Cheddar Bay Seafood Pot Pie

Coastal-inspired comfort comes to the table in this Seafood Pot Pie, bubbling with shrimp, crab, and langostino all wrapped in a velvety sauce and topped with fluffy Cheddar Bay Biscuits. Whenever I need a dish that feels special but does not require hours at the stove, it is my go-to for impressing friends and family with minimal fuss.

My family always lights up when they see this on the dinner table. The biscuits puff up beautifully in the oven and the creamy filling is an instant comfort—my kids scrape their dishes clean every time I make it.

Ingredients

• Olive oil: brings everything together with a hint of richness
• Large shrimp: choose firm and fresh or quality frozen for the sweetest bite
• Langostino tails or lobster: these make the filling extra tender and special
• Jumbo lump crabmeat: always check for shell pieces and use real or imitation as you prefer
• Diced onion: for savory sweetness that forms the base
• Diced bell pepper: adds color and a little sweetness
• Diced celery: for another layer of classic coastal flavor and crunch
• Salt and pepper to taste: always season gradually and taste as you go
• Butter: use quality unsalted for the richest sauce
• All-purpose flour: thickens the gravy for that signature pot pie texture
• Low-sodium chicken broth: keeps the filling flavorful without being too salty
• Heavy cream: for creamy decadence
• Minced garlic: fresh is best for bold punch
• Dried thyme: a must for deep herbal notes
• Dried tarragon: lends a subtle, elegant anise flavor
• Smoked paprika: gives it a hint of warmth and depth
• Red Lobster Cheddar Bay Biscuit Mix: saves time and brings signature biscuit flavor
• Milk: binds the biscuit dough just right
• Shredded mild cheddar cheese: melts perfectly for fluffy biscuits
• Herb garlic seasoning from biscuit mix: for brushing the tops and extra savoriness

I always go for the freshest seafood I can find and gently pick over the crab for shell bits. For the biscuits, I use extra mild cheddar for dreamy meltiness.

Step-by-Step Instructions

Prepare Seafood:

Pat shrimp and langostino tails dry with paper towels to remove excess moisture and ensure a perfect sear. Heat olive oil in a large skillet over medium heat. Add the shrimp and langostino. Season lightly with salt and pepper. Sauté until just pink and cooked through about two or three minutes. Promptly remove from pan and set aside to avoid overcooking.

Sauté Vegetables:

Return the skillet to medium heat. Add diced onion, bell pepper, and celery. Let vegetables sweat gently until onions are translucent and soft—about four or five minutes. This slow sauté draws out their sweetness and gives the filling a flavorful base.

Make the Roux:

Lower the heat to medium low. Add butter and allow it to melt into the softened vegetables. Sprinkle in flour evenly and stir constantly. Cook this mixture for at least one minute so the raw flour taste disappears and the base thickens slightly.

Build the Gravy:

Slowly pour the chicken broth into the pan in a steady stream, stirring the entire time to prevent lumps. Once all the broth is added, bring the mixture to a gentle simmer and let it bubble until it begins to thicken. Pour in heavy cream and continue stirring until you have a smooth, velvety sauce.

Season and Simmer:

Add minced garlic, dried thyme, dried tarragon, smoked paprika, and any extra salt and pepper to the sauce. Let these flavorings mingle for about two or three minutes on low heat. This melds the flavors and lets the herbs bloom fully in the sauce.

Add the Seafood:

Gently return the cooked shrimp, langostino, and crab meat to the skillet. Fold everything together softly so the seafood stays in big juicy pieces. Take the skillet off the heat.

Prepare the Biscuit Topping:

In a small bowl, melt butter. Stir in herb garlic seasoning from the biscuit mix for an aromatic brush-on glaze. In another large bowl, combine the Cheddar Bay Biscuit Mix, shredded cheddar, and milk. Mix gently until just combined for the lightest biscuits—do not overmix or the dough will turn tough.

Assemble Pot Pie:

Spoon the creamy seafood mixture into ramekins or a large baking dish. Drop dollops of biscuit dough all over the surface without flattening—let the biscuits be rustic and fluffy.

Bake:

Place the filled ramekins or baking dish on a tray to catch any bubbling over. Slide into the oven and bake at 425 F for roughly 14 to 16 minutes. The biscuits should be deeply golden with crisp tops.

Finish and Serve:

Brush the piping hot biscuits with melted herb butter for that savory shine. Serve straight from the oven while bubbling.

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One of my happiest kitchen memories is making this pot pie with my son on his birthday. We both love picking out the biggest shrimp and loading them right on top.

Storage Tips

Let leftovers cool fully before covering and refrigerating. The pot pie keeps well for up to two days. To reheat, cover with foil and warm gently in a 300 F oven so the seafood stays tender and the biscuits do not dry out. If you need to freeze, only freeze the baked filling and add fresh biscuit topping when ready to eat.

Ingredient Substitutions

You can swap langostino for extra shrimp or even bay scallops. I have also had great luck using imitation crab to save a little money without sacrificing that decadent seafood flavor. If you have lobster, it makes the most luxurious version. For the biscuit mix, any cheddar biscuit dough or even homemade works beautifully. Fresh herbs can replace the dried—just use triple the amount to account for freshness.

Serving Suggestions

This Seafood Pot Pie is filling enough for a meal on its own but pairs so well with a simple green salad tossed in a lemony vinaigrette. If you want to stretch it for a crowd, serve smaller portions with roasted asparagus or steamed green beans on the side. Some people even like a dash of hot sauce for a spicy kick.

Cultural and Historical Context

Fish pies and seafood stews are classic comfort foods in many coastal communities around the world. What makes this version truly American is the biscuit topping. Inspired by southern-style biscuit pot pies and New England shellfish chowders, it brings the best of both worlds—hearty, creamy filling and a fluffy topping.

Frequently Asked Questions

→ Can I substitute different seafood?

Yes! Swap langostino for extra shrimp or bay scallops. Imitation crab works for a budget-friendly option.

→ How do I prevent soggy biscuits?

Bake until biscuits are golden and crisp. Serve immediately for the best texture.

→ Can the filling be made ahead?

Absolutely—the seafood mixture can be prepared a day in advance and chilled until ready to bake.

→ Is it possible to freeze this dish?

Freeze just the filling before adding biscuits. Top with fresh biscuits and bake when ready to serve.

→ What side dishes pair well?

Try a crisp green salad, steamed asparagus, or roasted vegetables to complement the rich flavors.

→ How do I reheat leftovers?

Warm in a 300°F (150°C) oven to keep the seafood moist and the biscuits from drying out.