Cheddar Bay Biscuit Seafood Pot Pie Recipe

The Cheddar Bay Biscuit Seafood Pot Pie is a showstopping comfort food that layers rich, creamy seafood filling under a golden blanket of cheesy, garlicky biscuits. It’s a crave-worthy mashup of classic pot pie and everyone’s favorite Red Lobster biscuit, making it perfect for seafood lovers and biscuit fans alike. The tender shrimp, langostino, and crab are nestled in a velvety gravy, with sweet vegetables that play so well with the sharp cheddar notes up top. If you’re looking for something special that feels both indulgent and familiar, let this be your next culinary adventure.

Ingredients You’ll Need

Gathering your ingredients for this Cheddar Bay Biscuit Seafood Pot Pie couldn’t be simpler, but each one brings something essential to your finished dish. From the sweetness of seafood and veggies to the unforgettable cheddar-packed biscuit topping, every component adds a layer of flavor, texture, or color that really makes the whole meal sing.

• Shrimp (1 lb, peeled and deveined): Choose plump, fresh shrimp for a juicy bite and subtle sweetness in every spoonful.
• Langostino tails or lobster (12 oz): These deliver a touch of luxury and a hint of brine that elevates the filling.
• Jumbo lump crabmeat (8 oz, cooked): Opt for high-quality crab to ensure buttery, delicate chunks that don’t get lost in the gravy.
• Onions (1 cup, chopped): Adds sweetness and backbone as the aromatic base of your filling.
• Bell pepper (1/2 cup, chopped): Choose red or yellow for a pop of color and mild, fruity crunch.
• Celery (1/4 cup, chopped): Infuses a fresh, herbal undertone and classic pot pie flavor.
• Salt & pepper (1 tsp each, plus more to taste): Season every component to bring out their best.
• Olive oil (for cooking): Use a drizzle to sauté the seafood and veggies to glistening perfection.
• Chicken broth (2 cups): Provides a savory base for a luxuriously creamy gravy.
• Heavy cream (1 cup): Lends velvetiness, making the filling indulgent and rich.
• Butter (4 tbsp for gravy, 1/4 cup melted for herb sauce): Adds body to the gravy and dreamy gloss to the biscuit topping.
• Flour (5 tbsp): Whisks into the gravy for the perfect silky thickness.
• Garlic, minced or paste (1 tbsp): A hit of garlicky punch that brings the savory flavors together.
• Thyme (1 tsp): Infuses the dish with earthiness and warmth.
• Tarragon, dried (1 tsp): Subtle anise aroma that flatters seafood particularly well.
• Smoked paprika (1/2 tsp): Adds just a whisper of smokiness and gorgeous color.
• Red Lobster Cheddar Bay Biscuit mix (1 box/11.36 oz): The ultimate shortcut to pillowy, cheesy, garlicky biscuits that everyone loves.
• Milk (3/4 cup): Turns the biscuit mix into a moist, tender dough—don’t overmix!
• Mild cheddar cheese, shredded (1/2 cup): Melts into gooey pockets inside the biscuit topping.
• Garlic herb seasoning (1 pouch from the biscuit mix box): This little packet packs a final flavor punch when mixed with melted butter for brushing.

How to Make Cheddar Bay Biscuit Seafood Pot Pie

Step 1: Sear the Seafood

Start by heating a splash of olive oil in a skillet over medium heat. Add the shrimp and langostino with a dash of salt and pepper, cooking for 2 to 3 minutes. You want them just barely cooked through, since they’ll finish up in the oven. Scoop the seafood out and set it aside—don’t overcook it, or it could get rubbery later!

Step 2: Sauté the Veggies

In the same pan, toss in the onions, bell peppers, and celery. Let them cook for about 5 minutes until the onions start to turn translucent and the peppers and celery take on some savory color. These vegetables form the aromatic backbone that makes Cheddar Bay Biscuit Seafood Pot Pie so comforting.

Step 3: Make the Creamy Gravy

Push the veggies to one side, melt in the butter, then sprinkle the flour all over. Stir the roux until it’s absorbed, then slowly stream in chicken broth. Once it simmers, pour in the heavy cream. Add garlic, thyme, tarragon, salt, pepper, and smoked paprika. This step builds layers of flavor and creates a luscious, slightly thick gravy that hugs every bite of seafood.

Step 4: Combine Everything

Gently fold the shrimp, langostino, and crab back into the pan with the gravy and veggies. Give everything a careful stir until it’s all coated and evenly distributed. Taste and adjust the salt and pepper if needed—you want every bite to be perfectly seasoned!

Step 5: Prepare the Biscuit Topping

In a medium mixing bowl, stir together the Cheddar Bay Biscuit mix, milk, and shredded cheddar cheese. Don’t overwork the dough; you’re looking for a chunky, moist mixture that will bake up light and tender. The cheesy bits inside will turn golden and tempting in the oven.

Step 6: Assemble and Bake

Preheat your oven to 425°F (190°C). Spoon the seafood filling into individual ramekins or a deep baking dish. Dollop generous scoops of biscuit dough on top, covering the filling in fluffy mounds. Pop the dish into the oven and bake for 14 to 16 minutes, until the biscuit topping is puffed and deeply golden.

Step 7: Finish with Herb Butter Sauce

While your pot pies are still piping hot, mix the melted butter with the garlic herb seasoning pouch. Brush this fragrant melted butter all over the biscuits, letting it soak in and add that signature Cheddar Bay savory glow. This finishing touch infuses the dish with irresistible aroma and flavor.

How to Serve Cheddar Bay Biscuit Seafood Pot Pie

Garnishes

For the perfect finishing touch, sprinkle a bit of fresh parsley or chives over each pot pie just before serving. A light zest of lemon also brightens the seafood and cuts through the richness, making every bite pop. If you like an extra punch, a dusting of smoked paprika on top looks wonderful and adds a subtle kick.

Side Dishes

The Cheddar Bay Biscuit Seafood Pot Pie is rich and hearty, so it really shines alongside fresh, simple sides. Think a crisp green salad with a tangy vinaigrette to balance the creaminess, or tender steamed asparagus and lemony green beans. Even a classic coleslaw or sweet corn on the cob finds a happy home next to this indulgent main dish.

Creative Ways to Present

For an impressive dinner party twist, serve your pot pie in individual ramekins so each guest gets their own steaming, golden-topped mini pie. Or try baking it family-style in a deep cast iron skillet for a rustic vibe where everyone can dig in together. For brunch, make bite-sized versions in muffin tins—perfect for passing around and dipping into extra herb butter!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Cheddar Bay Biscuit Seafood Pot Pie (lucky you!), let it cool to room temperature, then cover and store it in the refrigerator for up to 2 days. The biscuits will soften a bit, but the flavors meld beautifully overnight.

Freezing

For longer storage, assemble the seafood filling and biscuit topping as directed, but don’t bake. Cover your dish tightly with foil and freeze for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight, then bake as instructed plus a few extra minutes to ensure it’s heated all the way through.

Reheating

Gently reheat portions in a 350°F oven, covered with foil to keep the biscuits moist, for about 15-20 minutes or until piping hot. If reheating from frozen, bake covered until heated through, then uncover for the last few minutes to re-crisp the topping. Microwave works in a pinch, but the oven delivers the best textures.

FAQs

Can I substitute the seafood?

Absolutely! Feel free to swap in scallops, white fish, or all-shrimp if that’s what you have on hand. The beauty of Cheddar Bay Biscuit Seafood Pot Pie is how adaptable it is based on your favorites or what’s freshest at the market.

What size baking dish should I use?

For a traditional family-style presentation, use a deep 2-quart baking dish or a 10-inch cast iron skillet. For individual servings, eight 8-ounce ramekins work perfectly and make for an eye-catching table setting.

Can I make this dish gluten free?

Yes, simply choose a gluten-free biscuit mix and substitute gluten-free flour for the gravy. Check that your broth and seasonings are also gluten free, and you’ll be all set to enjoy every spoonful!

Can I prepare Cheddar Bay Biscuit Seafood Pot Pie ahead of time?

You can! Assemble the seafood filling up to a day in advance and store it refrigerated. When you’re ready to bake, top with biscuit dough and proceed as usual—just add a few extra minutes to the baking time if starting from cold.

What can I use if I can’t find the biscuit mix?

If Red Lobster Cheddar Bay Biscuit mix isn’t available, use your favorite drop biscuit recipe and add shredded cheddar and garlic powder. The final flourish of herb butter is key, so don’t skip it!

Final Thoughts

If you’re looking for a surefire way to wow your friends or treat yourself to something unforgettable, this Cheddar Bay Biscuit Seafood Pot Pie delivers comfort, flavor, and fun in every bite. Give it a try—you’ll never look at pot pie the same way again!

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