Print

Cheddar Bay Biscuit Seafood Pot Pie

Cheddar Bay Biscuit Seafood Pot Pie
Print Recipe

★★★★★

5.1 from 27 reviews

A comforting and flavorful Cheddar Bay Biscuit Seafood Pot Pie combining succulent shrimp and crab meat in a creamy seasoned filling, topped with cheesy Cheddar Bay Biscuits baked to golden perfection.

Ingredients

Scale

Seafood Filling

  • 1 cup cooked shrimp, chopped
  • 1 cup crab meat, shredded
  • 1 cup frozen peas and carrots blend
  • 1/2 cup diced celery
  • 1/4 cup diced onion
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup seafood broth
  • 1 cup heavy cream
  • 1 teaspoon garlic powder
  • 1 teaspoon Old Bay seasoning
  • Salt and pepper to taste

Biscuits

  • 1 box refrigerated Cheddar Bay Biscuits
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat the Oven: Start by preheating your oven to 375°F (190°C) to ensure it’s hot enough for baking the pot pie evenly.
  2. Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the diced onion and celery, sautéing them until they are soft, translucent, and aromatic, which usually takes about 5 minutes.
  3. Make the Roux: Sprinkle the all-purpose flour over the sautéed vegetables, stirring continuously for 1-2 minutes to cook off the raw flour taste and form a thick paste known as a roux.
  4. Add Liquids: Gradually whisk in the seafood broth and heavy cream, stirring constantly to combine everything smoothly. Continue stirring until the mixture thickens into a creamy sauce.
  5. Season the Filling: Stir in garlic powder, Old Bay seasoning, salt, and pepper according to taste. Mix well to distribute the flavors evenly throughout the sauce.
  6. Incorporate the Seafood: Fold in the chopped cooked shrimp, shredded crab meat, and frozen peas and carrots. Mix gently to combine without breaking up the seafood pieces. Remove the skillet from the heat.
  7. Transfer to Baking Dish: Pour the prepared seafood filling into a 9-inch pie dish or similar sized baking dish, spreading it evenly.
  8. Prepare the Biscuits: According to the package instructions, prepare the refrigerated Cheddar Bay Biscuits dough, incorporating the shredded cheddar cheese into the biscuit dough for extra cheesy topping.
  9. Top the Filling: Drop spoonfuls of the biscuit dough evenly over the seafood filling, covering the surface but leaving slight gaps for even baking.
  10. Bake the Pot Pie: Place the dish in the preheated oven and bake for 30-40 minutes until the biscuits are puffed, golden brown, and fully cooked through.
  11. Cool and Serve: Once baked, let the pot pie cool for 10-15 minutes before serving to allow the filling to set, making it easier to cut and enjoy.

Notes

  • If fresh seafood is unavailable, thawed frozen shrimp and crab meat can be used effectively.
  • Using seafood broth enhances the flavor but chicken broth can be substituted if needed.
  • For a thicker filling, increase the flour to 4 tablespoons slightly.
  • To make this dish gluten-free, substitute the all-purpose flour and biscuits with gluten-free alternatives.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture preservation.

Nutrition

Keywords: seafood pot pie, cheddar bay biscuits, shrimp pot pie, crab pot pie, creamy seafood pie, baked seafood dish

Find it online: https://platedbyemma.com/cheddar-bay-biscuit-seafood-pot-pie/