If you love healthy comfort food that’s both indulgent and satisfying, this Cheddar Bay Biscuit Seafood Pot Pie is the ultimate winner. Imagine tender shrimp, crab, and scallops swimming in a rich, creamy sauce, all topped with fluffy, garlicky cheddar biscuits that bake to a perfect golden crust. It’s the kind of dish that feels like a warm hug on a plate—ideal for easy weeknight dinners, quick family meals, or even a special holiday treat that’s sure to impress.
Why You’ll Love This Recipe
This pot pie is a beautiful fusion of two beloved classics—seafood chowder and cheddar bay biscuits. The seafood filling is bursting with flavor, balanced by the crunchy, cheesy biscuits that soak up just enough of the creamy sauce to stay moist but never soggy. It’s rich, filling, and packed with protein, making it a great choice if you’re on a high protein meal plan or hunting for easy high protein high calorie meals to keep you fueled.
Plus, it’s surprisingly easy to make! With a little prep, you can have a restaurant-worthy dish that’s comforting, elegant, and perfect for feeding a crowd or enjoying as leftovers throughout the week.
What Makes This Recipe Special?
The star here is the biscuit topping—fluffy, buttery, and loaded with sharp cheddar and a hint of garlic that pairs perfectly with the savory seafood filling. Using Old Bay seasoning brings that iconic coastal flavor without overpowering the dish. And don’t underestimate the power of sautéed onions, celery, and carrots; they add a gentle sweetness and texture that rounds everything out beautifully.
What’s more, this dish can be customized easily—add mushrooms or spinach for a veggie boost, or swap the seafood for lobster for an extra luxurious twist. Whether you’re following a keto meal plan or looking for ready made protein meals that feel homemade, this recipe fits effortlessly into a balanced protein eating plan.
Ingredients
For the seafood filling:
- 1 lb mixed seafood (shrimp, scallops, crab), peeled and deveined or cooked
- 2 tbsp butter
- 1 small onion, diced
- 1 celery stalk, diced
- 1 carrot, diced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup seafood or chicken broth
- 1/2 cup heavy cream or half-and-half
- 1/2 tsp Old Bay seasoning
- Salt and pepper to taste
- 1/4 cup frozen peas (optional)
For the cheddar bay biscuit topping:
- 1 box Cheddar Bay Biscuit mix (plus ingredients listed on box, usually water, shredded cheese, seasoning packet)
- Melted butter for brushing tops
- Chopped parsley for garnish (optional)
How to Make It Step-by-Step
- Preheat your oven to 400°F (200°C) and grease a large baking dish or oven-safe skillet.
- In a large skillet, melt butter over medium heat. Add diced onion, celery, and carrot, sautéing until soft and fragrant—about 5 minutes.
- Stir in minced garlic and cook for another minute until aromatic.
- Sprinkle in flour and cook, stirring constantly, for 1–2 minutes to form a roux that will thicken the filling.
- Slowly whisk in the seafood or chicken broth and heavy cream, stirring until the mixture thickens into a creamy sauce, about 3–5 minutes.
- Season with Old Bay, salt, and pepper. Fold in frozen peas and the seafood, simmering gently for 2–3 minutes until the seafood just starts to cook through (or is heated if pre-cooked).
- Transfer the creamy seafood mixture into your prepared baking dish, spreading it evenly.
- Prepare the Cheddar Bay Biscuit dough according to the package instructions. Drop spoonfuls of the biscuit dough evenly over the seafood filling.
- Brush the biscuit tops with melted butter and sprinkle with the seasoning packet if included for extra flavor.
- Bake for 20–25 minutes or until the biscuits are golden brown and cooked through, bubbling around the edges.
- Allow the pot pie to cool slightly (5–10 minutes) before serving. Garnish with fresh parsley if desired.
Tips for Best Results
- Make sure your seafood is thawed and patted dry to avoid excess moisture that can make the filling runny.
- Don’t rush the roux step; it’s key to thickening the sauce and preventing a watery filling.
- For crispier biscuits, brush generously with melted butter before baking.
- If using raw seafood, ensure you don’t overcook it—tenderness is key!
- This recipe can be portioned into ramekins for prepared meals for two or personalized servings.
Ingredient Substitutions & Variations
- Swap heavy cream with half-and-half or whole milk for a lighter version.
- Add mushrooms, spinach, or leeks for a vegan meal prep plan twist (replace seafood with plant-based alternatives).
- Use gluten-free flour blends in the filling and gluten-free biscuit mix to make it gluten-free friendly.
- For a spicy kick, add cayenne pepper or diced jalapeños to the biscuit dough or filling.
- Upgrade with lobster or crab legs for a special occasion dish that’s worth the splurge.
Serving Suggestions
Serve this pot pie alongside a crisp green salad with lemon vinaigrette or steamed asparagus to balance the richness. Roasted root vegetables or garlic mashed potatoes also make perfect companions for a healthy meal plans for two vibe.
For low calorie chicken meal prep fans wanting variety, this seafood pot pie is a great alternative to poultry dishes while staying rich in protein.
Pairing Ideas (Drinks, Sides, etc.)
A chilled glass of Sauvignon Blanc or a crisp Chardonnay pairs beautifully with the buttery seafood flavors. For non-alcoholic options, try sparkling water with a slice of lemon or a refreshing iced tea with mint.
Side ideas include roasted Brussels sprouts, garlic green beans, or a fresh citrus slaw to brighten the plate.
How to Store and Reheat Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through and the biscuit topping regains some crispness—about 15–20 minutes.
Microwaving is convenient but may soften the biscuit crust.
Freezing is not recommended as the creamy filling and biscuit texture don’t hold up well to freezing and thawing.
Make-Ahead and Freezer Tips
You can prepare the filling and biscuit dough ahead of time separately, refrigerate, and assemble just before baking for best meal prep plans. This makes for easy high protein microwave meals ready in under an hour.
If portioned into ramekins, these make fantastic premade lunch meals or ready made protein meals to heat and enjoy on busy days.
Common Mistakes to Avoid
- Using frozen seafood without thawing properly can lead to watery filling.
- Skipping the roux step or not cooking the flour can result in a grainy sauce.
- Overcrowding the skillet when sautéing veggies reduces flavor development.
- Overbaking biscuits makes them dry and tough—watch for that golden color!
Frequently Asked Questions (FAQ)
Can I use frozen seafood?
Yes, just make sure to thaw completely and pat dry to avoid excess moisture.
Can I use store-bought biscuit mix?
Absolutely! It’s convenient and still delicious. Homemade biscuits add extra flair but aren’t necessary.
What if I don’t have Old Bay seasoning?
Substitute with a blend of celery salt, paprika, and a pinch of cayenne for similar flavor.
Can I make this ahead of time?
Yes, prepare filling and biscuit dough separately and bake fresh before serving.
How do I keep biscuits crispy?
Bake uncovered and avoid covering leftovers tightly. Reheat in the oven to revive crunch.
Can I make individual servings?
Yes! Use ramekins or small baking dishes for personalized pot pies.
Cooking Tools You’ll Need
- Large skillet for sautéing
- Baking dish or oven-safe skillet
- Mixing bowls
- Measuring cups and spoons
- Spoon or scoop for biscuit dough
This simple set of tools makes this recipe approachable for any home cook.
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!
Cheddar Bay Biscuit Seafood Pot Pie
Ingredients
- 1 lb mixed seafood (shrimp, scallops, crab), cooked or raw
- 2 tbsp butter
- 1 small onion, diced
- 1 stalk celery, diced
- 1 medium carrot, diced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup seafood or chicken broth
- 1/2 cup heavy cream
- 1/2 tsp Old Bay seasoning
- to taste salt and pepper
- 1/4 cup frozen peas
- 1 box Cheddar Bay Biscuit mix (plus ingredients per box instructions)
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet, melt butter over medium heat. Add onion, celery, and carrot and sauté until softened, about 5 minutes.
- Add garlic and cook for 1 more minute until fragrant.
- Sprinkle in flour and stir constantly for 1-2 minutes to make a roux.
- Slowly whisk in seafood or chicken broth and heavy cream, cooking until thickened, about 3-5 minutes.
- Season with Old Bay, salt, and pepper. Stir in peas and seafood and simmer gently for 2-3 minutes until seafood is cooked through or heated.
- Pour seafood mixture into a greased 9×13-inch baking dish.
- Prepare the Cheddar Bay Biscuit dough according to package instructions.
- Drop spoonfuls of biscuit dough evenly over the seafood filling.
- Bake for 20-25 minutes, or until biscuits are golden brown and cooked through.
- Let cool for 5-10 minutes before serving.
