Seafood Pot with Cheddar Bay Biscuits

The first time I made this pot pie was during a rainy weekend when my sister came to visit. She had been craving something comforting but kept talking about how regular chicken pot pie felt too heavy. I stood in front of the fridge staring at the seafood I had picked up earlier and thought why not combine the best of both worlds.

My brother in law still talks about the night I served this for Sunday dinner. He took one bite of that buttery biscuit topping and literally stopped conversation for a full minute. Now he requests it every time they visit, even in the middle of summer.

Ingredients

• Large shrimp: I buy them already peeled and deveined to save time and chop them into thirds so they distribute evenly throughout the filling
• Lump crab meat: Splurge on the good stuff here because you really can taste the difference and pick through it carefully for any shell fragments
• Firm white fish: Cod and haddock hold up beautifully without falling apart but any firm white fish will work perfectly
• Frozen peas: These add little pops of sweetness and color that make the filling feel complete
• Carrots and celery: Dice them small so they soften nicely in the sauce and you get tender vegetables in every bite
• Onion: One small onion provides just the right amount of savory foundation without overpowering the delicate seafood
• Unsalted butter: Use real butter here because nothing else gives you that rich restaurant quality flavor in both the filling and the biscuits
• All purpose flour: This thickens your sauce into the perfect velvety consistency that coats everything beautifully
• Seafood stock: If you cannot find it fish broth works just as well and builds so much depth of flavor
• Whole milk: The fat content is essential here for a silky creamy sauce that does not break
• Dry white wine: This is optional but adds a lovely brightness that cuts through the richness
• Old Bay seasoning: This is the nonnegotiable secret ingredient that makes everything taste like a proper seafood feast
• Fresh parsley: Use fresh here because dried would just taste dusty and sad
• Cheddar Bay biscuit ingredients: Cold ingredients are absolutely critical for fluffy biscuits so do not rush this part
• Sharp cheddar: The sharp variety gives you that tangy punch that mild cheese just cannot deliver
• Buttermilk: This is what makes the biscuits tender and gives them that characteristic slight tang
• Garlic butter glaze: Brush this on immediately when the pie comes out of the oven so it soaks into every nook and cranny

Instructions

Preheat your oven and prepare your baking dish:

Get your oven to 400°F and give a 9x13 baking dish a quick coating of butter so nothing sticks later

Sauté the vegetables:

Melt four tablespoons of butter in a large skillet and cook your onion carrots and celery until they are soft and fragrant about five minutes

Build the sauce base:

Sprinkle the flour over the vegetables and stir constantly for two minutes to cook out that raw flour taste

Add the liquids and thicken:

Whisk in the seafood stock milk and wine if you are using it and keep stirring until the sauce bubbles and thickens nicely

Season and add the seafood:

Stir in the Old Bay salt pepper and parsley then gently fold in all your seafood and peas cooking just a few minutes

Transfer to baking dish:

Pour the whole gorgeous mixture into your prepared baking dish and spread it evenly

Make the biscuit dough:

Whisk together the flour baking powder baking soda garlic powder sugar and salt in a large bowl

Cut in the butter:

Work the cold butter into the flour with a pastry cutter or your fingers until it looks like coarse crumbs

Add cheese and herbs:

Fold in the shredded cheddar and chopped herbs until they are evenly distributed

Bring the dough together:

Stir in the cold buttermilk just until everything comes together do not overmix or your biscuits will be tough

Top the filling:

Drop large spoonfuls of biscuit dough all over the seafood filling leaving some spaces for steam to escape

Bake until golden:

Pop it in the oven for 25 to 30 minutes until those biscuits are golden brown and cooked through

Make the garlic butter glaze:

While everything bakes stir together the melted butter garlic powder and parsley

Glaze and rest:

Brush the hot biscuits with the garlic butter the second they come out of the oven and let the whole thing rest for ten minutes before serving

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Last winter my neighbor smelled this baking and actually knocked on my door to ask what I was making. I ended up sending her home with a serving and now she requests the recipe every time we talk.

Make Ahead Magic

You can assemble the entire filling and biscuit dough separately the day before and keep them refrigerated. Just top and bake when you are ready to serve which makes this perfect for entertaining.

Seafood Swaps

Sometimes I use lobster or scallops when I want to make this extra special. The cooking time stays the same because everything finishes in the oven anyway.

Serving Suggestions

A crisp green salad with a light vinaigrette cuts through the richness beautifully. I also love serving a chilled Sauvignon Blanc alongside.

• Keep the glaze warm so it spreads easily
• Have extra parsley ready for a fresh pop of color
• Warm your serving plates if you really want to impress

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This recipe has become my go to for bringing comfort to the table no matter the season. There is something about that first spoonful that just makes everything feel right.

Questions & Answers About the Recipe

→ Can I use frozen seafood instead of fresh?

Yes, frozen shrimp and fish work well. Thaw completely and pat dry before adding to prevent excess moisture in the filling.

→ What other seafood varieties can I use?

Lobster, scallops, or a combination of your favorites work beautifully. Just keep total seafood quantity around 1.5 pounds.

→ Can I make this ahead of time?

Prepare the filling up to a day ahead and refrigerate. Bake fresh biscuits just before serving for best texture.

→ How do I store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat covered at 350°F until warmed through—biscuits may soften slightly.

→ Can I freeze this dish?

Freeze the filling before adding biscuits for up to 3 months. Thaw overnight, then top with fresh biscuit dough and bake.

→ What wine pairs best with this seafood pot?

A crisp white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay complements the creamy seafood and cheddar flavors nicely.