Classic Cheddar Bay Biscuit Seafood Pot Pie
This comforting classic seafood pot pie is topped with savory cheddar bay biscuits, combining tender mixed seafood in a creamy sauce with fluffy, cheesy biscuits for a hearty and flavorful meal. It's perfect for a satisfying family dinner or a cozy gathering.
Equipment
- Dutch oven or oven-safe pot
- pastry blender
- 9x13 inch baking dish
- small bowl
Ingredients
For the Seafood Filling:
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 garlic minced
- 1/2 cup dry white wine optional
- 1/2 cup all-purpose flour
- 3 cups whole milk or half-and-half
- 1 cup seafood broth or vegetable broth
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 1 pound mixed seafood (shrimp, scallops, cod, crab meat, or a mix – peeled, deveined, and cut into 1-inch pieces if large)
- 1 cup frozen peas thawed
- 1/4 cup fresh parsley chopped
For the Cheddar Bay Biscuits:
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/2 cup cold unsalted butter cut into small pieces
- 1 cup shredded sharp cheddar cheese
- 3/4 cup cold buttermilk
For the Garlic Herb Topping:
- 2 tablespoons unsalted butter melted
- 1 clove garlic minced
- 1 tablespoon fresh parsley chopped
Instructions
Seafood Preparation
- If using raw seafood, gently poach or sauté it until just cooked through; for example, cook shrimp for 2-3 minutes until pink or cod for 4-5 minutes until flaky, then set it aside.
Sauté Aromatics
- Heat olive oil in a large Dutch oven or oven-safe pot over medium heat, then add chopped onion, carrots, and celery, cooking for 5-7 minutes until softened.
- Stir in minced garlic and cook for another minute until fragrant.
Deglaze and Roux
- If using, pour in white wine and cook for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
- Sprinkle in the flour, stirring constantly for 1-2 minutes to create a roux.
Create the Sauce
- Gradually whisk in the milk and seafood broth until smooth, then bring the mixture to a gentle simmer, stirring frequently until it thickens.
Season the Sauce
- Stir in Old Bay seasoning, dried thyme, salt, and pepper, then reduce heat to low and simmer gently for 5 minutes to meld the flavors.
Combine Filling
- Gently fold in the cooked seafood, thawed peas, and chopped fresh parsley into the sauce.
Prepare Biscuits
- In a large bowl, whisk together flour, baking powder, sugar, salt, and garlic powder.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs, then stir in the shredded cheddar cheese.
Form Biscuit Dough
- Pour in the cold buttermilk and mix with a fork until just combined, being careful not to overmix, as the dough should be shaggy.
Assemble Pot Pie
- Pour the seafood filling into a 9x13 inch baking dish (or back into your Dutch oven if it's oven-safe).
- Drop spoonfuls of biscuit dough evenly over the top of the hot seafood mixture.
Bake
- Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbly.
Garlic Herb Topping
- While the pot pie bakes, melt butter in a small bowl, then stir in minced garlic and chopped parsley.
Finish and Serve
- Once the pot pie is out of the oven, brush the warm biscuits generously with the garlic herb topping, then let it rest for 5-10 minutes.
Notes
For varying textures, consider using a mix of seafood like shrimp, scallops, and firmer fish such as cod or haddock. Ensure your Dutch oven or pot is truly oven-safe if you plan to bake the pot pie directly in it. To prevent the biscuits from sinking into the filling, ensure the filling is hot before dropping the dough on top.