Cheddar Bay Biscuit Seafood Pot Pie: A Creamy, Comforting Coastal Twist on a Classic

If you took everything comforting about a classic pot pie — the creamy filling, the hearty vegetables, the warm and cozy aroma — and combined it with the indulgent flavors of a seafood feast and the irresistible appeal of cheddar bay biscuits, you’d get the dish of your dreams: Cheddar Bay Biscuit Seafood Pot Pie.

This dish is rich, creamy, buttery, and loaded with tender shrimp, sweet crab, juicy scallops, and soft vegetables, all nestled under a golden, garlicky, cheddar-packed biscuit topping. It’s comfort meets elegance. Homestyle meets seafood restaurant. Easy weeknight dinner meets special-occasion showstopper.

If you love seafood chowder…
If you adore seafood casseroles…
If you go wild for cheddar bay biscuits…
This recipe will become your new obsession.

Why This Pot Pie Is So Special

✔ A biscuit topping that steals the show

Cheesy, garlicky, fluffy cheddar bay biscuits bake right on top, absorbing a bit of the creamy sauce underneath while staying golden and crisp on top.

✔ A luxurious seafood filling

You get the full flavor spectrum:

• tender shrimp
• sweet crab
• buttery bay scallops
  all in a velvety herb cream sauce.

✔ Easy shortcut ingredients

Using biscuit mix and frozen seafood makes this surprisingly simple.

✔ A one-pan, cozy, celebration-worthy dinner

Whether it’s a winter night, a holiday meal, or a dinner party, this pot pie produces pure comfort.

✔ Flexible for any seafood combination

Use shrimp + crab + scallops or swap in lobster, white fish, or clams.

About the Seafood Filling

The creamy seafood base is rich and velvety — like a cross between seafood chowder and pot pie filling. The sauce is thickened with butter, flour, broth, and cream, then seasoned with:

• Old Bay (because of course!)
• garlic
• onion
• thyme
• black pepper
• lemon

The seafood remains tender thanks to gentle simmering and finishes cooking in the oven.

Cheddar Bay Biscuits on Top: The Ultimate Upgrade

Traditional pot pie crust is flaky, buttery, and delicious — but cheddar bay biscuits elevate the dish to another level. They’re:

• savory
• cheesy
• garlicky
• soft inside
• crisp and golden outside

They bake into little pillows that soak up the creamy seafood sauce like sponges of pure joy while maintaining texture.

Ingredients

For the Seafood Filling:

• 2 tbsp butter
• 1 tbsp olive oil
• 1 small onion, diced
• 2 celery stalks, diced
• 1 cup diced carrots
• 3 garlic cloves, minced
• 2 tbsp flour
• 1 ½ cups seafood stock (or chicken broth)
• 1 cup heavy cream
• 1 tsp Old Bay seasoning
• ½ tsp dried thyme
• ½ tsp salt
• ½ tsp black pepper
• 1 lb shrimp, peeled and deveined
• ½ lb bay scallops
• 1 cup lump crab meat
• 1 cup frozen peas
• 1 tbsp lemon juice

For the Cheddar Bay Biscuit Topping:

• 1 box Cheddar Bay Biscuit mix (or 2 cups biscuit mix)
• ½ cup shredded cheddar cheese
• ⅓ cup water or milk
• 4 tbsp melted butter
• 1 tsp garlic powder
• 1 tsp dried parsley

Optional Garnish:

• Fresh parsley
• Lemon zest
• Extra melted butter

Instructions

1. Prepare the Seafood Filling

1. Heat butter and olive oil in a deep skillet or pot.
2. Add onion, celery, and carrots; sauté 5 minutes until softened.
3. Stir in garlic and cook 30 seconds.
4. Sprinkle flour over vegetables and stir to coat.
5. Add seafood stock gradually, stirring until smooth and thickened.
6. Pour in heavy cream and bring to a gentle simmer.
7. Add Old Bay, thyme, salt, and pepper.
8. Stir in shrimp, scallops, crab meat, peas, and lemon juice.
9. Remove from heat — seafood will finish cooking in oven.

2. Transfer to Baking Dish

10. Pour the mixture into a greased 9×13 baking dish.

3. Make the Cheddar Bay Biscuits

11. Combine biscuit mix, cheddar, garlic powder, and parsley.
12. Add water or milk and mix until dough forms.
13. Scoop heaping spoonfuls of dough over the seafood filling (don’t spread flat — biscuits should remain mounded).

4. Bake

14. Bake at 400°F (204°C) for 22–26 minutes, until biscuits are golden.

5. Brush with Butter

15. Mix melted butter with garlic powder and parsley.
16. Brush over hot biscuits right out of the oven.

6. Serve

Let rest 5 minutes before serving. Serve warm with extra lemon on the side.

Cheddar Bay Biscuit Seafood Pot Pie

A rich and creamy seafood pot pie topped with golden cheddar bay biscuits. Loaded with shrimp, crab, scallops, and vegetables in a luxurious herb cream sauce.

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Prep Time 25 minutes mins

Cook Time 26 minutes mins

Total Time 51 minutes mins

Servings: 8 servings

Course: Comfort Food, Dinner, Main

Cuisine: American, Seafood

Calories: 520

Ingredients

  

Seafood Filling

• 2 tbsp butter
• 1 tbsp olive oil
• 1 small onion diced
• 2 celery stalks diced
• 1 cup diced carrots
• 3 cloves garlic minced
• 2 tbsp flour
• 1.5 cups seafood stock
• 1 cup heavy cream
• 1 tsp Old Bay seasoning
• 0.5 tsp dried thyme
• 0.5 tsp salt
• 0.5 tsp black pepper
• 1 lb shrimp peeled and deveined
• 0.5 lb bay scallops
• 1 cup lump crab meat
• 1 cup frozen peas
• 1 tbsp lemon juice

Cheddar Bay Biscuits

• 1 box Cheddar Bay Biscuit mix
• 0.5 cup shredded cheddar cheese
• 0.33 cup water or milk
• 1 tsp garlic powder
• 1 tsp dried parsley

Lemon Butter Glaze

• 4 tbsp melted butter
• 1 tsp garlic powder
• 1 tbsp parsley minced

Equipment

• Large skillet or pot
• 9×13 baking dish
• Mixing bowls
• Whisk
• Spoon or scoop

Method

 

1. Sauté onion, celery, and carrots in butter and olive oil until softened. Add garlic.
2. Stir in flour to coat vegetables. Add seafood stock gradually and stir until thickened.
3. Pour in heavy cream. Add Old Bay, thyme, salt, and pepper.
4. Add shrimp, scallops, crab, peas, and lemon juice. Remove from heat.
5. Pour filling into a greased 9×13 baking dish.
6. Mix biscuit dough with cheddar, garlic powder, and parsley. Add water or milk until dough forms.
7. Scoop biscuit mounds over the filling.
8. Bake at 400°F for 22–26 minutes until biscuits are golden.
9. Brush biscuits with melted butter mixed with garlic powder and parsley.

Notes

For a richer sauce, add 2 tbsp cream cheese. For a thicker filling, increase flour to 3 tbsp.

Tips for the Best Seafood Pot Pie

✔ Don’t overcook seafood

It cooks FAST — the oven will finish the job.

✔ Keep biscuit mounds tall

It ensures soft centers + crispy tops.

✔ Use a deep baking dish

The creamy filling bubbles as it cooks.

✔ Let it rest before serving

This helps the sauce thicken perfectly.

Variations

Lobster Lover’s Version

Swap scallops for lobster meat.

Cajun Seafood Pot Pie

Add Cajun seasoning + chopped andouille sausage.

Extra Veggie Version

Add corn, mushrooms, or spinach.

Biscuits on the Side

Bake biscuits separately if you want extra-crispy tops.

Serving Suggestions

• fresh green salad
• roasted broccoli or asparagus
• garlic sautéed spinach
• rice or mashed potatoes (optional base)
• white wine, sparkling water, or lemonade

Storage & Reheating

• Fridge: 3 days
• Freezer: 2 months (without biscuit topping)
• Reheat: 350°F for 15–20 minutes or air fryer biscuits separately