Craving the cozy comfort of a pot pie but with a rich, coastal twist? This Cheddar Bay Biscuit Seafood Pot Pie blends the indulgence of buttery Red Lobster-style biscuits with a creamy seafood medley that will transport you straight to a seaside retreat.

Golden cheddar biscuits soak up a luscious sauce brimming with shrimp, scallops, and veggies. It’s a one-dish wonder that feels fancy enough for guests but comforting enough for a chilly weeknight at home. The best part? Those crispy-cheesy biscuit tops that pull apart like soft clouds over a bubbling filling.

Preparation Phase & Tools to Use

Before you begin, gather your tools to streamline the process:

1. Cast Iron Skillet or Oven-Safe Deep Skillet: This allows you to cook the filling and then bake everything directly in one dish, which builds flavor and simplifies cleanup.

2. Mixing Bowls: Essential for preparing the biscuit dough and combining ingredients evenly.

3. Whisk and Wooden Spoon: Use the whisk for a smooth, lump-free sauce; the spoon for stirring the filling gently without breaking up the seafood.

4. Cookie Scoop or Ice Cream Scoop: For evenly portioning biscuit dough on top of the filling, ensuring consistent baking.

5. Oven: A must for achieving those golden biscuit tops and bubbling interior.

Having these essentials at the ready helps you move seamlessly from stovetop to oven while maintaining that just-right texture for both the creamy seafood base and the flaky biscuit topping.

Ingredients for the Cheddar Bay Biscuit Seafood Pot Pie

Shrimp: Brings a tender, briny sweetness that complements the cheddar biscuits.

Scallops: Add a buttery, delicate texture to contrast the chunkier shrimp.

Frozen Peas and Carrots: Offer vibrant color and sweetness while balancing out the richness.

Onion & Garlic: These aromatics deepen the savory base of the sauce.

Butter: For sautéing and for richness in both the filling and biscuit topping.

All-Purpose Flour: Helps thicken the filling into that classic pot pie consistency.

Seafood or Chicken Broth: Adds depth and brings all the flavors together.

Heavy Cream: Gives the sauce its creamy, luxurious body.

Old Bay Seasoning: Adds a bold, nostalgic coastal flavor.

Cheddar Bay Biscuit Mix: Shortcut magic for that cheesy, garlicky biscuit topping.

Shredded Cheddar Cheese: Boosts the cheesy goodness in every bite.

Milk: Helps bind the biscuit mix into a fluffy dough.

Fresh Parsley: For a burst of color and fresh herbal brightness at the end.

How To Make the Cheddar Bay Biscuit Seafood Pot Pie

Step 1: Sauté the Aromatics

Melt butter in a deep skillet and sauté the chopped onion and garlic until soft and fragrant. This builds the flavor base for your filling.

Step 2: Make the Creamy Seafood Filling

Sprinkle flour over the sautéed mix and cook briefly to eliminate raw taste. Slowly whisk in the seafood broth and cream. Stir until it thickens, then add Old Bay, peas, carrots, shrimp, and scallops. Simmer gently until the seafood is just cooked.

Step 3: Prepare the Biscuit Topping

In a bowl, mix Cheddar Bay biscuit mix, shredded cheddar, and milk until a soft dough forms. Be careful not to overmix—you want the biscuits light and fluffy.

Step 4: Assemble the Pot Pie

Spoon the biscuit dough evenly over the seafood filling using a scoop. Don’t worry about covering every inch—they’ll expand and golden up beautifully in the oven.

Step 5: Bake Until Golden

Transfer the skillet to a preheated oven and bake until the biscuits are puffed and golden brown and the filling is bubbling around the edges.

Step 6: Garnish and Serve

Sprinkle with fresh parsley and let rest a few minutes before serving. The filling will thicken as it cools slightly, making for the perfect bite.

Serving and Storing the Cheddar Bay Biscuit Seafood Pot Pie

Serve this pot pie piping hot, straight from the oven with a big spoonful of biscuit and creamy seafood in every bite. Pair it with a crisp green salad or steamed green beans to balance the richness.

Leftovers keep well in the refrigerator for up to 3 days. Store in an airtight container, and reheat in a 350°F oven to restore the biscuit texture (the microwave works, but softens the topping). If freezing, store in individual portions and thaw overnight before reheating.

Frequently Asked Questions

How can I tell when the biscuits are done?

The biscuits should be golden on top and firm when gently tapped. The filling should be bubbling around the edges—a good sign everything is heated through.

Can I use different seafood?

Absolutely. Try lump crab, chunks of firm white fish like cod, or even lobster meat for a luxury twist.

Is it okay to use pre-cooked shrimp?

Yes, but add them near the end of the simmering step so they don’t overcook and turn rubbery.

Can I make it ahead?

You can make the filling a day in advance and refrigerate it. Add the biscuit topping just before baking.

What if I don’t have Cheddar Bay mix?

Substitute with homemade biscuit dough and add garlic powder, parsley flakes, and shredded cheddar to mimic the classic flavor.

Can I make this in a casserole dish?

Definitely. Prepare the filling in a saucepan, pour it into a 9×13 casserole dish, and top with biscuits before baking.

Want More Comfort Food Ideas?

If you love warm, hearty meals like this seafood pot pie, here are some recipes to explore next:

The Delicious Beef Bowtie Pasta is rich, creamy, and family-approved for weeknight dinners.

Try the Creamy Broccoli Cheddar Soup if you want that cheese-forward comfort in a bowl.

Need something with a Southern twist? The Buffalo Chicken Lasagna brings heat and indulgence together beautifully.

And for a seafood casserole in a different direction, check out the Easy Seafood Casserole that bakes creamy layers of shellfish and cheesy topping.

Or add more vegetables into your dinner with the Hearty Tuscan Bean Soup that balances protein and greens with rustic flavor.

Pin and Tell Me How Yours Turned Out

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If you make it, I’d love to hear how it turned out. Did you try a different seafood combo? Add some heat? Leave a comment below. I’m always curious how others plate it.

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