Savory Cheddar Bay Biscuit Seafood Pot Pie Recipe – Easy Cozy Shrimp & Crab Dinner

The first time I made this Savory Cheddar Bay Biscuit Seafood Pot Pie, my kitchen smelled like a seaside bakery on a stormy night—warm, buttery, and loaded with the scent of Old Bay and fresh seafood. I’m not kidding, it was the kind of dish that had my neighbor knocking at my door, asking what was cooking. Honestly, if you’re craving comfort food with a coastal twist, this shrimp and crab pot pie with cheddar bay biscuit topping is pure magic. It’s the dinner I whip up when I want something impressive yet totally fuss-free for a weeknight treat or when my family needs a little extra coziness.

The inspiration came from my love of those classic cheddar bay biscuits you get at seafood restaurants, combined with my favorite creamy seafood chowder. After a bunch of trial runs (and a few over-browned biscuit mishaps), I finally landed on a recipe that checks every box—rich, creamy filling, plump shrimp and sweet crab, and those golden, cheesy biscuits on top. You know, it’s the kind of meal that makes you pause, savor every bite, and maybe even hug your bowl. If you’ve ever wanted to make restaurant-style seafood at home but without the fancy chef stuff or expensive ingredients, this is the recipe for you.

It’s especially great for busy families, seafood lovers, anyone looking for a high-protein comfort meal, or when you need something that feels special but comes together easily. As someone who’s tested this recipe more times than I can count (and eaten more biscuits than I should admit), I promise—this Savory Cheddar Bay Biscuit Seafood Pot Pie is going to be your new favorite cozy dinner.

Why You’ll Love This Recipe

• Quick & Easy: Ready in about an hour, including prep—no need to spend all evening in the kitchen.
• Simple Ingredients: Most items are pantry staples or easy to grab at any grocery store. No hunting for fancy seafood, just reliable shrimp and crab (even frozen works!).
• Perfect for Cozy Dinners: Whether it’s a chilly night, family gathering, or you’re just craving comfort food, this pot pie always fits the mood.
• Crowd-Pleaser: Kids love the cheesy biscuit topping, adults go wild for the creamy, savory filling—seriously, it disappears fast.
• Unbelievably Delicious: The cheddar bay biscuit topping soaks up all the flavors from below, giving you that perfect bite every time. There’s a hint of garlic, a touch of Old Bay, and loads of creamy seafood goodness.

What sets this Savory Cheddar Bay Biscuit Seafood Pot Pie apart? For starters, I use real cheddar cheese and a touch of buttermilk in the biscuit dough for that authentic flavor. I blend the filling just enough to keep the seafood tender but never rubbery (trust me, overcooked shrimp is a crime). I’ve even swapped out traditional pie crust for those fluffy, golden biscuits—so you get a crunchy top and a soft, pillowy bite every time. The creamy sauce is seasoned just right; not too salty, not too bland. It’s balanced, flavorful, and—let’s face it—so satisfying that you’ll want seconds.

On a personal note, this recipe is the one I turn to when I want to impress without stress. It’s comfort food, but with a bright, briny twist. And every time I serve it, someone asks for the recipe (which, honestly, is the best compliment!). If you love the idea of classic seafood and crave that cheddar bay biscuit flavor, this pot pie is exactly what you’ve been looking for.

Ingredients Needed

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and you can swap things out as needed—see notes below for easy substitutions.

For the Seafood Filling:

• 1 lb (450 g) raw shrimp, peeled and deveined (medium size, fresh or frozen)
• 8 oz (225 g) lump crab meat (drained, picked over for shells)
• 2 cups (480 ml) low-sodium chicken or seafood broth
• 1 cup (240 ml) whole milk (or half-and-half for extra richness)
• 1/2 cup (120 ml) heavy cream (optional, makes the sauce extra creamy)
• 1 cup (150 g) frozen peas and carrots (no need to thaw)
• 1/2 cup (75 g) diced celery
• 1/2 cup (75 g) diced onion (yellow or sweet)
• 2 cloves garlic, minced
• 1/4 cup (35 g) all-purpose flour (for thickening)
• 3 tbsp (42 g) unsalted butter
• 1 tbsp (15 ml) lemon juice (fresh is best)
• 1 1/2 tsp Old Bay seasoning (or seafood seasoning blend)
• 1/2 tsp kosher salt (adjust to taste)
• 1/2 tsp black pepper

For the Cheddar Bay Biscuit Topping:

• 2 cups (260 g) all-purpose flour
• 1 tbsp (15 g) baking powder
• 1/2 tsp baking soda
• 1/2 tsp granulated sugar
• 1/2 tsp garlic powder
• 1/2 tsp dried parsley (or fresh, chopped)
• 1/2 tsp Old Bay seasoning
• 1/2 cup (115 g) cold unsalted butter, cut into cubes
• 1 cup (115 g) shredded sharp cheddar cheese
• 3/4 cup (180 ml) cold buttermilk (or regular milk with 1 tsp vinegar)

Topping (Optional):

• 2 tbsp (28 g) melted butter (for brushing biscuits)
• 1/2 tsp dried parsley flakes

Ingredient Notes & Substitutions:
– Swap crab for extra shrimp, scallops, or even chunks of cooked fish if needed.
– Use gluten-free flour blend for biscuits and filling to keep it gluten-free.
– Almond milk or coconut milk can be subbed for dairy if preferred, but flavor will change slightly.
– Frozen mixed veggies work in place of peas and carrots.
– For best biscuit texture, I recommend using Cabot or Tillamook cheddar.

Equipment Needed

• Large oven-safe skillet (cast iron works best, but any deep skillet or casserole dish will do)
• Medium mixing bowl (for biscuit dough)
• Whisk (for mixing filling and biscuit dough)
• Wooden spoon or spatula
• Measuring cups and spoons
• Sharp knife and cutting board
• Pastry cutter or fork (for cutting butter into flour—fingers work in a pinch!)
• Small brush (for buttering biscuits, optional)

If you don’t have a cast iron skillet, a sturdy ceramic or glass baking dish is perfect. I’ve used everything from an old Pyrex to my favorite enamelware, and all work fine. Just keep an eye on baking time—the thinner the pan, the faster the biscuits brown. As for mixing biscuits, you don’t need a fancy pastry blender. I usually just use my hands (cold fingers help keep the butter from melting too soon!). For anyone on a budget, look for oven-safe dishes at thrift stores—some of my favorite pans came from there. Pro-tip: Always dry your cast iron right after washing to keep it from rusting.

Preparation Method

1. Prep the Seafood:
   If using frozen shrimp or crab, thaw overnight in the fridge or under cold running water. Pat dry with paper towels to avoid watery filling.
2. Preheat Oven:
   Set oven to 400°F (200°C). Place rack in center. Grease your baking dish or skillet lightly with butter.
3. Cook the Veggies & Aromatics:
   In your skillet, melt 3 tbsp butter over medium heat. Add onion, celery, and garlic. Sauté for 3-4 minutes until soft and fragrant (you want the onion translucent, not browned).
4. Make the Creamy Filling:
   Sprinkle 1/4 cup flour over veggies. Stir well—mixture will look chunky. Slowly add broth, whisking all the time to prevent lumps. Add milk and cream, then bring to a gentle simmer. Sauce will thicken in about 7 minutes (should coat the back of a spoon).
5. Add the Seafood & Seasonings:
   Stir in shrimp, crab, peas, carrots, lemon juice, Old Bay, salt, and pepper. Simmer for 4-5 minutes. Shrimp should just turn pink—don’t overcook or they’ll get tough. If sauce gets too thick, add splash of milk or broth.
6. Prepare Cheddar Bay Biscuit Dough:
   In a bowl, whisk flour, baking powder, baking soda, sugar, garlic powder, parsley, Old Bay. Cut in cold butter with pastry cutter or fingers until mixture looks like coarse crumbs. Stir in shredded cheddar.
7. Add Buttermilk:
   Pour in buttermilk. Stir gently until just combined—do not overmix or biscuits get tough. Dough will be sticky and a bit lumpy (that’s perfect).
8. Top the Filling:
   Drop spoonfuls (about 2 tbsp each) of biscuit dough onto seafood filling, covering most of the surface but leaving small gaps for steam to escape.
9. Bake:
   Place skillet or baking dish in oven. Bake at 400°F (200°C) for 25-30 minutes, until biscuits are golden and cooked through. Filling should bubble up around the edges.
10. Finish & Serve:
    Brush biscuits with melted butter and sprinkle with parsley. Let cool 5-10 minutes before serving. Filling will thicken as it sits.

Troubleshooting:
– If biscuits brown too quickly, tent loosely with foil for last 10 minutes.
– Sauce too thin? Add a bit more flour slurry (mix 1 tbsp flour with 2 tbsp cold milk).
– Overcooked shrimp can go rubbery—watch closely and don’t simmer too long.
– If biscuits seem doughy, bake 5 minutes longer.

Prep Notes: Biscuit dough is best made just before baking; letting it sit can toughen the texture. Seafood filling can be prepped ahead and refrigerated, then topped and baked when ready.

Cooking Tips & Techniques

After dozens of seafood pot pie experiments (and several soggy biscuit fails), I’ve figured out a few tricks to guarantee success:

• Keep Butter Cold: For the fluffiest cheddar bay biscuits, use butter straight from the fridge. Warm butter makes biscuits dense.
• Even Biscuit Dropping: Drop dough in small spoonfuls rather than one big slab—this lets steam escape and bakes biscuits evenly.
• Don’t Overcook Seafood: Shrimp turn pink and curl up fast. Once they’re opaque, stop cooking. Overcooked shrimp get tough quickly.
• Correct Sauce Consistency: Sauce should be creamy, not soupy. If it’s too runny before baking, give it a few extra stirs on the stove.
• Use Good Cheese: Sharp cheddar adds flavor punch. Pre-shredded cheese works, but freshly grated melts better.
• Timing Matters: Start biscuit dough while filling simmers so everything goes into the oven together. If you have helpers, get someone to shred cheese while you stir!
• Personal Fail: I once tried using low-fat milk only—biscuits came out dry, and the filling lacked richness. Stick with whole milk or add a splash of cream if you can.
• Consistency: Don’t overmix the biscuit dough; a few flour pockets are fine. Overmixing leads to dense, tough biscuits.

Honestly, multitasking is your friend here: prep veggies while seafood thaws, make biscuit dough while filling simmers. And don’t be afraid to taste the filling before baking—adjust seasoning if it needs a little more Old Bay or lemon. Cozy food shouldn’t be stressful!

Variations & Adaptations

This Savory Cheddar Bay Biscuit Seafood Pot Pie is super customizable. Here are some favorite tweaks and swaps:

• Gluten-Free Option: Use a 1:1 gluten-free flour blend for both biscuits and filling. Bob’s Red Mill works great—biscuits still get fluffy!
• Dairy-Free: Use plant-based milk (almond or oat) and vegan butter. Daiya cheddar shreds or Violife taste surprisingly good in these biscuits.
• Seasonal Veggies: Swap peas and carrots for corn, green beans, or spinach depending on what’s fresh. I’ve even used asparagus tips in spring.
• Protein Variations: Try scallops, chunks of cooked white fish, or even lobster if you’re feeling fancy. (Budget hack: Use imitation crab—still tasty!)
• Spicy Twist: Add diced jalapeño or a pinch of cayenne to the biscuit dough for heat lovers.
• Herb Lovers: Toss in fresh dill or chives to the filling for extra brightness.

Personally, I love swapping half the shrimp for scallops when they’re on sale. My family raves when I do a mix of crab, shrimp, and white fish—so don’t be afraid to experiment! Allergies? Skip shellfish and use cooked chicken with extra veggies. The cheddar bay biscuit topping works with any protein, honestly.

Serving & Storage Suggestions

You’ll want to serve this seafood pot pie piping hot, straight from the oven. Let it cool just enough so the filling sets but is still creamy inside. I like to scoop generous portions into shallow bowls—perfect for catching all that sauce and biscuit topping.

For sides, serve with a simple mixed green salad, lemon wedges, or roasted asparagus. A cold glass of white wine or sparkling water with lemon makes a great pairing. For brunch, add a fruit salad or citrus segments.

Leftovers? Cover tightly and refrigerate for up to 3 days. The biscuits will soften a bit, but the flavors get even richer overnight. Reheat in a 350°F (175°C) oven for 15-20 minutes, loosely covered with foil to keep biscuits from over-browning. Freezing isn’t ideal—seafood can get chewy—but in a pinch, freeze in airtight containers for up to one month (thaw overnight and reheat gently).

If the filling thickens too much after chilling, add a splash of milk before reheating. Honestly, it’s even better the next day—flavors have time to mingle and deepen.

Nutritional Information & Benefits

Each serving (about 1/6 of the pan) provides roughly:

• Calories: 410
• Protein: 28g
• Fat: 17g
• Carbs: 36g
• Fiber: 2g

The shrimp and crab in this pot pie offer lean protein and omega-3s, which are great for brain and heart health. The veggies add fiber and vitamins, while the biscuits bring satisfying carbs and calcium from cheese. You can adjust the recipe for gluten-free or lower dairy diets. Potential allergens: shellfish, dairy, wheat. As a nutrition coach, I love how this dish balances comfort and nutrition—one hearty serving keeps you full for hours and is perfect for a cozy night in.

Conclusion

If you’ve been searching for a seafood comfort food recipe that’s easy, satisfying, and just a little bit restaurant-fancy, this Savory Cheddar Bay Biscuit Seafood Pot Pie is the answer. It’s the kind of dish that brings people together—over laughter, second helpings, and maybe a little friendly biscuit snatching.

Don’t be afraid to mix things up—swap proteins, add your favorite veggies, or sneak in a spicy kick. I make this pot pie whenever my family needs a pick-me-up or I want to treat myself to something special. It’s always a hit!

Try it out, let me know how you make it your own, and share your results below. Drop a comment, pin this recipe for later, or tag me on social if you bake up your own version. Cozy seafood dinners don’t have to be complicated—just delicious!

FAQs

Can I use canned crab or frozen shrimp for this recipe?

Absolutely—canned crab (well-drained) and frozen shrimp (thawed and patted dry) work perfectly. The flavor stays great, and it’s budget-friendly too!

What’s the best way to keep the biscuits fluffy?

Use cold butter and handle the dough gently. Don’t over-mix. If possible, bake right after making the dough for the fluffiest texture.

Can I make this pot pie ahead of time?

Yes! You can prepare the filling up to a day in advance. Store in the fridge, and top with fresh biscuit dough just before baking.

How do I adjust for gluten-free or dairy-free diets?

Swap in gluten-free flour blend and use plant-based milk and cheese for biscuits and filling. The results are still delicious, just a little different in texture.

What can I do if my sauce is too thin or too thick?

If too thin, simmer longer or add a bit more flour slurry. If too thick, stir in a splash of milk or broth before baking.

Savory Cheddar Bay Biscuit Seafood Pot Pie

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• Author: Sofia Garcia
• Total Time: 55 minutes
• Yield: 6 servings 1x

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Description

A cozy, creamy seafood pot pie loaded with shrimp and crab, topped with golden cheddar bay biscuits. This easy, crowd-pleasing dinner brings restaurant-style comfort food to your home kitchen.

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Ingredients

Scale 1x2x3x

• 1 lb raw shrimp, peeled and deveined (medium size, fresh or frozen)
• 8 oz lump crab meat (drained, picked over for shells)
• 2 cups low-sodium chicken or seafood broth
• 1 cup whole milk (or half-and-half)
• 1/2 cup heavy cream (optional)
• 1 cup frozen peas and carrots
• 1/2 cup diced celery
• 1/2 cup diced onion (yellow or sweet)
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 3 tbsp unsalted butter
• 1 tbsp lemon juice
• 1 1/2 tsp Old Bay seasoning
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups all-purpose flour (for biscuits)
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp granulated sugar
• 1/2 tsp garlic powder
• 1/2 tsp dried parsley (or fresh, chopped)
• 1/2 tsp Old Bay seasoning (for biscuits)
• 1/2 cup cold unsalted butter, cut into cubes
• 1 cup shredded sharp cheddar cheese
• 3/4 cup cold buttermilk (or regular milk with 1 tsp vinegar)
• 2 tbsp melted butter (for brushing biscuits, optional)
• 1/2 tsp dried parsley flakes (for topping, optional)

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Instructions

1. If using frozen shrimp or crab, thaw overnight in the fridge or under cold running water. Pat dry with paper towels.
2. Preheat oven to 400°F (200°C). Grease your baking dish or skillet lightly with butter.
3. In a large oven-safe skillet, melt 3 tbsp butter over medium heat. Add onion, celery, and garlic. Sauté for 3-4 minutes until soft and fragrant.
4. Sprinkle 1/4 cup flour over veggies. Stir well. Slowly add broth, whisking to prevent lumps. Add milk and cream, then bring to a gentle simmer. Sauce will thicken in about 7 minutes.
5. Stir in shrimp, crab, peas, carrots, lemon juice, Old Bay, salt, and pepper. Simmer for 4-5 minutes until shrimp just turn pink. If sauce gets too thick, add a splash of milk or broth.
6. In a medium bowl, whisk flour, baking powder, baking soda, sugar, garlic powder, parsley, and Old Bay. Cut in cold butter until mixture looks like coarse crumbs. Stir in shredded cheddar.
7. Pour in buttermilk. Stir gently until just combined. Dough will be sticky and lumpy.
8. Drop spoonfuls (about 2 tbsp each) of biscuit dough onto seafood filling, covering most of the surface but leaving small gaps for steam to escape.
9. Bake at 400°F (200°C) for 25-30 minutes, until biscuits are golden and cooked through. Filling should bubble up around the edges.
10. Brush biscuits with melted butter and sprinkle with parsley. Let cool 5-10 minutes before serving.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based milk and cheese. Don’t overcook shrimp; they should just turn pink. If biscuits brown too quickly, tent with foil. Filling can be made ahead and refrigerated. Use cold butter for best biscuit texture.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 1/6 of the pan
• Calories: 410
• Sugar: 3
• Sodium: 820
• Fat: 17
• Saturated Fat: 9
• Carbohydrates: 36
• Fiber: 2
• Protein: 28

Keywords: seafood pot pie, cheddar bay biscuits, shrimp, crab, comfort food, easy dinner, cozy meal, casserole, oven-baked, family recipe