Cheddar Bay Biscuit Seafood Pot Pie

Cheddar Bay Biscuit Seafood Pot Pie brings together tender seafood with a creamy base, all tucked under fluffy cheddar biscuits. When I need comfort food with a twist and something to really impress company this is a go-to. It is all the richness of a seafood pot pie, plus those classic cheesy biscuits everyone loves.

When I served this at a holiday brunch my friends thought I bought it from a fancy bakery. The mix of seafood and warm cheddar biscuits makes it a dish people always ask me to repeat.

Ingredients

• Shrimp: choose firm large shrimp and peel them for the best texture
• Langostino or lobster: for sweet and tender bites pick solid frozen tails for convenience
• Jumbo lump crabmeat: gives sweet briny flavor cooked fresh or pasteurized both work
• Onions bell pepper celery: form the aromatic base choose firm unblemished vegetables for best taste
• Salt and pepper: the backbone of flavor always taste as you go for perfect seasoning
• Olive oil: for searing gives a subtle richness use extra virgin for more flavor
• Chicken broth: brings depth pick low sodium to control the saltiness
• Heavy cream: for luxury and mouthfeel real cream makes the gravy thick and smooth
• Butter: creates richness in both the sauce and the biscuit topper pure dairy butter works best
• Flour: thickens the gravy measure carefully to avoid lumps
• Garlic thyme tarragon: add herbal notes use dried herbs if fresh are not available
• Smoked paprika: brings a little warmth and color opt for Spanish smoked paprika for depth
• Red lobster cheddar bay biscuit mix: this shortcut never fails for flavor
• Milk: for the biscuit dough choose whole milk for a tender finish
• Mild cheddar cheese: gives extra cheesy biscuit tops shred your own for best melt
• Herb garlic seasoning: from the biscuit mix for the final signature flavor

Step-by-Step Instructions

Sear the Seafood:

Heat olive oil in a large skillet over medium heat. Add shrimp and langostino season with salt and pepper and cook until just pink usually two or three minutes. Remove from pan to avoid overcooking since seafood can get tough if left too long in the pan

Sauté the Vegetables:

Return the pan to the burner and add onions bell pepper and celery. Cook gently for four to five minutes stirring often until the onions are translucent but not browned. This step ensures a flavor base for the whole pie

Build the Gravy:

Lower heat to medium low. Add butter and let it melt completely then sprinkle in flour. Stir thoroughly until the flour disappears into the butter and vegetables which creates the roux for thickening

Deglaze and Simmer:

Slowly pour in chicken broth stirring constantly to avoid any lumps letting the pan come to a gentle simmer. Next add heavy cream and stir until silky and combined

Season the Gravy:

Add garlic herbs smoked paprika and seasoning. Let this cook for two or three minutes to allow the aromatics to bloom and the sauce to thicken just a bit

Combine Seafood and Gravy:

Gently fold in the cooked shrimp langostino and crab. Mix only until coated then take the pan off the heat preventing the seafood from overcooking

Prepare Herb Butter Sauce:

In a small bowl melt butter and stir in the herb garlic seasoning from the biscuit box. Set aside for brushing later

Make Biscuit Topping:

In a separate mixing bowl combine the dry biscuit mix shredded cheddar cheese and milk. Stir just to form a shaggy thick dough but do not overmix. Overworking the dough makes biscuits less tender

Assemble the Pot Pie:

Preheat your oven to four twenty five degrees Fahrenheit. Spoon the seafood and vegetable mixture into ramekins or a large baking dish. Top each portion with spoonfuls of biscuit dough

Bake and Finish:

Place dishes on a baking tray to catch any bubbling over. Bake for fourteen to sixteen minutes until the biscuits are golden brown and cooked through. Generously brush the hot biscuits with the herb butter as soon as they come out of the oven. Serve right away for best texture and flavor

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Jumbo lump crab is my favorite because each bite feels special and it reminds me of holidays by the sea. The way the biscuits soak up the creamy gravy makes every spoonful memorable and brings back family brunches when everyone gathered around the table.

Storage Tips

Leftovers keep in the fridge for up to three days but be sure to reheat at a low temperature to avoid drying out the seafood. I usually pop my ramekin in a three hundred degree oven until warmed through instead of microwaving which keeps the biscuits fluffy. You can even freeze the baked filling without the biscuit topping and add fresh biscuits when you bake

Ingredient Substitutions

No langostino Swap with more shrimp or even bay scallops. If crab is out of budget imitation crab works but go for the kind with a clean ingredient list. Fresh herbs can be used instead of dried if you have them just triple the amount for the same punch

Serving Suggestions

This pot pie is hearty on its own but pairs beautifully with a crisp green salad or simple roasted asparagus. For brunch smaller ramekins let you serve it as an elegant starter or side. I love putting this on the table with lemon wedges for a bit of zest over each serving

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Cultural and Historical Context

Seafood pot pie is an American classic especially along the coasts where shrimp and crab are abundant. The cheddar bay biscuit topping is a modern twist inspired by those cheesy garlic biscuits made famous at seafood restaurants. It bridges comfort food and coastal cuisine bringing together the best of both

Recipe FAQs

→ What types of seafood are used in this dish?

This pot pie uses shrimp, langostino tails (or lobster), and jumbo lump crabmeat for a hearty and flavorful filling.

→ Can the biscuit topping be made without a mix?

Yes, you can prepare your own cheddar biscuit dough from scratch if preferred, adjusting spices to taste.

→ Is a baking dish necessary for assembling?

You can use either one large baking dish or divide the filling among ramekins for individual servings.

→ How do I achieve a golden biscuit topping?

Bake at 425°F until the biscuits are set and golden brown. Finish by brushing with herb-garlic butter after baking.

→ Can I substitute the seafood?

Absolutely! Swap in your favorite seafood, such as lobster or scallops, or even use a single type depending on preference.

→ What sides complement this dish?

Light salads, roasted vegetables, or steamed greens pair nicely with the rich, creamy flavors of this pot pie.