Seafood Pot with Cheddar Bay Biscuit

The first time I made this seafood pot pie, it was a freezing Tuesday in January and my husband had just come home from a terrible day at work. I needed something that felt like a warm hug but was more special than our usual rotation. The combination of creamy seafood filling and those golden Cheddar Bay biscuits on top had everyone standing around the stove, stealing spoonfuls before it even hit the oven.

Last summer I served this at a small dinner party when my sister visited from the coast. She took one bite and immediately asked for the recipe, saying it reminded her of this tiny seafood shack we used to visit as kids. There is something about the Old Bay seasoning mixed with that sharp cheddar that just hits different.

Ingredients

• 1/2 pound large shrimp: Chop them into bite sized pieces so they distribute evenly throughout the filling
• 1/2 pound lump crab meat: Spend the time to pick through carefully for shell fragments, nothing ruins a bite like finding shell
• 1/2 pound firm white fish: Cod or haddock holds up beautifully without falling apart during baking
• 1 cup frozen peas: These add pops of sweetness and color that make the dish feel lighter
• 1 cup each carrots and celery: Dice them small so they soften quickly while building the sauce base
• 1 small onion: Yellow onion works perfectly here and melts into the background
• 4 tablespoons unsalted butter: This creates the foundation for your roux, do not substitute
• 1/4 cup all-purpose flour: Measure precisely to get that perfect creamy thickness
• 2 cups seafood stock: Homemade is ideal but a good quality store bought version works perfectly
• 1 cup whole milk: The fat content matters here for a silky smooth sauce
• 1/4 cup dry white wine: This is optional but adds a lovely depth if you have it open
• 1 teaspoon Old Bay seasoning: This is what gives it that classic coastal flavor profile
• 2 cups all-purpose flour for biscuits: Keep everything cold when working with this flour
• 1 teaspoon garlic powder: Split between the biscuits and the glaze for maximum flavor
• 1/2 cup cold butter for biscuits: Cold butter creates those flaky layers we all want
• 1 cup sharp cheddar cheese: Shred it yourself from a block for better melting
• 3/4 cup cold buttermilk: This creates the most tender, flavorful biscuit texture

Instructions

Get your oven ready:

Preheat to 400 degrees and grease a 9 by 13 baking dish with butter or cooking spray

Build the flavor base:

Melt 4 tablespoons butter in a large skillet over medium heat, then add your onion, carrots, and celery

Create the sauce:

Sprinkle in the flour and stir constantly for 2 minutes, then slowly whisk in the stock, milk, and wine until smooth

Season and thicken:

Simmer the sauce for 5 to 7 minutes until it coats the back of a spoon, then stir in Old Bay, salt, pepper, and parsley

Add the seafood:

Gently fold in the shrimp, crab, white fish, and peas, cooking for just 2 to 3 minutes

Assemble the filling:

Pour the entire seafood mixture into your prepared baking dish and set aside

Make the biscuit dough:

Whisk together the flour, baking powder, baking soda, garlic powder, sugar, and salt in a large bowl

Work in the butter:

Cut in the cold butter with a pastry cutter until you have coarse crumbs, then fold in the cheese

Bring it together:

Pour in the cold buttermilk and stir just until the dough comes together, do not overmix

Top the pie:

Drop large spoonfuls of biscuit dough evenly over the seafood filling

Bake until golden:

Bake for 25 to 30 minutes until the biscuits are golden brown and cooked through

Make the garlic butter:

While the pie bakes, mix melted butter, garlic powder, and parsley in a small bowl

Finish with flair:

Brush the hot biscuits immediately with the garlic butter glaze and let everything rest for 10 minutes

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My daughter now requests this for her birthday dinner every year, which is funny because she used to refuse to eat anything with visible chunks of seafood. Watching her discover that she actually loved crab was one of those parenting wins you do not forget.

Make Ahead Magic

You can assemble the entire filling up to a day in advance and store it in the refrigerator. Just bring it to room temperature for about 30 minutes before adding the biscuits and baking. The biscuit topping should be made fresh though, as the baking powder loses its punch overnight.

Serving Suggestions

This pot pie is surprisingly filling on its own, but a simple green salad with lemon vinaigrette cuts through the richness beautifully. A chilled Sauvignon Blanc or Pinot Grigio pairs perfectly without overpowering the delicate seafood flavors.

Storage And Reheating

Leftovers keep well in the refrigerator for up to 3 days, though the biscuits will soften over time. Reheat individual portions in a 350 degree oven for about 15 minutes to recrisp the topping. Avoid the microwave unless you enjoy sad, soggy biscuits.

• Freeze unbaked portions for up to 2 months, baking from frozen adds about 10 minutes
• The seafood filling can be frozen on its own for quick weeknight meals
• Leftovers make an incredible lunch the next day, if they last that long

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There is something deeply satisfying about serving a dish that looks this impressive but comes together in barely an hour. Enjoy those moments around the table when nobody is talking because everyone is too busy eating.

Recipe FAQs

→ What seafood works best in this pot?

The combination of shrimp, lump crab, and firm white fish like cod or haddock creates variety in texture and flavor. The shrimp stays tender, crab adds sweetness, and white fish holds its shape during baking.

→ Can I make this ahead of time?

Prepare the seafood filling up to 24 hours in advance and refrigerate. Bake the biscuits fresh and assemble just before baking for best results. The filling can also be frozen for up to 3 months.

→ How do I know when the biscuits are done?

The biscuit topping should be golden brown on top and feel firm when lightly pressed. A toothpick inserted into the center should come out clean or with just a few moist crumbs.

→ What can I substitute for the buttermilk?

Mix ¾ cup whole milk with 1 tablespoon white vinegar or lemon juice and let stand 5 minutes. This acidified milk mimics buttermilk's tenderizing properties in the biscuit dough.

→ Is the garlic butter glaze essential?

While optional, the warm garlic butter glaze is the signature touch that makes these authentic Cheddar Bay biscuits. It adds moisture and that restaurant-style finish that elevates the entire dish.

→ Can I use frozen seafood?

Yes, thaw frozen seafood completely and pat dry before adding to the filling. This prevents excess moisture from making the sauce too thin. Frozen shrimp and crab work well in this preparation.