Seafood Pot Pie Cheddar Biscuit Recipe
The Seafood Pot Pie Cheddar Biscuit is a true coastal comfort classic—a bubbling medley of fresh shrimp, scallops (or your favorite catch), vibrant vegetables, and a dreamy creamy sauce, all crowned with irresistibly tender cheddar biscuits. Each bite is rich, cozy, and full of layered flavors, making it a nourishing meal that’s at home on a weeknight table or at a relaxed weekend gathering. If you’re eager for a homemade dish that delights everyone and feels both nostalgic and new, this Seafood Pot Pie Cheddar Biscuit brings the very best of both worlds to your kitchen.
Ingredients You’ll Need
This Seafood Pot Pie Cheddar Biscuit comes together with a handful of kitchen staples and a few hero ingredients. Each one plays an important role—whether they’re adding depth to the filling, pops of color, or the flaky cheddar-topped finish everyone loves.
- Olive oil: Use to saute the veggies and build a savory foundation for the filling.
- Onion (1 small, diced): Brings natural sweetness and forms the aromatic base.
- Celery (2 stalks, chopped): Adds a subtle earthiness and classic crunch.
- Carrot (1, chopped): Lends touch of color and gentle sweetness.
- Garlic (2 cloves, minced): Infuses the entire pie with aromatic warmth.
- All-purpose flour (1/4 cup, plus 1 cup for biscuits): Thickens the creamy filling and gives biscuits their structure.
- Seafood stock or fish broth (2 cups): Imparts unmistakable ocean flavor to the sauce.
- Heavy cream (1/2 cup): Makes the sauce luxuriously silky—use half-and-half for a lighter touch.
- Old Bay seasoning (1 teaspoon): The secret for a classic, subtly spicy seafood vibe.
- Salt (1/2 teaspoon, plus 1/4 teaspoon for biscuits): Brightens every bite and brings ingredients together.
- Black pepper (1/2 teaspoon): For a mild, peppery finish.
- Frozen peas (1/2 cup): Adds freshness and pops of green.
- Frozen corn (1/2 cup): Offers a dash of color and gentle sweetness to the filling.
- Shrimp (1/2 pound, peeled & deveined): Delicate and quick-cooking—a seafood must-have.
- Scallops or firm white fish (1/2 pound, cut in pieces): Customize with whatever seafood makes you happy.
- Chopped fresh parsley (1 tablespoon): Brings finishing freshness and herbal lift.
- Baking powder (1 1/2 teaspoons): Ensures the cheddar biscuit topping is fluffy and light.
- Baking soda (1/4 teaspoon): Helps the biscuits rise beautifully.
- Unsalted butter (3 tablespoons, cold and diced): Makes for tender, flaky biscuits every time.
- Sharp cheddar cheese (1/2 cup, shredded): Lends delicious tanginess and a golden biscuit crown.
- Buttermilk (1/2 cup): Adds subtle tang and keeps biscuits moist—regular milk with a squeeze of lemon works in a pinch.
How to Make Seafood Pot Pie Cheddar Biscuit
Step 1: Prep and Sauté the Veggies
Start by preheating your oven to 400°F. Warm your olive oil in a large skillet over medium heat. Toss in the diced onion, celery, carrot, and minced garlic, then let them all soften and mingle together for 5 to 7 minutes. This step builds a savory, aromatic foundation that sets the stage for the Seafood Pot Pie Cheddar Biscuit’s creamy filling.
Step 2: Make the Creamy Sauce
Sprinkle in 1/4 cup of flour and stir, letting it soak up the veggie flavors for about a minute. Gradually whisk in your seafood stock, stirring as the mixture thickens into a silky, luscious sauce. Pour in the heavy cream, Old Bay seasoning, salt, and black pepper, letting the sauce gently simmer into something a little magical.
Step 3: Add Seafood and Veggies
Fold in the frozen peas and corn, then nestle the shrimp and scallops or white fish right into the sauce. These will cook in about 3 to 4 minutes—just until they’re opaque and tender. Finish with a sprinkle of chopped parsley for a burst of freshness, then pour this beautiful mix into a greased 9-inch baking dish.
Step 4: Prepare the Biscuit Topping
In a clean bowl, whisk together 1 cup of flour with baking powder, baking soda, and a small pinch of salt. Cut in the cold, diced butter until you see coarse crumbs forming—it’s fine to use a pastry blender or just your fingertips. Mix in the shredded cheddar cheese next, followed by the buttermilk, just until everything is barely combined. Over-mixing can make biscuits dense, so keep it light and airy!
Step 5: Bake to Golden Perfection
Drop generous spoonfuls of the biscuit dough right on top of your seafood filling, leaving a few tasty gaps for steam to escape. Slide the dish into your oven and bake for 20 to 25 minutes. The Seafood Pot Pie Cheddar Biscuit is ready when the biscuits are golden brown and the filling bubbles up joyfully at the edges. Let it cool for just 5 minutes—enough to set, but not so long that anyone loses patience.
How to Serve Seafood Pot Pie Cheddar Biscuit
Garnishes
A flourish of chopped fresh parsley or even a sprinkle of extra cheddar cheese right after baking brings extra color and brightness. A squeeze of lemon over each serving can also amp up the freshness and tie the whole dish together.
Side Dishes
Lighten the meal with a crisp green salad topped with lemony vinaigrette to balance the creamy richness of the Seafood Pot Pie Cheddar Biscuit. For a cozier spread, serve with steamed asparagus, roasted potatoes, or even simply buttered peas for those who love a classic pairing.
Creative Ways to Present
For individual servings, divide the filling and biscuit dough among ramekins for personal pot pies—perfect for dinner parties or making everyone feel special. For a rustic feel, serve the pie family-style straight from the baking dish, letting everyone scoop out generous helpings at the table. You can even bake the filling in small, oven-safe mugs for a whimsical touch that’ll make any meal memorable.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover leftover Seafood Pot Pie Cheddar Biscuit tightly with foil or transfer to an airtight container; it’ll keep well in the refrigerator for up to 3 days. The biscuits might soften as they absorb the filling, but a quick reheat will bring them back to life.
Freezing
You can freeze the whole assembled but unbaked pot pie (tightly wrapped) for up to a month. If you’re freezing leftovers, cool completely, cut into servings, and freeze in airtight containers. Thaw overnight in the fridge before reheating so everything cooks evenly.
Reheating
Warm individual servings in the oven at 350°F, covered with foil, until hot (about 20 minutes), then uncover for a few minutes to crisp up the biscuit tops. For microwave reheating, cover lightly and heat in short bursts for even warming, though the oven remains the best option for keeping the biscuits just right.
FAQs
Can I substitute other seafood in Seafood Pot Pie Cheddar Biscuit?
Absolutely! This recipe is flexible—you can swap in crab, lobster, salmon, or even a mix of shellfish based on what you love or what’s on hand. Just be mindful of cooking times so delicate seafood doesn’t overcook.
Can I make the filling in advance?
Yes, you can prepare the filling a day ahead and keep it chilled in the fridge. When you’re ready to bake, simply add the cheddar biscuit topping and proceed as directed—the extra time even lets the flavors mingle beautifully!
How do I keep the biscuit topping fluffy?
The key is handling the dough gently and not overmixing. Use cold butter and buttermilk, and mix just until combined for light, tender cheddar biscuits every time.
What can I use instead of buttermilk?
If you don’t have buttermilk, mix regular milk with a teaspoon of lemon juice or vinegar and let it sit for a few minutes—it’ll work wonders for tender, flavorful biscuits.
Is this Seafood Pot Pie Cheddar Biscuit recipe suitable for pescatarians?
Yes, it’s perfect for pescatarians since it’s fully seafood-based and contains no meat or poultry. Just ensure the seafood stock or broth you use matches your dietary needs.
Final Thoughts
If you crave something that feels both classic and a bit special, the Seafood Pot Pie Cheddar Biscuit will absolutely win you over. It’s creamy, comforting, and bursting with flavor in every forkful. Give it a try—you’ll want it to become one of your signature cozy recipes too!
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Seafood Pot Pie Cheddar Biscuit Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the comforting flavors of the sea with this delightful Seafood Pot Pie topped with a golden Cheddar Biscuit crust. A creamy and savory filling of shrimp, scallops, and veggies, all nestled under a cheesy biscuit topping.
Ingredients
Seafood Pot Pie:
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 celery stalks (chopped)
- 1 carrot (chopped)
- 2 cloves garlic (minced)
- 1/4 cup all-purpose flour
- 2 cups seafood stock or fish broth
- 1/2 cup heavy cream
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/2 pound shrimp (peeled and deveined)
- 1/2 pound scallops or firm white fish (cut into bite-sized pieces)
- 1 tablespoon chopped fresh parsley
Cheddar Biscuit:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons cold unsalted butter (cut into small pieces)
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup buttermilk
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Sauté vegetables: In a large skillet, sauté onion, celery, carrot, and garlic until softened.
- Add flour and stock: Stir in flour, then gradually whisk in seafood stock. Bring to a simmer.
- Make filling: Add cream, seasoning, peas, corn, shrimp, and scallops. Cook until seafood is done.
- Prepare biscuit dough: For the biscuits, mix dry ingredients, cut in butter, then stir in cheese and buttermilk.
- Assemble and bake: Pour seafood mixture into a baking dish, top with biscuit dough, and bake until golden brown.
- Serve: Let cool slightly before serving.
Notes
- You can customize the seafood in this pot pie with your favorite choices.
- For a lighter version, substitute heavy cream with half-and-half.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 4g
- Sodium: 740mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 135mg
