If you’re craving a dish that feels like a warm hug on a chilly evening, look no further than this Seafood Pot Pie with Cheddar Biscuit Topping Recipe. It’s a wonderfully comforting mix of tender, buttery seafood bathed in a luscious creamy sauce, crowned with golden, cheesy biscuits that are crisp on the outside and fluffy inside. Every bite is packed with flavor and texture, making it an absolute showstopper that’s surprisingly easy to pull together. Trust me, once you try this recipe, it will become a go-to for family dinners and cozy gatherings alike.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in creating the perfect balance of flavors and textures. From the fresh seafood that brings tender bites of sweetness, to the sharp cheddar that delivers richness in the biscuit topping, each component is simple yet essential.
- Mixed seafood (1 pound): A blend of shrimp, scallops, crab, and lobster adds incredible depth and texture to the filling.
- Olive oil (1 tablespoon): For sautéing vegetables, adding a subtle fruity base flavor.
- Yellow onion (1 medium, finely chopped): Brings natural sweetness and a foundation for the sauce.
- Garlic (2 cloves, minced): Adds aromatic warmth and enhances the seafood’s natural flavor.
- Celery (½ cup, finely chopped): Gives a mild crunch and freshness.
- Carrots (½ cup, finely chopped): For a touch of sweetness and vibrant color.
- All-purpose flour (¼ cup + 2 cups): Used for thickening the sauce and making the biscuit dough.
- Fish or chicken stock (2 cups): Creates a silky base for the creamy filling.
- Heavy cream (1 cup): Adds richness and smooth texture.
- Dry white wine (½ cup): Adds bright acidity and depth of flavor.
- Fresh parsley (¼ cup, chopped): For a fresh herbal lift.
- Fresh tarragon (2 tablespoons, chopped): Adds a slightly sweet anise note that pairs beautifully with seafood.
- Lemon juice (1 tablespoon): Brightens the filling and balances its richness.
- Old Bay seasoning (1 teaspoon): The classic seafood seasoning that brings warmth and subtle spice.
- Salt and black pepper: Essential for seasoning to taste and enhancing all flavors.
- Frozen peas and corn (½ cup each): Adds pops of sweetness and color in the filling.
- Baking powder (1 tablespoon), baking soda (½ teaspoon), salt (1 teaspoon): Key leavening agents and seasoning for the biscuit topping.
- Cold unsalted butter (½ cup): Integral for flaky, tender biscuits with a buttery flavor.
- Shredded sharp cheddar cheese (¾ cup): Brings cheesy richness and depth to the biscuit topping.
- Cold buttermilk (¾ cup): Adds moisture and slight tang, helping create tender biscuits.
- Melted butter (2 tablespoons): For brushing biscuit tops to achieve a beautiful golden finish.
How to Make Seafood Pot Pie with Cheddar Biscuit Topping Recipe
Step 1: Prepare the Aromatic Vegetable Base
Start by heating olive oil in a large skillet or Dutch oven. Add finely chopped onion, celery, and carrots, cooking gently until softened and tender. This sets the flavor foundation, lending sweetness and texture to your filling. Make sure to stir occasionally to avoid any sticking or burning.
Step 2: Build the Flavor with Garlic and Roux
Add minced garlic and cook just until fragrant to prevent bitterness. Next, sprinkle flour over the veggies and stir for a couple of minutes to cook out the raw flour taste. This mixture acts as a roux and will thicken your creamy seafood sauce beautifully.
Step 3: Deglaze with White Wine
Pour in the white wine to deglaze the pan, scraping up those flavorful browned bits at the bottom. Let it simmer briefly so the alcohol cooks off and the sauce reduces slightly, intensifying the flavor profile.
Step 4: Create the Creamy Sauce
Gradually whisk in fish stock, followed by heavy cream, and gently bring the mixture to a simmer. This rich sauce envelops your seafood perfectly while the slow simmer ensures it thickens to a luscious consistency.
Step 5: Season and Add Fresh Herbs
Add chopped parsley, tarragon, lemon juice, Old Bay seasoning, salt, and pepper. These vibrant herbs and seasoning layers add dimension, freshness, and a subtle zing that elevates the dish.
Step 6: Cook the Seafood Gently
Carefully fold in your mixed seafood and cook just until opaque and tender. Overcooking can make it tough, so watch closely—shrimp should turn pink, scallops will firm up, and lobster chunks remain succulent.
Step 7: Finish the Filling with Peas and Corn
Stir in frozen peas and corn and cook briefly until heated through. They bring delightful pops of sweetness and color, making every spoonful satisfying and visually inviting.
Step 8: Prepare the Cheddar Biscuit Topping
Preheat your oven to 425°F. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold butter until the mixture looks like coarse crumbs. Stir in sharp cheddar cheese. Pour in cold buttermilk and gently mix just until combined—don’t overwork the dough to keep your biscuits tender and flaky.
Step 9: Shape and Bake the Biscuits
Turn out the dough onto a floured surface, pat it into a 1-inch rectangle, then cut into 2-inch rounds without twisting the cutter to allow proper rising. Arrange on a parchment-lined baking sheet, brush with melted butter, and bake for 12-15 minutes until golden and irresistibly cheesy on top.
Step 10: Assemble and Bake the Pot Pies
Divide the seafood filling into individual oven-safe bowls or a family-size casserole dish. Top each with cheddar biscuits. If the filling has cooled, pop the assembled pot pies in a 375°F oven for 10-15 minutes to warm through and crisp the biscuits again. Serve immediately for the best experience.
How to Serve Seafood Pot Pie with Cheddar Biscuit Topping Recipe
Garnishes
Fresh parsley sprinkled on top not only adds a pop of green but also breathes a subtle freshness that balances the rich, creamy filling. For a little extra flair, a tiny drizzle of lemon juice right before serving brightens every bite.
Side Dishes
This hearty dish pairs beautifully with a simple green salad dressed in lemon vinaigrette or roasted seasonal vegetables to complement the creamy seafood flavors without overwhelming them. Light white wine, such as Sauvignon Blanc, also makes a perfect beverage companion.
Creative Ways to Present
For an elegant touch, serve the individual pot pies in charming ramekins. You can also offer a family-style casserole, where diners scoop out portions topped with cheddar biscuits. For a fun twist, try placing the biscuit topping as a single giant round and breaking it open family-style at the table.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers refrigerated in airtight containers for up to 3 days. The creamy filling holds up well, and the cheddar biscuits stay tender, though they will soften over time.
Freezing
You can freeze the seafood filling separately for up to 2 months. Cool it completely before transferring to a freezer-safe container. The biscuit dough is best made fresh, but you can freeze baked biscuits for quick reheating.
Reheating
Reheat the filling gently on the stove over low heat, stirring occasionally. For leftovers with biscuits, warm under a low oven heat to restore crispiness without drying out the seafood filling.
FAQs
Can I use other types of seafood for this recipe?
Absolutely! Feel free to customize with your favorite seafood like clams, mussels, or even firm white fish. Just adjust cooking times to avoid overcooking delicate varieties.
Is this dish very spicy because of the Old Bay seasoning?
Not at all. Old Bay seasoning offers a gentle warmth and complexity, not heat. You can reduce or omit it if you prefer a milder flavor.
Can I make the biscuit topping without cheese?
Yes, you can omit the cheddar for a classic biscuit top. The biscuits will still be deliciously flaky but will lack that sharp, cheesy flavor punch.
What is the best way to prevent seafood from becoming rubbery?
Cook seafood just until opaque and firm, usually 3-5 minutes. Avoid prolonged cooking or high heat, which causes toughness. Adding seafood at the end and gently simmering works best.
Can I make this recipe gluten-free?
With some ingredient swaps, yes! Use gluten-free flour blends for the roux and biscuit dough, and ensure your stock and seasonings are gluten-free. The texture may vary slightly but will still be delightful.
Final Thoughts
I can’t recommend this Seafood Pot Pie with Cheddar Biscuit Topping Recipe enough if you’re looking for a cozy, impressive meal that feels made with love. The harmony of fresh seafood wrapped in a rich, creamy sauce and topped with flaky, cheesy biscuits makes every spoonful a joy. Give it a try, invite friends or family, and watch as this dish becomes a beloved favorite in your kitchen too.
Print
Seafood Pot Pie with Cheddar Biscuit Topping Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
A comforting and indulgent Seafood Pot Pie topped with homemade Cheddar Biscuits. This easy recipe features tender mixed seafood simmered in a creamy, herb-infused sauce loaded with vegetables, complemented by flaky, cheesy biscuits baked to golden perfection. Perfect for a cozy dinner or special occasion, this dish combines classic pot pie flavors with a seafood twist.
Ingredients
Seafood Filling
- 1 pound mixed seafood (shrimp, scallops, crab meat, lobster meat), cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup celery, finely chopped
- 1/2 cup carrots, finely chopped
- 1/4 cup all-purpose flour
- 2 cups fish stock (or chicken stock)
- 1 cup heavy cream
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 cup frozen peas
- 1/2 cup frozen corn
Cheddar Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3/4 cup shredded sharp cheddar cheese
- 3/4 cup buttermilk, cold
- 2 tablespoons melted butter, for brushing
Instructions
- Sauté Vegetables: In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, celery, and carrots and cook until softened, about 5-7 minutes, stirring occasionally to prevent burning. The vegetables should become tender and slightly translucent.
- Add Garlic and Roux: Add the minced garlic and cook for another minute until fragrant. Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly to form a roux which will thicken the sauce.
- Deglaze with Wine: Pour in the white wine and scrape up any browned bits from the bottom of the pan to enhance flavor. Let the wine simmer for 1-2 minutes to reduce slightly.
- Add Stock and Cream: Gradually whisk in the fish stock until smooth, then stir in the heavy cream. Bring the mixture to a simmer, stirring occasionally.
- Season Sauce: Stir in the parsley, tarragon, lemon juice, Old Bay seasoning, salt, and pepper. Taste and adjust seasonings accordingly, mindful that the seafood will add saltiness.
- Cook Seafood: Gently add the mixed seafood to the sauce and cook until just cooked through, about 3-5 minutes. Avoid overcooking to maintain tender texture; shrimp should be pink and opaque, scallops firm.
- Add Frozen Vegetables: Stir in the frozen peas and corn and cook for an additional 1-2 minutes until heated through.
- Set Aside Filling: Remove the seafood mixture from heat and set aside while preparing the biscuits.
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
- Cut in Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender or fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
- Add Cheese: Stir in the shredded cheddar cheese thoroughly.
- Add Buttermilk: Make a well in the center of the dry ingredients and pour in the cold buttermilk. Gently stir until just combined, being careful not to overmix; the dough should be shaggy and slightly sticky.
- Shape Dough: Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
- Cut Biscuits: Use a 2-inch biscuit cutter or sharp knife to cut out biscuits. Avoid twisting the cutter to ensure rise; if using a knife, cut straight down.
- Arrange Biscuits: Place biscuits on the prepared baking sheet with space between each.
- Brush with Butter: Brush the tops of biscuits with melted butter to promote golden-brown color and rich flavor.
- Bake Biscuits: Bake for 12-15 minutes until golden brown and cooked through.
- Fill Individual Bowls: Divide the seafood filling evenly into oven-safe bowls or ramekins, suitable for single servings or family-style.
- Top with Biscuits: Arrange the cheddar biscuits on top of the seafood filling, overlapping slightly if desired for a rustic appearance.
- Optional Final Baking: If the filling has cooled, bake the assembled pot pies at 375°F (190°C) for 10-15 minutes until heated through and the biscuits are golden brown. Skip if filling is still warm.
- Serve: Serve immediately, garnished with a sprinkle of fresh parsley for freshness and color. Enjoy your comforting seafood pot pies!
Notes
- Do not overcook the seafood to maintain tender texture; seafood continues to cook off heat slightly.
- Be sure to cut cold butter into the biscuit dough to achieve flaky biscuits.
- Avoid overmixing biscuit dough to prevent tough biscuits.
- If you don’t have fish stock, chicken stock is an acceptable substitute.
- Old Bay seasoning adds classic seafood flavor, but you can adjust seasoning based on preference.
- Use fresh herbs for best flavor, but dried herbs can be substituted if necessary (use about one-third the amount).
- Make sure to deglaze the pan after cooking vegetables to capture maximum flavor.
- Baking the assembled pot pies is optional if the filling is still warm, but recommended for a nicely melded dish.
