Cheddar Bay Biscuit Pie

Cheddar Bay Biscuit Seafood Pot Pie tosses together juicy seafood and a smooth, velvety sauce, all wrapped up under soft cheddar biscuits. Needing some comfort with a kick or aiming to wow your guests? This is my top choice. It packs all the goodness you want from a seafood pot pie but with those crowd-pleasing, cheesy biscuits everyone craves.

I once made this for a holiday brunch, and my buddies thought it was bought at some fancy shop. The blend of seafood and those warm cheesy biscuits always get people asking for seconds.

Outstanding Ingredients

• Mild cheddar cheese: shred it yourself for the best oozy biscuit tops
• Garlic, tarragon, thyme: these herbs add a hint of fresh, woodsy flavor — don’t stress if you only have dried on hand
• Chicken broth: keeps the sauce tasty and full, go for low sodium if you want to control the salt
• Salt and pepper: don’t forget to taste as you mix for just the right seasoning
• Jumbo lump crabmeat: brings a pop of rich, sea-sweet flavor — fresh or pasteurized both do the trick
• Smoked paprika: a bit gives color and a mild smoky kick — Spanish style brings more flavor
• Onions, celery, bell pepper: these veggies build the base, choose crisp and fresh for the most flavor
• Langostino or lobster: pick up frozen tails for easy, sweet, meaty bites
• Butter: needed in both sauce and biscuits for richness, real butter gives that classic taste
• Flour: stops the gravy from being runny — careful with the amount to avoid clumps
• Herb garlic seasoning: comes from the biscuit mix to finish off the biscuits with a punch
• Olive oil: use it to cook the seafood, adds flavor — extra virgin is best
• Red lobster cheddar bay biscuit mix: don’t mess with tradition, this short-cut always delivers
• Heavy cream: stirs in the richness and smooths out the filling
• Shrimp: peel big firm shrimp for the best bites
• Milk: whole milk keeps the biscuits soft and light

Simple Step Guide

Bake it Off:

Preheat to 425°F. Place your filled dishes on a tray in case things bubble over, then bake for about 14 to 16 minutes. You want those biscuit tops golden and fluffy. When they’re done, brush hot biscuits with herb butter for a buttery shine. Serve right off the tray while it’s piping hot for the tastiest results

Fill Ramekins:

Add the saucy seafood and veggie mix to your ramekins or baking dish. Scoop biscuit dough on top of each one in clumps

Get Biscuit Mix Ready:

Take a clean bowl and stir up the dry biscuit mix with cheddar and milk just until a thick, shaggy dough comes together — don’t work it too much or the biscuits get tough

Make Herb Butter:

Melt butter in a small bowl, stir in the herb garlic seasoning from the biscuit kit, and put it aside for later brushing

Fold in Seafood:

Gently mix your just-cooked shrimp, langostino, and crab into the gravy. Blend only until covered, then move the pan off the heat so the seafood won't keep cooking

Toss in Seasonings:

Stir in smoked paprika, garlic, and herbs, and a bit more salt and pepper. Let the sauce bubble for 2-3 minutes to soak up the herby flavors and get a little thicker

Add the Cream and Broth:

Switch to medium-low, slowly pour in broth with steady stirring. Once that’s looking smooth, add the heavy cream and mix till it’s nice and velvety

Make the Roux:

Drop in the butter, let it melt, then add flour and stir until it’s all combined and creamy looking

Sauté the Veggies:

Return the pan and toss in the onion, celery, and bell pepper. Stir while it cooks for about 4-5 minutes so the veggies soften, but don’t let them brown

Sear Seafood:

Heat olive oil in a skillet, toss in shrimp and langostino with salt and pepper. Cook just till they turn pink, about 2-3 minutes, then scoop out so they don’t get rubbery later

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Jumbo lump crab is my MVP because every forkful feels indulgent — it takes me back to holiday meals at the coast. When the biscuits soak up all that rich sauce, every bite feels nostalgic and makes me think of those family brunches when everyone was home.

How to Store It

Stash leftovers in the fridge for up to three days. Make sure to reheat gently — I use a 300 degree oven to keep biscuits nice and fluffy and the seafood from drying out. Skip the microwave if you can. Wanna freeze it Just do the filling and add fresh biscuit dough whenever you bake it later

Swap These In

Don’t have langostino Add more shrimp or even try bay scallops. On a budget Imitation crab can fill in — just pick one with honest ingredients. For herbs, use fresh instead of dry but bump the amount up three times for full flavor

How to Serve

This is plenty filling by itself but goes great with a fresh green salad or a side of simple roasted asparagus. Serving brunch Use little ramekins so folks can have their own fancy starter. I’m all about squeezing lemon over mine right at the table for extra zip

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A Bit About History

Seafood pot pie pops up a lot in American coastal cooking, especially where crab and shrimp are everywhere. That cheesy, herby biscuit top borrows from the garlic biscuits you find at seafood chains. It’s classic comfort food but with a beach-town vibe that brings two worlds together.

Recipe FAQs

→ What seafood is included here?

It features shrimp, langostino (or lobster), and hearty jumbo crabmeat in the filling.

→ Can I make my own biscuits?

Absolutely, mix your own cheddar biscuit dough from scratch and season it how you like.

→ What kind of dish should I use?

Go with one big baking dish or use ramekins for individual portions—whatever works best for you.

→ How do I get a golden biscuit crust?

Cook at 425°F until golden. Brush freshly baked biscuits with garlic-herb butter for extra flavor.

→ Can I swap the seafood?

Sure thing! Use scallops, lobster, or stick to one seafood type based on what you enjoy most.

→ What sides go well with this?

Try it with a light salad, roasted veggies, or simply steamed greens to balance the flavors.