Cheddar Bay Biscuit Seafood Pot Pie
This Cheddar Bay Biscuit Seafood Pot Pie combines a creamy, herb-infused seafood filling with a cheesy, buttery biscuit crust inspired by Red Lobster’s famous Cheddar Bay Biscuits. Loaded with tender shrimp, crab, or lobster, colorful vegetables, and a rich garlic-thyme sauce, this dish offers comfort-food indulgence with an upscale coastal twist. Perfect for cozy weeknights or a special dinner party, it’s a one-pan masterpiece that’s as satisfying as it is impressive.
Equipment
- Large skillet or cast-iron pan (oven-safe)
- Medium saucepan
- Mixing bowls
- Whisk
- Wooden spoon or spatula
- Pastry brush
- Measuring cups & spoons
Ingredients
Seafood Filling
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- ½ tsp dried tarragon (optional, for sweetness)
- ¼ cup all-purpose flour
- 2 cups seafood stock (or chicken stock)
- 1 cup heavy cream (or half-and-half)
- 1 cup frozen peas
- 1 cup frozen corn kernels
- 1 lb shrimp, peeled and deveined
- 8 oz lump crab meat (or cooked lobster chunks)
- Salt & pepper, to taste
- 1 tbsp fresh parsley, chopped
Cheddar Bay Biscuit Topping
- 1 package Red Lobster Cheddar Bay Biscuit mix
- ¾ cup cold milk or water (per package instructions)
- ½ cup shredded sharp cheddar cheese
- 2 tbsp chives, chopped (optional)
- ¼ cup melted butter (for garlic-herb topping, included in mix)
Instructions
- Preheat Oven – Set oven to 375°F (190°C). If using a cast-iron skillet, you’ll go straight from stovetop to oven.
- Sauté Veggies – In a large skillet, melt butter with olive oil over medium heat. Add onion, celery, and carrots; cook for 5–6 minutes until softened. Add garlic, thyme, and tarragon; stir for 1 minute until fragrant.
- Make Sauce – Sprinkle flour over veggies, stir to coat, and cook for 1 minute. Slowly whisk in seafood stock, followed by cream. Bring to a gentle simmer until thickened, about 5 minutes.
- Add Seafood & Veggies – Stir in peas, corn, shrimp, and crab (or lobster). Season with salt and pepper. Cook just until shrimp begin to turn pink, 2–3 minutes. Remove from heat and stir in parsley.
- Prepare Biscuit Mix – In a bowl, combine Cheddar Bay Biscuit mix with milk, cheddar cheese, and chives (if using). Stir until just combined—don’t overmix.
- Assemble Pot Pie – Drop biscuit dough in large spoonfuls over the seafood filling. Leave small gaps for steam to escape.
- Bake – Transfer skillet to oven and bake for 18–22 minutes, or until biscuits are golden brown and cooked through.
- Finish with Garlic Butter – Brush biscuits with melted butter (from mix packet) for that signature Cheddar Bay flavor.
- Serve – Let sit 5–10 minutes before serving to allow filling to set slightly. Serve warm.
Notes
- Seafood swaps: You can use scallops, white fish chunks, or even all shrimp if preferred.
- Make-ahead tip: Filling can be prepared up to 1 day ahead; store covered in the fridge, then top with biscuit dough and bake fresh.
- Freezer option: Assemble pot pie in a freezer-safe dish, wrap tightly, and freeze for up to 2 months. Bake from frozen, adding 10–15 minutes to the cook time.
- Gluten-free: Use a gluten-free biscuit mix and gluten-free flour for thickening.
- Dairy-free: Substitute plant-based butter, dairy-free cream, and vegan cheese.