Description
Cheddar Bay Biscuit Seafood Pot Pie combines tender, flaky seafood with creamy, savory filling topped with rich cheddar biscuits. This comforting, hearty dish is perfect for family dinners, special occasions, or whenever you crave a warm, cheesy seafood meal with a southern biscuit twist.
Ingredients
Scale
Seafood Filling
- 1 lb seafood mix (shrimp, crab, and white fish)
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
Cheddar Bay Biscuit Topping
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon garlic powder
- 2 tablespoons chopped fresh parsley
- 1/2 cup cold butter, cut into small pieces
- 1 cup sharp cheddar cheese, shredded
- 3/4 cup buttermilk (or milk with 1 tablespoon lemon juice)
Instructions
- Prepare the Seafood Filling: Gently sauté the seafood mix in butter over medium heat until just cooked through. Remove from heat and set aside. In the same pan, whisk together flour and butter to form a roux. Slowly add chicken broth, milk, and cream while stirring until the mixture thickens. Season with garlic powder, onion powder, Old Bay seasoning, salt, and pepper. Return the seafood to the sauce and mix thoroughly for a creamy, well-seasoned filling.
- Mix the Cheddar Bay Biscuit Dough: In a bowl, combine flour, baking powder, baking soda, garlic powder, and parsley. Cut in cold butter until the mixture resembles coarse crumbs. Stir in shredded cheddar cheese. Gradually add buttermilk (or milk and lemon juice) until a soft dough forms, taking care not to overmix.
- Assemble the Pot Pie: Pour the prepared seafood filling into a greased baking dish. Drop spoonfuls of the biscuit dough evenly over the top, covering as much of the filling as possible without sealing it completely to allow steam to escape.
- Bake Until Golden: Bake in a preheated oven at 400°F (200°C) for 20-25 minutes until the biscuits are golden brown, cooked through, and the filling bubbles at the edges.
Notes
- Use fresh or properly thawed seafood for best texture and flavor.
- Do not overmix the biscuit dough to ensure tender and fluffy biscuits.
- Adjust seasoning at each stage: taste the filling and the dough separately before assembling.
- Use cold butter to create flaky layers in the biscuit topping.
- Allow the pot pie to rest for 5-10 minutes after baking for the filling to thicken and to make serving easier.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 115 mg
Keywords: seafood pot pie, cheddar bay biscuits, seafood casserole, comfort food, southern biscuits, shrimp pot pie
