I’ll never forget the first time I made Cheddar Bay Biscuit Seafood Pot Pie. It was a blustery fall evening, and I was craving something warm, comforting, and indulgent. As I peeked through the oven window, watching the golden biscuit topping rise to perfection, the scent of buttery, cheesy goodness wafted through the air and had my mouth watering. When I finally pulled that piping hot Cheddar Bay Biscuit Seafood Pot Pie from the oven, I knew I had a new signature dish on my hands.
The rich, creamy seafood filling, studded with tender shrimp, flaky white fish, and sweet crabmeat, was the perfect contrast to the flaky, savory biscuit crust. And don’t even get me started on that irresistible layer of melted cheddar cheese! I couldn’t wait to dive in. As I took that first blissful bite, the flavors exploded in my mouth, and I knew this Cheddar Bay Biscuit Seafood Pot Pie would become a new family favorite.
Why This Cheddar Bay Biscuit Seafood Pot Pie Recipe Will Become Your Go-To
The Secret Behind Perfect Cheddar Bay Biscuit Seafood Pot Pie
What sets this Cheddar Bay Biscuit Seafood Pot Pie recipe apart is the attention to detail and the perfect balance of flavors. The creamy seafood filling is made with a rich, velvety béchamel sauce that coats every bite, while the addition of fragrant herbs and spices elevates the overall taste. But the real magic happens with the Cheddar Bay biscuit topping. By using a specific technique to create those signature pillowy, flaky biscuits, you’ll end up with a crisp, golden crust that complements the luxurious filling beautifully.
Essential Ingredients You’ll Need
- Shrimp: Peeled, deveined, and tails removed for the perfect bite-sized pieces.
- White fish fillets: Cod, halibut, or tilapia work great, cut into bite-sized chunks.
- Lump crabmeat: For that delightful seafood sweetness.
- Unsalted butter: The foundation for the béchamel sauce and the biscuit dough.
- All-purpose flour: To create the roux for the sauce and to bind the biscuit dough.
- Milk: Whole milk adds richness to the béchamel.
- Seasonings: Garlic, onion, thyme, and paprika bring depth of flavor.
- Cheddar cheese: Shredded for the biscuit topping and to melt over the filling.
- Baking powder and baking soda: For light, fluffy Cheddar Bay biscuits.
Step-by-Step Cheddar Bay Biscuit Seafood Pot Pie Instructions
Preparing Your Cheddar Bay Biscuit Seafood Pot Pie
This Cheddar Bay Biscuit Seafood Pot Pie is a labor of love, but I promise the end result is well worth the effort. With a total prep and cook time of about 1 hour 15 minutes, you’ll need a few essential tools like a large skillet, a saucepan, a mixing bowl, and a baking dish.
1- Start by sautéing the onions and garlic in butter until softened and fragrant.
2- Whisk in the flour to create a roux, then slowly pour in the milk, stirring constantly, to form the béchamel sauce.
3- Add the seafood, herbs, and spices, and let the filling simmer for 10-12 minutes until thickened.
4- Transfer the seafood filling to a baking dish and top with the shredded cheddar cheese.
5- Make the Cheddar Bay biscuit dough by cutting in the cold butter until it resembles coarse crumbs, then gently mix in the milk and cheese.
6- Carefully spoon the biscuit dough over the seafood filling and bake until the biscuits are golden brown and the filling is bubbly.
Pro Tips for Success
To ensure your Cheddar Bay Biscuit Seafood Pot Pie turns out perfectly, a few expert tips:
- Don’t overcook the seafood – it should be just barely cooked through in the filling.
- Be gentle when mixing the biscuit dough to keep the biscuits light and flaky.
- Use very cold butter for the biscuits and work it in quickly to maintain the texture.
- Let the pot pie rest for 5-10 minutes before serving to allow the filling to set.
Serving and Storing Your Cheddar Bay Biscuit Seafood Pot Pie
Perfect Pairings for Cheddar Bay Biscuit Seafood Pot Pie
This Cheddar Bay Biscuit Seafood Pot Pie is the ultimate comfort food, perfect for cozy fall and winter dinners. I love serving it with a fresh green salad and a crisp white wine to balance the richness. For the ultimate indulgence, pair it with a dry, full-bodied Chardonnay.
Storage and Make-Ahead Tips
Leftover Cheddar Bay Biscuit Seafood Pot Pie can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, simply place individual portions in the oven at 350°F for 15-20 minutes until heated through. You can also assemble the entire pot pie, cover, and refrigerate for up to 2 days before baking. Just add a few extra minutes to the baking time to compensate for the chilled filling.
Variations and Dietary Adaptations for Cheddar Bay Biscuit Seafood Pot Pie
Creative Cheddar Bay Biscuit Seafood Pot Pie Variations
For a seasonal twist, try swapping the seafood for diced chicken and mushrooms for a Chicken Pot Pie version. You could also add diced carrots, peas, or potatoes to the filling for extra veggies. And if you’re feeling adventurous, try incorporating other cheeses like Gruyère or Parmesan into the biscuit topping.
Making Cheddar Bay Biscuit Seafood Pot Pie Diet-Friendly
To make this dish gluten-free, simply substitute a gluten-free all-purpose flour blend for the regular flour in both the filling and the biscuit dough. For a low-carb option, you can replace the biscuit topping with a cheesy, cauliflower-based crust. And for a dairy-free version, use unsweetened almond or oat milk in the béchamel sauce and vegan cheddar cheese in the biscuits.
Frequently Asked Questions
Q: Can I use frozen seafood for this recipe?
A: Absolutely! Frozen seafood works great in this Cheddar Bay Biscuit Seafood Pot Pie. Just be sure to thaw it completely before using and pat it dry to avoid excess moisture in the filling.
Q: How do I prevent the biscuits from getting soggy?
A: The key is to make sure the seafood filling is nice and thick before topping it with the biscuit dough. The biscuits should bake up crisp and golden on top, with a fluffy interior.
Q: Can I make this recipe ahead of time?
A: Yes, you can assemble the entire Cheddar Bay Biscuit Seafood Pot Pie in advance and refrigerate it, unbaked, for up to 2 days. Just add a few extra minutes to the baking time to account for the chilled filling.
Q: How many servings does this recipe make?
A: This recipe for Cheddar Bay Biscuit Seafood Pot Pie yields 6-8 servings, depending on portion size. It’s a hearty, comforting dish, so I’d recommend starting with a generous slice and serving it with a fresh salad or vegetable side.
Cheddar Bay Biscuit Seafood Pot Pie
- Total Time: 55
- Yield: 6
Description
Indulge in the comforting flavors of a Cheddar Bay Biscuit Seafood Pot Pie, where tender seafood is nestled in a creamy, cheesy filling and topped with flaky, buttery biscuits. This homemade classic is perfect for a cozy night in or a special occasion.
Ingredients
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 6 tablespoons cold unsalted butter, cubed
– 3/4 cup cold milk
– 1 cup shredded cheddar cheese
– 1 pound mixed seafood (shrimp, scallops, and/or cod), diced
– 1 onion, diced
– 2 cloves garlic, minced
– 2 tablespoons all-purpose flour
– 1 cup heavy cream
– 1 cup seafood or chicken broth
– 1/4 cup dry white wine
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions
1. – Preheat the oven to 400°F.
2. – In a large bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the cold milk and 1/2 cup of the shredded cheddar cheese until just combined.
3. – In a large skillet, sauté the onion and garlic until softened. Add the diced seafood and cook for 2-3 minutes, until partially cooked.
4. – Sprinkle the 2 tablespoons of flour over the seafood mixture and stir to coat. Gradually whisk in the heavy cream, broth, and white wine. Bring to a simmer and cook until thickened, about 5 minutes.
5. – Season the seafood mixture with thyme, salt, and pepper.
6. – Transfer the seafood mixture to a 9-inch baking dish. Top with the biscuit dough, breaking it into pieces and spreading it evenly over the filling. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
7. – Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.
8. – Let cool for 5 minutes before serving.
Notes
For a variation, you can add cooked vegetables like peas, carrots, or celery to the seafood filling. Leftover pot pie can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 30
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: American
Conclusion
Cheddar Bay Biscuit Seafood Pot Pie is the ultimate comfort food that’s sure to become a new family favorite. With its rich, creamy seafood filling and flaky, cheesy biscuit topping, it’s a dish that will impress your guests and have them coming back for seconds. So what are you waiting for? Go ahead and give this Cheddar Bay Biscuit Seafood Pot Pie recipe a try – I promise it won’t disappoint!
