Cheddar Bay Biscuit Seafood Pot

This cheddar bay biscuit seafood pot pie is my favorite way to bring warmth and comfort to chilly evenings. It combines the creamy seafood filling everyone loves with fluffy, cheesy biscuits on top for a cozy meal that always feels special but never fussy.

I first made this after craving a seafood dish that felt indulgent yet homey and it quickly became a family favorite for Sunday dinners.

Ingredients

• Butter: adds richness both in the filling and biscuit topping so use unsalted for balance
• Onion, garlic, carrots, and celery: build a flavorful aromatic base choose fresh, firm vegetables for the best flavor
• Heavy cream and seafood broth: create a creamy sauce that’s silky but not heavy pick a good quality broth or make your own if possible
• Old Bay seasoning: is classic for seafood dishes giving a subtle spicy kick make sure yours is fresh for the best aroma
• Mixed seafood: offers texture and flavor use a good mix like shrimp and scallops for tender bites
• Frozen peas: give a pop of sweetness and color quality frozen peas retain flavor better than canned
• Flour and baking powder: make the biscuit dough light and fluffy measure flour properly by spooning and leveling
• Cold butter: cut into the flour mixture creates flaky biscuit layers work quickly so butter doesn’t melt
• Buttermilk: gives biscuits a slight tang and tenderness check the date for freshness
• Cheddar cheese: adds sharpness to the biscuits go for a sharp, good melting variety
• Garlic powder and dried parsley: enhance the biscuit’s savory notes opt for dried herbs that smell fresh

Instructions

Build The Flavor Base:

Melt butter in a large skillet over medium heat. Add finely chopped onion, minced garlic, diced carrots, and celery. Cook gently for about five minutes until the vegetables soften and become fragrant. This slow cooking releases sweetness and creates a rich flavor foundation.

Make The Creamy Sauce:

Sprinkle in the flour and stir well to coat the vegetables. Slowly pour in the seafood broth and heavy cream bit by bit while stirring continuously to avoid lumps. Add Old Bay seasoning, salt, black pepper, and smoked paprika. Let the mixture come to a gentle simmer so it thickens nicely.

Add The Seafood And Veggies:

Stir in your choice of seafood, frozen peas, and chopped fresh parsley. Cook just until the seafood is opaque and tender about three to four minutes. Overcooking the seafood here will make it rubbery so keep a close eye.

Prepare The Biscuit Topping:

Transfer the seafood mixture into a baking dish and preheat your oven to 400°F or 200°C. In a mixing bowl, combine flour, baking powder, salt, garlic powder, and dried parsley. Cut cold, cubed butter into the dry ingredients using fingers or a pastry cutter until coarse crumbs form. Stir in the shredded cheddar cheese, then add buttermilk and mix gently just until combined to avoid tough biscuits.

Assemble And Bake:

Drop spoonfuls of the biscuit dough evenly over the seafood filling. Bake the dish for twenty to twenty five minutes until the biscuits are a beautiful golden brown and cooked through. Let it cool five minutes before serving to let the flavors settle.

One of my favorite parts is the cheddar bay biscuits on top. They remind me of summer dinners at the coast where the biscuits were always so buttery and tender. Every time I bake this I feel like I’m bringing a little bit of that seaside magic right into my kitchen.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at a low temperature to keep the biscuits crisp rather than soggy. This dish also freezes well before baking, so prepare it ahead for easy dinners later by covering it tightly in foil.

Ingredient Swaps

Try different seafood combinations based on your store’s catch or preferences like adding lobster or clams. Substitute buttermilk with milk and a splash of lemon juice for a quick fix. Use fresh herbs instead of dried for garnish if available for extra brightness.

Serving Ideas

Pair with a fresh green salad with a lemon vinaigrette to cut through the richness. A side of steamed green beans or roasted asparagus works beautifully. For a full meal, a crisp white wine like Sauvignon Blanc complements the seafood flavors perfectly.

This recipe combines the luxury of a seafood pot pie with the irresistible charm of cheddar bay biscuits baked right on top. It is a satisfying meal that comes together easily with just a bit of attention to detail and delivers a cozy plate perfect for sharing with family or friends.

Frequently Asked Recipe Questions

→ What type of seafood works best for this dish?

Mixed seafood such as shrimp, crab, scallops, or lobster are ideal for a balanced flavor and tender texture.

→ How can I ensure the seafood stays tender?

Cook the seafood just until opaque and tender, avoiding overcooking by simmering it briefly in the sauce.

→ Can I substitute the cheddar cheese in the biscuits?

Yes, cheeses like Monterey Jack or a mild white cheddar can be used for a similar melt and flavor.

→ What is the purpose of Old Bay seasoning here?

Old Bay adds a balanced blend of spices that enhances the seafood’s natural flavors without overpowering them.

→ How do I achieve flaky biscuits on top?

Use cold cubed butter cut into the flour mixture and avoid overmixing the dough to create tender, flaky biscuits.

→ Can I prepare this dish ahead of time?

The filling can be prepared in advance, but bake the biscuits just before serving for best texture and freshness.