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Cheddar Bay Biscuit Seafood Pot Pie

A luxurious seafood pot pie topped with fluffy, cheesy, garlicky Cheddar Bay biscuits for the ultimate comfort food fusion.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, Coastal
Calories: 580

Ingredients
  

Seafood Filling
  • 3 tbsp unsalted butter
  • 1 medium yellow onion finely diced
  • 2 medium carrots peeled and diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 0.33 cup all-purpose flour
  • 0.5 cup dry white wine like Sauvignon Blanc
  • 2 cups seafood stock or clam juice
  • 1 cup whole milk or half-and-half
  • 1 tsp Old Bay seasoning plus more to taste
  • 0.5 tsp smoked paprika
  • 0.5 cup frozen peas
  • 0.25 cup fresh parsley chopped, plus more for garnish
  • 1 lb mixed seafood shrimp, scallops, white fish
  • Salt and black pepper to taste
Cheddar Bay Biscuit Topping
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tsp sugar
  • 0.5 tsp kosher salt
  • 0.25 tsp cayenne pepper optional
  • 0.5 cup cold unsalted butter grated or cubed small (1 stick)
  • 1.5 cups sharp cheddar cheese freshly shredded
  • 0.75 cup cold buttermilk
  • 0.25 cup mayonnaise
  • 2 tbsp fresh chives finely chopped
Garlic-Herb Butter Wash
  • 2 tbsp unsalted butter melted
  • 1 clove garlic finely minced
  • 1 tbsp fresh parsley finely chopped

Equipment

  • Large Oven-Safe Skillet or Dutch Oven
  • Mixing bowls
  • Whisk
  • Pastry Cutter or Forks
  • Rimmed Baking Sheet
  • Cheese Grater

Method
 

  1. Make the filling: In a large oven-safe skillet, melt butter over medium heat. Sauté onion, carrots, and celery for 8-10 mins until soft. Add garlic and cook 1 min.
  2. Sprinkle flour over vegetables and stir for 2 mins to make a roux. Slowly pour in wine, scraping the pan. Whisk in seafood stock and milk until smooth.
  3. Add Old Bay and paprika. Simmer for 5-7 mins until thickened. Stir in peas and parsley. Gently fold in mixed seafood. Cook 3-4 mins. Season with salt/pepper. Remove from heat.
  4. Preheat oven to 425°F (220°C). Make biscuit dough: In a large bowl, whisk flour, baking powder, garlic powder, onion powder, sugar, salt, and cayenne.
  5. Cut cold butter into dry ingredients until coarse crumbs form. Toss in shredded cheddar.
  6. In a separate bowl, mix buttermilk and mayonnaise. Pour into dry ingredients. Add chives. Stir until just combined into a shaggy dough. Do not overmix.
  7. Drop large spoonfuls (about ¼ cup each) of biscuit dough evenly over the warm seafood filling.
  8. Make garlic-herb wash: Mix melted butter, minced garlic, and parsley. Brush generously over biscuit mounds.
  9. Place skillet on a rimmed baking sheet. Bake for 22-28 mins until biscuits are golden, filling is bubbling, and a toothpick inserted in a biscuit comes out clean.
  10. Let cool for 10-15 minutes. Garnish with extra parsley before serving.

Notes

For best results, use cold butter and buttermilk for the biscuits. Seafood can be customized to your preference. Leftovers keep covered in the fridge for up to 2 days; reheat gently in the oven.