Cheddar Bay Biscuit Seafood Pot Pie Recipe tastes like a cozy seafood chowder hugged by cheesy, garlicky biscuits, with a golden top that shatters into buttery crumbs. It works well for busy weeknights or casual dinner parties, and you can get it on the table in about 1 hour from start to finish. I tested versions of this in my tiny apartment kitchen while my smoke alarm judged me, so you can skip straight to the good one.

Why Make This Cheddar Bay Biscuit Seafood Pot Pie Recipe at Home

This seafood pot pie gives you all the flavor of a seafood restaurant with the comfort of a casserole dish. The Cheddar Bay style biscuit topping adds sharp cheese, garlic, and herbs, so you get a rich, savory crust without fussy pie dough.

You also control the seafood mix, the salt, and the creaminess, which helps if you cook for picky eaters or anyone with mild seafood nerves. Leftovers reheat well, so one pan can cover dinner and a couple of lunches.

This Cheddar Bay Biscuit Seafood Pot Pie Recipe tastes like a seafood feast in a casserole dish, with a cheesy biscuit lid that steals the show every single time. ★★★★★

Ingredients You Need

Seafood

Use about 1 ½ pounds total seafood. Mix and match based on what you like and what your store stocks.

¾ pound shrimp, peeled and deveined
- Medium or large shrimp work best. Frozen shrimp thaw well and save time.
½ pound scallops, patted dry
- Small bay scallops cook quickly and fit nicely in each bite.
¼ pound firm white fish, cut in 1 inch chunks
- Cod, haddock, or tilapia all hold up well. Frozen fillets work if you thaw and pat them dry.

You can swap any of these for crab meat or extra shrimp if that fits your budget or store options.

Vegetables & Aromatics

2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium yellow onion, finely diced
2 medium carrots, diced small
2 celery stalks, diced small
2 cloves garlic, minced
1 cup frozen peas
1 cup frozen corn
2 tablespoons chopped fresh parsley
1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme

Frozen peas and corn keep prep easy and taste great in this creamy filling.

Sauce Base

4 tablespoons unsalted butter
⅓ cup all purpose flour
2 ½ cups seafood stock or chicken broth
- Boxed low sodium broth works well and keeps things simple.
1 cup half and half or heavy cream
½ teaspoon Old Bay seasoning
½ teaspoon kosher salt, plus more to taste
½ teaspoon black pepper
¼ teaspoon smoked paprika (optional, for a subtle smoky note)
Juice of ½ lemon

You can use milk instead of half and half, though the sauce will taste a bit lighter. Add an extra tablespoon of butter if you use milk to keep it silky.

Cheddar Bay Biscuit Topping

You can use a boxed Cheddar Bay style biscuit mix or make a quick homemade version. I include both options.

Option 1: Boxed Shortcut

1 box Cheddar Bay style biscuit mix (such as Red Lobster brand)
Ingredients listed on the box (usually water and shredded cheese)
2 tablespoons melted butter for brushing the top

This shortcut saves time and still gives that classic cheesy, garlicky biscuit flavor.

Option 2: Homemade Cheddar Bay Biscuit Topping

2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon granulated sugar
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon onion powder
½ teaspoon dried parsley or 1 tablespoon fresh, finely chopped
½ cup cold unsalted butter, cut into small cubes
1 ½ cups shredded sharp cheddar cheese
1 cup cold buttermilk or whole milk

Garlic Butter Finish

3 tablespoons melted butter
½ teaspoon garlic powder
½ teaspoon dried parsley
Pinch of salt

Brush this over the biscuits right after baking for that classic Cheddar Bay style finish.

Equipment List

12 inch oven safe skillet or a 3 quart baking dish
Medium saucepan
Mixing bowls
Whisk
Wooden spoon or spatula
Measuring cups and spoons
Sharp knife and cutting board
Pastry cutter or two forks (if you make homemade biscuits)

If you do not own an oven safe skillet, cook the filling in a regular pan and transfer it to a greased baking dish before adding the biscuit topping.

Tips & Mistakes

Cut seafood into similar sized pieces so everything cooks at the same rate.
Pat shrimp, scallops, and fish dry so they brown lightly and do not water down the sauce.
Sauté the seafood just until it turns opaque, then pull it off the heat so it finishes gently in the oven.
Taste the sauce before you add the seafood and biscuits so you can adjust salt and seasoning easily.
Keep biscuit ingredients cold so the topping bakes up fluffy and tender, not dense.
Avoid overmixing the biscuit dough; stir just until it comes together so it stays soft.
Do not thin the sauce too much; it should coat the back of a spoon so the filling stays creamy, not soupy.
Spread biscuit dough in even scoops or dollops so it bakes evenly and browns nicely.
Place the baking dish on a sheet pan to catch any bubbling filling and keep your oven clean.
Let the pot pie rest 10 to 15 minutes before serving so the filling thickens and slices hold together.

How to Make Cheddar Bay Biscuit Seafood Pot Pie Recipe

Step 1: Prep and Preheat

Preheat your oven to 400°F.
Thaw frozen seafood in the fridge or under cold water, then pat everything dry with paper towels.
Cut fish into 1 inch chunks and check shrimp for any remaining shells.
Dice onion, carrots, and celery, and mince the garlic so everything stands ready before you start cooking.

Step 2: Sear the Seafood

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium high heat.
Add shrimp in a single layer, season lightly with salt and pepper, and cook 1 to 2 minutes per side until they turn pink.
Transfer shrimp to a bowl.
Add scallops and fish to the skillet, season again, and cook 2 to 3 minutes, stirring gently, until the outside turns opaque but the center still looks slightly underdone.
Move all seafood to the same bowl and keep it nearby.

Step 3: Cook the Vegetables

In the same skillet, lower the heat to medium and add the remaining 1 tablespoon butter.
Add onion, carrots, and celery with a pinch of salt.
Cook 6 to 8 minutes, stirring often, until the vegetables soften and the onion turns translucent.
Stir in the garlic and cook 30 seconds until it smells fragrant, not browned.

Step 4: Make the Creamy Sauce

Add 4 tablespoons butter to the vegetables and let it melt.
Sprinkle flour over the mixture and stir until it coats the vegetables.
Cook 2 minutes, stirring constantly, so the flour loses its raw taste.
Slowly pour in the seafood stock or broth while you whisk, and keep whisking until the mixture smooths out.
Add half and half, Old Bay, smoked paprika, salt, and pepper.
Simmer 5 to 7 minutes, stirring often, until the sauce thickens and coats the back of a spoon.
Stir in peas, corn, parsley, thyme, and lemon juice.
Taste and adjust salt, pepper, or Old Bay to your liking.

Step 5: Combine Seafood and Filling

Add the seared seafood and any juices from the bowl into the sauce.
Stir gently so you do not break up the fish pieces.
Turn off the heat and smooth the filling into an even layer in the skillet.
If you use a baking dish, transfer the filling now and spread it evenly.

Step 6: Mix the Cheddar Bay Biscuit Topping

If Using Boxed Mix

In a bowl, stir together the biscuit mix, water, and shredded cheese as the package directs.
Mix just until no dry pockets of mix remain.
The dough should look thick and spoonable, not runny.

If Making Homemade

In a large bowl, whisk flour, baking powder, sugar, garlic powder, onion powder, salt, and dried parsley.
Add cold butter cubes and cut them into the flour with a pastry cutter or two forks until the mixture looks like coarse crumbs with pea sized bits of butter.
Stir in shredded cheddar.
Pour in cold buttermilk and stir just until the dough comes together; stop when you no not see dry flour.

Step 7: Top the Pot Pie

Use a large spoon or cookie scoop to drop biscuit dough in mounds over the hot filling.
Leave small gaps between scoops so steam can escape and the biscuits bake through.
Aim for 10 to 12 biscuits across the top, depending on your pan size.

Step 8: Bake

Place the skillet or baking dish on a sheet pan to catch any drips.
Bake at 400°F for 20 to 25 minutes until the biscuits puff and turn deep golden brown.
Check the center biscuit by lifting it slightly; the underside should look cooked, not doughy.

Step 9: Garlic Butter Finish

While the pot pie bakes, stir together melted butter, garlic powder, parsley, and a pinch of salt.
When the biscuits finish baking, brush the tops generously with the garlic butter.
Let the pot pie rest 10 to 15 minutes so the filling thickens and cools slightly.

Step 10: Serve

Scoop generous portions with a large spoon, making sure each serving gets plenty of biscuit and creamy seafood filling.
Sprinkle extra parsley on top if you want a fresh pop of color.
Enjoy while hot and cozy.

Variations I've Tried

I swapped the white fish and scallops for lump crab meat and extra shrimp and loved the sweet, briny flavor. I also tried a lighter version with milk instead of cream and extra veggies like green beans and mushrooms, which worked well for a weeknight. A Cajun style version with Cajun seasoning instead of Old Bay and a little extra smoked paprika gave the filling a gentle kick that my spice fans devoured.

You can also make a smaller batch in individual ramekins with mini biscuits on top, which works well for portion control and cute presentation. I tested a gluten free version with a 1 to 1 gluten free flour blend in both the sauce and biscuit topping, and it held together nicely with only a slightly different texture.

How to Serve Cheddar Bay Biscuit Seafood Pot Pie Recipe

Serve this Cheddar Bay Biscuit Seafood Pot Pie Recipe hot, with a big spoon so you scoop through the biscuit crust and into the creamy seafood filling. Pair it with a simple green salad, steamed broccoli, or roasted asparagus to balance the richness. A side of fresh fruit or a citrusy slaw also cuts through the creaminess and keeps the meal feeling bright. I like to set out hot sauce, lemon wedges, and extra chopped herbs so everyone can tweak their bowl at the table.

How to store

Fridge: Cool the pot pie to room temperature, cover the dish tightly or transfer leftovers to airtight containers, and store in the refrigerator for up to 3 days.
Freezer (unbaked): Assemble the filling in a freezer safe dish, cool completely, cover tightly, and freeze for up to 2 months; add fresh biscuit topping right before baking.
Freezer (baked): Cool completely, portion into freezer safe containers, and freeze for up to 2 months; the biscuits soften slightly but still taste great.
Reheating (oven): Reheat in a 350°F oven, covered with foil, for 20 to 25 minutes until hot in the center, then uncover for 5 minutes to re crisp the biscuit tops.
Reheating (microwave): For single portions, microwave in short bursts at 50 to 70 percent power, stirring the filling halfway so it heats evenly and does not overcook the seafood.

Cheddar Bay Biscuit Seafood Pot Pie Recipe

Cheddar Bay Biscuit Seafood Pot Pie is a comforting, creamy seafood filling baked under cheesy, buttery Cheddar Bay-style biscuits.

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Prep Time 25

Cook Time 35

Total Time 1

Servings: 6

Course: Dinner

Cuisine: American

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon granulated sugar
1 teaspoon garlic powder
3/4 teaspoon kosher salt
1/2 teaspoon paprika
8 tablespoons cold unsalted butter, cut into small cubes
1 1/4 cups buttermilk
1 1/2 cups shredded sharp cheddar cheese
2 tablespoons chopped fresh parsley

3 tablespoons unsalted butter
1 small onion, finely chopped
2 stalks celery, finely chopped
2 medium carrots, diced
2 cloves garlic, minced
1/3 cup all-purpose flour
2 cups seafood or chicken broth
1 cup heavy cream
1 teaspoon Old Bay or seafood seasoning
1/2 teaspoon kosher salt, or to taste
1/2 teaspoon black pepper
1 cup frozen peas
1 cup frozen corn kernels
8 ounces raw shrimp, peeled, deveined, and cut into bite-size pieces
8 ounces firm white fish (such as cod or haddock), cut into 1-inch pieces
6 ounces lump crab meat, picked over for shells
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley

3 tablespoons unsalted butter, melted
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley or chives

Instructions

Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish or similar casserole dish and set aside.

In a large bowl, whisk together the flour, baking powder, baking soda, sugar, garlic powder, salt, and paprika.
Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-size bits of butter remaining.
Stir in the shredded cheddar and chopped parsley, then pour in the buttermilk and mix just until a soft, slightly sticky dough forms. Do not overmix. Refrigerate the dough while you prepare the filling.

In a large skillet or saucepan, melt the butter over medium heat. Add the onion, celery, and carrots and cook, stirring occasionally, until softened, 6 to 8 minutes.
Stir in the garlic and cook until fragrant, about 30 seconds.
Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 to 2 minutes to form a roux.
Slowly whisk in the broth, then the cream, stirring to avoid lumps. Add the Old Bay seasoning, salt, and pepper. Bring to a gentle simmer and cook until thickened, about 3 to 5 minutes.
Stir in the peas, corn, shrimp, fish, and crab meat (if using). Simmer gently for 2 to 3 minutes; the seafood will begin to turn opaque but will finish cooking in the oven. Stir in the lemon juice and parsley, then remove from heat.
Taste the filling and adjust seasoning with additional salt, pepper, or Old Bay as desired, then transfer the mixture to the prepared baking dish and spread evenly.

Drop heaping spoonfuls of the chilled biscuit dough over the hot seafood filling, spacing them evenly to cover most of the surface.
Bake for 25 to 30 minutes, or until the biscuits are puffed and golden brown and the filling is bubbling around the edges.

While the pot pie bakes, stir together the melted butter, garlic powder, and dried parsley for the garlic butter topping.
As soon as the pot pie comes out of the oven, brush the hot biscuits generously with the garlic butter.
Let the pot pie rest for 10 minutes to thicken slightly, then serve warm, scooping both seafood filling and biscuits into each portion.

Notes

Nutrition Information
Approximate per serving (1/6 of recipe): 640 calories; fat 39 g; saturated fat 22 g; carbohydrates 46 g; fiber 3 g; sugars 6 g; protein 30 g; sodium 1230 mg. Values are estimates and will vary based on specific seafood mix, brands, and portion size.

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