Seafood Pot Pie with Cheddar Bay Biscuits

Name: Seafood Pot Pie with Cheddar Bay Biscuits
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 cup shrimp, peeled and deveined (Can use fresh or frozen.); 1 cup crab meat (lump or canned, drained); 1 cup mixed vegetables (carrots, peas, corn) (Frozen is fine.); 1/2 cup onion, diced; 2 cloves garlic, minced; 1/4 cup all-purpose flour (For a gluten-free version, use gluten-free flour blend.); 2 cups seafood broth (or clam/fish stock); 1 cup heavy cream (Can substitute half-and-half for a lighter sauce.); 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon Old Bay seasoning; 2 tablespoons butter; 1 batch Cheddar Bay biscuit dough (Can use store-bought or homemade.)

By:

Emily Hart

| Posted on:

March 27, 2026

Delicious seafood pot pie topped with cheddar bay biscuits served in a bowl.

Recipes

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I still remember the first time I spooned a warm, creamy seafood filling beneath a crust of cheddar-scented biscuits — it felt like a coastal hug on a chilly night. This Seafood Pot Pie with Cheddar Bay Biscuits combines tender shrimp and lump crab with a velvety, lightly seasoned sauce, all finished with fluffy, garlicky biscuits on top. If you want a showstopping family dinner that’s quicker than a pastry-topped pie but every bit as comforting, this recipe fits the bill. For a similar biscuit-topped seafood idea that inspired my twist, see this shrimp and lobster Cheddar Bay biscuit pot pie for extra inspiration.

Why you’ll love this dish

This pot pie gives you bold seafood flavor without fussy techniques. The biscuity Cheddar Bay topping is quick to drop over the filling, so you get golden tops and a bubbling, saucy base with minimal fuss. It’s great for family dinners, easy entertaining, or when you want a tasty one-dish meal that feels special but is actually straightforward to pull together. Kids usually love the cheesy biscuits while adults appreciate the Old Bay spice that highlights the seafood. It’s also flexible: use fresh or thawed frozen seafood, and swap vegetables based on what’s on hand.

Preparing Seafood Pot Pie with Cheddar Bay Biscuits

Quick overview so you know what’s coming: sauté aromatics, make a light roux with flour and butter, whisk in seafood broth and cream to form a smooth sauce, fold in shrimp, crab, and veggies until the shrimp just turn pink, transfer to a baking dish, top with biscuit dough, and bake until golden and bubbly. Total hands-on time is around 20 minutes, with 25–30 minutes in the oven.

What you’ll need

1 cup shrimp, peeled and deveined
1 cup crab meat (lump or canned, drained)
1 cup mixed vegetables (carrots, peas, corn) — frozen is fine
1/2 cup onion, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups seafood broth (or clam/fish stock)
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Old Bay seasoning
2 tablespoons butter
1 batch Cheddar Bay biscuit dough (store-bought biscuit dough or homemade Cheddar Bay biscuit recipe)

Notes: If you prefer a lighter sauce, substitute half-and-half for heavy cream but reduce simmer time slightly to prevent separation. For a gluten-free version, use a 1-to-1 gluten-free flour blend and a compatible biscuit dough.

Step-by-step instructions

Preheat the oven to 400°F (200°C).
In a large skillet over medium heat, melt the butter. Add the diced onion and minced garlic and sauté until softened, about 3–4 minutes. Keep the garlic from browning to avoid bitterness.
Sprinkle the flour over the softened onions and garlic. Cook, stirring, for about 1 minute to form a light roux; this cooks out the raw flour taste.
Slowly pour in the seafood broth while whisking constantly so you don’t get lumps. Add the heavy cream and stir until the sauce is smooth and slightly thickened. Bring to a gentle simmer for 1–2 minutes.
Stir in the shrimp, crab meat, mixed vegetables, salt, black pepper, and Old Bay seasoning. Cook just until the shrimp turn pink and opaque, about 2–4 minutes — do not overcook or they’ll become rubbery. Remove from heat.
Transfer the hot filling to a baking dish (an 8-inch square or similar depth works well). Spread it evenly so the biscuits will sit nicely on top.
Drop or arrange the Cheddar Bay biscuit dough over the filling in even portions so they can expand and brown. If using homemade dough, gently brush biscuits with melted butter for extra color.
Bake for 25–30 minutes, until the biscuits are golden brown and the filling is bubbling at the edges. If the tops brown too quickly, loosely tent with foil for the last 5–10 minutes.
Let the pot pie rest for 5 minutes before serving so the filling sets slightly and isn’t scalding hot.

Best ways to enjoy it

Serve generous spoonfuls straight from the baking dish with a crisp green salad for contrast. A simple lemony arugula salad or a shaved fennel slaw brightens the rich sauce. For extra texture, scatter chopped chives or parsley over the biscuits before serving. If you like one-pot comfort meals with hands-off cooking, you might also enjoy this crockpot pierogi casserole with kielbasa as another hearty option.

Storage and reheating tips

Cool leftovers within two hours and refrigerate in an airtight container for up to 3–4 days. Reheat single portions in the oven at 350°F (175°C) covered with foil until warmed through, or microwave on medium power in 30-second bursts, stirring between, until hot. To freeze: wrap the entire cooled dish tightly with plastic wrap and foil, or transfer portions to freezer-safe containers; freeze up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat leftovers to an internal temperature of 165°F (74°C) for safety.

Pro chef tips

Don’t overcook the shrimp in the skillet. They’ll finish cooking in the oven and overcooked shrimp become tough.
When making the roux, keep the heat moderate; you want a pale roux to thicken without adding color.
Drain canned crab meat well and gently fold it in so it stays in lumps rather than breaking apart.
If your filling looks thin before baking, a little extra flour slurry (1 teaspoon flour whisked into 1–2 tablespoons cold water) will thicken it quickly.
For even browning, rotate the dish halfway through baking if your oven has hot spots.

Creative twists

Make it spicy: add a pinch of cayenne or a diced jalapeño with the onions.
Swap the seafood: use scallops (cut in halves) or a white fish like cod if you prefer. Adjust cook times so delicate fish doesn’t fall apart.
Vegetarian version: replace seafood with hearty mushrooms and add more root vegetables; use vegetable broth and a plant-based biscuit dough.
Topping swap: roll out biscuit dough and cut rounds for a more even lid, creating a classic pot pie look. Brush with melted butter mixed with garlic powder for extra sheen.

Helpful answers

How long does this take from start to finish?

Hands-on prep is about 20 minutes. The oven time is 25–30 minutes, so plan for roughly 50–60 minutes total.

Can I use frozen shrimp and crab?

Yes. Thaw thoroughly in the refrigerator and pat dry to avoid excess water in the filling. If using fully cooked frozen crab, add it at the end to warm through so it retains texture.

Can I make this ahead of time?

Prepare the filling and chill it separately, then top with biscuit dough and bake when ready. You can also fully assemble and refrigerate for up to 24 hours before baking; add a few extra minutes to the bake time if baking from cold.

How do I keep the biscuits from getting soggy?

Arrange biscuit dough with small gaps so steam can escape. Also, make sure your filling isn’t overly thin when assembling; a slightly thickened sauce helps keep the biscuit bottoms from becoming mushy.

Is it safe to reheat seafood leftovers?

Yes, if leftovers were refrigerated within two hours and reheated to an internal temperature of 165°F (74°C). Consume refrigerated leftovers within 3–4 days.

If you want any help converting this to individual ramekins, a gluten-free version, or a low-dairy adaptation, tell me which direction and I’ll walk you through it.