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Cheddar Bay Biscuit Seafood Pot Pie

A rich, creamy, and comforting seafood pot pie loaded with shrimp and crab, topped with iconic, garlicky, cheese-stuffed Cheddar Bay biscuits.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Seafood Filling
  • 1 lb Raw large shrimp peeled, deveined, roughly chopped
  • 8 oz Lump crab meat picked over for shells
  • 4 tablespoons Unsalted butter
  • 0.5 cup Yellow onion finely diced
  • 0.5 cup Celery finely diced
  • 0.5 cup Red bell pepper finely diced
  • 3 cloves Garlic minced
  • 0.25 cup All-purpose flour
  • 0.25 cup Dry white wine
  • 1.5 cups Seafood stock or clam juice
  • 1 cup Heavy cream
  • 1 tablespoon Old Bay seasoning
  • 1 teaspoon Fresh thyme chopped
  • 1 teaspoon Dijon mustard
Biscuit Topping
  • 1 box Cheddar Bay Biscuit Mix 11.36 oz
  • 1 cup Sharp cheddar cheese freshly grated
  • 0.25 cup Water cold
  • 0.25 cup Unsalted butter melted, for topping

Equipment

  • Cast Iron Skillet or 9x9 Baking Dish
  • Mixing bowls

Method
 

  1. Preheat your oven to 400°F (200°C) and lightly grease a 9x9 baking dish or large cast-iron skillet.
  2. In a large skillet, melt 4 tablespoons of butter over medium heat. Sauté the onion, celery, and red bell pepper for 5-7 minutes until soft. Add garlic and cook for 1 minute.
  3. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  4. Deglaze the pan with white wine, scraping up any browned bits. Slowly whisk in the seafood stock and heavy cream until smooth.
  5. Stir in the Old Bay seasoning, thyme, and Dijon mustard. Simmer for 3-5 minutes until the sauce has thickened. Remove from heat.
  6. Gently fold the raw chopped shrimp and crab meat into the hot sauce. Pour the mixture into your prepared baking dish (or leave in the cast-iron skillet).
  7. In a bowl, combine the biscuit mix, cold water, and shredded cheddar cheese. Stir just until a soft dough forms.
  8. Drop spoonfuls of the biscuit dough evenly over the seafood filling.
  9. Bake for 15-20 minutes until the biscuits are golden brown and cooked through, and the filling is bubbly.
  10. Melt the remaining butter and mix with the included garlic herb packet. Brush generously over the hot biscuits immediately after removing from the oven. Let rest 10 minutes before serving.

Notes

Ensure your shrimp and crab are thoroughly patted dry before adding them to the sauce so they don't water it down. Do not pre-cook the shrimp; they will cook perfectly in the oven.