Introduction

Seafood Pot Pie with Cheddar Biscuits is a comforting and flavorful dish perfect for any occasion. Tender pieces of seafood simmer in a creamy herb sauce and are topped with flaky, cheesy biscuits. It’s an inviting meal that’s easier to make than you might think.

The dish is a baked cheesy casserole served in a round white ramekin filled to the top with soft, golden-brown cheesy dollops slightly puffed on the surface. The top layer has uneven browned spots with some melted cheese bubbling and sprinkled with herbs. A spoon lifts one cheesy dollop from the center, showing gooey, stretchy melted cheese strands pulling away from the dish. The edges of the ramekin have melted cheese dripping down, pooling on the white marbled surface beneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound mixed seafood (shrimp, scallops, crab meat, lobster meat), cut into bite-sized pieces
1 tablespoon olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1/2 cup celery, finely chopped
1/2 cup carrots, finely chopped
1/4 cup all-purpose flour
2 cups fish stock (or chicken stock)
1 cup heavy cream
1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh tarragon
1 tablespoon lemon juice
1 teaspoon Old Bay seasoning
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1/2 cup frozen peas
1/2 cup frozen corn
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small cubes
3/4 cup shredded sharp cheddar cheese
3/4 cup buttermilk, cold
2 tablespoons melted butter, for brushing

Instructions

Step 1: In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, celery, and carrots and cook until softened, about 5-7 minutes, stirring occasionally.
Step 2: Add the minced garlic and cook for another minute until fragrant. Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly to form a roux.
Step 3: Pour in the white wine and scrape up any browned bits from the pan bottom. Let it simmer for 1-2 minutes to reduce slightly.
Step 4: Gradually whisk in the fish or chicken stock until smooth, then stir in the heavy cream. Bring the mixture to a simmer, stirring occasionally.
Step 5: Add parsley, tarragon, lemon juice, Old Bay seasoning, salt, and pepper. Taste and adjust seasonings as needed.
Step 6: Gently add the mixed seafood to the sauce and cook until just cooked through, about 3-5 minutes, taking care not to overcook.
Step 7: Stir in the frozen peas and corn and cook for another 1-2 minutes until heated through.
Step 8: Remove the seafood filling from heat and set aside while preparing the cheddar biscuits.
Step 9: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 10: In a large bowl, whisk together flour, baking powder, baking soda, and salt until combined.
Step 11: Add cold butter cubes to the dry ingredients and cut in using a pastry blender or fingertips until the mixture resembles coarse crumbs.
Step 12: Stir in the shredded cheddar cheese.
Step 13: Make a well in the center and pour in the cold buttermilk. Gently stir until just combined; do not overmix.
Step 14: Turn the dough onto a floured surface and pat into a 1-inch thick rectangle.
Step 15: Cut out 2-inch biscuits using a biscuit cutter or sharp knife without twisting the cutter.
Step 16: Place biscuits on the prepared baking sheet, leaving space between each.
Step 17: Brush the biscuit tops with melted butter for a golden finish.
Step 18: Bake for 12-15 minutes, until golden brown and cooked through.
Step 19: Divide the seafood filling evenly among oven-safe bowls or ramekins.
Step 20: Place cheddar biscuits on top of the filling, arranging neatly or overlapping for a rustic look.
Step 21: If the filling has cooled, bake assembled pot pies at 375°F (190°C) for 10-15 minutes until heated through and biscuits are golden. This is optional if filling is still warm.
Step 22: Serve immediately, garnished with fresh parsley if desired. Enjoy!

Tips & Variations

You can substitute fish stock with chicken stock for a slightly different flavor.
Use any combination of seafood you prefer, adjusting cooking time based on the size of pieces.
For extra flaky biscuits, keep the butter very cold and avoid overmixing the dough.
Add a pinch of cayenne pepper to the biscuit dough for a subtle kick.
Leftover pot pie can be reheated in the oven to keep biscuits crisp.

Storage

Store any leftover seafood pot pie in the refrigerator in airtight containers for up to 3 days. Reheat in a 350°F (175°C) oven covered with foil until warmed through to keep the biscuits from drying out. Avoid microwaving to maintain texture.

How to Serve

A round, deep white dish filled with a baked cheesy dish showing at least two layers: a top layer of golden-brown melted cheese with small browned spots and some green herb sprinkles, and a creamy, light yellow cheese sauce layer underneath. A portion is being lifted with a silver spoon, revealing stretchy, melted cheese pulling away in thin strings. The dish slightly overflows the container with creamy sauce dripping down its sides onto a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pot pie without seafood?

Yes, you can use cooked chicken, turkey, or a mix of vegetables instead of seafood for a different but equally delicious pot pie.

How can I tell when the seafood is cooked properly?

The shrimp should turn pink and opaque, scallops should be firm to the touch, and all seafood should be tender without any translucent or raw centers. Overcooking will make seafood rubbery, so watch closely.