Seafood Pot Pie (with Cheddar Bay Crust) Recipe

If you have ever craved a dish that feels like a warm hug from the sea, then this Seafood Pot Pie (with Cheddar Bay Crust) is about to become your new favorite. Imagine tender shrimp, luscious lobster, sweet crab meat, and fresh veggies swimming in a creamy, savory sauce, all topped with that irresistible cheesy, buttery cheddar bay biscuit crust. It’s a divine twist on classic pot pie comfort food that brings the coast to your kitchen table with every spoonful. Whether for a cozy family dinner or an elegant gathering, this seafood pot pie delivers layers of rich, satisfying flavors that will keep everyone asking for seconds.

Ingredients You’ll Need

Gathering the right ingredients is where the magic begins for this Seafood Pot Pie (with Cheddar Bay Crust). Each component plays a vital role—from the succulent seafood that provides depth and sweetness, to the fresh vegetables that add crunch and color, all balanced by the creamy sauce and topped with the famously flaky cheddar bay biscuit dough that transforms the whole dish into a golden masterpiece.

• 3 tbsp butter: Adds rich flavor and is key for sautéing the seafood and vegetables.
• 1 lb small shrimp: Provides tender, flavorful bites that cook quickly.
• 6-8 oz lobster meat: Enhances the dish with its sweet, succulent texture.
• 1 cup chopped carrots: Adds sweetness and bright color to the filling.
• 1 large celery stick (chopped): Offers a subtle crunch and fresh flavor contrast.
• 1 shallot (minced): Gives a mild oniony depth without overpowering the flavors.
• 3 sprigs of thyme: Infuses a delicate herbal aroma that complements seafood.
• 1/2 tsp cayenne pepper: Lends a gentle warmth and kick to the dish.
• 5 cloves garlic (minced): Brings aromatic intensity and savory depth.
• 2 tbsp tomato paste: Adds richness and a slight tang to balance the creaminess.
• 4 tbsp flour: Essential for thickening the luscious sauce into a perfect consistency.
• 1/2 cup peas: Pops of sweetness and vibrant green color brighten the dish.
• 1/2 cup corn: Brings a subtle crunch and natural sweetness.
• 3 cups seafood stock: Deepens the oceanic flavors in every bite.
• 1 cup chicken stock: Adds body and rounds out the stock base for a balanced sauce.
• 6 oz crab meat: Adds luxurious, flaky texture and a mild sweetness.
• 1/2 cup heavy cream: Makes the filling decadently creamy and velvety.
• 1 box cheddar bay biscuits (Red Lobster): The star crust ingredient known for its cheesy, buttery goodness.
• ½ cup shredded cheddar cheese: Boosts the cheesy richness in the biscuit crust.
• 3 tbsp butter: Used to brush the baked crust for that signature glossy, golden finish.

How to Make Seafood Pot Pie (with Cheddar Bay Crust)

Step 1: Sear the Seafood

Begin by heating butter in a large pot over medium-low heat to create a flavorful base. Toss in the shrimp and lobster meat and cook just until they turn pink and opaque, which only takes 3 to 4 minutes. Removing them at this stage ensures the seafood stays tender and doesn’t overcook during the pot pie baking process. Set the seafood aside to keep their delicate texture intact.

Step 2: Sauté the Vegetables and Aromatics

In the same pot, add the minced shallot, chopped carrots, celery, thyme, and cayenne pepper. Sauté for 3 to 4 minutes until the veggies soften and release their natural sweetness. Next, stir in the minced garlic and cook for another 2 minutes, letting its pungent aroma permeate the mixture. These layers of flavor form the heart of the filling.

Step 3: Build the Sauce Base

Stir in the tomato paste and flour to the sautéed vegetables, creating a rich paste that will thicken the filling. This step is crucial because it ensures the sauce clings perfectly to each morsel of seafood and vegetable, making every bite luscious and satisfying.

Step 4: Add Veggies and Stocks, Then Simmer

Now toss in the peas and corn for bursts of sweetness and texture. Pour in the seafood and chicken stocks, stirring well to combine all elements. Allow this to simmer for 15 minutes, letting the flavors marry and the sauce reduce slightly into a creamy consistency that will become your decadent pot pie filling.

Step 5: Prepare the Cheddar Bay Biscuit Crust

While your filling simmers, follow the box instructions to prepare the cheddar bay biscuit dough and the buttery glaze. These biscuits are famously tender and cheesy, with a hint of garlic and herbs that perfectly elevate the pot pie.

Step 6: Assemble and Bake

Preheat the oven to 375°F. Add the heavy cream along with the cooked shrimp, lobster, and crab meat into the pot. Stir gently, then divide this sumptuous filling into four ramekins or cocottes, filling each about three-quarters full. Top each ramekin evenly with 1/4 to 1/3 cup of biscuit dough, pressing it gently to form a thin, even crust.

Step 7: Bake to Golden Perfection

Bake the pot pies for 15 to 17 minutes until the biscuit crust turns a glorious golden brown. As soon as they come out of the oven, brush the tops with the reserved butter glaze to enhance that irresistible shine and buttery flavor. Serve immediately and enjoy the comforting sea-kissed aroma filling your kitchen.

How to Serve Seafood Pot Pie (with Cheddar Bay Crust)

Garnishes

Simple garnishes can brighten both the look and taste of your pot pie. Sprinkle freshly chopped parsley or chives on top for a fresh herbal pop, which beautifully contrasts the rich, creamy filling and the golden cheddar bay crust. A light squeeze of lemon juice over the individual servings can also add a lively, zesty note that highlights the seafood perfectly.

Side Dishes

This meal shines on its own, but pairing it with light sides can round out the dining experience. A crisp green salad tossed with a lemon vinaigrette or roasted asparagus spears add vibrant color and texture balance. For something cozy, creamy mashed potatoes or garlic butter green beans also complement the pot pie’s richness without competing.

Creative Ways to Present

If you want to impress friends or family, serve the pot pies in fun mini cast iron skillets or rustic crock pots for a charming, homestyle feel. You could even make this recipe in one large casserole dish topped with the cheddar bay biscuit dough and serve it buffet-style for gatherings. Adding edible flowers or microgreens as a final flourish can elevate the presentation to restaurant-worthy.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Seafood Pot Pie (with Cheddar Bay Crust) keep beautifully in the refrigerator for up to 3 days. Make sure to cover each ramekin tightly with plastic wrap or transfer the filling and biscuit topping separately into airtight containers to maintain freshness and texture.

Freezing

This pot pie can be frozen before baking by assembling it in freezer-safe containers and wrapping tightly in foil and plastic wrap. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge before baking as directed to ensure the best results.

Reheating

To reheat, place the pot pie in a preheated oven at 350°F for 15 to 20 minutes until warmed through and the crust becomes crisp again. Avoid microwaving if possible, as it can make the crust soggy and the filling less creamy.

FAQs

Can I substitute the seafood with other types?

Absolutely! While the blend of shrimp, lobster, and crab is classic for this recipe, you can swap in scallops, white fish, or even canned crab for convenience. Just adjust cooking times to keep seafood tender and fresh.

Is it possible to make the biscuit crust from scratch?

Yes, if you prefer, you can make your own cheddar bay biscuits using a simple biscuit recipe enhanced with cheddar cheese, garlic powder, and herbs. Just be sure to keep the dough slightly wet to create that signature tender crust.

Can this recipe be made dairy-free?

With some adjustments, yes. Use dairy-free butter and substitute heavy cream with full-fat coconut milk or a cream alternative. The biscuit crust would also need a dairy-free recipe version, but the filling can quite easily be adapted.

How spicy is this pot pie?

The cayenne pepper adds just a subtle warmth that complements rather than overwhelms the seafood flavors. If you prefer less heat, simply reduce or omit the cayenne.

What’s the best way to serve leftovers?

Besides reheating in the oven, leftover filling can be enjoyed as a seafood stew with crusty bread, or gently reheated as a sauce over pasta for a quick second meal.

Final Thoughts

This Seafood Pot Pie (with Cheddar Bay Crust) is one of those recipes you’ll find yourself coming back to again and again. It combines comforting familiarity with a luxurious seafood twist and the absolute joy of a cheddar bay biscuit topping that feels so indulgent yet so easy to make. Whether you’re cooking for a special occasion or just treating yourself on a weeknight, this pot pie is pure culinary happiness in a dish. Go ahead—bring a little coastal comfort into your kitchen and savor every delicious bite!

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