Cheddar Bay Biscuit Seafood Pot Pie Recipe

Cheddar Bay Biscuit Seafood Pot Pie Recipe tastes like rich, creamy chowder met your favorite cheesy biscuits and decided to get cozy in one pan. It suits busy seafood lovers who want comfort food on a weeknight, with a total time of about 55 to 65 minutes from chopping board to table. I tested this version on a rainy Tuesday and my family stopped talking mid-bite, which counts as the highest compliment in my house.

Why Cheddar Bay Biscuit Seafood Pot Pie Recipe Is Worth It

You get all the flavor of a seafood chowder and a Cheddar Bay biscuit basket in one skillet, so cleanup stays easy and your kitchen smells like a seaside bakery. The cheesy, garlicky biscuit topping soaks up the creamy sauce and turns every bite into comfort food perfection.

This recipe also uses smart shortcuts like frozen mixed seafood and boxed biscuit mix, so you still cook from scratch without spending all night in the kitchen. It works for casual weeknights, cozy date nights, or a small dinner party when you want something that feels special without stressing over it.

“This Cheddar Bay Biscuit Seafood Pot Pie tastes like restaurant comfort food that snuck out of the kitchen and moved into my weeknight rotation. ★★★★★”

Ingredients You Need

Biscuit Topping

• 1 box (11.36 oz) Red Lobster Cheddar Bay Biscuit Mix
• 1/2 cup cold water, or as package directs
• 1/2 cup shredded sharp cheddar cheese, packed
• 1/3 cup unsalted butter, melted (for garlic butter topping)
• 1 teaspoon dried parsley or 1 tablespoon fresh chopped parsley
• 1/2 teaspoon garlic powder

You can use any cheddar biscuit mix if you cannot find the Red Lobster box, but that brand gives the classic flavor. Add extra shredded cheddar if you want a more cheesy crust.

Seafood Filling

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• 2 medium carrots, diced small
• 2 celery stalks, diced small
• 3 cloves garlic, minced
• 1/4 cup all purpose flour
• 2 cups seafood stock or low sodium chicken broth
• 1 cup whole milk or half and half
• 1/2 cup heavy cream
• 1 teaspoon Old Bay seasoning or similar seafood seasoning
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 1 cup frozen peas
• 1 cup frozen corn kernels
• 1 pound mixed seafood, thawed if frozen
  • Good mix: shrimp, scallops, crab meat, firm white fish chunks
• Juice of 1/2 lemon
• 2 tablespoons chopped fresh parsley

You can use a frozen seafood medley bag to save time. If you use imitation crab, reduce added salt because it often comes seasoned. Use chicken broth if you do not have seafood stock, then bump up Old Bay a bit.

Equipment List

• 10 or 12 inch oven safe skillet or braiser (cast iron or enameled works great)
• Medium mixing bowl for biscuit dough
• Whisk
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Cutting board and sharp knife
• Oven mitts
• Small bowl for garlic butter topping

Quick Tips & substitutions

• Use thawed frozen seafood mix to save prep time and money.
• Pat seafood dry with paper towels so it browns lightly and does not water down the sauce.
• Swap seafood stock with chicken broth and add extra Old Bay for flavor.
• Use lactose free milk and a dairy free cream substitute if you need less dairy, then top with a dairy free biscuit mix.
• Stir in extra cheddar into the biscuit dough if you want a thicker, cheesier crust.
• Cut the seafood into similar size pieces so everything cooks evenly.
• Keep the biscuit dough slightly sticky so it stays tender and fluffy.
• Use frozen mixed vegetables instead of chopping carrots and celery if you want a shortcut.

How to Make Cheddar Bay Biscuit Seafood Pot Pie Recipe

Step 1: Preheat and Prep

Set your oven to 400°F so it heats while you prep. Grease your oven safe skillet lightly with a bit of butter or oil if it tends to stick. Thaw the seafood if frozen, then pat it dry and cut large pieces into bite size chunks.

Step 2: Mix the Biscuit Topping

In a medium bowl, combine the Cheddar Bay Biscuit mix and the shredded cheddar. Add the water as the package directs and stir until a thick, slightly sticky dough forms. Do not overmix because that can make the biscuits tough.

In a small bowl, mix the melted butter, garlic powder, and parsley and set it aside. You will brush this over the biscuits near the end of baking. This step gives that classic garlicky finish everyone loves.

Step 3: Cook the Vegetables

Place your skillet over medium heat and add the butter and olive oil. Once the butter melts and starts to foam, add the onion, carrots, and celery. Cook and stir for 5 to 7 minutes until the vegetables soften and the onion turns translucent.

Add the minced garlic and cook for 30 seconds until it smells fragrant. Keep the heat moderate so the garlic does not burn. If the pan looks dry, splash in a teaspoon of oil.

Step 4: Build the Roux

Sprinkle the flour over the vegetables and stir until everything looks coated and pasty. Cook this mixture for 1 to 2 minutes to remove the raw flour taste. Stir constantly so the flour does not stick to the bottom.

Slowly pour in the seafood stock while you whisk, breaking up any lumps. Once smooth, add the milk and heavy cream while you keep whisking. The mixture will look thin at first, then it thickens as it heats.

Step 5: Season the Sauce

Stir in Old Bay seasoning, salt, pepper, and thyme. Let the sauce simmer gently for 4 to 6 minutes until it thickens to a gravy consistency that coats the back of a spoon. Taste and adjust seasoning, adding more Old Bay or salt if you want a stronger flavor.

Add the peas and corn and stir them into the sauce. Let them heat for 1 to 2 minutes. Turn the heat to low while you handle the seafood.

Step 6: Add the Seafood

Add the mixed seafood to the skillet and fold it gently into the hot sauce. The seafood will finish cooking in the oven, so keep it on the underdone side at this stage. Squeeze in the lemon juice and add the chopped parsley.

Stir everything together and smooth the filling into an even layer. Turn off the stove. The filling should look thick and creamy, not soupy, so the biscuits sit nicely on top.

Step 7: Top with Biscuit Dough

Use a large spoon or cookie scoop to drop mounds of biscuit dough over the seafood filling. Space them slightly apart so they have room to puff and spread. You can cover the whole surface or leave small gaps for steam to escape.

Do not press the dough down into the sauce, just let it sit on top. Those little biscuit islands will bake into a golden crust. If you have extra dough, add smaller dollops around the edges.

Step 8: Bake

Place the skillet on the middle rack of the oven. Bake for 18 to 22 minutes until the biscuits rise and turn golden brown on top. Check that the filling bubbles around the edges, which shows that it heats through.

If the biscuits brown too quickly, tent the skillet loosely with foil and continue baking until the centers cook through. A toothpick inserted into a biscuit should come out clean or with just a few moist crumbs. The seafood should look opaque and tender.

Step 9: Finish with Garlic Butter

Pull the skillet from the oven and set it on a heat safe surface. Immediately brush the tops of the hot biscuits with the garlic parsley butter. The biscuits soak it up and take on that classic Cheddar Bay flavor.

Let the pot pie rest for 10 minutes before serving so the filling thickens slightly and does not run all over the plate. Scoop generous portions, making sure everyone gets plenty of biscuit and seafood in each serving. Sprinkle extra parsley on top if you want a fresh pop of color.

Recipe Variations

• Gluten free: Use a gluten free biscuit mix and a 1 to 1 gluten free flour blend in the filling.
• Dairy lighter: Swap whole milk with 2 percent and use half and half instead of heavy cream, then reduce cheese slightly.
• Dairy free: Use plant based butter, dairy free cheddar shreds, and a creamy oat or cashew based milk.
• Extra veggie: Add diced mushrooms, chopped spinach, or small broccoli florets to the vegetable mix.
• Spicy: Add a pinch of cayenne or red pepper flakes and use pepper jack cheese in the biscuit topping.
• All shrimp: Skip the mixed seafood and use only shrimp for a simpler flavor profile.
• Low carb leaner: Reduce peas and corn, add more low carb veggies like cauliflower and green beans, and use a thinner layer of biscuit topping.

Ways to Serve

• Spoon into shallow bowls and top with extra fresh parsley and a squeeze of lemon.
• Serve with a crisp green salad with a bright vinaigrette to cut through the creamy sauce.
• Pair with roasted asparagus or green beans for more vegetables on the plate.
• Offer hot sauce on the side for anyone who likes a little kick.
• Serve smaller scoops in ramekins for a cozy appetizer course.

Storage Success

Let the Cheddar Bay Biscuit Seafood Pot Pie cool to room temperature, then cover the skillet tightly or transfer leftovers to airtight containers. Store in the fridge for up to 2 days for best texture and flavor. Reheat portions in a 350°F oven until hot, or use the microwave in short bursts and finish under the broiler to re crisp the biscuit tops. Avoid freezing this recipe because the cream sauce and seafood can change texture and turn grainy after thawing.