why make this recipe
This Seafood Pot Pie with Cheddar Bay Biscuits is warm and filling. It mixes seafood, a creamy sauce, and cheesy biscuits for a full meal. If you like cozy, one-pot meals, see this collection of cozy crockpot soup recipes for fall for more ideas.
introduction
This pot pie brings shrimp, scallops, and crab together in a creamy sauce. It gets a golden crust and a top of cheddar bay-style biscuits. The dish feels rich and comforting, like the simple, creamy bowls in bacon cheddar gnocchi soup.
how to make Seafood Pot Pie with Cheddar Bay Biscuits
Make the filling first, then top with biscuits and bake. For a smooth, thick base, follow the steps below and use a creamy stock like in some potato soups such as the copycat Outback potato soup. Work in order: cook the vegetables, make the sauce, add seafood, fill the crust, add biscuits, then bake.
Ingredients :
- 2 cups mixed seafood (shrimp, scallops, and crab)
- 1 cup heavy cream
- 1 cup seafood stock
- 1 onion, diced
- 2 celery stalks, diced
- 1 carrot, diced
- 1 cup frozen peas
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 2 tablespoons butter
- 1 tablespoon flour
- 1 premade pie crust
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup butter, cold and cubed
- 1/2 cup grated cheddar cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon dried parsley
Directions :
- Preheat the oven to 375°F (190°C).
- In a saucepan, melt 2 tablespoons of butter over medium heat. Add the onion, celery, and carrot, cooking until softened.
- Stir in the flour, Old Bay seasoning, salt, and pepper; cook for 1 minute.
- Gradually add the seafood stock and cream, stirring until thickened.
- Fold in the seafood and peas, then pour the mixture into the pie crust and top with shredded cheddar.
- For the biscuits, mix flour, baking powder, and a pinch of salt in a bowl. Cut in the cubed butter until crumbly.
- Stir in milk and cheese until just combined, then spoon onto the seafood mixture in the pie.
- Bake for 30-35 minutes, or until the crust is golden brown. Serve warm.
how to serve Seafood Pot Pie with Cheddar Bay Biscuits
Serve this pot pie hot from the oven. A green salad and a simple side work well. You can also serve it with a light soup, such as a plain creamy bowl like creamy bacon potato soup, for a bigger meal.
how to store Seafood Pot Pie with Cheddar Bay Biscuits
Cool the pot pie to room temperature before storing. Put it in an airtight container or cover with foil. Leftovers keep in the fridge for 3 days or freeze for up to 2 months, similar to other hearty soups like crockpot loaded baked potato soup. Reheat in the oven until hot.
tips to make Seafood Pot Pie with Cheddar Bay Biscuits
- Use fresh or fully thawed seafood for best texture.
- Do not overcook the seafood before baking; it will finish cooking in the oven.
- Make the sauce thick enough to hold the filling but not dry.
- Keep the biscuit dough cold until you place it on the pie for fluffy biscuits.
- Check seasoning before baking and add more Old Bay if you like more spice.
variation (if any)
- Swap the seafood for cooked chicken for a different pot pie.
- Add corn or diced potatoes to the filling for more texture.
- Use herbs like dill or thyme instead of parsley for a fresh taste.
- Make smaller individual pies in ramekins for single servings.
FAQs
Q: Can I use frozen seafood?
A: Yes. Thaw it first and pat dry to avoid extra water in the filling.
Q: Can I make the biscuits ahead?
A: You can mix the biscuit dough and keep it in the fridge for a few hours before topping the pie.
Q: Can I use homemade pie crust?
A: Yes. A homemade crust works fine and adds more flavor.
Q: How do I reheat a frozen pot pie?
A: Thaw overnight in the fridge, then heat in a 350°F oven until warmed through.
Q: Can I make this dairy-free?
A: You can try dairy substitutes, but the biscuit texture and rich sauce will change.
Seafood Pot Pie with Cheddar Bay Biscuits
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- In a saucepan, melt 2 tablespoons of butter over medium heat. Add the onion, celery, and carrot, cooking until softened.
- Stir in the flour, Old Bay seasoning, salt, and pepper; cook for 1 minute.
- Gradually add the seafood stock and cream, stirring until thickened.
- Fold in the seafood and peas, then pour the mixture into the pie crust and top with shredded cheddar.
- In a bowl, mix flour, baking powder, and a pinch of salt. Cut in the cubed butter until crumbly.
- Stir in milk and cheese until just combined, then spoon onto the seafood mixture in the pie.
- Bake for 30-35 minutes, or until the crust is golden brown. Serve warm.