If you adore cozy comfort food with an elegant twist, this Seafood Pot Pie with Cheddar Biscuit Topping Recipe will soon become your go-to dish for any special occasion or a heartwarming family dinner. Imagine tender, succulent bites of shrimp, scallops, crab, and lobster swimming in a rich, creamy sauce flavored with fresh herbs, white wine, and a hint of lemon, all crowned by a golden, flaky cheddar biscuit topping that’s simply irresistible. Each spoonful delivers layers of texture and flavor that celebrate the best of the sea and the humble biscuit. Trust me, this dish is pure magic in a bowl and worth every minute in the kitchen!

Seafood Pot Pie with Cheddar Biscuit Topping Recipe - Recipe Image

Ingredients You’ll Need

To craft this delicious seafood pot pie, you’ll use a blend of fresh, simple ingredients that each play a crucial role in building flavor, texture, and color. Every item enhances the dish, from the vibrant vegetables to the fresh herbs and hearty cheddar biscuits that top it all off.

Mixed seafood (1 pound): A combination of shrimp, scallops, crab meat, and lobster adds a luscious, briny variety of textures and flavors.
Olive oil (1 tbsp): Used for sautéing the vegetables gently, bringing out their natural sweetness.
Yellow onion, finely chopped (1 medium): Adds a subtle sweetness and depth of flavor.
Garlic, minced (2 cloves): Offers that aromatic punch that wakes up the sauce.
Celery and carrots, finely chopped (1/2 cup each): Brings crunch and vibrant color to the filling.
All-purpose flour (1/4 cup for roux, 2 cups for biscuits): The base for thickening the sauce and making flaky biscuit dough.
Fish or chicken stock (2 cups): Provides a flavorful, savory liquid that enhances the seafood essence.
Heavy cream (1 cup): Adds luscious richness and a velvety texture.
Dry white wine (1/2 cup): De-glazes the pan and infuses the sauce with acidity and complexity.
Fresh parsley and tarragon, chopped (1/4 cup and 2 tbsp): These herbs brighten the entire dish with freshness and delicate herbal notes.
Lemon juice (1 tbsp): A punch of acidity that balances the creamy sauce beautifully.
Old Bay seasoning, salt, and black pepper: Classic spices that elevate the seafood’s natural flavors.
Frozen peas and corn (1/2 cup each): Sweet pops of color and texture in every bite.
Baking powder, baking soda, salt: Key leavening agents and seasonings for the biscuit topping’s fluffiness.
Cold unsalted butter (1/2 cup): Cut into small cubes for flaky biscuit layers.
Sharp cheddar cheese (3/4 cup): Melts into the biscuit dough for savory richness.
Cold buttermilk (3/4 cup): Tenderizes the biscuit dough and adds subtle tang.
Melted butter (2 tbsp): Brushed on top of the biscuits for a golden, irresistible finish.

How to Make Seafood Pot Pie with Cheddar Biscuit Topping Recipe

Step 1: Sauté the Vegetables

Begin by heating olive oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped onion, celery, and carrots, cooking until they’re tender and translucent, about 5 to 7 minutes. This gentle softening releases their natural sweetness, laying a flavorful foundation for your filling.

Step 2: Build the Flavor Base

Next, stir in minced garlic and cook just until fragrant—hold off on burning it to avoid bitterness. Sprinkle flour over the softened veggies and cook for a couple of minutes, constantly stirring. This creates a roux that thickens the filling beautifully while adding a nutty undertone.

Step 3: Deglaze and Simmer the Sauce

Pour in the white wine, scraping the pan’s bottom to lift all those delicious browned bits. Wine adds layers of complexity here, which perfectly complement the seafood. Let it simmer a short while, then whisk in the fish stock and heavy cream to form a smooth, creamy sauce ready for seasoning.

Step 4: Season and Incorporate Herbs

Fold in freshly chopped parsley, tarragon, lemon juice, plus Old Bay seasoning, salt, and black pepper. This brightens and deepens the flavor profile, balancing richness with freshness. Taste at this stage and adjust seasoning carefully since seafood itself carries natural saltiness.

Step 5: Cook the Seafood Filling

Gently add the mixed seafood to your simmering sauce and cook just until the pieces turn opaque and firm—usually 3 to 5 minutes. Precision here matters because overcooked seafood loses that tender, melt-in-your-mouth texture, which is the star of this dish.

Step 6: Add the Vegetables

Stir in frozen peas and corn, cooking for just another minute so they’re heated through but still retain a bit of bite and sweetness. This final veggie addition ensures the filling is colorful and texturally satisfying.

Step 7: Prepare the Cheddar Biscuit Dough

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment. Combine flour, baking powder, baking soda, and salt in a large bowl. Cut cold butter cubes into the flour until the mixture resembles coarse crumbs—little pea-sized bits of butter are key for flaky biscuits. Then stir in sharp cheddar cheese for an unmistakable savory tang.

Step 8: Bring the Biscuit Dough Together

Create a well in the dry ingredients and pour in cold buttermilk. Mix gently until just combined—the dough should be shaggy and sticky but not overworked. Overmixing toughens biscuits, so handle this step with care for the best texture.

Step 9: Shape and Bake Biscuits

Turn the dough onto a floured surface and pat it out to about 1 inch thickness. Cut out biscuits with a 2-inch cutter or knife (no twisting for better rise), place them on your baking sheet, and brush the tops with melted butter. Bake 12 to 15 minutes until golden and deliciously inviting.

Step 10: Assemble and Finish the Pot Pies

Divide the seafood filling among oven-safe bowls or ramekins, then arrange the warm cheddar biscuits atop each serving. For a rustic look, overlap slightly. If your filling has cooled, pop the assembled pies in a 375°F (190°C) oven for 10 to 15 minutes to reheat and meld those flavors perfectly.

How to Serve Seafood Pot Pie with Cheddar Biscuit Topping Recipe

Garnishes

A sprinkle of fresh parsley on top adds a pop of vibrant green and a refreshing herbal hint that elevates the pot pie’s rich, creamy filling. It’s simple but makes a world of difference in presentation and taste.

Side Dishes

Pair this indulgent pot pie with crisp, refreshing sides like a light garden salad or steamed green beans to balance the richness. A tangy cucumber salad or a zesty coleslaw can also bring nice contrast, making the meal feel complete and well-rounded.

Creative Ways to Present

Try serving the pot pie in individual mini cast iron skillets or rustic ramekins to impress guests with a charming, personalized touch. For a family-style feast, bake it in one large casserole dish and scoop out generous portions, topping each with those cheesy biscuits for everyone to enjoy gooey, flaky goodness.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover your leftover seafood pot pie tightly and store in the refrigerator for up to three days. Keeping the biscuits separate from the filling helps maintain their texture, but if assembled, expect the biscuits to soften slightly over time.

Freezing

This recipe freezes beautifully! Store the filling and biscuits separately in airtight containers or freezer bags for up to two months. When ready to enjoy, thaw overnight in the fridge and bake as directed to bring back that freshly made flavor and flaky texture.

Reheating

Reheat individual servings in a preheated 350°F (175°C) oven for about 15 minutes, or until warmed through and the biscuits regain some crispness. Microwaving is an option for speed but can make biscuits soggy, so the oven is your best bet to keep that glorious texture.

FAQs

Can I use other types of seafood in this pot pie?

Absolutely! Feel free to substitute or add other seafood like cod, halibut, or even crab cakes. Just be mindful of cooking times, as some fish may cook faster or slower than shrimp and scallops.

What if I don’t have buttermilk for the biscuits?

No worries! You can make a simple substitute by adding one tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for 5 minutes, then use it just like buttermilk to get tender, fluffy biscuits.

Can this recipe be made dairy-free?

With some adjustments, yes. Use a dairy-free milk and cream alternative, substitute butter with a vegan spread, and choose a dairy-free cheese or omit it in the biscuits for a hearty, dairy-free version.

How do I know when the seafood is perfectly cooked?

The seafood should turn opaque and firm to the touch. Shrimp will be pink, scallops should be firm but not rubbery, and lobster meat should turn bright red. Cooking times vary, so watch carefully to avoid overcooking.

Can I prepare the filling in advance and assemble later?

Definitely! Preparing the filling ahead saves time. Just cool and refrigerate it separately from the biscuit dough. When ready, make the biscuits fresh and assemble before baking for the best texture and flavor.

Final Thoughts

If you’re seeking a dish that feels both luxurious and heartwarming, this Seafood Pot Pie with Cheddar Biscuit Topping Recipe is a guaranteed winner. It’s a celebration of fresh seafood, creamy sauce, and fluffy, cheesy biscuits that come together in a way that feels special yet approachable. Once you try it, you’ll want to make it again and again, sharing it with loved ones who appreciate flavors that comfort and delight. Happy cooking!

Seafood Pot Pie with Cheddar Biscuit Topping Recipe

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3.9 from 69 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 8 servings 1x

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Description

This Seafood Pot Pie with Cheddar Biscuits is a comforting, hearty dish combining tender mixed seafood in a creamy, herb-infused sauce topped with flaky, sharp cheddar biscuits. The recipe is straightforward, starting with a rich seafood filling cooked on the stovetop, followed by baking delicate cheddar biscuits to crown individual pot pies. Perfect for a cozy family dinner, this dish balances fresh seafood flavors with the rustic charm of homemade biscuits.

Ingredients

Scale

Seafood Filling

1 pound mixed seafood (shrimp, scallops, crab meat, lobster meat), cut into bite-sized pieces
1 tablespoon olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1/2 cup celery, finely chopped
1/2 cup carrots, finely chopped
1/4 cup all-purpose flour
2 cups fish stock (or chicken stock)
1 cup heavy cream
1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh tarragon
1 tablespoon lemon juice
1 teaspoon Old Bay seasoning
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1/2 cup frozen peas
1/2 cup frozen corn

Cheddar Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small cubes
3/4 cup shredded sharp cheddar cheese
3/4 cup buttermilk, cold
2 tablespoons melted butter, for brushing

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Instructions

Sauté Vegetables: In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, celery, and carrots and cook until softened, about 5-7 minutes, stirring occasionally to prevent burning, until they are tender and translucent.
Add Garlic and Flour: Stir in the minced garlic and cook for 1 minute until fragrant, taking care not to burn it. Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly to form a roux that thickens the sauce.
Deglaze with Wine: Pour in the white wine and scrape any browned bits from the pan bottom. Let the wine simmer for 1-2 minutes to reduce slightly, enhancing flavor.
Add Stock and Cream: Gradually whisk in the fish or chicken stock until smooth, then stir in the heavy cream. Bring the mixture to a simmer, stirring occasionally.
Season the Sauce: Add parsley, tarragon, lemon juice, Old Bay seasoning, salt, and pepper. Taste and adjust seasoning, remembering the seafood adds saltiness.
Cook Seafood: Gently add the mixed seafood to the sauce and cook for 3-5 minutes until just cooked through; shrimp should be pink and opaque, scallops firm. Avoid overcooking to prevent rubberiness.
Add Vegetables: Stir in frozen peas and corn, cooking 1-2 more minutes until heated through.
Set Aside Filling: Remove the seafood filling from heat and set aside while making biscuits.
Preheat Oven: Heat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt thoroughly.
Cut in Butter: Add cold cubed butter to dry ingredients and use a pastry blender or fingertips to cut it in until the mixture resembles coarse crumbs with pea-sized pieces.
Add Cheese: Stir the shredded sharp cheddar cheese into the flour mixture evenly.
Add Buttermilk: Create a well in the center and pour in cold buttermilk. Gently stir until just combined to form a shaggy, slightly sticky dough—do not overmix.
Shape Dough: Turn dough onto a lightly floured surface and gently pat into a 1-inch thick rectangle.
Cut Biscuits: Use a 2-inch biscuit cutter or sharp knife to cut biscuits, cutting straight down without twisting to preserve edges.
Arrange Biscuits: Place biscuits on the prepared baking sheet, spacing them slightly apart.
Brush with Butter: Brush melted butter over biscuit tops for golden color and rich flavor.
Bake Biscuits: Bake for 12-15 minutes until golden brown and cooked through.
Prepare Pot Pies: Divide seafood filling evenly into oven-safe bowls or ramekins.
Top with Biscuits: Arrange cheddar biscuits on top of each bowl’s filling, either neatly or overlapping for a rustic look.
Optional Reheat: If filling cooled, bake assembled pot pies in a preheated 375°F (190°C) oven for 10-15 minutes to heat through and crisp biscuits. Skip if filling is warm.
Serve: Garnish with fresh parsley if desired and serve immediately for best flavor and texture. Enjoy your delicious seafood pot pies!

Notes

Use fresh or thawed seafood to ensure even cooking and best texture.
Do not overcook seafood to avoid a rubbery texture; cook just until opaque and firm.
Be cautious when mixing biscuit dough; overmixing leads to tough biscuits.
Brushing biscuits with melted butter before baking enhances browning and flavor.
The optional reheat step helps if the filling has cooled to keep the pot pie warm and the biscuits crisp.
You can substitute fish stock with chicken stock if fish stock is unavailable.
Old Bay seasoning can be adjusted or omitted based on personal preference.
Leftover biscuits can be stored and reheated; adjust cooking times accordingly.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Baking
Cuisine: American