Seafood Pot Pie with Cheddar Bay Biscuits
This indulgent pot pie combines rich seafood chowder with a crunchy Cheddar Bay biscuit topping, offering a cozy and comforting dinner perfect for special occasions or a weekend family meal.
Ingredients
For the seafood filling
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 stalk celery, diced
- 2 tablespoons all-purpose flour (for roux)
- 1.5 cups seafood stock (or chicken stock) Use canned or boxed seafood stock if homemade is unavailable.
- 0.5 cups heavy cream
- 1 teaspoon Old Bay seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 pound shrimp, peeled and deveined
- 0.5 pound cooked lobster meat, chopped
- 1 tablespoon chopped fresh parsley
For the Cheddar Bay biscuit topping
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon garlic powder
- 0.25 teaspoon salt
- 2 tablespoons cold butter, grated or cut into small pieces
- 0.5 cups shredded sharp cheddar cheese For a milder option, mix in a small amount of Monterey Jack.
- 0.33 cups whole milk Add 1 tablespoon more if dough is too stiff.
- 1 tablespoon chopped fresh chives or parsley (optional)
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Lightly grease ramekins or a baking dish.
- In a saucepan over medium heat, melt the unsalted butter. Add the minced garlic, chopped onion, and diced celery. Cook for about 5 minutes, until softened but not browned.
- Sprinkle in the all-purpose flour and cook for 1 minute, stirring constantly to form a roux.
- Gradually whisk in the seafood stock and heavy cream. Continue stirring until the mixture is smooth and begins to thicken, about 5–7 minutes.
- Season with Old Bay, salt, and black pepper. Taste and adjust seasoning as needed.
- Add the shrimp and cook for 2–3 minutes until pink. Stir in the lobster and parsley, then remove from heat.
Biscuit Topping
- In a bowl, whisk together the all-purpose flour, baking powder, garlic powder, and salt.
- Cut or grate the cold butter into the dry mix until crumbly. Stir in the cheddar and chopped herbs if using.
- Pour in the whole milk and mix until just combined. The dough should be sticky.
Assembly and Baking
- Spoon the seafood mixture into prepared ramekins or baking dish.
- Drop biscuit dough over the filling, covering but not flattening.
- Bake for 20–25 minutes, until the biscuits are golden and filling is bubbling.
- Let the pot pies rest for 5–10 minutes before serving.
Notes
This dish is great for special dinners and can be made ahead by assembling and refrigerating before baking. Serve with a lemon wedge and a crisp salad for balance.