Seafood Pot with Cheddar Bay Biscuits (Printable Format)
Creamy seafood pot with shrimp, crab, and vegetables under golden cheesy biscuits
# What You Need:
→ Seafood
01 - 8 oz large shrimp, peeled, deveined, and chopped
02 - 8 oz lump crab meat, picked over for shells
03 - 8 oz firm white fish, cut into 1-inch pieces
→ Vegetables
04 - 1 cup frozen peas
05 - 1 cup carrots, diced
06 - 1 cup celery, diced
07 - 1 small onion, diced
→ Sauce
08 - 4 tbsp unsalted butter
09 - 1/4 cup all-purpose flour
10 - 2 cups seafood stock or fish broth
11 - 1 cup whole milk
12 - 1/4 cup dry white wine
13 - 1 tsp Old Bay seasoning
14 - 1/2 tsp kosher salt
15 - 1/4 tsp black pepper
16 - 2 tbsp fresh parsley, chopped
→ Cheddar Bay Biscuit Topping
17 - 2 cups all-purpose flour
18 - 2 tsp baking powder
19 - 1/2 tsp baking soda
20 - 1 tsp garlic powder
21 - 1 tsp sugar
22 - 1/2 tsp salt
23 - 1/2 cup cold unsalted butter, cubed
24 - 1 cup sharp cheddar cheese, shredded
25 - 3/4 cup cold buttermilk
26 - 2 tbsp fresh chives or parsley, chopped
→ Biscuit Butter Glaze
27 - 2 tbsp unsalted butter, melted
28 - 1/2 tsp garlic powder
29 - 1 tbsp fresh parsley, chopped
# How-To Steps:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish or large ovenproof skillet.
02 - In a large skillet over medium heat, melt 4 tablespoons butter. Add onion, carrots, and celery; sauté until softened, about 5 minutes.
03 - Sprinkle in 1/4 cup flour; stir and cook for 2 minutes.
04 - Gradually whisk in seafood stock and milk (and wine, if using), stirring constantly until smooth. Bring to a simmer and cook until thickened, 5–7 minutes.
05 - Stir in Old Bay, salt, pepper, and parsley. Add shrimp, crab, fish, and peas. Cook gently for 2–3 minutes.
06 - Pour the seafood mixture into the prepared baking dish.
07 - For the biscuit topping, whisk together flour, baking powder, baking soda, garlic powder, sugar, and salt in a large bowl.
08 - Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Fold in cheddar and herbs.
09 - Stir in cold buttermilk just until dough comes together.
10 - Drop large spoonfuls of biscuit dough evenly over the seafood filling.
11 - Bake 25–30 minutes, until biscuit topping is golden and cooked through.
12 - While baking, mix melted butter, garlic powder, and parsley for the glaze.
13 - As soon as the pot pie comes out of the oven, brush biscuits with the garlic butter glaze.
14 - Let cool 10 minutes before serving.
# Expert Suggestions:
01 -
- The Cheddar Bay biscuit topping transforms this into something you would get at a fancy seafood restaurant
- It comes together faster than you would think for something this impressive looking
- The leftovers actually taste better the next day if you somehow have any
02 -
- Do not skip the step of letting the pie rest for ten minutes or the filling will be too runny when you cut into it
- Cold butter and cold buttermilk are nonnegotiable for fluffy biscuits so do not let them sit out
- The seafood will continue cooking in the oven so do not overcook it in the skillet
03 -
- Brush the biscuits with a little extra buttermilk before baking for even more golden color
- Grate your own cheese instead of buying pre shredded for better melting