your Cheddar Bay Biscuit Seafood Pot Pie just before serving. A lemon wedge on the side adds a bright touch that balances the rich, buttery filling—plus, it’s a little nod to classic seafood boils!
Side Dishes
You don’t need much alongside this superstar, but a crisp green salad with a citrus vinaigrette or simple garlicky green beans work wonders to keep things light and fresh. If you want a bigger feast, try roasted asparagus or tender steamed broccoli to complement the velvety filling.
Creative Ways to Present
For a cozy dinner party, serve Cheddar Bay Biscuit Seafood Pot Pie in individual ramekins—everyone loves their own mini pie! Or, go family-style with a big, bubbling baking dish at the center of the table for maximum comfort and conversation. If you’re feeling festive, set your pies on napkins printed with little lobsters or seashells for a fun coastal vibe.
Make Ahead and Storage
Storing Leftovers
Leftovers of Cheddar Bay Biscuit Seafood Pot Pie keep surprisingly well! Once cooled, cover tightly and refrigerate for up to 2 days. The biscuits may soften slightly but will still taste absolutely delicious. Simply reheat and enjoy a quick comfort-food fix.
Freezing
You can freeze your pot pie filling for up to 1 month before baking. Cool completely, spoon into a freezer-safe dish, and wrap well. When you’re ready for a seafood treat, defrost in the fridge, add your fresh biscuit topping, then bake as directed.
Reheating
To reheat, simply cover the baking dish or ramekin with foil and warm in a 350°F (175°C) oven until hot throughout (about 20 minutes for larger portions, or a quick zap in the microwave for singles). A final brush of melted herb butter brings biscuits back to life!
FAQs
Can I use only one type of seafood in this recipe?
Absolutely! If your heart is set on all shrimp or all crab, feel free to customize—just keep the total seafood weight the same so your Cheddar Bay Biscuit Seafood Pot Pie stays perfectly balanced and hearty.
What can I substitute for the Cheddar Bay Biscuit mix?
If you can’t find the iconic box, use any favorite biscuit recipe and add in extra sharp cheddar plus a pinch of garlic powder and parsley. The flavor won’t be exactly the same, but the spirit of this seafood pot pie will still shine.
Are there gluten-free options for this dish?
Yes! Use your favorite gluten-free biscuit mix for topping, and swap out the flour in the gravy for a gluten-free blend or cornstarch slurry. Just double-check that your other ingredients are gluten-free as well.
What other veggies can I add?
Feel empowered to make it your own—frozen peas, diced carrots, or even a handful of baby spinach can join the party in your Cheddar Bay Biscuit Seafood Pot Pie. Add any extras in the sautéed veggie step for best results.
Can I make this dish ahead for entertaining?
Definitely! Prep the seafood filling and biscuit dough in advance, keep them separate in the fridge, then assemble and bake just before your guests arrive. Your kitchen will smell incredible, and everyone will think you’re a dinner party superstar.
Final Thoughts
Trust me, once you serve Cheddar Bay Biscuit Seafood Pot Pie, you’ll understand why it’s impossible to resist. It’s cozy, it’s celebratory, and it’s just plain fun to eat! Give this recipe a try, and get ready for a new comfort food classic in your kitchen—your family and friends will be so glad you did!
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Cheddar Bay Biscuit Seafood Pot Pie Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-vegetarian
Description
Indulge in the ultimate comfort food with this Cheddar Bay Biscuit Seafood Pot Pie. A rich and creamy seafood filling topped with savory cheddar bay biscuits, creating a delicious twist on a classic pot pie.
Ingredients
Seafood & Vegetable Filling:
- 1 lb shrimp, peeled and deveined
- 12 oz langostino tails or lobster
- 8 oz jumbo lump crabmeat, cooked
- 1 cup onions, chopped
- 1/2 cup bell pepper, chopped
- 1/4 cup celery, chopped
- 1 tsp salt, plus more to taste
- 1 tsp pepper, plus more to taste
- Olive oil for cooking
Creamy Gravy:
- 2 cups chicken broth
- 1 cup heavy cream
- 4 tbsp butter
- 5 tbsp flour
- 1 tbsp garlic, minced or paste
- 1 tsp thyme
- 1 tsp tarragon, dried
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp smoked paprika
Cheddar Bay Biscuit Topping:
- 1 box Red Lobster Cheddar Bay Biscuit mix (11.36 oz)
- 3/4 cup milk
- 1/2 cup mild cheddar cheese, shredded
Herb Butter Sauce:
- 1/4 cup butter, melted
- 1 pouch garlic herb seasoning from the box
Instructions
- Sear the Seafood: In a pan over medium heat, cook shrimp and langostino with salt and pepper for 2-3 minutes. Remove and set aside.
- Sauté the Veggies: In the same pan, sauté onions, bell peppers, and celery for 5 minutes until softened.
- Make the Gravy: Add butter, sprinkle in flour, and stir until absorbed. Add chicken broth, simmer, then add heavy cream. Stir in garlic, thyme, tarragon, salt, pepper, and smoked paprika.
- Combine: Return seafood to the pan and mix well.
- Prepare Biscuit Topping: Mix Cheddar Bay Biscuit mix with milk and shredded cheddar cheese to form dough. Don’t overmix.
- Assemble and Bake: Preheat oven to 425°F (190°C). Transfer seafood mixture to ramekins or a baking dish, top with biscuit dough, and bake for 14-16 minutes.
- Finish with Herb Butter Sauce: Brush with melted butter and garlic herb seasoning for extra flavor.
Notes
- For added flavor, you can sprinkle some extra shredded cheddar cheese on top of the biscuit topping before baking.
- Feel free to customize the seafood mix with your favorite seafood options like scallops or white fish.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 3g
- Sodium: 1520mg
- Fat: 33g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 285mg
Keywords: seafood pot pie, cheddar bay biscuit, comfort food, main course, American cuisine
