Cheddar Bay Biscuit Seafood Pot Pie

Cheddar Bay Biscuit Seafood Pot Pie

🥘 Ingredients

For the Filling:

4 tbsp butter

1 small onion, diced

2 celery stalks, diced

2 carrots, diced

3 cloves garlic, minced

1/3 cup all-purpose flour

3 cups seafood stock (or chicken stock)

1 cup heavy cream (or half & half)

1 tsp Old Bay seasoning (or Cajun seasoning)

1/2 tsp smoked paprika

1/2 tsp dried thyme

Salt & black pepper, to taste

1/2 cup frozen peas

1/2 cup corn kernels

1 lb seafood mix (shrimp, scallops, crab, lobster, or firm white fish, cut bite-size)

For the Cheddar Bay Biscuit Topping:

2 cups Bisquick (or self-rising flour)

1 cup sharp cheddar cheese, shredded

2/3 cup milk

1/2 tsp garlic powder

4 tbsp butter, melted

1 tsp parsley flakes

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🔪 Instructions

1. Make the Filling:

In a large skillet or saucepan, melt butter over medium heat.

Add onion, celery, and carrots. Sauté until softened (5–6 minutes).

Stir in garlic and cook 1 more minute.

Sprinkle flour over veggies and stir, cooking 1–2 minutes to remove raw flour taste.

Gradually whisk in seafood stock and cream until smooth.

Stir in Old Bay, paprika, thyme, salt, and pepper. Simmer until slightly thickened (5 minutes).

Fold in peas, corn, and seafood. Cook 2–3 minutes (seafood will finish baking in oven).

2. Prepare Biscuit Topping:

In a bowl, mix Bisquick, cheddar, milk, and garlic powder until a soft dough forms.

3. Assemble the Pot Pie:

Preheat oven to 400°F (200°C).

Pour seafood filling into a greased 9x13-inch baking dish (or deep pie dish).

Drop spoonfuls of biscuit dough evenly over the filling.

4. Bake:

Bake uncovered for 25–30 minutes, until biscuits are golden brown and filling is bubbling.

5. Garlic Butter Finish:

Mix melted butter with parsley and a pinch of garlic powder.

Brush over hot biscuits right out of the oven.

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✨ Serve warm with a side salad or roasted veggies. It’s creamy, cheesy, and full of seafood flavor — like Red Lobster meets pot pie!