If you have a passion for cozy, comforting meals that delight the senses, this Cheddar Bay Biscuit Seafood Pot Pie Recipe is about to become your new best friend in the kitchen. Imagine succulent shrimp, tender crab meat, and sweet langostino enveloped in a creamy, herb-infused filling, all crowned with the legendary Red Lobster-style cheddar bay biscuits that are crispy on the outside and fluffy inside. This dish perfectly balances the richness of seafood with the savory punch of biscuits, making it a feast that feels both luxurious and entirely approachable.
Ingredients You’ll Need
The magic of this recipe lies in its straightforward, fresh ingredients that come together to create a symphony of flavors and textures. Each component plays a vital role, whether it’s building the silky filling, adding a burst of color, or creating that iconic biscuit topping everyone loves.
- 1 lb shrimp, peeled and deveined: Provides tender seafood flavor and a subtle sweetness that forms the dish’s backbone.
- 1/2 lb jumbo lump crab meat: Adds delicate texture and a rich, oceanic taste for a luxurious feel.
- 1/2 lb langostino tails (or lobster meat): Introduces a slightly sweet, lobster-like bite, elevating the seafood medley.
- 2 tbsp olive oil: For searing the seafood and layering depth into the cooking process.
- 1 small onion, diced: Builds a sweet, savory foundation when sautéed.
- 1 cup diced celery: Adds crunch and freshness that balances the creaminess.
- 1 cup diced carrots: Brings a bit of natural sweetness and vibrant color.
- 2 cloves garlic, minced: Infuses warmth and aromatic complexity.
- 3 tbsp unsalted butter: Essential for creating a rich base and melding flavors.
- 1/4 cup all-purpose flour: Thickens the filling to that perfect luscious consistency.
- 1 1/2 cups seafood stock (or chicken stock): Builds flavor depth and keeps the pot pie moist.
- 1 cup heavy cream: Adds luxurious creaminess to the filling.
- 1 tsp fresh thyme (or 1/2 tsp dried): Offers subtle earthiness and herbal brightness.
- 1 tsp fresh tarragon (or 1/2 tsp dried): Provides a hint of anise-like complexity that complements seafood beautifully.
- Salt and pepper, to taste: Enhances and balances all the flavors.
- 1 cup frozen peas: Adds pops of color and tender sweetness amid the rich filling.
- Biscuit Topping: A package of Red Lobster Cheddar Bay Biscuit Mix is the star, combined with 3/4 cup water, 1/2 cup shredded cheddar cheese for extra cheesiness, plus 2 tbsp melted butter and 1/2 tsp garlic powder for that irresistible finishing brush.
How to Make Cheddar Bay Biscuit Seafood Pot Pie Recipe
Step 1: Sear the Seafood
Start by heating your olive oil over medium heat in a large oven-safe skillet. Add the shrimp and langostino tails, seasoning lightly with salt and pepper. Allow them to sear just until they turn pink and opaque—about 2 to 3 minutes. This quick sear locks in moisture and flavor. Remove them from the skillet and set aside, preserving those juicy seafood bites for later.
Step 2: Sauté the Vegetables
Next, melt your butter in the same skillet, taking advantage of the seafood-infused oil left behind. Toss in diced onion, celery, carrots, and minced garlic. Sauté gently for 5 to 6 minutes until the vegetables soften and the aroma completely fills your kitchen, creating the soulful heart of your filling.
Step 3: Create the Roux and Sauce
Sprinkle the all-purpose flour over your softened veggies and stir continuously for 1 to 2 minutes to cook out the raw flour taste and form a roux. Slowly whisk in your seafood stock, stirring to avoid lumps. Then pour in the heavy cream, followed by fresh thyme and tarragon. Let this mixture simmer gently for 5 to 7 minutes until it thickens luxuriously. This step ensures your filling will be creamy without being runny.
Step 4: Combine Filling Ingredients
Stir the frozen peas into the thickened sauce, followed by your seared shrimp, langostino, and delicate crab meat. Taste and adjust the seasoning with salt and pepper as needed. Remove the skillet from heat now; your flavor-packed filling is ready to be topped with those dreamy biscuits.
Step 5: Prepare and Add Biscuit Topping
Mix the Red Lobster Cheddar Bay Biscuit mix according to the package instructions using 3/4 cup water. For an extra cheesy crunch, fold in 1/2 cup shredded cheddar. Drop spoonfuls of biscuit dough evenly over your seafood filling, leaving small gaps for the steam to escape as the pot pie bakes. This topping will bring the essence of that iconic Cheddar Bay Biscuit Seafood Pot Pie Recipe right to your table.
Step 6: Bake and Finish
Bake your pot pie in a preheated 375°F (190°C) oven for 20 to 25 minutes. The biscuits will puff up to a golden brown, and the filling will bubble invitingly beneath. While still warm, brush melted butter mixed with garlic powder over the top for an irresistible sheen and an extra pop of flavor. Serve this comforting creation hot and watch everyone’s eyes light up.
How to Serve Cheddar Bay Biscuit Seafood Pot Pie Recipe
Garnishes
Fresh herbs like chopped parsley or a sprinkle of extra cheddar cheese can add a delightful finish, enhancing both the dish’s presentation and freshness. A light squeeze of lemon alongside can brighten the flavors and balance the richness.
Side Dishes
This pot pie stands beautifully on its own but pairs wonderfully with a crisp green salad or steamed seasonal vegetables. A tangy coleslaw or roasted asparagus helps accentuate the creamy seafood filling without overwhelming it.
Creative Ways to Present
For a charming twist, serve this pot pie in individual oven-safe ramekins or mini cast-iron skillets. It’s perfect for dinner parties or family meals where each guest gets their own personal pot pie. You could also experiment with adding a crunchy breadcrumb topping beneath the biscuits for some extra texture.
Make Ahead and Storage
Storing Leftovers
To enjoy your Cheddar Bay Biscuit Seafood Pot Pie Recipe later, simply cover and refrigerate leftovers within two hours of baking. The flavors meld beautifully overnight, making for a delectable next-day lunch or dinner.
Freezing
If you want to freeze the pot pie, bake it without the biscuit topping, then cool completely. Freeze the filling in an airtight container. When ready to serve, thaw overnight, add fresh biscuit topping, and bake until golden and bubbly. This keeps the biscuits fresh and fluffy when served.
Reheating
Reheat in a 350°F oven until warmed through to retain the texture of both filling and biscuits. Avoid microwaving if you want to keep that signature biscuit crispness, as ovens are best for reviving this dish’s original charm.
FAQs
Can I substitute the langostino tails with another type of seafood?
Absolutely! Lobster meat or additional crab or shrimp work wonderfully in this recipe. The key is to use tender chunks of seafood that cook quickly and blend well with the creamy filling.
Is it necessary to use the Red Lobster Cheddar Bay Biscuit mix?
While the mix is iconic and convenient, you can use a homemade cheddar biscuit recipe instead. Just ensure the biscuits are fluffy and cheesy to capture that classic Cheddar Bay Biscuit Seafood Pot Pie Recipe experience.
Can this recipe be made gluten-free?
Yes, by using a gluten-free biscuit mix and substituting the all-purpose flour in the roux with a gluten-free alternative like rice flour or cornstarch, you can adapt this recipe to be gluten-free without sacrificing flavor.
What other herbs could I use if I don’t have thyme or tarragon?
Dill, parsley, or chives can be excellent substitutes. Each brings its own unique flavor twist but keeps the herbaceous freshness that makes the pot pie special.
How do I know when the biscuits are perfectly baked?
The biscuits should be a beautiful golden brown on the top and edges with a slightly crisp exterior. They’ll puff up and spring back lightly when touched. If you see bubbling filling underneath, that’s a great sign it’s time to take it out.
Final Thoughts
This Cheddar Bay Biscuit Seafood Pot Pie Recipe is not just dinner; it’s an experience filled with warm flavors, rich textures, and a touch of nostalgia from the iconic cheddar bay biscuits we all adore. Whether you’re cooking for family, impressing guests, or treating yourself, this dish delivers all the comfort and indulgence you could hope for. Give it a try, and you might just find yourself making it a new favorite that everyone asks for again and again.
Print
Cheddar Bay Biscuit Seafood Pot Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Cheddar Bay Biscuit Seafood Pot Pie combines a rich and creamy seafood filling with flavorful shrimp, crab, and langostino, all topped with the iconic Red Lobster-style cheddar bay biscuits. The hearty filling is cooked in a single skillet and topped with cheesy biscuit dough, then baked to golden perfection for a comforting seafood dinner perfect for the whole family.
Ingredients
Seafood Filling
- 1 lb shrimp, peeled and deveined
- 1/2 lb jumbo lump crab meat
- 1/2 lb langostino tails (or lobster meat)
- 2 tbsp olive oil
- 1 small onion, diced
- 1 cup diced celery
- 1 cup diced carrots
- 2 cloves garlic, minced
- 3 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups seafood stock (or chicken stock)
- 1 cup heavy cream
- 1 tsp fresh thyme (or 1/2 tsp dried)
- 1 tsp fresh tarragon (or 1/2 tsp dried)
- Salt and pepper, to taste
- 1 cup frozen peas
Biscuit Topping
- 1 package Red Lobster Cheddar Bay Biscuit Mix
- 3/4 cup water (per package instructions)
- 1/2 cup shredded cheddar cheese (optional, for extra cheesiness)
- 2 tbsp melted butter (for brushing)
- 1/2 tsp garlic powder (for brushing)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pot pie.
- Sear Seafood: In a large oven-safe skillet, heat olive oil over medium heat. Add shrimp and langostino tails, season with salt and pepper, and cook for 2-3 minutes until just done. Remove from skillet and set aside to prevent overcooking.
- Sauté Vegetables: In the same skillet, melt the unsalted butter and sauté diced onion, celery, carrots, and minced garlic for 5-6 minutes until softened and fragrant.
- Create Roux and Sauce: Sprinkle flour over the vegetables and stir continuously for 1-2 minutes to form a roux. Gradually whisk in seafood stock followed by heavy cream. Add fresh thyme and tarragon, then let the mixture simmer for 5-7 minutes until it thickens into a creamy sauce.
- Add Seafood and Peas: Stir in frozen peas, the seared shrimp, langostino, and crab meat. Season with salt and pepper to taste. Remove the skillet from heat, ensuring the filling is ready for the biscuit topping.
- Prepare Biscuit Dough: Prepare the Cheddar Bay Biscuit mix according to package instructions using 3/4 cup water. For extra cheesiness, gently fold in 1/2 cup shredded cheddar cheese into the dough.
- Assemble Pot Pie: Drop spoonfuls of the biscuit dough evenly over the seafood filling in the skillet, leaving small gaps so the filling can bubble through during baking.
- Bake: Place the skillet in the preheated oven and bake for 20-25 minutes or until the biscuits are golden brown and the filling is bubbly beneath.
- Finish with Garlic Butter: While the pot pie is baking, mix melted butter with garlic powder. Once removed from the oven, brush this mixture over the hot biscuits for a flavorful, glossy finish.
- Serve: Serve the Cheddar Bay Biscuit Seafood Pot Pie hot directly from the skillet for a comforting and elegant meal.
Notes
- You can substitute langostino tails with lobster meat if preferred.
- Using seafood stock enhances the seafood flavor but chicken stock is a good alternative.
- If you like a cheesier topping, don’t skip folding in the shredded cheddar cheese into the biscuit dough.
- Ensure the skillet you use for cooking is oven-safe to avoid transferring the filling.
- Leftovers can be refrigerated and reheated in the oven for best results.
