Cheddar Bay Biscuit Seafood Pot Pie

If you’re the kind of cook who lives for comforting dishes with a touch of indulgence, this Cheddar Bay Biscuit Seafood Pot Pie is the recipe that’ll win you over from the first bite. It’s the perfect marriage of a creamy, herb-scented seafood stew and the iconic cheddar-garlic biscuits you’d usually find at Red Lobster. Except here, the biscuits form the golden, fluffy top crust of a dish that's just as impressive for Sunday dinner as it is for cozy weeknights.

I made this recipe for a small family gathering last fall, and let me tell you—people were scraping the edges of their ramekins. My cousin, who rarely eats seafood, went back for seconds. It's one of those dishes that feels a little luxurious but is still incredibly simple to make.

Ingredients and Why They Matter

• Shrimp: Use medium to large peeled shrimp. They bring that juicy seafood texture and a light sweetness.
• Langostino Tails or Lobster: A great way to add richness without needing a full lobster tail. Langostinos are tender, buttery, and cook quickly.
• Jumbo Lump Crabmeat: The hero ingredient. Be gentle with it so it stays in chunks. It’s delicate, rich, and turns this pot pie into something truly special.
• Onions, Bell Peppers, Celery: This trio builds the base flavor—what we call the “holy trinity” in many Southern recipes. They add sweetness, texture, and depth.
• Garlic, Thyme, and Tarragon: These herbs infuse the creamy sauce with an earthy aroma. Tarragon especially adds a subtle licorice note that pairs beautifully with seafood.
• Flour and Butter: These create the roux, the thickening base of the sauce.
• Chicken Broth and Heavy Cream: Broth gives you savory depth; cream adds richness. Together, they create a velvety gravy.
• Smoked Paprika, Salt, Pepper: Smoked paprika enhances the flavor without overpowering the seafood.
• Cheddar Bay Biscuit Mix, Cheddar Cheese, Milk: This shortcut biscuit mix makes fluffy, cheesy biscuits that bake right on top of the filling.
• Garlic Herb Packet + Butter: This finishing touch turns the biscuit topping into a golden, garlicky crust that’s just irresistible.

Step-by-Step Instructions

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Sear the Seafood

In a large skillet, heat olive oil over medium-high. Add shrimp and langostino tails with a small pinch of salt and pepper. Sauté just until pink and opaque—about 3 minutes. You don’t want to overcook them since they’ll finish in the oven later. Remove the seafood and set aside on a plate.

Sauté the Vegetables

In the same pan, reduce heat to medium. Add diced onion, celery, and bell peppers. Sauté until soft and fragrant, around 4–5 minutes. This base adds sweetness and savoriness to the final dish.

Build the Gravy

Push the veggies to one side of the pan and melt in the butter. Once melted, sprinkle flour over the butter and whisk it together to form a roux. Slowly pour in the chicken broth, stirring constantly to prevent lumps. Once smooth, add heavy cream. Let it simmer for 3–4 minutes until thickened, then stir in garlic, thyme, tarragon, smoked paprika, salt, and pepper. Let it bubble gently for another minute.

Combine Seafood with the Gravy

Carefully fold in the cooked shrimp, langostino tails, and the jumbo lump crabmeat (try not to break it up too much). Simmer everything together on low heat for about 2–3 minutes to marry the flavors. Then remove the pan from heat.

Prepare the Biscuit Topping

In a bowl, combine the Cheddar Bay Biscuit mix, shredded cheddar cheese, and milk. Stir just until the dough forms—do not overmix, or your biscuits will turn dense instead of light and fluffy.

Assemble the Pot Pie

Preheat your oven to 425°F (220°C). Pour the seafood filling into a greased 9x13-inch baking dish or divide into individual ramekins. Drop dollops of the biscuit dough on top of the filling. Leave space between each biscuit so they have room to puff up and brown beautifully.

Bake to Golden Perfection

Transfer the pot pie(s) to the oven and bake for 14–16 minutes, or until the biscuits are golden and cooked through. The filling should be bubbling gently underneath.

Garlic Herb Butter Finish

While the pot pie bakes, melt the butter and mix in the garlic herb seasoning packet from the biscuit mix box. As soon as the pot pie comes out of the oven, brush this savory butter generously over the tops of the biscuits.

Cool Slightly and Serve

Let the pot pie cool for 5–10 minutes before serving. This helps the filling thicken slightly and prevents any burns from piping-hot bites. Serve with a simple green salad or just by itself—it’s hearty enough to stand alone.

Tips and Variations to Try

• Add frozen peas or chopped spinach to sneak in extra veggies.
• Swap the seafood: scallops, diced white fish, or cooked lobster tail all work well.
• Make it spicy with a pinch of cayenne or a dash of hot sauce in the cream sauce.
• Try it with homemade biscuit dough if you prefer from-scratch baking.

I’ve even made this with a mix of frozen seafood from a bag when I didn’t have fresh on hand—and it was still a hit. The key is that luscious cream base and the cheddar bay biscuit topping.

Storage & Reheating Tips

Store leftovers covered in the fridge for up to 3 days.

To reheat, warm in a 350°F oven for 8–10 minutes to keep the biscuits crisp.

You can also make the seafood filling a day ahead, refrigerate it, and top with biscuit dough right before baking.

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This Cheddar Bay Biscuit Seafood Pot Pie is one of those meals that tastes like you spent hours in the kitchen, but really it comes together with pantry staples and clever shortcuts. It’s rich without being too heavy, and every layer brings its own kind of comfort. This dish has become one of my go-to recipes when I want to treat my family to something special without the fuss.

Frequently Asked Questions

Can I use frozen seafood instead of fresh? Yes, just thaw it fully and pat dry before cooking to avoid excess moisture.

What can I use instead of Cheddar Bay Biscuit mix? Use any drop biscuit dough and season it with garlic powder, parsley, and shredded cheddar cheese.

Can I make this dairy-free? You can try with dairy-free cream and butter, but note that the flavor and texture will change. Use a vegan biscuit dough for the topping.

How do I keep the crab from falling apart? Gently fold it in at the end and avoid stirring too much. Handle it like gold—it’s the star.

Can this be frozen? Yes! Freeze the filling separately and top with fresh biscuit dough when ready to bake.