Prepare to fall in love with comfort food all over again! This Seafood Pot Pie (with Cheddar Bay Crust) is my coziest, most luxe answer to dreary days or the need for something irresistibly special at your dinner table. Sweet shrimp and tender lobster swim alongside colorful veggies, all wrapped up in a velvety, aromatic sauce—but the golden crown? That’s a Cheddar Bay biscuit crust you’ll want to swipe right off the top and munch on. Each bite is a warm hug, layered with flavor and pure joy. If you’ve never had a pot pie quite like this, buckle up—this just might steal your heart.

Seafood Pot Pie (with Cheddar Bay Crust) Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the gourmet results fool you: the ingredient list for Seafood Pot Pie (with Cheddar Bay Crust) is straightforward, and each star plays a key role. From the rich depth of seafood stock to the vibrant pop of vegetables, you’ll taste every thoughtful choice in every spoonful.

Butter: Adds luscious richness and is the base for sautéing the seafood and aromatics.

Small shrimp: Brings a classic sweet seafood flavor and satisfying bite to the filling.
Lobster meat: Offers decadent texture and flavor; use tails for more tender pieces.

Chopped carrots: For a gentle sweetness and colorful contrast in every scoop.
Celery stick (chopped): Contributes freshness and just the right bit of crunch after baking.

Shallot (minced): Gives a subtle, aromatic depth that’s less sharp than ordinary onions.
Sprigs of thyme: Fragrant and earthy, thyme absolutely makes the broth sing.
Cayenne pepper: A pinch for a gentle heat and greater flavor complexity.

Garlic (minced): Deepens all the flavors and gives that classic, irresistible aroma.
Tomato paste: Adds umami and helps bind the sauce, making it beautifully rich.
Flour: Key to thickening the filling into that creamy, spoon-coating consistency.

Peas: Sweet bursts of color—plus, they’re a pot pie tradition!
Corn: For pop and a sunshine-yellow sweetness in every forkful.
Seafood stock: The backbone of the sauce—deep, oceanic flavor that’s hard to beat.

Chicken stock: Adds body and balances the seafood flavors without overshadowing them.
Crab meat: Sweet, delicate, and a dreamy complement to the shrimp and lobster.
Heavy cream: Luxuriously thickens the filling and adds a satiny finish.

Cheddar bay biscuits (boxed mix): The shortcut you need for a perfect, cheesy, tender crust.
Shredded cheddar cheese: Doubles down on the cheese factor and gives extra color to the crust.
Butter (for biscuit topping): For brushing that irresistible, glossy finish over the crust.

How to Make Seafood Pot Pie (with Cheddar Bay Crust)

Step 1: Sauté the Seafood

Start by melting butter in a large pot over medium-low heat. Once the butter is shimmering, toss in your shrimp and lobster meat. Sauté just until they’re pink and almost cooked through—about three to four minutes. This gentle sear locks in their sweetness and helps them hold up perfectly in the final pie. Remove the seafood and set aside so it doesn’t overcook.

Step 2: Build the Aromatics

Now, in that same buttery pot, throw in your minced shallot, chopped carrots, celery, thyme sprigs, and cayenne pepper. Sautéing these together for three to four minutes releases their flavor and sets the aromatic backbone for your filling. At this stage, everything should smell amazing! Add the garlic and continue cooking for another two minutes to mellow its bite and infuse the pot with instant warmth.

Step 3: Create the Flavor Base

Next, stir in the tomato paste and flour to form a thick, fragrant paste. This step is key! The tomato paste boosts umami, while the flour will work its magic as a thickener, ensuring you end up with that luscious, spoon-coating texture you expect from a great seafood pot pie.

Step 4: Simmer the Filling

Add the peas and corn for color and sweetness, then pour in the seafood and chicken stock. Stir everything together well, scraping the bottom to incorporate any browned bits (that’s flavor gold!). Let the mixture simmer for about 15 minutes. It should thicken slightly and taste like a cozy seaside dream.

Step 5: Prepare the Cheddar Bay Biscuit Dough

While your filling is simmering, turn your attention to the cheddar bay biscuit mix. Simply follow the box instructions—you’ll want to mix up the dough and prepare the biscuit butter for later. This shortcut ensures you get that classic, cheesy, herby Red Lobster flavor with minimal fuss. Don’t forget to fold in a bit of additional shredded cheddar, if you love things extra cheesy!

Step 6: Assemble and Bake

Preheat your oven to 375°F. Stir the heavy cream, cooked shrimp and lobster, and the crab meat into your simmering pot. Taste for seasoning. Divide the creamy seafood filling into four individual ramekins or cocottes, filling each about three-quarters full. Top each with a generous layer (about a quarter to a third cup) of the biscuit dough, either using wet hands to form a rustic lid or by pressing gently between sheets of parchment for a neater look.

Step 7: Bake to Perfection

Arrange your filled and topped ramekins on a baking sheet—this helps catch any bubbly goodness that might try to escape. Bake for 15 to 17 minutes, or until the crusts are deeply golden brown, puffed, and irresistible. When they come out piping hot, brush the tops generously with the savory biscuit butter you set aside earlier. The aroma alone might have everyone racing to the kitchen!

How to Serve Seafood Pot Pie (with Cheddar Bay Crust)

Garnishes

Finish your Seafood Pot Pie (with Cheddar Bay Crust) with a flourish of fresh herbs—like thyme leaves, chopped chives, or a dusting of parsley. A little cracked black pepper adds subtle texture, and a quick brush of extra biscuit butter makes the crust even more inviting. Serve piping hot right out of the ramekin for maximum coziness.

Side Dishes

This seafood pot pie is hearty on its own, but crisp green salads with a bright vinaigrette or simple, garlicky green beans are perfect partners that cut the creaminess. You could also serve with roasted asparagus or a refreshing citrus slaw to balance the richness and bring extra color to the table.

Creative Ways to Present

While the classic approach is to serve these beauties in individual ramekins, you can get playful! Try baking one large family-style pot pie in a deep pie dish for a dramatic, shareable centerpiece. Or, spoon the filling into small mason jars or mini cocottes for a modern, party-ready presentation. No matter how you serve, the golden-topped Seafood Pot Pie (with Cheddar Bay Crust) always feels celebration-worthy.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), let the pot pies cool to room temperature, then cover tightly with foil or lids. Pop them in the fridge, where they’ll keep happily for up to three days without losing their comforting flavor or texture.

Freezing

Seafood Pot Pie (with Cheddar Bay Crust) freezes surprisingly well. Simply assemble the pies without baking the topping, wrap tightly, and freeze for up to two months. When ready, thaw overnight in the fridge, add the biscuit dough, and bake as directed—no flavor lost!

Reheating

To reheat, warm the pies in a 350°F oven, covered loosely with foil, until bubbly and hot throughout (about 15-20 minutes for individual portions). Remove the foil for the last few minutes to crisp up that glorious biscuit crust again.

FAQs

Can I use frozen seafood for this recipe?

Absolutely! Frozen shrimp, lobster, and even crab meat work wonderfully in Seafood Pot Pie (with Cheddar Bay Crust). Just thaw thoroughly and pat dry before cooking to avoid excess liquid in the filling.

What’s a good substitute for lobster?

If lobster isn’t available, scallops or extra shrimp make a fantastic, more budget-friendly swap. The beauty of this dish is its flexibility—you’ll still end up with a decadent, crowd-pleasing pot pie.

Can I make Seafood Pot Pie (with Cheddar Bay Crust) in advance?

Yes! You can prepare the filling up to two days in advance and refrigerate. When you’re ready to bake, just add the fresh biscuit topping and pop it in the oven. This makes it a lifesaver for dinner parties and special occasions.

Do I have to use the boxed Cheddar Bay biscuit mix?

You don’t have to, but it’s a true timesaver and brings that signature cheesy, herby flavor everyone loves. If you can’t find it, homemade biscuit dough with plenty of cheddar cheese and fresh herbs works beautifully as well.

Can I make this dish gluten-free?

Sure! Use a gluten-free flour blend in the filling, and choose a gluten-free biscuit mix for the crust. The results are just as comforting, cheesy, and absolutely delicious.

Final Thoughts

If you’re ready to try something a little special—and a whole lot of comforting—Seafood Pot Pie (with Cheddar Bay Crust) deserves a spot in your kitchen. Every bite is creamy, decadent, and bursting with flavor, all topped with that glorious cheesy crust. You owe yourself the simple pleasure of this homemade classic. Gather your favorite people, serve it up, and watch everyone swoon!

Seafood Pot Pie (with Cheddar Bay Crust) Recipe

★★★★★

5.1 from 19 reviews

Author: Mariam
Total Time: 1 hour 10 minutes
Yield: 4 servings 1x

Diet: Non-Vegetarian

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Description

Indulge in a delightful Seafood Pot Pie with a savory Cheddar Bay biscuit crust that will tantalize your taste buds. This comforting dish is perfect for a cozy dinner at home or a special gathering with friends and family.

Instructions

Cook Seafood: In a large pot, cook shrimp and lobster in butter. Set aside when done.
Sauté Vegetables: Add shallot, carrots, celery, thyme, and cayenne pepper to the pot. Sauté, then add garlic.

Add Flavors: Stir in tomato paste and flour. Add peas, corn, and stock. Simmer.
Prepare Biscuits: Follow instructions on the box for Cheddar Bay biscuits and biscuit butter.
Assemble Pot Pies: Mix in heavy cream, seafood, and crab. Divide into ramekins. Top with biscuit dough.

Bake: Bake until golden brown. Brush with biscuit butter before serving.

Notes

For a richer flavor, consider adding a splash of white wine to the filling.
Feel free to customize the seafood selection based on your preferences.

Serve with a side salad for a complete meal.

Prep Time: 25 minutes
Cook Time: 45 minutes

Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 pot pie
Calories: 580
Sugar: 4g

Sodium: 980mg
Fat: 33g
Saturated Fat: 18g

Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 35g

Fiber: 3g
Protein: 35g
Cholesterol: 220mg

Keywords: Seafood Pot Pie, Cheddar Bay Crust, Comfort Food, Seafood Recipe