40-Minute Cheddar Bay Biscuit Seafood Pot Pie Comfort

Oh my goodness, let me tell you about my latest kitchen obsession – this Cheddar Bay Biscuit Seafood Pot Pie that’s become my go-to comfort food on chilly evenings. I stumbled upon this genius combo when craving those famous cheddar bay biscuits but wanting something heartier than just soup. Picture this: creamy seafood filling bubbling away under a blanket of those cheesy, garlicky biscuits – it’s pure magic. The best part? It comes together faster than you’d think, using simple ingredients you probably have on hand. Trust me, one bite of this cozy creation and you’ll be hooked just like I am.

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Why You’ll Love This Cheddar Bay Biscuit Seafood Pot Pie

Listen, I don’t throw around the word “perfect” lightly, but this dish? It’s got everything going for it:

• Crazy easy – Uses simple ingredients and comes together in about 40 minutes (yes, really)
• Flavor explosion – That cheddar-garlic biscuit topping with creamy seafood filling? Absolute magic
• Comfort in a dish – Like a warm hug on those nights you need something cozy and satisfying
• Super versatile – Use whatever seafood you’ve got (I’ve even used leftover crab cakes once in a pinch)

Trust me, this is one of those recipes you’ll find yourself making again and again.

Ingredients for Cheddar Bay Biscuit Seafood Pot Pie

Here’s everything you’ll need to make this cozy masterpiece – I promise it’s all simple stuff. Measurements matter here, so I’ve got them just right:

• 1 cup diced cooked seafood – shrimp, crab, or lobster (see my notes below about subs)
• 1 cup frozen mixed vegetables – the classic peas-and-carrots blend works great
• 1/2 cup diced onion – about half a medium onion
• 1/2 cup diced celery – 2 stalks, nice and fine
• 2 cloves garlic, minced – fresh is best here.
• 2 tbsp butter – the real stuff, please
• 2 tbsp all-purpose flour – for that perfect creamy sauce
• 1 cup milk – whole milk makes it richest
• 1/2 cup shredded cheddar cheese – sharp cheddar packs the most flavor
• 1/2 tsp Old Bay seasoning – don’t skip this seafood magic.
• 1/4 tsp black pepper – freshly ground if you’ve got it
• 1 batch cheddar bay biscuit dough – homemade or store-bought (no judgment.)

Ingredient Notes & Substitutions

A few quick tips about the star players: For seafood, fresh or frozen both work – I’ve used everything from leftover shrimp cocktail to canned crab in a pinch. The Old Bay seasoning is key for that signature seafood flavor, but if you’re out, paprika + pinch of celery salt makes a decent stand-in. And about the biscuit dough – while I love making mine from scratch, those refrigerated cheddar bay biscuits from the store? Totally acceptable shortcut when time’s tight.

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for this cozy dish. Just grab these basics from your kitchen:

• 10-inch skillet – For cooking the filling (cast iron works great if you’ve got one)
• 2-quart baking dish – An 8×8 inch square or similar works perfectly
• Whisk – For getting that sauce silky smooth
• Wooden spoon – My go-to for stirring the filling
• Measuring cups & spoons – Because eyeballing never works for me.

That’s it – now let’s get cooking.

How to Make Cheddar Bay Biscuit Seafood Pot Pie

Alright, let’s get cooking. Follow these simple steps and you’ll have the most incredible seafood pot pie with that dreamy cheddar bay biscuit topping:

1. Preheat your oven to 375°F (190°C) – this gives it time to get nice and hot while you prep everything else.
2. In your skillet over medium heat, melt the butter until it’s just starting to bubble. Add your diced onion, celery, and minced garlic – you’ll know it’s ready when the onions turn translucent and your kitchen smells amazing (about 5 minutes).
3. Sprinkle in the flour and stir constantly for 1 minute – this cooks out that raw flour taste. Then gradually whisk in the milk, making sure to get all those delicious browned bits from the bottom of the pan.
4. Now the fun part, Stir in your seafood, frozen veggies, cheddar cheese, Old Bay, and black pepper. Keep stirring until the cheese melts and everything thickens up beautifully (about 3-4 minutes).
5. Pour this heavenly mixture into your baking dish. Then drop spoonfuls of biscuit dough evenly over the top – don’t worry about making it perfect, those rustic dollops are part of the charm.
6. Bake for 20-25 minutes until the biscuits turn that perfect golden brown and the filling bubbles up around the edges. Oh, that smell.
7. Let it cool for about 5 minutes – I know it’s hard to wait, but this helps the filling set so it doesn’t run everywhere when you serve it.

Tips for Perfect Cheddar Bay Biscuit Topping

Here’s my hard-earned wisdom about that biscuit topping: First, don’t overmix the dough – lumps are good. Overworking makes tough biscuits. Second, space the dollops evenly but not too close together – they’ll spread as they bake. And here’s my secret: brush the baked biscuits with melted butter mixed with a pinch of garlic powder right when they come out of the oven. Absolute game-changer.

Serving Suggestions for Cheddar Bay Biscuit Seafood Pot Pie

Honestly, this dish stands proud all on its own, but if you’re like me and love making a proper meal of it, here’s what I serve alongside: A crisp green salad with lemon vinaigrette cuts through the richness perfectly, or simple steamed green beans when I want something easy. For special occasions? A chilled glass of Chardonnay turns dinner into a real treat.

Storage & Reheating Instructions

Here’s the good news – this pot pie keeps beautifully. Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, wrap individual portions tightly and freeze for up to 2 months. When reheating, skip the microwave – instead, pop it in a 350°F (175°C) oven until heated through (about 20 minutes from fridge, 40 from frozen). The biscuits might not be quite as crisp as fresh, but a quick broil at the end works miracles.

Cheddar Bay Biscuit Seafood Pot Pie FAQs

Nutritional Information

Just a heads up – these numbers are estimates that can vary based on your exact ingredients (especially which seafood and cheese you use). But here’s the general breakdown per serving (about 1/4 of the dish):

• Calories: 420
• Protein: 20g
• Carbs: 35g
• Fiber: 3g
• Sugar: 5g
• Fat: 22g

It’s comfort food, after all – but packed with quality protein and veggies too. For lower-calorie options, try skim milk and reduced-fat cheese (though I swear by the full-fat versions for maximum deliciousness).

Share Your Cheddar Bay Biscuit Seafood Pot Pie

Did you make this cozy masterpiece? I’d love to hear how it turned out. Leave a comment below or tag me in your photos – nothing makes me happier than seeing your kitchen adventures with this recipe. Happy cooking, friends.

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