Let's Chat About This Glorious Pot Pie

Okay, so full disclosure: I first made this Cheddar Bay Biscuit Seafood Pot Pie on a random Wednesday after I found a bag of frozen shrimp hiding in my freezer (seriously, it was a happy accident). It’s one of those dishes that sort of happened because I forgot to grab groceries, and somehow, it’s become my go-to when I want something homey but a little bit special. Also, whenever I make it, it sort of fills the house with that cheesy, herby, seafood-is-cooking smell that just screams "someone loves you here." My sister once tried to eat half the pan before dinner. True story.

Oh, and if you’re wondering—yes, I did get the idea from those Red Lobster biscuits everyone raves about, but I promise this is its own beast. And way easier than it looks, even if you’re juggling homework, emails, or a slightly judgmental cat who wants attention.

Why You'll Love This Dish (Or At Least, Why I Do)

I make this when I want to feel fancy but don’t want to do a ton of dishes (because who does?). My family goes wild for this, mostly because it’s bubbling with creamy seafood and then you get those fluffy, cheesy biscuits on top—it’s basically like a hug in casserole form. Okay, sometimes the biscuits get a little too brown if I forget to set the timer, but honestly, the crispy bits are my favorite anyway. And if you’re feeding picky eaters? Just say “biscuits” and watch them appear in the kitchen. Works every time.

What You'll Need (But Feel Free to Wing It)

2 cups mixed cooked seafood (shrimp, crab, scallops—sometimes I use those pre-cooked seafood medleys from the freezer section, or just shrimp if that’s all I’ve got)
1 cup frozen peas and carrots (or, if you’ve got random veggies hanging around, chuck those in—my aunt swears by using corn, but I never remember to buy it)
1 small onion, diced (honestly, red or yellow onions work; I’ve even used shallots)
2 cloves garlic, minced (or a big spoonful from the jar—no judgment)
3 tablespoons butter (salted, unsalted, whatever’s handy)
3 tablespoons all-purpose flour (I tried with whole wheat once, it was... fine?)
1 ½ cups milk (whole, 2 percent, or honestly, I’ve mixed in some half-and-half when I was feeling wild)
½ cup seafood or chicken broth (or just use water if you’re in a pinch—it’s still tasty!)
1 teaspoon Old Bay seasoning (or Cajun seasoning if you like things spicier)
½ teaspoon black pepper (I don’t actually measure this, I just give the grinder a few good twists)
½ teaspoon salt (taste before adding more, especially if your broth is salty)
1 cup shredded sharp cheddar cheese (my grandmother always insisted on Cracker Barrel, but store brand is fine)
1 box Cheddar Bay Biscuit mix (like Red Lobster’s version, or you can make your own from scratch if you’re feeling extra ambitious—here’s a homemade biscuit recipe I like)
Ingredients called for on the biscuit mix box (usually butter and milk)

How To Throw This Together

Preheat your oven to 400°F (or 200°C, if you’re on that side of the pond). It’s honestly okay if your oven runs a bit hot—just keep an eye on the biscuits near the end.
Grab a large skillet and melt the butter over medium heat. Toss in your diced onion and garlic. Sauté until they’re soft but not brown. This is where I usually sneak a little taste, but, you know, hot onions aren’t for everyone.
Sprinkle the flour over the onions. Stir it around for a minute or so—it’ll look kind of gloopy; don’t panic. Slowly whisk in the milk and broth, and just keep whisking until it starts to thicken. (If you walk away, it will stick. Learned that the hard way.)
Stir in the Old Bay, salt, pepper, and then all your seafood and veggies. Let this bubble gently for 3-4 minutes. Don’t let it boil like mad, just a gentle simmer is what you’re aiming for.
Remove from heat and stir in the cheddar cheese until it’s kinda melty and gooey. Pour everything into a casserole dish. If you don’t have one just use any oven-safe pan—one time I used a Dutch oven and it was perfect.
Prepare the Cheddar Bay Biscuit mix according to the box (I usually add an extra handful of cheese to the dough, just saying). Dollop spoonfuls of the biscuit dough over the top of the seafood filling. No need to make it perfect—rustic is good!
Bake for 18–22 minutes, or until the biscuits are golden and the filling is bubbling. If the biscuits start to get too brown, just loosely cover with foil (unless, like me, you like the crispy bits best).
Let it cool for 5–10 minutes before diving in. I mean, if you like scalding your tongue, go for it, but I’ve learned my lesson.

Stuff I’ve Learned the Hard Way (Notes)

If your filling looks too thick before baking, add a splash of milk. Too thin? Stir in a tablespoon of instant mashed potatoes (I know, sounds weird, but it works like a charm)
I used to over-mix the biscuit dough—turns out, a lumpy dough gives fluffier biscuits. Go figure.
If you’re out of fresh seafood, canned crab (rinsed!) or even imitation crab can stand in. It’s not quite the same, but hey, desperate times.

Things I've Tried (and One Fail!)

Add bacon: Once I tossed in chopped, cooked bacon with the seafood. It was, as the kids say, next-level.
Switch up the veggies: Broccoli florets are great in here (I chop them pretty small). Mushrooms were... fine? But they made the filling a bit watery, so I probably wouldn’t bother again.
Fresh herbs: A sprinkle of fresh chives or dill on top after baking is chef’s kiss.
One time I used lobster: Look, it was delicious but felt way too fancy for a Tuesday. Save that for date night or something.

What If I Don't Have All the Tools?

I usually make this in a 9x13-inch casserole dish, but honestly, I’ve used a deep oven-safe skillet, and once, just a big Pyrex bowl. If you don’t own a whisk, a fork will do for stirring in a pinch (though your arm will get a workout). For the mixing, I just use a big spoon—no fancy stand mixer required. Oh, and if you don’t have a biscuit cutter, just drop spoonfuls. No stress.

How Should I Store Leftovers?

This reheats surprisingly well! Just cover and keep in the fridge—should last about 2 days (though honestly, in my house it never lasts more than a day; leftovers are basically breakfast). You can warm it up in the oven or just microwave a piece, but the biscuits are best if you use the oven. I think the flavors are even better the next day, but that could just be me.

How I Like to Serve It (But You Do You)

I love this with a big green salad—something crunchy, so you don’t feel too heavy after. My mom always served it with pickled beets, which I thought was weird as a kid, but now I get it. Also, a cold beer or glass of chardonnay goes pretty well here (here’s my go-to chardonnay pairing guide if you’re curious).

Real-World Pro Tips (Because I've Messed Up)

I once tried to rush the thickening step and ended up with a runny mess—so, patience! Let the sauce thicken before pouring it in the dish.
Don’t skip letting it rest after baking. It’s basically molten lava straight out of the oven, just trust me.
If you forget to grease your pan, the filling will stick like glue. Learned that one the messy way.

FAQ (You've Actually Asked These!)

Can I make this ahead of time?
Absolutely! Prep the filling, spread it in the dish, then refrigerate. Add the biscuit dough right before baking. Or, actually, I’ve even baked the whole thing and just reheated—it was still fab.
What if I don’t like seafood?
Well, this might not be your jam, but you could try cooked chicken and it’s still pretty tasty. (Maybe don’t call it "seafood" pot pie, though!)
Is it super heavy?
It’s rich, sure, but you can use 2 percent milk, skip extra cheese, or bulk with more veggies if you want it lighter. Or just go all-in. No wrong answers.
Can I freeze it?
Technically yes, but the biscuits get a bit odd. I prefer making it fresh, but desperate times and all that.
Can I use fresh seafood?
Heck yes. If you’ve got it, use it! Just cook it first, maybe with a little extra garlic.

Oh and, before I forget—if you want to play around with biscuit recipes, check out this guide from Sally’s Baking Addiction. I’ve learned a lot just by messing up a few batches.

So there you go: my perfectly imperfect, very comforting Cheddar Bay Biscuit Seafood Pot Pie. If you make it, let me know how it goes—or if you find a way to sneak extra cheese in, I want to hear about it!

Cheddar Bay Biscuit Seafood Pot Pie