If you’re craving a dish that combines rich, creamy seafood filling with the irresistible, buttery goodness of cheddar bay biscuits, you’re in for a treat. This Seafood Pot Pie with Cheddar Bay Biscuit Crust Recipe is hands-down one of my all-time favorite comfort meals. Imagine succulent shrimp, tender lobster, and sweet crab meat nestled in a flavorful seafood gravy, all topped with a golden, cheesy biscuit crust that’s just begging to be pulled apart. It’s elegant enough for special occasions but cozy enough for a weeknight dinner—trust me, once you try this, it will become a staple in your kitchen.
Ingredients You’ll Need
The beauty of this Seafood Pot Pie with Cheddar Bay Biscuit Crust Recipe lies in its simple yet thoughtfully chosen ingredients. Each component plays an essential role, from adding depth of flavor with fresh seafood and stocks, to bringing texture and color through vegetables and peas, culminating in the cheddar bay biscuit topping that seals the whole experience with buttery perfection.
- 3 tbsp butter: For sautéing and adding richness to the base flavors.
- 1 lb small shrimp: Provides a sweet, tender seafood bite that cooks quickly.
- 6-8 oz lobster meat: Adds luxurious texture and taste, using lobster tails for convenience.
- 1 cup chopped carrots: Brings subtle sweetness and vibrant color.
- 1 large celery stick (chopped): Offers crunch and a hint of earthiness.
- 1 shallot (minced): Adds delicate onion flavor without overpowering.
- 3 sprigs of thyme: Fresh herbaceous notes that elevate the dish beautifully.
- 1/2 tsp cayenne pepper: A little kick to balance the creamy richness.
- 5 cloves garlic (minced): Infuses warmth and depth of flavor.
- 2 tbsp tomato paste: Provides umami and a subtle tartness for complexity.
- 4 tbsp flour: Thickens the seafood filling into a luscious pot pie consistency.
- 1/2 cup peas: Adds sweetness and bright green pops for freshness.
- 1/2 cup corn: Sweet corn kernels brighten and texturize the filling.
- 3 cups seafood stock: Intensifies the ocean flavors, building the perfect savory base.
- 1 cup chicken stock: Balances the seafood stock and adds body.
- 6 oz crab meat: Tender and rich, giving the filling luxurious layers.
- 1/2 cup heavy cream: Creates that signature creamy, silky texture.
- 1 box cheddar bay biscuits (Red Lobster): The star crust that turns this from a pot pie into pure magic.
- ½ cup shredded cheddar cheese: Boosts cheesy flavor for the biscuit topping.
- 3 tbsp butter: For brushing the finished biscuit crust until perfectly glossy and flavorful.
How to Make Seafood Pot Pie with Cheddar Bay Biscuit Crust Recipe
Step 1: Cook the Seafood
Start by melting 3 tablespoons of butter in a large pot over medium-low heat. Once the butter is hot and bubbling, add your shrimp and lobster meat. Cook them just enough to turn opaque—about 3 to 4 minutes. This prevents overcooking and keeps your seafood tender. Remove the seafood from the pot and set it aside because we’ll add it back later.
Step 2: Sauté the Vegetables and Herbs
Into the same pot, toss in the minced shallot, chopped carrots, celery, fresh thyme sprigs, and cayenne pepper. Sauté these for 3 to 4 minutes until the veggies begin to soften and the herbs release their aroma. Then, stir in the minced garlic and cook for an additional 2 minutes. This slow build layers vibrant flavors that form the base of the filling.
Step 3: Form the Flavorful Roux
Add the tomato paste and flour to the vegetable mixture, stirring constantly. This step creates a paste that thickens the pot pie filling. The tomato paste adds a punch of umami while the flour will work its magic to ensure a creamy, velvety sauce that clings to every piece of seafood and vegetable.
Step 4: Add Veggies and Stocks, Then Simmer
Next, stir in the peas and corn, then pour in the seafood and chicken stocks. Mix everything thoroughly and bring it to a simmer. Let it cook gently for 15 minutes so all the flavors meld together beautifully, and the sauce thickens to a decadent consistency that will hold your filling perfectly.
Step 5: Prepare Your Cheddar Bay Biscuits
While the filling simmers, get your cheddar bay biscuits ready following the box instructions. Also, prepare the biscuit butter for brushing later. This step lets you multitask to keep the cooking process smooth and efficient.
Step 6: Preheat the Oven
Make sure your oven is preheated to 375°F. This temperature is perfect for baking the pot pies so the biscuit crust turns golden and crisp without overcooking the filling.
Step 7: Combine Cream and Seafood, Fill Ramekins
Stir the heavy cream along with the cooked shrimp, lobster, and crab meat back into the pot. This blend results in a rich, luscious filling ready for assembly. Divide the filling evenly into four half-quart ramekins or cocottes, filling each about three-quarters full to allow room for the biscuit crust.
Step 8: Top with Cheddar Bay Biscuit Dough
Take the biscuit dough and shape it into a thin layer—about 1/4 to 1/3 cup per ramekin. You can either press the dough gently between two pieces of parchment paper or use wet hands to form a smooth layer on top of the filling.
Step 9: Bake and Finish
Bake the pot pies for 15 to 17 minutes until the biscuit crust turns a stunning golden brown. Once out of the oven, brush the tops with the prepared biscuit butter to give them that delightful shine and added buttery crunch before serving.
How to Serve Seafood Pot Pie with Cheddar Bay Biscuit Crust Recipe
Garnishes
Fresh herbs like chopped parsley or thyme sprinkled over the pot pie add a pop of green color and fresh aroma that brighten the dish beautifully. For an extra touch, a squeeze of fresh lemon juice over the filling right before eating enhances the seafood flavors without overpowering the natural richness.
Side Dishes
This pot pie is hearty, so pairing it with a simple green salad dressed in a light vinaigrette balances the richness. You can also serve roasted asparagus or steamed green beans for a fresh, crisp contrast that complements every bite of the creamy pie.
Creative Ways to Present
For a charming presentation, serve individual pot pies in ramekins straight from the oven—it feels cozy and elegant. Alternatively, you can prepare one large casserole dish and serve family-style for casual gatherings. Adding a small ramekin of tartar sauce or a spicy aioli on the side offers a delicious dipping option for the biscuit crust too.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover any leftover seafood pot pies tightly with plastic wrap or foil and store them in the refrigerator. They’ll stay fresh for up to 3 days, making a quick and satisfying meal for busy days ahead.
Freezing
This Seafood Pot Pie with Cheddar Bay Biscuit Crust Recipe also freezes well. For best results, assemble the pot pies but do not bake them. Wrap tightly and freeze for up to 2 months. When ready, bake the frozen pot pies straight from the freezer, adding a few extra minutes to the baking time.
Reheating
To reheat, warm the pot pie in a 350°F oven for about 15-20 minutes or until heated through and the crust is crisp again. Avoid microwaving if you want to maintain the biscuit’s texture and the filling’s creaminess—it’s worth the extra few minutes in the oven!
FAQs
Can I use different seafood in this recipe?
Absolutely! While shrimp, lobster, and crab are traditional here, you can swap in scallops, firm white fish, or even clams depending on what you like or have on hand. Just adjust the cooking times accordingly.
Is there a vegetarian option for this pot pie?
You can make a vegetarian version by replacing the seafood with mushrooms, artichokes, or hearty vegetables and using vegetable stock instead of seafood and chicken stock. The cheddar bay biscuit crust remains an irresistible topper.
Can I make the biscuit crust from scratch?
Definitely! While this recipe uses Red Lobster’s cheddar bay biscuit mix for convenience, homemade cheddar bay biscuits work wonderfully too. Just make sure to keep the flavors buttery, cheesy, and garlicky for that classic taste.
What if I don’t have seafood stock?
If you don’t have seafood stock on hand, you can use all chicken stock or combine chicken stock with clam juice for a flavor boost. The key is to have a savory, well-seasoned liquid base.
How do I prevent the biscuit crust from getting soggy?
To keep the biscuit crust nice and crisp, it helps to bake the pot pies until the biscuits are fully golden brown and not underbaked. Also, avoid overly wet biscuit dough and press the crust firmly over the filling without gaps.
Final Thoughts
Making this Seafood Pot Pie with Cheddar Bay Biscuit Crust Recipe is like giving yourself a warm, delicious hug from the inside out. The combination of creamy seafood filling with that buttery, cheesy biscuit topping truly is unbeatable. Whether you’re cooking for loved ones or treating yourself to a comforting meal, this recipe will quickly become a top favorite. So grab those ingredients, heat up your oven, and get ready to enjoy a pot pie experience you won’t forget!
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Seafood Pot Pie with Cheddar Bay Biscuit Crust Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This comforting Seafood Pot Pie features a rich and creamy seafood filling loaded with shrimp, lobster, crab, and sweet vegetables, all topped with a golden Cheddar Bay Biscuit crust inspired by Red Lobster. Perfectly baked to a golden finish, this dish combines tender seafood pieces with a flavorful biscuity topping for a hearty and indulgent meal.
Ingredients
Seafood Filling
- 3 tbsp butter
- 1 lb small shrimp
- 6–8 oz lobster meat (approx. 3 4-oz lobster tails)
- 1 cup chopped carrots
- 1 large celery stick, chopped
- 1 shallot, minced
- 3 sprigs of thyme
- 1/2 tsp cayenne pepper
- 5 cloves garlic, minced
- 2 tbsp tomato paste
- 4 tbsp flour
- 1/2 cup peas
- 1/2 cup corn
- 3 cups seafood stock
- 1 cup chicken stock
- 6 oz crab meat
- 1/2 cup heavy cream
Cheddar Bay Biscuit Crust
- 1 box cheddar bay biscuits (Red Lobster brand)
- ½ cup shredded cheddar cheese
- 3 tbsp butter (for brushing)
Instructions
- Cook Seafood: In a large pot over medium-low heat, melt 3 tbsp of butter. Add shrimp and lobster meat, cooking for 3–4 minutes until just cooked. Remove the seafood from the pot and set aside.
- Sauté Vegetables: To the same pot, add minced shallot, chopped carrots, celery, thyme sprigs, and cayenne pepper. Sauté for 3–4 minutes until vegetables start to soften. Add garlic and cook another 2 minutes to release aroma.
- Create Roux: Stir in tomato paste and flour, combining thoroughly to form a thick paste base for the filling.
- Simmer Filling: Add peas, corn, seafood stock, and chicken stock to the pot. Stir well and let the mixture simmer gently for 15 minutes to develop flavors and thicken.
- Prepare Biscuit Topping: While the filling simmers, prepare the cheddar bay biscuits and biscuit butter according to the box instructions.
- Preheat Oven: Set your oven to 375°F (190°C) to get it ready for baking.
- Combine Cream and Seafood: Remove thyme sprigs from the filling. Stir in the heavy cream, cooked shrimp, lobster, and crab meat. Mix gently to combine evenly.
- Fill Ramekins: Divide the seafood filling evenly into four ½-quart ramekins or cocottes, filling each about three-quarters full.
- Add Biscuit Layer: Top each filled ramekin with a thin layer (1/4 to 1/3 cup) of cheddar bay biscuit dough. Use wet hands to spread the dough evenly or press it between parchment papers for a flat layer.
- Bake and Finish: Bake the pot pies for 15–17 minutes until the biscuit topping is golden brown. Remove from oven and brush the tops with prepared biscuit butter before serving.
Notes
- Use fresh or thawed seafood to ensure even cooking.
- The biscuit topping works best when spread evenly but gently to avoid breaking.
- Pre-made cheddar bay biscuits from Red Lobster brand simplify this recipe.
- Remove thyme sprigs before baking to avoid woody texture.
- Serve immediately for best texture; leftovers can be reheated in the oven to maintain biscuit crispiness.
