Seafood Pot Pie with Cheddar Bay Crust Recipe

If you’re looking for a cozy, comforting dish with a twist, this Seafood Pot Pie with Cheddar Bay Crust Recipe is going to be your new favorite. Imagine tender shrimp, lobster, and crab all nestled in a creamy filling, topped with those irresistibly cheesy, buttery Red Lobster Cheddar Bay biscuits – it’s a seafood lover’s dream come true. I absolutely love how this turns out, especially when the flaky, golden cheddar bay crust crisps up just right on top of the rich, savory filling.

What makes this recipe so special is the blend of fresh seafood with the nostalgic, homey pot pie vibe and a crackly cheddar biscuit crust instead of the usual pastry. Perfect for weeknight dinners, special occasions, or when you want to impress guests without fussing over complicated steps. You’ll find that the Seafood Pot Pie with Cheddar Bay Crust Recipe comes together easily, and once you get a taste, your whole family will go crazy for it – it’s been one of my go-to comfort meals lately!

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Ingredients You’ll Need

The magic in this Seafood Pot Pie with Cheddar Bay Crust Recipe comes from a balance of fresh seafood, flavorful veggies, and that signature biscuit topping. Each ingredient plays a role, whether it’s building depth in the filling or adding that gooey cheese kick on top.

• Butter: Use unsalted butter so you can control the saltiness throughout the dish.
• Shrimp: Small shrimp work beautifully for even cooking and tenderness.
• Lobster Meat: I recommend fresh lobster tails if you can find them – they bring a sweet, succulent flavor.
• Carrots: Adds sweetness and texture; chop into small pieces for even cooking.
• Celery: Offers a subtle crunch and freshness in the filling.
• Shallot: Milder than onion and adds a lovely aromatic depth.
• Thyme: Fresh thyme sprigs brighten the seafood flavors.
• Cayenne Pepper: Just a pinch adds warmth without overpowering the delicate seafood.
• Garlic: Minced for a punch of classic flavor.
• Tomato Paste: Adds umami and helps thicken the filling beautifully.
• Flour: For thickening the sauce to that perfect pot pie consistency.
• Peas & Corn: Adds subtle sweetness and color contrast inside the filling.
• Seafood and Chicken Stock: The backbone of the broth – seafood stock especially gives it that oceanic depth.
• Crab Meat: Opt for lump crab if you want big, delicious bites throughout.
• Heavy Cream: Makes the filling rich and velvety.
• Cheddar Bay Biscuits: These come from a box (Red Lobster brand) but truly elevate the dish when topped with cheddar cheese and biscuit butter.
• Shredded Cheddar Cheese: Extra cheesiness on top to meld with the biscuit crust perfectly.

Variations

One of the things I love most about this Seafood Pot Pie with Cheddar Bay Crust Recipe is how easy it is to tweak based on what you have or your dietary preferences. Feel free to swap out or add ingredients to make it your own!

• Using Different Seafood: I once made this with scallops instead of shrimp, and it was just as delicious—try crab and scallops for a richer seafood combo.
• Gluten-Free Crust: If you need gluten-free, try making a biscuit topping with almond flour and cheddar cheese—still tasty, but with a different texture.
• Spice It Up: Sometimes I add smoked paprika or a dash of Old Bay seasoning into the filling for more flavor dimension.
• Vegetarian Version: Skip seafood altogether and add mushrooms with a vegetable stock base, topped with cheddar biscuits for a comforting veggie pot pie.

How to Make Seafood Pot Pie with Cheddar Bay Crust Recipe

Step 1: Sauté the Seafood

Start by melting butter in a large pot over medium-low heat. Add your shrimp and lobster meat, cooking just until they turn pink and slightly opaque (about 3–4 minutes). This quick sauté locks in the seafood’s delicate flavor without overcooking. Remove the seafood and set it aside – you’ll add it back in later.

Step 2: Build Your Flavor Base

In the same pot, toss in the shallot, carrots, celery, fresh thyme sprigs, and cayenne pepper. Sauté these for 3–4 minutes until softened and aromatic. Then, add your minced garlic and cook for an additional 2 minutes. This is the flavor foundation of your pot pie — take your time to develop those lovely veggie aromas.

Step 3: Make the Roux and Simmer the Filling

Stir in the tomato paste and flour, mixing well to create a thick paste that will serve as your roux. This step helps thicken the filling so it isn’t runny. Then, add the peas, corn, seafood stock, and chicken stock. Give everything a good stir, bring it to a simmer, and let it cook gently for about 15 minutes until the filling thickens and flavors meld.

Step 4: Prepare the Biscuits and Finish the Filling

While the filling is simmering, follow the box instructions to prepare your cheddar bay biscuit dough and biscuit butter. I always preheat my oven to 375°F around this time too. Once the filling has simmered, stir in the heavy cream, cooked seafood, and crab meat. This makes the filling silky and luscious.

Step 5: Assemble and Bake

Divide the creamy seafood filling evenly into four ½-quart ramekins or cocottes, filling each about three-quarters full. Using wet hands or parchment paper, press a thin layer (about ¼-⅓ cup) of cheddar bay biscuit dough on top of each ramekin, covering the filling like a cozy crust. Pop these into the oven and bake for 15–17 minutes, or until the biscuit tops turn golden brown and irresistible. Once out of the oven, brush with the biscuit butter for that extra glossy, buttery finish — it’s totally worth the effort!

How to Serve Seafood Pot Pie with Cheddar Bay Crust Recipe

Garnishes

I like to finish my Seafood Pot Pie with a sprinkle of fresh parsley or chives for a pop of color and fresh herbal note that complements the rich filling beautifully. A squeeze of fresh lemon juice just before serving brightens everything up and cuts through the richness, which I highly recommend.

Side Dishes

Since the pot pie is quite hearty on its own, I often pair it with a crisp green salad tossed in a tangy vinaigrette or roasted asparagus for a simple, fresh side. Sometimes, I serve it alongside garlic bread or a light cucumber salad when feeding a crowd to balance the richness.

Creative Ways to Present

For special occasions, I’ve served this pot pie in mini cocottes as individual portions, which looks elegant and makes plating a breeze. Using clear glass ramekins even lets you show off the layers of seafood and vegetables. And if you want to get really festive, topping each pot pie with a little crab claw or shrimp makes a beautiful garnish that wows guests.

Make Ahead and Storage

Storing Leftovers

Leftover Seafood Pot Pie with Cheddar Bay Crust stores well in the fridge — I pop mine into airtight containers and it keeps for up to 3 days. The biscuit topping softens a bit, but it still tastes delicious the next day.

Freezing

I’ve frozen this pot pie before, but I recommend freezing before adding the biscuit topping. Freeze the filling in ramekins or baking dishes, then thaw overnight and add biscuit dough just before baking for best texture and flavor.

Reheating

Reheat leftovers in the oven at 350°F, loosely covered with foil to keep the crust from drying out. About 15 minutes does the trick—this way you keep the filling warm and creamy while avoiding a soggy biscuit top.

FAQs

Final Thoughts

This Seafood Pot Pie with Cheddar Bay Crust Recipe holds a special place in my heart because it combines decadent seafood flavors with the childhood joy of pot pie, but with a grown-up, gourmet twist. Every time I make it, my kitchen smells like a seaside bistro and my family devours it like it’s a special occasion — even on a Tuesday night! I hope you’ll give this recipe a try and see how easy it is to create something that feels both luxurious and homey. Trust me, once you taste that crispy cheddar top giving way to the creamy seafood filling, you’ll want to make it again and again.

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