Cheddar Bay Biscuit Seafood Pot Pie 7 Irresistible Reasons to Try It

Introduction of Cheddar Bay Biscuit Seafood Pot Pie

When I want to create a dish that feels like pure comfort on a plate, I often turn to my Cheddar Bay Biscuit Seafood Pot Pie. Imagine tender shrimp, sweet crab, and buttery langostino tails simmered in a creamy, herb-infused sauce, then tucked beneath a golden cheddar biscuit topping that bakes up light, fluffy, and irresistible. This is not just dinner, this is a warm hug served in a dish.

As a professional chef, I know that the right balance of flavors makes all the difference. The seafood adds a natural sweetness, while the creamy gravy ties everything together with richness and depth. The Cheddar Bay Biscuit mix brings a familiar touch of nostalgia, giving you that restaurant-quality finish at home with ease. It is the kind of recipe that impresses guests yet remains approachable enough for a weeknight family meal.

What makes this pot pie truly shine is its versatility. You can serve it as a centerpiece for a holiday table, portion it into individual ramekins for dinner parties, or enjoy it as a cozy one-dish meal on a chilly evening. Every bite is satisfying, creamy, and loaded with flavor. Once you taste how the biscuits soak up the savory seafood filling, you will understand why this Cheddar Bay Biscuit Seafood Pot Pie deserves a spot in your recipe collection.

Cheddar Bay Biscuit Seafood Pot Pie

Chef Andrew

This recipe elevates a classic comfort dish with indulgent yet approachable flavors. It combines a rich seafood filling of shrimp, crab, and langostino with a silky, herb-infused gravy, all topped with iconic Cheddar Bay Biscuits made from a simple mix. It’s a quick, easy, and crowd-pleasing meal that delivers comfort in every bite.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 16 minutes mins

Total Time 41 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 6 servings

Equipment

• Large Skillet
• Large Baking Dish or 6 Ramekins
• Mixing Bowl

Ingredients

  

Seafood and Vegetable Filling

• 1 pound shrimp, peeled and deveined medium to large size works best
• 12 ounces langostino tails or lobster meat
• 8 ounces jumbo lump crabmeat, cooked drain well
• 1 cup onion, finely chopped
• 1/2 cup bell pepper, chopped red or green
• 1/4 cup celery, chopped
• Olive oil, for sautéing

Creamy Gravy

• 2 cups chicken broth low sodium preferred
• 1 cup heavy cream
• 4 tbsp unsalted butter
• 5 tbsp all-purpose flour
• 1 tbsp minced garlic or garlic paste
• 1 tsp dried thyme
• 1 tsp dried tarragon
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp smoked paprika

Cheddar Bay Biscuit Topping

• 1 box Red Lobster Cheddar Bay Biscuit Mix 11.36 ounces
• 3/4 cup milk whole milk recommended
• 1/2 cup mild cheddar cheese, shredded

Herb Butter Sauce

• 1/4 cup unsalted butter, melted
• 1 seasoning pouch from the biscuit mix

Instructions

 

• Preheat your oven to 425°F (220°C).
• Heat a drizzle of olive oil in a large skillet over medium heat. Add the shrimp and langostino, season lightly with salt and pepper, and cook for 2-3 minutes until just turning opaque. Remove and set aside.
• In the same skillet, sauté the onions, bell pepper, and celery for 4-5 minutes until translucent.
• Reduce heat to medium-low. Stir in 4 tbsp of butter until melted. Sprinkle in the flour and stir continuously for 1 minute to create a roux.
• Slowly whisk in the chicken broth, then the heavy cream. Bring to a simmer and add garlic, thyme, tarragon, smoked paprika, salt, and pepper. Simmer for 2-3 minutes until thickened.
• Gently fold the cooked shrimp, langostino, and crabmeat into the gravy. Remove from heat.
• In a mixing bowl, combine the biscuit mix, shredded cheddar, and milk. Stir gently with a fork until a shaggy dough forms. Do not overmix.
• Spoon the seafood filling into a large baking dish or 6 individual ramekins. Top with spoonfuls of the biscuit dough.
• Bake for 14-16 minutes, or until the biscuit topping is puffed and golden brown.
• While the pie is baking, whisk together the melted 1/4 cup of butter and the garlic herb seasoning packet from the biscuit mix.
• Immediately brush the hot biscuits with the prepared herb butter sauce. Serve hot.

Notes

Serving Suggestions: Garnish with fresh parsley or chives. Pair with a crisp green salad or steamed vegetables. A chilled Chardonnay or Sauvignon Blanc complements the flavors perfectly.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 15-20 minutes to maintain biscuit crispness.

Helpful Notes: Feel free to substitute langostino with scallops or chunks of firm white fish like cod. For extra nutrition, add peas or diced carrots to the filling. You can prepare the filling up to a day in advance. For a brighter flavor, add a squeeze of fresh lemon juice before serving.

Keyword Cheddar Bay Biscuit, Comfort Food, Seafood Pot Pie

More Favorites from My Kitchen:

Black Pepper Chicken with Mushrooms 9 Amazing Reasons

Crispy Oven Baked Sweet Potato Fries 9 Amazing Reasons

Or go to my Pinterest.

Why You’ll Love This Recipe “Cheddar Bay Biscuit Seafood Pot Pie”

This recipe takes a classic comfort dish and elevates it with flavors that feel indulgent yet approachable. Here is why it deserves a permanent spot on your table:

• Quick and Easy: Using a Cheddar Bay Biscuit mix means you get that iconic flavor with minimal effort, saving time without sacrificing taste.
• Seafood Richness: A trio of shrimp, crab, and langostino delivers layers of sweet, briny flavor that feel luxurious with every bite.
• Creamy Perfection: The silky gravy coats the seafood and vegetables beautifully, creating a filling that is rich yet balanced.
• Crowd-Pleaser: Whether served family-style in a casserole dish or portioned into individual ramekins, this pot pie is always a showstopper.
• Comfort in Every Bite: Warm biscuits, creamy filling, and tender seafood combine into the ultimate comfort food experience.

What sets this pot pie apart from other versions is the balance of textures and flavors. The seafood is cooked just enough to stay tender, while the vegetables add a gentle sweetness. The gravy, infused with herbs and smoked paprika, provides depth and warmth. Topping it all with cheesy biscuits that bake into golden pillows ensures every spoonful is a little indulgence.

This dish goes beyond dinner, it creates memories around the table. Whether you want to impress guests, treat your family, or simply spoil yourself with something hearty and satisfying, this recipe delivers on all levels.

Ingredients Needed for Cheddar Bay Biscuit Seafood Pot Pie

This Cheddar Bay Biscuit Seafood Pot Pie comes together in three main parts: the savory seafood filling, the rich creamy gravy, and the golden biscuit topping. Each component plays a role in creating that comforting balance of flavor and texture.

Seafood and Vegetable Filling

• 1 pound shrimp, peeled and deveined (medium to large size works best)
• 12 ounces langostino tails or lobster meat (adds a buttery sweetness)
• 8 ounces jumbo lump crabmeat, cooked (drain well to avoid excess liquid)
• 1 cup onion, finely chopped
• ½ cup bell pepper, chopped (red or green for color and flavor)
• ¼ cup celery, chopped (adds a subtle aromatic base)
• 1 teaspoon salt, plus more to taste
• 1 teaspoon black pepper, plus more to taste
• Olive oil, for sautéing

Creamy Gravy

• 2 cups chicken broth (low sodium preferred for better control of seasoning)
• 1 cup heavy cream (brings richness and velvety texture)
• 4 tablespoons unsalted butter
• 5 tablespoons all-purpose flour (for thickening the sauce)
• 1 tablespoon minced garlic or garlic paste
• 1 teaspoon dried thyme
• 1 teaspoon dried tarragon
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon smoked paprika (adds depth and a hint of smokiness)

Cheddar Bay Biscuit Topping

• 1 box Red Lobster Cheddar Bay Biscuit Mix (11.36 ounces)
• ¾ cup milk (whole milk recommended for tenderness)
• ½ cup mild cheddar cheese, shredded

Herb Butter Sauce

• ¼ cup unsalted butter, melted
• 1 seasoning pouch from the biscuit mix (garlic herb blend included in the box)

How to Make Cheddar Bay Biscuit Seafood Pot Pie

Follow these steps carefully, and you will have a seafood pot pie that is creamy, flavorful, and crowned with golden cheddar biscuits.

Prepare the Seafood and Vegetables

1. Heat a drizzle of olive oil in a large skillet over medium heat. Add the shrimp and langostino, season lightly with salt and pepper, and cook for 2 to 3 minutes until just turning opaque. Remove them from the pan and set aside to avoid overcooking.
2. In the same skillet, add the onions, bell pepper, and celery. Sauté for 4 to 5 minutes until the onions are translucent and fragrant. This forms the flavor foundation of the filling.

Make the Creamy Gravy

3. Reduce the heat to medium-low. Stir in the butter until melted, then sprinkle in the flour. Stir continuously for about 1 minute to create a smooth paste, or roux, which thickens the sauce.
4. Slowly pour in the chicken broth while whisking to prevent lumps. Let the mixture come to a gentle simmer, then stir in the heavy cream until silky and smooth.
5. Season the gravy with garlic, thyme, tarragon, smoked paprika, salt, and pepper. Allow it to simmer for 2 to 3 minutes until slightly thickened. The sauce should coat the back of a spoon without running off too quickly.
6. Gently fold the cooked shrimp, langostino, and crabmeat into the sauce. Remove from heat and set aside.

Prepare the Herb Butter Sauce

7. In a small bowl, whisk together the melted butter and the garlic herb seasoning packet from the biscuit mix. Set aside to brush on after baking.

Mix the Cheddar Bay Biscuit Topping

8. In a mixing bowl, combine the biscuit mix, shredded cheddar cheese, and milk. Stir gently with a fork until a shaggy dough forms. Do not overmix, or the biscuits may turn tough.

Assemble and Bake

9. Preheat your oven to 425°F (220°C).
10. Spoon the seafood filling into a large baking dish or divide evenly among 6 individual ramekins for personal servings. Top with spoonfuls of the biscuit dough, leaving some gaps for steam to escape.
11. Place the dish on a baking sheet to catch any bubbling overflow. Bake for 14 to 16 minutes, or until the biscuit topping is puffed and golden brown.
12. Immediately brush the tops with the prepared herb butter sauce for extra flavor and shine.

Serve hot and enjoy every spoonful of creamy seafood filling paired with tender, cheesy biscuits.

Serving and Storage Tips of Cheddar Bay Biscuit Seafood Pot Pie

Serving Suggestions of Cheddar Bay Biscuit Seafood Pot Pie

• For an elegant touch, bake the pot pie in individual ramekins and serve them directly to your guests. This creates a restaurant-style presentation that always impresses.
• Garnish with a sprinkle of fresh parsley or chives just before serving to add a pop of color and freshness against the creamy filling and golden biscuits.
• Pair with a crisp green salad or steamed vegetables like asparagus or broccoli to balance the richness of the dish.
• If you are hosting, serve with a chilled white wine such as Chardonnay or Sauvignon Blanc, which complements the buttery seafood flavors.

Storage of Cheddar Bay Biscuit Seafood Pot Pie

• Refrigeration: Allow leftovers to cool completely, then cover tightly with foil or transfer to an airtight container. Store in the refrigerator for up to 3 days.
• Freezing: You can freeze the unbaked filling separately for up to 2 months. When ready to bake, thaw overnight in the refrigerator, assemble with the biscuit topping, and bake fresh. For best texture, avoid freezing the baked biscuit topping as it may lose its fluffiness.

Reheating of Cheddar Bay Biscuit Seafood Pot Pie

• Reheat in the oven at 350°F until warmed through, about 15–20 minutes. This helps maintain the crispness of the biscuit topping.
• For single portions, you may reheat in the microwave for 2 to 3 minutes, though the biscuits will soften slightly. A quick toast in the oven afterward can restore some of their golden crunch.

Helpful Notes of Cheddar Bay Biscuit Seafood Pot Pie

• Seafood Variations: If you cannot find langostino or lobster, substitute with scallops, crawfish, or even chunks of firm white fish such as cod or halibut. Each option brings a slightly different texture but still pairs beautifully with the creamy gravy.
• Vegetable Add-Ins: For extra flavor and nutrition, stir in a handful of peas, diced carrots, or baby spinach just before adding the biscuit topping. They add sweetness, color, and balance to the dish.
• Make-Ahead Option: Prepare the seafood filling and gravy up to a day in advance, then refrigerate until ready to bake. When you are ready to serve, simply add the biscuit topping and bake as directed.
• Biscuit Perfection: Avoid overmixing the dough. Stir just until the dry mix and milk come together for tender, fluffy biscuits. If you prefer a crunchier top, spread the dough evenly rather than dropping spoonfuls.
• Adjusting the Sauce: If your gravy feels too thick, whisk in a splash of warm broth until it loosens. If it is too thin, let it simmer a little longer until it coats the back of a spoon.
• Flavor Boost: A squeeze of fresh lemon over the baked pie brightens the seafood and balances the richness of the creamy sauce.
• Serving Size Flexibility: Bake the dish in a large casserole for family-style dining, or use individual ramekins for a dinner-party-worthy presentation.

These small adjustments and insights can transform the recipe into your own signature version while still keeping its comforting soul intact.

Conclusion of Cheddar Bay Biscuit Seafood Pot Pie

Cheddar Bay Biscuit Seafood Pot Pie is more than just a recipe, it is an experience that combines the comfort of home-style cooking with the elegance of a seafood feast. From the first spoonful of tender shrimp and crab to the last bite of buttery biscuit topping, this dish delivers satisfaction on every level. It is hearty enough to be the star of a family dinner yet refined enough to serve at a holiday gathering or special occasion.

What makes this recipe a winner is the thoughtful balance of flavors and textures. The seafood filling is rich, creamy, and infused with herbs that bring depth without overwhelming the natural sweetness of the shrimp, crab, and langostino. The Cheddar Bay Biscuit topping adds a golden, cheesy crown that turns each serving into a complete, comforting meal. Add in the herb butter finish, and you have a dish that looks, smells, and tastes irresistible.

I truly believe food should bring people together, and this pot pie does exactly that. It is the kind of recipe that makes your table feel warm and welcoming, whether you are feeding your family on a chilly evening or surprising guests with something indulgent. The best part is that it is approachable enough for home cooks while still carrying that wow factor.

Now it’s your turn to bring this dish to life in your own kitchen. If you try this recipe, I would love to hear how it turned out for you. Did you stick with the classic seafood trio, or did you experiment with your own twist? Leave a comment below and let me know what variations you tried. If you enjoyed it, please give it a star rating so others can discover it too.

And do not forget to share your creation on Pinterest or Facebook so your friends and family can get inspired as well. Food tastes even better when it is shared, and this Cheddar Bay Biscuit Seafood Pot Pie is a recipe worth passing along.

Frequently Asked Questions (FAQ) of Cheddar Bay Biscuit Seafood Pot Pie