Cheddar Bay Biscuit Seafood Pot Pie : Creamy, buttery, and bursting with seafood flavor—this pot pie is your new comfort food obsession.

A Coastal Classic With a Comfort Food Twist

There’s something magical about taking two comfort food icons—Cheddar Bay Biscuits and seafood pot pie—and merging them into one crave-worthy dish. This Cheddar Bay Biscuit Seafood Pot Pie was born out of a lazy Sunday dinner idea when all I had was frozen seafood, some Red Lobster biscuit mix, and a craving for something cozy. The result? A bubbling, creamy seafood filling with shrimp, lobster, and crab tucked beneath a golden, cheesy biscuit crust that’s crisp on the top and soft underneath. The aroma alone will have your family hovering near the oven.

This recipe quickly turned into a family favorite—one that feels indulgent, yet simple enough for a weeknight dinner. It’s the kind of dish you serve with pride, knowing that every bite delivers buttery, herby biscuit goodness and rich, tender seafood in every spoonful.

Why You’ll Love This

• Decadent but Easy: Fancy enough for guests, simple enough for any night.

• Biscuit Heaven: That Cheddar Bay topping is crispy, cheesy, and absolutely irresistible.

• Seafood Medley: Every bite is packed with juicy shrimp, tender lobster, and buttery crab.

• Make-Ahead Friendly: Assemble in advance and bake when ready.

• Picky-Eater Approved: Comforting, creamy flavors even seafood skeptics can love.

Even My Picky Brother Asked for Seconds

You know that one family member who raises an eyebrow at anything besides pizza or burgers? That’s my younger brother. He once called seafood “ocean weirdness.” But when he walked in on this pot pie coming out of the oven—golden-brown biscuits bubbling over a creamy filling—he couldn’t resist. One bite turned into a cleaned plate and a sheepish, “So… you’re making this again, right?” That’s how you know this dish is a keeper.

What Makes It Special

• Shrimp, Lobster & Crab: A rich trio of seafood that adds texture and depth.

• Cheddar Bay Biscuit Crust: Buttery, garlicky, cheesy perfection in every golden bite.

• Seafood & Chicken Stock Combo: Layers of savory flavor, balanced and rich.

• Fresh Thyme & Garlic: Aromatic and earthy herbs that build complexity.

• Creamy Base with Cayenne Kick: A subtle heat that rounds out the richness.

Making It Happen

Start with a large pot over medium-low heat and melt butter until it shimmers. Toss in your shrimp and lobster meat—cook just until opaque and slightly golden, about 3–4 minutes, then remove to keep them tender.

Now comes the flavor-building: add shallots, carrots, and celery with a few sprigs of thyme and a pinch of cayenne pepper. Let them soften and release their aroma. Garlic comes next, adding depth as it sizzles gently. Stir in the tomato paste and flour, letting them cook into a fragrant, thick paste.

Next, pour in your seafood and chicken stock, scraping up all those delicious browned bits. Stir in the corn and peas, then let everything simmer until the liquid reduces and the flavors marry—about 15 minutes.

Meanwhile, prep the biscuit dough following the box instructions. You’ll also melt that biscuit butter for brushing later—don’t skip it!

Once the filling is thickened, stir in heavy cream, shrimp, lobster, and crab. Spoon the filling into individual ramekins and top with a layer of biscuit dough. Bake at 375°F until golden and bubbling, brush with biscuit butter, and serve piping hot.

You Must Know: Tips for Success

• Don’t Overcook the Seafood: Cook shrimp and lobster just until pink; they’ll finish in the oven.

• Thin Biscuit Layer is Best: Too thick and it won’t bake through. Aim for ¼–⅓ cup per ramekin.

• Let It Rest: Give the pot pies 5 minutes after baking to set and thicken before serving.

• Use Wet Hands for Biscuit Layering: Helps you shape the dough without sticking.

• Season the Filling Generously: Cream dulls flavor—taste before baking!

What to Serve With It

Pair your seafood pot pie with a simple arugula salad with lemon vinaigrette to cut the richness. Want something cozy? Try garlic green beans or roasted asparagus. For drinks, go with a crisp white wine like Sauvignon Blanc or a light sparkling lemonade for a refreshing contrast.

Make It Different

• Dairy-Free? Use a plant-based cream and biscuit mix alternative.

• No Lobster? Double up on shrimp or add scallops instead.

• Spice It Up: Add a dash of Old Bay or smoked paprika for a bolder kick.

• Larger Casserole Version: Pour all filling into a 2-quart dish and spread biscuit dough evenly over the top.

Storage & Reheating

Store leftovers covered in the fridge for up to 3 days. To reheat, cover with foil and bake at 350°F for 15–20 minutes or until warmed through. For a crisper top, remove the foil in the last few minutes. Avoid microwaving, as it softens the biscuit crust too much.

Pot Pie Perfection: Extra Tips

• Use Ramekins for Presentation: Makes individual servings look extra special.

• Prep Ahead: Filling can be made 1 day ahead—just top and bake fresh.

• Add a Splash of Lemon Juice: Brightens the creamy base right before baking.

• Crab Tip: Drain crab meat well to prevent watery filling.

• Herb Swap: Try tarragon or dill instead of thyme for a different twist.

Frequently Asked Questions (FAQ)

1. Can I use frozen seafood?
Yes! Just thaw it completely and pat dry to avoid excess moisture in the filling.

2. What size ramekins should I use?
½-quart ramekins or mini cocottes work perfectly. You can also use a single baking dish.

3. Can I freeze this seafood pot pie?
It’s best fresh, but you can freeze unbaked pies and bake from frozen at 350°F for about 35–40 minutes.

4. Do I have to use Red Lobster biscuit mix?
No, but it’s highly recommended for flavor. A homemade cheddar drop biscuit can work too!

5. Is it spicy?
It has a gentle kick from cayenne. For no heat, simply leave it out.

Recipe Card

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Category: Comfort Food, Dinner
Difficulty: Moderate
Cuisine: American Coastal
Yield: 4 servings

Ingredients

Seafood & Filling:

• 3 tbsp butter

• 1 lb small shrimp, peeled & deveined

• 6–8 oz lobster meat (about 3 lobster tails)

• 1 cup chopped carrots

• 1 large celery stick, chopped

• 1 shallot, minced

• 3 sprigs fresh thyme

• ½ tsp cayenne pepper (optional)

• 5 cloves garlic, minced

• 2 tbsp tomato paste

• 4 tbsp flour

• ½ cup peas

• ½ cup corn

• 3 cups seafood stock

• 1 cup chicken stock

• 6 oz crab meat

• ½ cup heavy cream

Biscuit Topping:

• 1 box Cheddar Bay Biscuit mix (Red Lobster brand)

• ½ cup shredded cheddar cheese

• 3 tbsp butter (for biscuit topping)

Instructions

1. In a large pot, melt butter over medium-low heat. Add shrimp and lobster meat. Sauté for 3–4 minutes, then remove and set aside.

2. In the same pot, add shallot, carrots, celery, thyme, and cayenne pepper. Sauté for 3–4 minutes, then add garlic and cook 2 more minutes.

3. Stir in tomato paste and flour to form a thick paste.

4. Add peas, corn, seafood stock, and chicken stock. Stir and simmer for 15 minutes.

5. While simmering, prepare biscuit dough and biscuit butter per box instructions.

6. Preheat oven to 375°F.

7. Add heavy cream, cooked shrimp, lobster, and crab to the filling. Divide into 4 ramekins, filling ¾ full.

8. Top each with a thin layer of biscuit dough (¼–⅓ cup), shaped by hand or between parchment paper.

9. Bake for 15–17 minutes until golden. Brush with biscuit butter and serve warm.

Tools You’ll Need

• Large pot

• 4 (½-qt) ramekins or cocottes

• Mixing bowl (for biscuits)

Allergy Info

Contains: shellfish, dairy, gluten

Nutrition (per serving)

Calories: ~650 | Fat: 32g | Carbs: 48g | Protein: 42g

This Cheddar Bay Biscuit Seafood Pot Pie is buttery, bold, and downright comforting—just the kind of recipe that turns a weeknight into something special. Pin it, save it, and share it—because everyone deserves a taste of this seafood comfort classic.