Go Back
A steaming Cheddar Bay Biscuit Seafood Pot Pie in a serving dish, ready to eat

Hearty Cheddar Bay Biscuit Seafood Pot Pie

This hearty seafood pot pie features a creamy, savory filling packed with mixed seafood and vegetables, topped with fluffy, cheesy cheddar bay biscuits. It's a comforting and flavorful dish that brings together classic seafood flavors with a homemade touch.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 6 people
Calories 650 kcal

Equipment

  • large oven-safe skillet or Dutch oven (at least 10-inch)
  • pastry blender
  • large bowl

Ingredients
  

For the Pot Pie Filling

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion
  • 2 carrots
  • 2 celery stalks
  • 2 cloves garlic
  • 1/2 cup dry white wine like Chardonnay or Sauvignon Blanc, optional but recommended
  • 1/4 cup all-purpose flour
  • 2 cups whole milk warmed
  • 1 cup vegetable or fish broth
  • 1 teaspoon fresh thyme or 1/2 tsp dried
  • 1/2 teaspoon Old Bay seasoning
  • Salt and freshly ground black pepper to taste
  • 1 pound mixed seafood shrimp, scallops, cod, salmon, or a frozen seafood mix, cut into 1-inch pieces if large
  • 1/2 cup fresh or frozen peas
  • 1/4 cup fresh parsley chopped

For the Cheddar Bay Biscuits

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/2 cup cold unsalted butter 1 stick, cubed
  • 1 cup shredded sharp cheddar cheese
  • 3/4 cup cold buttermilk

For the Garlic Butter Topping

  • 2 tablespoons unsalted butter melted
  • 1 clove garlic minced
  • 1 tablespoon fresh parsley chopped

Instructions
 

Prepare the Vegetables

  • Melt butter and olive oil in a large oven-safe skillet over medium heat. Sauté diced onion, carrots, and celery for 8-10 minutes until softened, then stir in minced garlic for another minute until fragrant.

Deglaze and Thicken

  • Pour in white wine to deglaze the pan and simmer until almost evaporated. Sprinkle flour over vegetables and stir for 1-2 minutes to cook out the raw taste.

Build the Sauce

  • Gradually whisk in warm milk and broth, then stir in fresh thyme and Old Bay seasoning. Simmer for 5-7 minutes until the sauce thickens and season with salt and pepper to taste.

Add Seafood and Peas

  • Gently fold in mixed seafood and peas, cooking for 3-5 minutes until the seafood is opaque. Stir in fresh parsley and remove from heat.

Make the Biscuits

  • Preheat oven to 400°F (200°C). In a large bowl, whisk together flour, baking powder, salt, and garlic powder, then cut in cold, cubed butter until mixture resembles coarse crumbs. Stir in shredded cheddar cheese.

Form the Dough

  • Add cold buttermilk and mix with a fork until a shaggy dough forms, being careful not to overmix.

Top the Pie

  • Drop golf-ball-sized spoonfuls of biscuit dough onto the hot seafood filling, leaving small gaps for steam to escape.

Bake

  • Bake in the preheated oven for 20-25 minutes, or until biscuits are golden brown and cooked through, and the filling is bubbly.

Garlic Butter Finish

  • While baking, melt 2 tablespoons of butter, stir in minced garlic and chopped parsley. Once the pot pie is out of the oven, brush the garlic butter generously over the warm biscuits.

Serve

  • Let the pot pie rest for 5-10 minutes before serving.

Notes

You can customize the seafood based on your preference; shrimp and scallops are great choices. For a richer flavor, use seafood broth instead of vegetable broth. Ensure the milk is warm to prevent curdling when adding to the sauce. Avoid overmixing the biscuit dough for a tender texture.