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Cheddar Bay Biscuit Seafood Pot Pie topped with golden biscuits and creamy filling

Cheddar Bay Biscuit Seafood Pot Pie

A comforting fusion of seafood and Cheddar Bay biscuits, perfect for gatherings and family dinners.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Biscuit Topping
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed Ensure the butter is cold for a flaky texture.
  • 1 cup shredded sharp cheddar cheese Freshly grated is preferred.
  • 3/4 cup buttermilk (or substitute with milk mixed with a splash of vinegar)
For the Seafood Filling
  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 cup chopped carrots
  • 1 cup frozen peas
  • 1/2 pound shrimp, peeled and deveined Opt for high-quality seafood.
  • 1/2 pound scallops (or your preferred seafood)
  • 1 cup seafood stock (or chicken stock) Chicken stock can be substituted.
  • 1 cup heavy cream Use half-and-half for a lighter filling.
  • 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
  • Salt and pepper to taste

Method
 

Preparation of Biscuit Topping
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. Add the cold, cubed butter to the flour mixture and cut it in with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  4. Stir in the shredded cheddar cheese.
  5. Pour in the buttermilk and mix gently until just combined. Be careful not to overmix!
Cooking the Seafood Filling
  1. In a large skillet over medium heat, add the olive oil and sauté the onion for about 3 minutes until translucent.
  2. Stir in the garlic and carrots, cooking for another 3 to 4 minutes until the carrots start to soften.
  3. Add the peas, shrimp, and scallops, cooking for 2-3 minutes until the shrimp are pink and the scallops are opaque.
  4. Pour in the seafood stock and heavy cream, then add the thyme, salt, and pepper. Allow this to simmer for about 5 minutes until slightly thickened.
Assembling and Baking
  1. In a greased 9-inch pie dish, pour the seafood mixture.
  2. Spoon heaping dollops of the biscuit topping over the seafood filling, covering it without pressing down.
  3. Bake in the preheated oven for 20-25 minutes until the topping is golden brown and flaky.
  4. Remove it from the oven and allow it to cool slightly before serving.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in the oven to maintain the biscuit texture. You can add other veggies such as bell peppers or corn.