Description
This Cheddar Bay Biscuit Seafood Pot Pie is a comforting and flavorful dish that combines tender shrimp and crab meat in a creamy seafood sauce, enriched with fragrant seasonings and garden vegetables. Topped with cheesy, golden brown Cheddar Bay Biscuits, it makes for a hearty and satisfying meal perfect for family dinners or special occasions.
Ingredients
Scale
Seafood Filling
- 1 cup cooked shrimp, chopped
- 1 cup crab meat, shredded
- 1 cup frozen peas and carrots blend
- 1/2 cup diced celery
- 1/4 cup diced onion
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup seafood broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
Biscuits
- 1 box of refrigerated Cheddar Bay Biscuits
- 1 cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pot pie.
- Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the diced onion and celery, cooking until softened and fragrant, which forms the flavor base for the filling.
- Make Roux: Sprinkle the flour over the sautéed vegetables, stirring constantly to create a roux. Cook for 1–2 minutes to remove the raw flour taste.
- Add Liquids: Gradually whisk in the seafood broth and heavy cream, stirring continuously until the mixture thickens into a smooth sauce.
- Season Sauce: Stir in the garlic powder, Old Bay seasoning, salt, and pepper to infuse the sauce with savory flavors.
- Combine Seafood and Vegetables: Fold in the chopped shrimp, shredded crab meat, and frozen peas and carrots. Mix well and then remove the skillet from heat to prevent overcooking the seafood.
- Assemble Filling: Pour the completed seafood mixture evenly into a prepared pie dish, spreading it out to create a smooth surface for the biscuit topping.
- Prepare Biscuit Topping: Follow the package instructions to prepare the refrigerated Cheddar Bay Biscuits dough. Stir in the shredded cheddar cheese to add extra cheesiness.
- Add Biscuit Topping: Drop spoonfuls of the biscuit dough over the seafood filling, covering as much of the surface as possible for an even topping.
- Bake Pot Pie: Place the pie dish in the preheated oven and bake for 30–40 minutes, until the biscuits are golden brown and cooked through.
- Cool and Serve: Remove the pot pie from the oven and let it cool for 10–15 minutes before serving, allowing the filling to set and making it easier to slice.
Notes
- Use fresh seafood if available for the best flavor, but cooked and frozen seafood works well too.
- Adjust the seasoning to taste, especially the Old Bay seasoning, to match your preference for spice and flavor.
- Make sure the biscuits are evenly distributed for consistent topping coverage.
- For a thicker filling, cook the sauce a bit longer before adding the seafood.
- This recipe can be made ahead by assembling and refrigerating before baking; increase bake time slightly if starting from cold.
