Let Me Tell You About This Cheddar Bay Biscuit Seafood Pot Pie

Okay, so I have to start by telling you: I only made this because I accidentally bought double the seafood mix I needed (classic me!) and had one of those Red Lobster biscuit mix boxes floating around from a BOGO deal. My cousin stopped by as I was pulling it out of the oven, and, no lie, she’s texted me for the recipe like...eight times since. Is it a classic pot pie? Kinda. But it's also what you get when you cross comfort food with pure, cheesy, seafood-stuffed luck. Not going to lie, the first time my cheddar biscuit topping looked less “domed and golden” and more like a topographical map. But hey—it tasted amazing. Anyway, let's get to it, because there’s nothing like the smell of this thing coming out of the oven, especially on a cold evening or after a long day (I can still smell the butter every time I think of it, for better or worse).

Why You'll Love This (And Why My Family Keeps Asking For It)

I make this when I’m craving something warm and decadent but don’t want to wash eight pots (no shame—life’s too short for a mountain of dishes). My family goes crazy for this because, well, biscuit tops. Cheesy ones. Plus, the seafood is swimming in a chunky, creamy filling that almost feels fancy, but comes together faster than you’d expect. If I’m being honest, I used to struggle with biscuits (they’d come out like hockey pucks), but these? The mix is forgiving—it’s basically biscuit training wheels. Also, the whole casserole dish tends to disappear in, like, twenty minutes, even if I’m secretly hoping for leftovers.

What’s In It? (With Some Lazy Substitutions...)

1 Red Lobster Cheddar Bay Biscuit Mix (Their boxed stuff is everywhere now. If not, any similar brand, or use your favorite drop biscuit recipe—honestly, no rules)
2 cups mixed seafood (shrimp, scallops, crab, little bit of fish—totally up to you; I sometimes just use shrimp if that’s what I have. My aunt insists on wild-caught, but I say go with what you’ve got)
1 cup frozen peas and carrots (or just peas, or fresh if you’re fancy. I’ve even tossed in corn once or twice when I was short on carrots)
3 tablespoons butter (salted is fine. You could use margarine, but… trust me. Butter’s better.)
3 cloves garlic, minced (or just some from the jar if you can’t be fussed)
1 small onion, diced (I skip this if I’m in a hurry, don’t tell anyone)
¼ cup all-purpose flour
1 ½ cups milk (whole milk is best, but I’ve used half & half. Or even a bit of cream, though honestly that was almost TOO rich)
½ cup seafood or chicken broth (whatever you have open, really)
½ teaspoon Old Bay seasoning (or just throw in some paprika and pepper; no need to stress)
A handful of shredded cheddar (extra on top is never a mistake)
Pinch of salt and pepper

How I Make It (And You Can Too)

Preheat your oven to 400°F (205°C). Not a hard rule; if your oven runs hot like mine, maybe bump it down a smidge.
Take a big ol’ skillet or saucepan and melt the butter over medium heat. Toss in the onion and garlic, stir until soft-ish. If you forget about them for a minute (guilty), don’t sweat it.
Sprinkle in your flour; whisk, whisk, whisk. It'll get gloopy—don't worry, it always looks weird here.
Slowly pour in your milk and your broth, trying not to splash yourself like I did last week. Whisk often. You want this smooth and starting to thicken, like a the gravy at your favorite diner, but with fewer lumps (if you get lumps, keep whisking, sometimes it just… sorts itself out).
Now add your seafood and veggies, sprinkle in the Old Bay (smells amazing, right?), and let it bubble for about 3 to 4 minutes. Don’t overcook; seafood gets rubbery quick if you walk away for too long. This is usually where I sneak a little taste test—important science.
Spoon the whole lot into a 9x13 baking dish (you can use a deep pie plate or whatever fits—one time I used two loaf pans, not ideal but it works in a pinch).
Whip up your biscuit topping per the box instructions, but I always toss in a bit extra shredded cheddar (just a pinch, or three). Dollop big spoonfuls all over the top; it doesn’t have to be pretty. There’s no perfection here.
Bake for 22-25 minutes, or until the biscuits are golden brown and everything’s bubbling around the edges. If the top looks pale, sometimes I just broil it for like, two minutes (but watch so it doesn’t go from “golden” to “charcoal” instantly—yep, learned that the hard way).

What I've Learned (A Few Real-Life Notes)

I tried making the whole thing in a cast-iron skillet once. Actually, I find it works better if you start the filling on the stove then switch to a baking dish for topping—otherwise, it’s a real pain to fish out the last biscuit chunk.
Want more seafood flavor? A dash of clam juice goes a long way. TOO much and it tastes a bit like the pier on a humid day though. Balance is your friend.
If you use pre-cooked seafood, just add it at the last minute so it doesn’t turn to mush.

Experimenting With Variations (Not All Winners, But Hey!)

Tried it with lobster: Super tasty, but my wallet still hasn’t forgiven me.
Once I subbed in rotisserie chicken—surprisingly good, though my seafood-loving nephew was not impressed.
Went gluten-free with a store biscuit mix—eh, the dough got weirdly crumbly for me. Could’ve been user error, not sure.
If you fancy a spicy kick, a little chopped jalapeño in the filling works, but don’t overdo it (ask my cousin about the “nuclear” batch—she’s still talking about it).

If You Don't Have... (Equipment Stuff)

One time I didn’t have a whisk, so I just used a fork. Honestly, you can make do. And once I baked it in a big oven-safe bowl. A proper casserole dish helps with even cooking, but it’s not a dealbreaker. More dishes, less fuss—your call.

Cheddar Bay Biscuit Seafood Pot Pie Recipe

How to Store (And How Long Does It Last?)

Cover leftovers with foil or pop them in an airtight container. Fridge for up to 2 days; the biscuit topping softens, but I think this tastes better the next day. Though honestly, in my house it never lasts more than a day! You can reheat in the oven so the top crisps up again a bit, or just microwave a bowl if you’re impatient (guilty as charged).

What To Serve It With—Here’s How We Do It

I usually just add a simple salad (cold, crisp lettuce, nothing fancy) on the side, or maybe some roasted green beans if I have the energy. My uncle swears it’s “a meal to itself,” but I like a little veg on the plate. Oh, and a squeeze of lemon over your slice? Chef’s kiss. Or have it straight up, sitting on the sofa in your coziest socks—no judgement here.

Lessons Learned—A Few Pro Tips I Wish I’d Known

I once tried rushing the biscuit mixing, and regretted it—little flour pockets everywhere. Give the batter a solid stir; don't get lazy here.
If you cut your seafood too small, it gets lost in the sauce (literally). Keep shrimp in chunks for best bite.
Don’t try to feed eight people with one dish unless you double it, or be ready for grumbling siblings.

FAQ—People Have Actually Asked Me These

What seafood works best? Pretty much whatever you’ve got handy. Though, crab tends to break up a bit, so add it later if possible.
Can I use a homemade biscuit dough? Sure thing! But on weeknights, I reach for the box. For a from-scratch option, Sally's Baking Addiction has a decent recipe: homemade biscuits here.
Can I freeze it? Well, you can, but the biscuit gets a bit, uh, weird when thawed. Still edible, just a little mushy on top—freezer meals aren’t always magic.
What if I want it extra cheesy? Go nuts—add more cheddar under the biscuit topping. Or sprinkle some on top in the last 5 minutes. Never met a person who said "less cheese, please."
How spicy is it as written? Not spicy at all, unless your Old Bay is extra zesty. If you want a little heat, a dash of hot sauce in the mix is great.
Any good sides? Like I said, salad or green beans. But if you want to be extra, these roasted garlic green beans from Spend With Pennies are so good: recipe here.

Completely unrelated, but am I the only one who actually enjoys washing up when the house smells like baked cheddar biscuits? Must be a regional quirk. Anyway, can’t wait to hear how your Cheddar Bay Biscuit Seafood Pot Pie turns out—drop me a comment if you try a wild variation (or if your biscuits also, occasionally, go lopsided—join the club).

Cheddar Bay Biscuit Seafood Pot Pie Recipe