Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Seafood Pot Pie with Cheddar Biscuit Topping Recipe

★★★★★

4.5 from 94 reviews
  • Author: Cleo
  • Total Time: 50 minutes
  • Yield: 6 servings 1x

Description

This Seafood Pot Pie with Cheddar Biscuit topping is a comforting and elegant dish featuring a creamy, herb-infused seafood filling with shrimp, scallops, crab, and lobster, nestled under flaky, sharp cheddar biscuits. It combines rich flavors with a crispy, golden biscuit crust for a satisfying meal perfect for special occasions or cozy dinners at home.

Ingredients

Scale

Seafood Filling

  • 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

Cheddar Biscuits

  • 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

  1. Sauté Vegetables: In a large, deep skillet or Dutch oven, heat olive oil over medium heat. Add chopped onion, celery, and carrots. Cook until softened and slightly translucent about 5-7 minutes, stirring occasionally to avoid burning.
  2. Add Garlic and Flour: Add minced garlic and cook for 1 minute until fragrant. Sprinkle flour over vegetables and cook 1-2 minutes, stirring constantly to form a roux that will thicken the sauce.
  3. Deglaze with Wine: Pour in the white wine, scraping browned bits from the pan bottom to release flavor. Let simmer 1-2 minutes to slightly reduce.
  4. Add Stock and Cream: Gradually whisk in fish or chicken stock until smooth, then stir in heavy cream. Bring the mixture to a gentle simmer, stirring occasionally.
  5. Season: Stir in parsley, tarragon, lemon juice, Old Bay seasoning, salt, and pepper. Adjust seasoning after tasting, considering the saltiness from seafood.
  6. Cook Seafood: Gently add mixed seafood to sauce. Cook just until done, 3-5 minutes depending on pieces size. The shrimp should be pink and opaque, scallops firm. Avoid overcooking to prevent rubberiness.
  7. Add Vegetables: Stir in frozen peas and corn. Cook 1-2 minutes until heated through.
  8. Set Aside Filling: Remove the seafood filling from heat and set aside while preparing the cheddar biscuits.
  9. Preheat Oven and Prepare Baking Sheet: Heat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  10. Mix Dry Ingredients for Biscuits: In a large bowl, whisk flour, baking powder, baking soda, and salt until well combined.
  11. Cut in Butter: Add cold cubed butter to dry ingredients. Use a pastry blender or fingertips to cut butter into flour until mixture resembles coarse crumbs about pea-size pieces for flaky biscuits.
  12. Add Cheese: Stir in shredded sharp cheddar cheese.
  13. Add Buttermilk: Make a well in center of dry mixture and pour in cold buttermilk. Gently stir until just combined; dough should be shaggy and slightly sticky. Do not overmix to avoid tough biscuits.
  14. Shape and Cut Biscuits: Turn dough onto lightly floured surface and gently pat into 1-inch thick rectangle. Use a 2-inch biscuit cutter or sharp knife to cut out biscuits without twisting the cutter.
  15. Place on Baking Sheet: Arrange biscuits with space between on prepared sheet.
  16. Brush with Butter: Brush biscuit tops with melted butter for a golden-brown finish and rich flavor.
  17. Bake Biscuits: Bake 12-15 minutes until golden brown and cooked through.
  18. Assemble Pot Pies: Divide seafood filling evenly into oven-safe bowls or ramekins. Place cheddar biscuits on top, overlapping if desired for rustic look.
  19. Optional Reheat Bake: If filling has cooled, bake assembled pot pies at 375°F (190°C) for 10-15 minutes until filling is heated through and biscuits are golden.
  20. Serve: Garnish with fresh parsley if desired and serve immediately for a delicious, comforting seafood pot pie experience.

Notes

  • Use fresh or thawed seafood for best flavor and texture.
  • Do not overcook seafood to keep it tender and juicy.
  • Handle biscuit dough gently and do not overmix for flaky texture.
  • Deglazing with wine adds depth to the sauce; substitute with extra stock if avoiding alcohol.
  • Freeze leftover biscuits separately or bake them fresh as a side.
  • For a thicker filling, increase flour slightly or cook sauce longer to reduce.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Keywords: seafood pot pie, cheddar biscuit, seafood recipes, comfort food, pot pie, shrimp pot pie, scallops recipe, crab meat, lobster, savory biscuits

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://cleobrixton.com/seafood-pot-pie-with-cheddar-biscuit-topping-recipe/