The Ultimate Cheddar Bay Biscuit Seafood Pot Pie: A Comfort Food Masterpiece

There is something deeply grounding about the smell of garlic butter and simmering seafood wafting through a kitchen on a chilly evening. I remember the first time I pulled these individual pot pies out of the oven; the golden, craggy tops of the biscuits were still sizzling, and the sauce beneath was bubbling with the promise of something rich and velvety. This isn’t your standard chicken pot pie. This is an elevated, coastal-inspired comfort dish that combines the nostalgia of a Red Lobster favorite with the luxury of jumbo lump crab and tender shrimp.

It is the kind of meal that turns a regular Tuesday into an occasion, yet it feels unpretentious and warm. Whether you are serving it in a large family-style casserole or tucked into individual ramekins, the contrast between the flaky, herb-crusted biscuit and the creamy, tarragon-scented seafood filling is, quite simply, a revelation.

Why You’ll Love This

• Restaurant Quality at Home: You get that iconic Cheddar Bay flavor without having to leave your house or wait for a table.

• A Texture Powerhouse: Between the snap of the shrimp, the delicate flake of the crab, and the crispy-yet-tender biscuit topping, every bite offers something different.

• Surprisingly Simple: By using a high-quality biscuit mix as a head start, you can focus your energy on perfecting the luxurious seafood gravy.

• Total Customization: It is easy to scale up for a dinner party or divide into smaller portions for meal prep.

The Skeptic’s Favorite

I first served this to my father-in-law, a man who firmly believes that “dinner” should involve a steak and nothing else. He has always been wary of seafood stews, claiming they were often too thin or too “fishy.” I watched him cautiously take a bite of the biscuit topping first, then dive into the creamy center. He didn’t say a word for ten minutes—he just kept scraping the sides of his ramekin to get every last drop of that herb-infused gravy. By the end of the night, he was asking if there were leftovers for lunch the next day. It is the ultimate “convincer” dish for anyone who thinks they don’t like seafood.

What Makes It Special

• The Trinity of Seafood: Using a blend of shrimp, langostino (or lobster), and jumbo lump crabmeat ensures a complex, sweet, and briny flavor profile that feels incredibly indulgent.

• Tarragon and Thyme: These two herbs are the “secret sauce” of the filling. Tarragon offers a faint, sophisticated anise note that pairs perfectly with shellfish, while thyme adds an earthy backbone.

• The Red Lobster Shortcut: Using the boxed Cheddar Bay mix isn’t just easy—it’s smart. The seasoning profile is already dialed in to complement buttery seafood perfectly.

• Smoked Paprika: A subtle addition to the gravy that adds a hint of warmth and a beautiful soft orange hue to the sauce.

Making It Happen

The process begins with a quick sear. You want to cook the shrimp and langostino in olive oil just until they are opaque. Don’t overdo it here; they will finish cooking in the oven, and you want them to remain tender, not rubbery. Once you set the seafood aside, the same pan becomes the base for your aromatics. Sautéing the onions, peppers, and celery in the leftover juices builds a foundational layer of flavor.

Next comes the magic of the roux. You’ll melt the butter directly into those softened vegetables and sprinkle in the flour, stirring until the raw flour scent disappears. As you whisk in the chicken broth and heavy cream, the sauce transforms into a thick, glossy gravy. This is when you fold in your herbs and that precious jumbo lump crabmeat.

For the assembly, you’ll drop spoonfuls of the cheesy, shaggy biscuit dough over the seafood mixture. As it bakes at 425°F, the biscuits rise and turn golden, while the seafood filling thickens even further. The finishing touch—brushing that hot garlic-herb butter over the fresh-baked biscuits—is what truly seals the deal.

You Must Know

• Don’t Overmix the Dough: When combining the milk, cheese, and biscuit mix, stir only until a “shaggy” dough forms. Overworking the dough leads to tough, dense biscuits instead of light, fluffy ones.

• The Crab Secret: Add the jumbo lump crabmeat at the very end of the stovetop process. You want to keep those large, sweet lumps intact rather than breaking them down into the sauce.

• Vessel Choice: If you use ramekins, place them on a baking sheet. This makes them easier to move and catches any bubbly overflow that might happen in the oven.

Serving Ideas

While this Seafood Pot Pie is a meal in itself, a crisp, acidic side dish helps cut through the richness. A simple arugula salad with a lemon vinaigrette is a perfect partner.

Drink Pairings:

• Wine: A chilled, buttery Chardonnay or a crisp Sauvignon Blanc.

• Non-Alcoholic: A sparkling water with a heavy squeeze of lime or an iced tea with mint.

Make It Different

• The Vegetable Swap: If you aren’t a fan of bell peppers, try using frozen peas or diced carrots for a more traditional pot pie vibe.

• Heat it Up: Add a pinch of cayenne pepper or a dash of hot sauce to the gravy if you like a little kick with your seafood.

• Dietary Note: You can use a gluten-free biscuit mix and a 1-to-1 gluten-free flour blend for the gravy if needed.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to two days. To reheat, the oven is your best friend. Place the pot pie in a 350°F oven for about 10-15 minutes. This helps the biscuit topping regain its crispness. If you use a microwave, the biscuit will soften significantly, though it will still taste delicious.

Success Tips

To get the most professional look, use a cookie scoop to drop the biscuit dough onto the filling. This creates uniform “domes” that bake evenly. Also, ensure your heavy cream is at room temperature before adding it to the hot broth to prevent any curdling and ensure a perfectly smooth sauce.

Frequently Asked Questions

1. Can I use frozen seafood?

Yes, just ensure it is completely thawed and patted dry before searing. Excess moisture can make the gravy too thin.

2. Can I make this in one large baking dish?

Absolutely. A 9×9 inch baking dish or a deep-dish pie plate works perfectly. You may need to add 2-4 minutes to the bake time.

3. What if I can’t find langostino?

You can easily substitute with more shrimp, chopped lobster tails, or even bay scallops.

4. Is chicken broth okay to use with seafood?

Yes! Chicken broth actually provides a more neutral, savory depth than some store-bought seafood stocks, which can be overly salty or fishy.

5. Why is my biscuit topping doughy on the bottom?

This usually happens if the filling isn’t hot when the biscuits are added, or if the biscuits are too thick. Make sure your filling is simmering-hot before topping and baking.

Recipe: Cheddar Bay Biscuit Seafood Pot Pie

Prep time: 20 mins

Cook time: 25 mins

Total time: 45 mins

Servings: 6

Category: Main Course

Difficulty: Medium

Cuisine: American / Coastal

Yield: 6 individual ramekins or 1 large casserole

Equipment

• Large skillet or sauté pan

• Mixing bowls

• Whisk

• 6 Ramekins (8-10 oz) or a 9-inch baking dish

• Baking sheet

Ingredients

Seafood & Vegetable Filling

• 1 lb shrimp (peeled and deveined)

• 12 oz langostino tails or lobster

• 8 oz jumbo lump crabmeat (cooked)

• 1 cup onions (chopped)

• 1/2 cup bell pepper (chopped)

• 1/4 cup celery (chopped)

• 1 tsp salt (plus more to taste)

• 1 tsp pepper (plus more to taste)

• Olive oil for cooking

Creamy Gravy

• 2 cups chicken broth

• 1 cup heavy cream

• 4 tbsp butter

• 5 tbsp flour

• 1 tbsp garlic (minced or paste)

• 1 tsp thyme

• 1 tsp tarragon (dried)

• 1 tsp salt

• 1 tsp pepper

• 1/2 tsp smoked paprika

Cheddar Bay Biscuit Topping

• 1 box Red Lobster Cheddar Bay Biscuit Mix (11.36 oz)

• 3/4 cup milk

• 1/2 cup mild cheddar cheese (shredded)

Herb Butter Sauce

• 1/4 cup butter (melted)

• 1 pouch garlic herb seasoning (from the biscuit box)

Instructions

Prepare the Filling

1. Place a pan over medium heat and add a drizzle of olive oil.

2. Season the shrimp and langostino with salt and pepper, then sear them for 2-3 minutes until just cooked. Remove from the pan and set aside.

3. In the same pan, sauté the onions, bell peppers, and celery. Cook until the onions are soft and translucent (about 4-5 minutes).

Create the Creamy Gravy

1. Lower the heat to medium-low. Add 4 tbsp of butter to the vegetables.

2. Once melted, sprinkle in the flour. Stir constantly for about a minute until the flour is fully integrated.

3. Slowly pour in the chicken broth to deglaze the pan, stirring to remove any browned bits. Bring to a slight simmer.

4. Stir in the heavy cream.

5. Add the garlic, thyme, tarragon, salt, pepper, and smoked paprika.

6. Simmer for 2-3 minutes to thicken, then gently fold in the seared shrimp, langostino, and the jumbo lump crabmeat. Remove from heat.

Prepare the Topping & Assemble

1. Preheat your oven to 425°F.

2. In a medium bowl, whisk together the melted butter and the herb seasoning pouch for the topping. Set aside.

3. In a separate bowl, combine the dry biscuit mix, shredded cheddar, and milk. Stir with a fork until a shaggy dough forms—do not overmix.

4. Divide the seafood filling between 6 ramekins (or one large dish).

5. Top the filling with spoonfuls of the biscuit dough.

6. Place on a baking tray and bake for 14-16 minutes, or until the biscuits are golden brown and the filling is bubbling.

7. Immediately upon removing from the oven, brush the tops of the biscuits with the herb butter sauce.

Nutrition (Per Serving)

• Calories: 540 kcal

• Carbohydrates: 38g

• Protein: 32g

• Fat: 31g

• Sodium: 1450mg