Description
This Cheddar Bay Biscuit Seafood Pot Pie combines succulent shrimp, scallops, and tender fish with the iconic garlic-butter flavor of everyone’s favorite restaurant biscuits. A comforting and rich meal perfect for chilly evenings.
Ingredients
1 lb Shrimp (peeled and deveined)
1/2 lb Bay Scallops
1/2 lb Lump Crab Meat or White Fish
4 tbsp Unsalted Butter
1.5 cups Onion, Celery, Carrots (Mirepoix)
3 cloves Garlic (minced)
1/4 cup All-Purpose Flour
2 cups Seafood Stock or Chicken Broth
1/2 cup Heavy Cream
2 cups Cheddar Bay Biscuit Mix (or DIY)
1 cup Shredded Sharp Cheddar Cheese
2 tbsp Melted Butter and Garlic Herb Seasoning
Instructions
- Preheat your oven to 400°F (200°C). Grease a large 9×13 inch baking dish or a deep-dish pie pa
- In a large skillet, melt the butter over medium heat. Add the onions, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes. Add minced garlic during the last minute
- Sprinkle the flour over the cooked vegetables. Stir for two minutes, then slowly whisk in the seafood stock and heavy cream until the sauce thickens
- Gently fold in shrimp, scallops, and crab meat. Season with salt, pepper, and thyme. Pour into the prepared baking dish
- Mix your biscuit dough and stir in extra cheddar cheese. Drop spoonfuls over seafood filling
- Bake for 15-20 minutes until biscuits are golden brown and filling is bubbling. Brush biscuit tops with melted garlic-herb butter and let rest before serving
Notes
Pat seafood dry to prevent excess moisture in the filling.
Do not overmix biscuit dough to keep biscuits light and airy.
Use cold butter and liquids for flaky layers in biscuits.
Taste filling before adding biscuit topping and adjust seasoning as needed.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 890 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 145 mg