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Cheddar Bay Biscuit Seafood Pot Pie
Youssef

Cheddar Bay Biscuit Seafood Pot Pie

A golden-baked dish blending creamy seafood and tangy Cheddar Bay biscuits. Ready in 45 minutes, this one-pan meal offers bold coastal flavors in a tender crust—perfect for weeknight dinners or gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • Unsalted Butter, 2 tablespoons
  • Olive Oil, 1 tablespoon
  • Onion, 1 cup, diced
  • Carrots, 1 cup, diced (or zucchini)
  • Seafood Stock, 3 cups
  • Flour, 2 1/3 cups (1/3 cup for filling + 2 cups for biscuits)
  • Garlic, 1 teaspoon, minced
  • Old Bay Seasoning, 1 tablespoon
  • Thyme, 1 teaspoon, fresh or dried
  • Salt, 1 teaspoon (plus to taste)
  • Black Pepper, 1/2 teaspoon
  • Heavy Cream, 1 cup
  • Shrimp, 1 1/2 pounds, peeled and deveined
  • Cod, 1 pound, flaked (or catfish)
  • Crab Meat, 1/2 pound, canned
  • Cheddar Cheese, 2 cups (shredded/scrapped for filling and biscuits)
  • Baking Powder, 1 teaspoon
  • Baking Soda, 1/2 teaspoon
  • Sugar, 1 teaspoon
  • Milk, 1 cup

Method
 

  1. 1. Melt butter and oil in a pan over medium heat. Sauté onion, carrots, and garlic 5 minutes until tender.
  2. 2. Stir in 1/3 cup flour, gradually add stock, and bring to a simmer. Whisk in cream; cook 5 minutes until thickened.
  3. 3. Add Old Bay, thyme, salt, pepper, shrimp, cod, and crab. Cook 3-5 minutes until seafood is opaque.
  4. 4. Transfer mixture to a 9-inch pie dish. Mix biscuit ingredients (flour, baking powder, soda, sugar, 1 cup cheese, 1 cup cold butter, and milk) until crumbly. Drop spoonfuls onto filling.
  5. 5. Bake at 400°F (200°C) 20-25 minutes until biscuits are golden and filling bubbles.
  6. 6. Let rest 5 minutes before serving.

Notes

Use zucchini for carrots; substitute coconut cream for dairy. For a crispier crust, chill biscuit dough 30 minutes before baking.