Name: Cheddar Bay Biscuit Seafood Pot Pie Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups seafood mix (e.g., shrimp, scallops, and crab); 1 cup frozen peas and carrots mix; 1/2 cup onion, diced; 2 cloves garlic, minced; 1/4 cup butter; 1/4 cup all-purpose flour; 2 cups seafood stock (or chicken broth); 1 cup heavy cream; 1 teaspoon Old Bay seasoning; Salt and pepper to taste; 1 cup shredded cheddar cheese; 1 package Cheddar Bay biscuit mix (includes dry biscuit mix and seasoning); 1/2 cup milk (for biscuit mix); Fresh parsley for garnish

Ingredients

2 cups seafood mix (e.g., shrimp, scallops, and crab)

1 cup frozen peas and carrots mix

1/2 cup onion, diced

2 cloves garlic, minced

1/4 cup butter

1/4 cup all-purpose flour

2 cups seafood stock (or chicken broth)

1 cup heavy cream

1 teaspoon Old Bay seasoning

Salt and pepper to taste

1 cup shredded cheddar cheese

1 package Cheddar Bay biscuit mix (includes dry biscuit mix and seasoning)

1/2 cup milk (for biscuit mix)

Optional: Fresh parsley for garnish

Instructions

Step 1: Preheat your oven to 400°F (200°C) so it’s ready when your pot pie is assembled.

Step 2: In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.

Step 3: Stir in the seafood mix and cook for another 3-4 minutes until the seafood is just cooked through. Avoid overcooking to keep it tender.

Step 4: Sprinkle the flour over the seafood and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.

Step 5: Gradually pour in the seafood stock while stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.

Step 6: Add the heavy cream, Old Bay seasoning, frozen peas and carrots, and season with salt and pepper. Let it simmer on low for 5-7 minutes until thickened. Stir in the shredded cheddar cheese until melted.

Step 7: Prepare the Cheddar Bay biscuit mix according to the package instructions using the milk, mixing just until combined. Avoid over-mixing; a few lumps are fine.

Step 8: Pour the seafood filling into a baking dish or individual ramekins. Evenly spread the biscuit dough on top.

Step 9: Bake in the preheated oven for 20-25 minutes, until the biscuit topping is golden brown and cooked through.

Step 10: Allow the pot pie to cool for a few minutes before serving. Garnish with fresh parsley if desired, and enjoy!

Tips & Variations

Use fresh seafood instead of frozen for a more vibrant flavor. Cut into bite-sized pieces and adjust cooking time to avoid overcooking.

For extra richness, add a splash of white wine to the sauce during simmering.

Mix in some corn or diced potatoes with the peas and carrots for added texture.

If you prefer a spicier dish, increase the Old Bay seasoning or add a pinch of cayenne pepper.

FAQs

Can I use fresh seafood instead of frozen?

Absolutely! Fresh seafood can enhance the flavor of your pot pie. Just cut it into bite-sized pieces and adjust the cooking time to ensure it’s cooked through but not overcooked in the skillet.

Can I make this pot pie ahead of time?

Yes, you can prepare the filling and biscuit dough separately and refrigerate them. Assemble and bake the pot pie just before serving for the best texture and flavor.