Cheddar Bay Biscuit Seafood Pot Pie is a comforting and crowd-pleasing dish that transforms a classic comfort food into an elevated meal. This recipe is a weeknight savior, offering a delicious and satisfying way to enjoy a hearty seafood dinner with minimal fuss.
Key Ingredients for Cheddar Bay Biscuit Seafood Pot Pie
- For the Filling:
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/2 cup all-purpose flour
- 3 cups milk (whole milk recommended for creaminess)
- 1 cup seafood or vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- 1 cup frozen peas
- 1 cup frozen corn
- 1 pound mixed seafood (peeled and deveined shrimp, bay or sea scallops, flaky white fish like cod or haddock, cut into bite-sized pieces)
- For the Cheddar Bay Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 1 cup shredded sharp cheddar cheese
- 1/4 cup milk (or buttermilk)
- 3 tablespoons melted butter
- 1 tablespoon dried parsley (optional, for garnish)
How to Make Cheddar Bay Biscuit Seafood Pot Pie
This Cheddar Bay Biscuit Seafood Pot Pie is surprisingly easy to make, boasting a rich, creamy seafood filling nestled under unbelievably tender and cheesy biscuits. The prep and cook time is approximately 45 minutes, promising a weeknight-friendly, soul-warming meal that’s as delightful to assemble as it is to devour.
Step-by-Step Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish or a similar-sized oven-safe skillet.
- Sauté Vegetables: Melt the 2 tablespoons of butter in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
- Make the Roux: Sprinkle the 1/2 cup of flour over the sautéed vegetables. Stir well and cook for 1-2 minutes, allowing the flour to cook slightly and form a paste with the butter and vegetables. This is your roux, which will thicken the sauce.
- Add Liquids and Seasonings: Gradually whisk in the milk and seafood or vegetable broth, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring constantly. Once thickened, stir in the dried thyme, dried rosemary, salt, and pepper to taste.
- Incorporate Peas and Corn: Stir in the frozen peas and frozen corn. Cook for another 2-3 minutes until they are heated through.
- Add Seafood: Gently fold in the mixed seafood. Cook just until the seafood is opaque and cooked through. This should only take a few minutes, depending on the size of your seafood pieces. Be careful not to overcook the seafood, as it will continue to cook in the oven.
- Prepare the Biscuit Topping: While the filling is simmering, prepare the biscuit dough. In a large bowl, whisk together the 2 cups of flour, baking powder, salt, and black pepper.
- Cut in Butter: Add the cold, cubed butter to the flour mixture. Use a pastry blender, two forks, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Add Cheese and Milk: Stir in the shredded cheddar cheese. Gradually add the milk (or buttermilk), mixing until a shaggy dough forms. Do not overmix.
- Assemble the Pot Pie: Pour the hot seafood filling into the prepared baking dish.
- Top with Biscuits: Drop spoonfuls of the biscuit dough evenly over the top of the seafood filling. Don’t worry about covering the filling entirely; gaps are good for steam to escape.
- Bake the Pot Pie: Place the baking dish on a baking sheet (to catch any potential drips) and bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbly.
- Rest and Serve: Let the Cheddar Bay Biscuit Seafood Pot Pie rest for about 5-10 minutes before serving. Drizzle with melted butter and sprinkle with parsley, if desired.
Why You’ll Love This Cheddar Bay Biscuit Seafood Pot Pie
This Cheddar Bay Biscuit Seafood Pot Pie is a true game-changer for weeknight dinners, offering a sensational flavor explosion with its creamy, herb-infused seafood filling crowned with fluffy, cheesy biscuits. It’s a budget-friendly alternative to dining out, allowing you to indulge in a restaurant-quality meal crafted with your favorite fresh or frozen seafood for a fraction of the cost. The star of the show is undoubtedly those irresistible Cheddar Bay biscuits, baked right on top, creating a comforting, savory crust that perfectly complements the rich, tender seafood beneath, making it a truly unforgettable experience.
Forget those bland, mushy-topped pot pies; this version is an exciting culinary adventure that will have everyone asking for seconds. The vibrant medley of tender seafood, sweet corn, and peas, all enveloped in a velvety sauce, makes for a deeply satisfying meal. Paired with the irresistible, garlicky-cheddar goodness of the biscuits, it’s a harmonious combination that’s simply divine. So, gather your ingredients, get ready to impress yourself and your loved ones, and dive into the deliciousness of this homemade Cheddar Bay Biscuit Seafood Pot Pie today!
Storing and Reheating Tips
Properly storing and reheating your Cheddar Bay Biscuit Seafood Pot Pie ensures you can enjoy its delightful flavors for days to come.
- Refrigeration: Allow the pot pie to cool completely before covering it tightly with plastic wrap or aluminum foil, or transfer individual portions to airtight containers. It can be stored in the refrigerator for up to 3 days.
- Reheating:
- Oven: The best method for reheating is in a preheated oven at 350°F (175°C). Place individual servings or the entire pie on a baking sheet and heat for 15-25 minutes, or until warmed through and the biscuits are re-crisped.
- Microwave: For a quicker reheat, cover individual portions with a damp paper towel and microwave on medium power for 1-2 minutes, or until heated through. Note that the biscuits may lose some of their crispness with this method.
- Freezing: This dish freezes exceptionally well. Once cooled, wrap individual portions tightly in plastic wrap, then in aluminum foil, or place in freezer-safe containers. It can be frozen for up to 2 months.
- Thawing and Reheating from Frozen: Thaw overnight in the refrigerator before reheating using the oven method described above. Alternatively, you can reheat directly from frozen in a 350°F (175°C) oven, which will take longer (approximately 30-40 minutes), ensuring the filling is thoroughly heated through.
Final Thoughts
This Cheddar Bay Biscuit Seafood Pot Pie offers a delightful fusion of creamy, savory goodness. It’s a comforting, homemade meal that’s both impressive and incredibly easy to bring to your table. Give it a try and experience the joy of this exceptional dish!
Read more also:
- Sugar Cookie Cheesecake
- Best German Chocolate Cake
- Hot Cocoa Poke Cake
- Tasty Tiramisu Yule Log Cake
- Boozy Eggnog Bundt Cake
- Our Pinterest
Cheddar Bay Biscuit Seafood Pot Pie
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish or a similar-sized oven-safe skillet.
- Melt the 2 tablespoons of butter in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.2 tablespoons unsalted butter, 1 medium yellow onion, 2 carrots, 2 stalks celery, 3 cloves garlic
- Sprinkle the 1/2 cup of flour over the sautéed vegetables. Stir well and cook for 1-2 minutes, allowing the flour to cook slightly and form a paste with the butter and vegetables. This is your roux, which will thicken the sauce.1/2 cup all-purpose flour
- Gradually whisk in the milk and seafood or vegetable broth, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring constantly. Once thickened, stir in the dried thyme, dried rosemary, salt, and pepper to taste.3 cups milk, 1 cup seafood or vegetable broth, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, salt
- Stir in the frozen peas and frozen corn. Cook for another 2-3 minutes until they are heated through.1 cup frozen peas, 1 cup frozen corn
- Gently fold in the mixed seafood. Cook just until the seafood is opaque and cooked through. This should only take a few minutes, depending on the size of your seafood pieces. Be careful not to overcook the seafood, as it will continue to cook in the oven.1 pound mixed seafood
- While the filling is simmering, prepare the biscuit dough. In a large bowl, whisk together the 2 cups of flour, baking powder, salt, and black pepper.2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Add the cold, cubed butter to the flour mixture. Use a pastry blender, two forks, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.1/2 cup cold unsalted butter
- Stir in the shredded cheddar cheese. Gradually add the milk (or buttermilk), mixing until a shaggy dough forms. Do not overmix.1 cup shredded sharp cheddar cheese, 1/4 cup milk
- Pour the hot seafood filling into the prepared baking dish.
- Drop spoonfuls of the biscuit dough evenly over the top of the seafood filling. Don’t worry about covering the filling entirely; gaps are good for steam to escape.
- Place the baking dish on a baking sheet (to catch any potential drips) and bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbly.
- Let the Cheddar Bay Biscuit Seafood Pot Pie rest for about 5-10 minutes before serving. Drizzle with melted butter and sprinkle with parsley, if desired.3 tablespoons melted butter, 1 tablespoon dried parsley