Seafood Pot with Cheddar Bay Biscuit Topping (Printable Version)
Creamy shrimp and crab filling with tender vegetables beneath golden cheddar bay biscuits.
# What You Need:
→ Seafood
01 - 1/2 pound large shrimp, peeled, deveined, and chopped
02 - 1/2 pound lump crab meat, picked over for shells
03 - 1/2 pound firm white fish (cod or haddock), cut into 1-inch pieces
→ Vegetables
04 - 1 cup frozen peas
05 - 1 cup carrots, diced
06 - 1 cup celery, diced
07 - 1 small onion, diced
→ Sauce
08 - 4 tablespoons unsalted butter
09 - 1/4 cup all-purpose flour
10 - 2 cups seafood stock or fish broth
11 - 1 cup whole milk
12 - 1/4 cup dry white wine (optional)
13 - 1 teaspoon Old Bay seasoning
14 - 1/2 teaspoon kosher salt
15 - 1/4 teaspoon black pepper
16 - 2 tablespoons fresh parsley, chopped
→ Cheddar Bay Biscuit Topping
17 - 2 cups all-purpose flour
18 - 2 teaspoons baking powder
19 - 1/2 teaspoon baking soda
20 - 1 teaspoon garlic powder
21 - 1 teaspoon sugar
22 - 1/2 teaspoon salt
23 - 1/2 cup cold unsalted butter, cubed
24 - 1 cup sharp cheddar cheese, shredded
25 - 3/4 cup cold buttermilk
26 - 2 tablespoons fresh chives or parsley, chopped
→ Biscuit Butter Glaze
27 - 2 tablespoons unsalted butter, melted
28 - 1/2 teaspoon garlic powder
29 - 1 tablespoon fresh parsley, chopped
# How To Make It:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish or large ovenproof skillet.
02 - In a large skillet over medium heat, melt 4 tablespoons butter. Add onion, carrots, and celery; sauté until softened, about 5 minutes.
03 - Sprinkle in 1/4 cup flour; stir and cook for 2 minutes to form a roux.
04 - Gradually whisk in seafood stock and milk (and wine, if using), stirring constantly until smooth. Bring to a simmer and cook until thickened, 5–7 minutes.
05 - Stir in Old Bay, salt, pepper, and parsley. Add shrimp, crab, fish, and peas. Cook gently for 2–3 minutes (seafood will finish cooking in the oven).
06 - Pour the seafood mixture into the prepared baking dish.
07 - Whisk together flour, baking powder, baking soda, garlic powder, sugar, and salt in a large bowl.
08 - Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Fold in cheddar and herbs.
09 - Stir in cold buttermilk just until dough comes together.
10 - Drop large spoonfuls of biscuit dough evenly over the seafood filling.
11 - Bake 25–30 minutes, until biscuit topping is golden and cooked through.
12 - While baking, mix melted butter, garlic powder, and parsley for the glaze.
13 - As soon as the pot pie comes out of the oven, brush biscuits with the garlic butter glaze. Let cool 10 minutes before serving.
# Expert Suggestions:
01 -
- The way those Cheddar Bay biscuits transform into a golden, buttery crust that everyone fights over
- A restaurant quality meal that somehow feels even better than going out
- The filling is so rich and creamy you could eat it with a spoon alone
02 -
- Do not overcook your seafood before it goes into the oven or it will turn rubbery
- Keep your biscuit ingredients cold, especially the butter, for the fluffiest results
- Let the pie rest 10 minutes before serving or the filling will be too runny
03 -
- Pick through your crab meat carefully, finding shell pieces in a creamy pie is no fun
- Use a pastry cutter or your fingers to work in the cold butter quickly