There’s a special kind of magic that happens when two beloved comfort foods collide. Imagine the rich, briny depth of a classic seafood pot pie meeting the irresistibly cheesy, garlicky embrace of a Cheddar Bay biscuit. The result is not just a meal; it’s an experience—a warm, bubbling, soul-satisfifying dish that turns a simple dinner into a celebratory feast. This Cheddar Bay Biscuit Seafood Pot Pie is my ultimate answer to the question of what to cook when you crave something spectacularly comforting yet impressively gourmet, without spending hours in the kitchen.

This recipe is a harmonious blend of luxurious and homey. A creamy, velvety filling packed with tender shrimp, sweet scallops, and flaky white fish is enveloped in a savory sauce kissed with Old Bay, white wine, and fresh herbs. But the true showstopper is the topping: a golden-brown, fluffy Cheddar Bay biscuit crust that bakes right on top, soaking up the savory juices below while developing a perfectly crisp, cheesy exterior. It’s a fork-and-knife affair where every bite delivers a perfect ratio of creamy seafood to buttery, cheesy biscuit.

Unlike traditional pot pies with a pastry lid, the biscuit topping is forgiving, quick to whip up, and adds a delightful texture contrast. It’s a brilliant hack for anyone who finds pie crust intimidating or simply craves that iconic Cheddar Bay flavor. This dish is perfect for a festive family Sunday supper, a dinner party centerpiece that will have guests asking for the recipe, or a luxurious treat to brighten a chilly weeknight. Let’s dive into creating this masterpiece of coastal comfort.

The Story Behind the Dish: A Fusion of Flavors

The inspiration for this fusion is deeply rooted in American comfort food traditions. The seafood pot pie has its origins in New England and coastal communities, a practical and delicious way to use the day’s catch in a filling, one-dish meal. On the other side, the Cheddar Bay biscuit—a cult favorite from a certain seafood chain—has become a cultural icon in its own right, synonymous with warm, cheesy, garlic-packed indulgence.

By marrying these two concepts, we create something greater than the sum of its parts. This recipe respects the integrity of a good seafood stew while elevating it with a topping that is arguably more addictive than any pastry. It’s a nod to nostalgia while feeling entirely fresh and exciting. It’s also wonderfully adaptable; use the seafood you love or have on hand, and don’t shy away from making the biscuit dough your own.

Ingredients

For the Seafood Filling:

3 tablespoons unsalted butter
1 medium yellow onion, finely diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
⅓ cup all-purpose flour
½ cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
2 cups seafood stock or clam juice
1 cup whole milk or half-and-half
1 teaspoon Old Bay seasoning (plus more to taste)
½ teaspoon smoked paprika
½ cup frozen peas
¼ cup fresh parsley, chopped, plus more for garnish
1 pound mixed seafood (such as: ½ lb large shrimp, peeled/deveined; ¼ lb bay scallops; ¼ lb firm white fish like cod or halibut, cut into 1-inch chunks)
Salt and freshly ground black pepper to taste

For the Cheddar Bay Biscuit Topping:

2 cups all-purpose flour
1 tablespoon baking powder
1 ½ teaspoons garlic powder
½ teaspoon onion powder
1 teaspoon sugar
½ teaspoon kosher salt
¼ teaspoon cayenne pepper (optional)
½ cup (1 stick) cold unsalted butter, grated or cubed small
1 ½ cups freshly shredded sharp cheddar cheese
¾ cup cold buttermilk
¼ cup mayonnaise (for incredible richness and tenderness)
2 tablespoons fresh chives, finely chopped

For the Garlic-Herb Butter Wash:

2 tablespoons unsalted butter, melted
1 clove garlic, finely minced or pressed
1 tablespoon fresh parsley, finely chopped

Instructions

1. Prepare the Seafood Filling: In a large, deep oven-safe skillet or Dutch oven (at least 10-12 inches), melt the 3 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 8-10 minutes, until the vegetables have softened and the onions are translucent.

2. Build the Sauce Base: Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the ⅓ cup flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. This is your roux and will thicken the filling.

3. Deglaze and Simmer: Slowly pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes. Gradually whisk in the seafood stock and milk until the mixture is smooth. Add the Old Bay seasoning and smoked paprika. Bring to a gentle simmer, then reduce heat to medium-low. Cook, stirring occasionally, for 5-7 minutes until the sauce has thickened enough to coat the back of a spoon.

4. Add Seafood and Finish Filling: Stir in the frozen peas and parsley. Gently fold in the mixed seafood. Cook for just 3-4 minutes—the seafood will finish cooking in the oven. Season generously with salt and pepper. Taste and adjust seasoning (more Old Bay if desired). Remove the skillet from the heat. If your skillet isn’t oven-safe, transfer the filling to a 9×13 inch or similar 3-quart baking dish.

5. Preheat and Make Biscuit Dough: Preheat your oven to 425°F (220°C). While the oven heats, make the biscuit topping. In a large bowl, whisk together the flour, baking powder, garlic powder, onion powder, sugar, salt, and cayenne.

6. Incorporate Fat and Cheese: Using a pastry cutter, your fingers, or two forks, cut the cold grated/cubed butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces. Toss in the shredded cheddar cheese until evenly distributed.

7. Form the Dough: In a small bowl or measuring cup, mix the cold buttermilk and mayonnaise until combined. Pour the wet mixture into the dry ingredients. Add the chopped chives. Use a fork or spatula to stir until a shaggy, sticky dough just comes together. Do not overmix.

8. Top the Pot Pie: Using a large spoon or a greased ¼-cup measure, drop mounds of the biscuit dough evenly over the surface of the warm seafood filling. You should get 8-10 mounds.

9. Apply Butter Wash and Bake: In a small bowl, combine the melted butter, minced garlic, and parsley for the wash. Brush this mixture generously over the top of each biscuit mound. Place the skillet or baking dish on a rimmed baking sheet (to catch any potential bubble-overs) and bake in the preheated oven for 22-28 minutes.

10. Finish and Serve: The pot pie is done when the biscuit topping is deeply golden brown, the filling is bubbling vigorously around the edges, and a toothpick inserted into the center of a biscuit comes out clean. Let it cool for 10-15 minutes before serving—this allows the filling to set slightly for perfect serving. Garnish with extra fresh parsley.

Tips for the Perfect Pot Pie

Seafood Selection: Quality is key. Use fresh or frozen (thawed) seafood. For a budget-friendly version, use a 1-pound bag of frozen seafood medley. For luxury, add lump crab meat or lobster tail meat in the last minute of stovetop cooking.
Keep it Cold: The secret to fluffy, layered biscuits is cold butter and cold buttermilk. The small pieces of cold butter steam in the oven, creating pockets of air.
Don’t Overmix Biscuit Dough: Mix the dough until it just comes together. Lumps and visible butter pieces are good. Overmixing leads to tough, dense biscuits.
The Mayo Magic: Adding mayonnaise to the biscuit dough is a game-changer. It adds fat and an emulsifier, resulting in biscuits that are incredibly tender and moist, with a beautiful rise.
Make Ahead: You can prepare the seafood filling 1-2 days ahead and store it covered in the fridge. Reheat it gently on the stovetop before topping with the biscuit dough and baking. The biscuit dough can also be made and dropped onto parchment paper, then frozen solid before being transferred to a bag. Bake from frozen, adding 3-5 minutes to the baking time.

Creative Variations

Chicken & Cheddar Bay: Replace the seafood with 3 cups of shredded cooked chicken and use chicken stock instead of seafood stock.
Vegetarian “Crab” Bay: Use heart of palm or artichoke hearts as a stand-in for seafood, along with mushrooms and leeks. Use vegetable stock.
Spicy Cajun Twist: Swap Old Bay for a Creole or Cajun seasoning blend and add a diced bell pepper to the veggie mix. Use pepper jack cheese in the biscuits.
Individual Pot Pies: Divide the filling among 4-6 oven-safe ramekins or small cocottes. Top each with a smaller scoop of biscuit dough. Reduce baking time to 18-22 minutes.

Serving Suggestions

This is a complete meal in a dish, but a few thoughtful sides can round out the table:

A simple, crisp green salad with a lemony vinaigrette to cut through the richness.
Roasted asparagus or green beans.
For a true coastal feast, start with a classic clam chowder or tomato bisque.
A chilled glass of the same white wine used in the recipe is the perfect pairing.

The Final Word

This Cheddar Bay Biscuit Seafood Pot Pie is more than just a recipe; it’s a testament to the joy of creative cooking. It takes familiar, beloved elements and combines them into a dish that feels both indulgent and deeply comforting. The process is therapeutic, the aroma that fills your kitchen is heavenly, and the first spoonful—breaking through that cheesy, garlicky biscuit crust into the creamy, seafood-packed filling—is nothing short of triumphant. It’s a dish meant to be shared, to be lingered over, and to create lasting memories around the dinner table. So gather your ingredients, embrace the process, and get ready to bake your way to comfort food nirvana.