A Comfort Food Classic with a Coastal Twist

Imagine the cozy indulgence of a classic pot pie—creamy, savory, and bubbling hot—now topped with golden, cheesy Cheddar Bay biscuits that melt in your mouth. This dish is a seafood lover’s dream, combining the richness of shellfish with the comforting warmth of a biscuit-topped casserole.

It’s the perfect fusion: the nostalgic appeal of pot pie meets the bold, garlicky charm of Red Lobster’s iconic biscuits. The result? A dish that feels both familiar and elevated, ideal for chilly evenings or festive gatherings.

Whether you’re planning a weeknight dinner, hosting a holiday feast, or treating yourself to something special, this pot pie delivers. It’s hearty enough to satisfy, elegant enough to impress, and flexible enough to adapt to your favorite seafood and veggies. One bite and you’ll understand why this coastal twist on comfort food deserves a permanent spot in your recipe rotation.

What Is a Cheddar Bay Biscuit Seafood Pot Pie?

A Cheddar Bay Biscuit Seafood Pot Pie is a creamy, savory casserole filled with tender seafood and vegetables, all tucked beneath a layer of golden, cheesy biscuits. The filling is rich and flavorful, often made with shrimp, crab, scallops, or langostino tails in a velvety sauce.

The biscuit topping is inspired by Red Lobster’s famous Cheddar Bay biscuits—loaded with cheddar, garlic, and herbs. As they bake, they soak up steam from the filling while forming a crisp, buttery crust.

It’s a modern twist on traditional pot pie, blending coastal flavors with classic comfort in every spoonful.

Why Seafood Works So Well in Pot Pie

Seafood brings a luxurious texture and depth of flavor to pot pie that’s hard to beat. Shrimp offer a firm bite, crab adds sweetness, scallops bring silkiness, and langostino tails deliver a lobster-like richness. Together, they create a layered experience that elevates the dish from rustic to refined.

Unlike heavier meats, seafood cooks quickly and blends seamlessly into creamy sauces. Its natural brininess complements the richness of the roux-based filling, creating a balanced and indulgent flavor profile.

Tip: Use a mix of shellfish for variety and complexity. Combining different textures and flavors ensures every bite is unique and satisfying. Just be careful not to overcook—fold seafood gently into the sauce after it’s thickened and cooled slightly. This preserves tenderness and prevents rubbery results.

Whether you’re using fresh or frozen, seafood transforms pot pie into a coastal comfort dish that feels both decadent and approachable.

The Cheddar Bay Biscuit Advantage

The Cheddar Bay biscuit topping is what sets this pot pie apart. Loaded with sharp cheddar, garlic, and herbs, these biscuits add bold flavor and irresistible texture. As they bake, they puff up into golden pillows with crisp edges and tender centers.

You can use a store-bought mix for convenience, or make your own dough from scratch with flour, baking powder, butter, shredded cheese, garlic powder, and parsley. Homemade versions allow for customization—try adding cayenne for heat or smoked paprika for depth.

Tip: Chill the dough briefly before baking. Cold butter in the dough creates steam during baking, resulting in flakier biscuits. Drop spoonfuls of dough over the cooled filling and bake until golden and bubbling.

Whether you go homemade or use a mix, the Cheddar Bay biscuit topping turns this pot pie into a showstopper. It’s comfort food with a flavorful twist that seafood lovers will adore.

Creating the Creamy Seafood Filling

The heart of this pot pie is its creamy, savory filling. Start with a roux—equal parts butter and flour—then whisk in seafood broth and heavy cream for a velvety base. The sauce should be thick enough to coat the back of a spoon but still pourable.

Aromatics like onion, garlic, celery, and carrots add depth and sweetness. Sauté them until soft before adding the roux. Season generously with Old Bay, thyme, tarragon, and smoked paprika for a coastal kick.

Tip: Let the filling cool slightly before topping with biscuit dough. This prevents the biscuits from sinking and ensures they bake evenly. Once cooled, gently fold in your seafood to avoid overcooking.

The result is a rich, flavorful filling that’s creamy without being heavy—perfectly balanced by the cheesy biscuit topping. It’s indulgent, satisfying, and packed with layers of flavor.

Choosing the Right Seafood Combo

The best seafood pot pies use a mix of shellfish for variety and richness. Shrimp are a staple—easy to find and quick to cook. Crab meat adds sweetness and elegance, while scallops bring a buttery texture. Langostino tails, if available, offer a lobster-like flavor without the price tag.

Fresh seafood is ideal, but frozen works well too. Look for individually quick frozen (IQF) options with no added preservatives. Thaw completely and pat dry before cooking to avoid excess moisture.

Tip: Fold seafood into the sauce gently and only after the filling has cooled slightly. This prevents overcooking and keeps the texture tender. Avoid boiling or simmering seafood in the sauce—residual heat is enough to finish the cooking.

Whether you’re using all shrimp or a medley of shellfish, the right combo adds elegance and depth to your pot pie. It’s the star of the show, so choose quality ingredients and treat them with care.

Vegetables That Complement the Dish

Vegetables add color, texture, and balance to the rich seafood filling. Classic choices include peas, carrots, celery, and bell peppers. They bring sweetness and crunch, helping to lighten the creamy base.

Optional additions like mushrooms or corn offer earthy and sweet notes, respectively. Sauté vegetables before adding to the sauce to enhance flavor and prevent excess moisture.

Aim for a mix of textures—soft peas, tender carrots, and crisp bell peppers—for a well-rounded bite. These veggies not only complement the seafood but also make the dish feel hearty and wholesome.

Let me know if you’d like this expanded into a full recipe card with ingredients, instructions, and serving tips!