Name: Seafood Pot Pie with Cheddar Bay Biscuit Topping
Prep time: PT-487964H22M35S
Cook time: PT-487964H22M35S
Total time: PT-487964H22M35S
Cuisine: American
Ingredients: Seafood & Vegetable Filling: 1 lb shrimp (peeled and deveined), 12 oz langostino tails (or lobster), 8 oz jumbo lump crabmeat (cooked), 1 cup chopped onions, ½ cup chopped bell pepper, ¼ cup chopped celery, salt and pepper to taste, olive oil for cooking.; Creamy Gravy: 2 cups chicken broth, 1 cup heavy cream, 4 tbsp butter, 5 tbsp flour, 1 tbsp minced garlic, 1 tsp dried thyme, 1 tsp dried tarragon, 1 tsp salt, 1 tsp pepper, ½ tsp smoked paprika.; Cheddar Bay Biscuit Topping: 1 box Red Lobster Cheddar Bay Biscuit mix (11.36 oz), ¾ cup milk, ½ cup shredded mild cheddar cheese.; Herb Butter Sauce: ¼ cup melted butter, garlic‑herb seasoning packet from the biscuit mix box.

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A comforting seafood pot pie loaded with shrimp, langostino (or lobster), and crab, all nestled in a creamy, herb-infused gravy and topped with fluffy, golden Cheddar Bay Biscuits. This dish is a hearty, indulgent twist on a classic pot pie that feels fancy but is wonderfully easy to pull together. Seafood Pot Pie with Cheddar Bay Biscuit Topping

Why You’ll Love This Recipe

I love this seafood pot pie because it delivers pure coastal comfort in every bite. The gravy is rich and full of herby goodness, while the biscuit topping bakes up with cheesy, garlicky perfection. I find it perfect for entertaining or just when I want to treat myself to something warm and luxurious. Plus, it’s easy to adapt based on whatever seafood I have on hand.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Seafood & Vegetable Filling:
1 lb shrimp (peeled and deveined),
12 oz langostino tails (or lobster),
8 oz jumbo lump crabmeat (cooked),
1 cup chopped onions,
½ cup chopped bell pepper,
¼ cup chopped celery,
salt and pepper to taste,
olive oil for cooking
Creamy Gravy:
2 cups chicken broth,
1 cup heavy cream,
4 tbsp butter,
5 tbsp flour,
1 tbsp minced garlic,
1 tsp dried thyme,
1 tsp dried tarragon,
1 tsp salt,
1 tsp pepper,
½ tsp smoked paprika
Cheddar Bay Biscuit Topping:
1 box Red Lobster Cheddar Bay Biscuit mix (11.36 oz),
¾ cup milk,
½ cup shredded mild cheddar cheese
Herb Butter Sauce:
¼ cup melted butter,
garlic‑herb seasoning packet from the biscuit mix box

directions

I preheat the oven to 425 °F (220 °C).
I heat olive oil in a pan over medium heat and sear the shrimp and langostino with a little salt and pepper for 2‑3 minutes, just until cooked. Then I set them aside.
Using the same pan, I sauté the onions, bell pepper, and celery for about 4‑5 minutes until they’re soft.
I reduce the heat to medium‑low and add butter. Once melted, I stir in the flour to create a roux.
Slowly, I whisk in the chicken broth and heavy cream until the mixture becomes smooth and velvety.
I season the gravy with garlic, thyme, tarragon, smoked paprika, salt, and pepper, then cook for another 2‑3 minutes.
I fold in the cooked seafood and turn off the heat.
In a mixing bowl, I combine the biscuit mix with cheddar cheese and milk, stirring just until a shaggy dough forms—avoiding overmixing.
I transfer the seafood filling into ramekins or a large baking dish and spoon the biscuit dough on top.
I bake for 14‑16 minutes, until the biscuits are golden and baked through.
As soon as it’s out of the oven, I brush the biscuits with the melted butter mixed with the herb seasoning packet.
I serve it hot and dig in!

Servings and timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 25 minutes
Bake Time: 14–16 minutes
Total Time: Approximately 40 minutes

Variations

I sometimes swap out langostino for lobster when I want a more classic flavor. When I’m feeling casual, I use only shrimp and skip the crab. It’s also easy to add more veggies like peas or mushrooms to stretch the filling. For a spicy kick, I toss in a dash of cayenne or a bit of hot sauce into the gravy.

storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To keep the biscuit topping crisp, I reheat the pot pie in a 350 °F oven for about 8‑10 minutes rather than microwaving it.

FAQs

What seafood works best in this pot pie?

I usually use shrimp, langostino (or lobster), and crab, but scallops or white fish like cod can work beautifully too.

Can I make this ahead of time?

Yes, I often prepare the filling a day in advance and store it in the fridge. I add the biscuit topping right before baking.

What can I use instead of the biscuit mix?

If I don’t have the Cheddar Bay Biscuit mix, I mix up a quick homemade drop biscuit dough with flour, baking powder, milk, cheddar, garlic powder, and a pinch of salt.

Is there a way to make it dairy-free?

To make this dairy-free, I swap the heavy cream for coconut milk or a plant-based cream alternative and use a dairy-free biscuit topping.

Can I freeze this pot pie?

Yes, I freeze it after assembling (before baking). When I’m ready, I bake it straight from frozen at 375 °F for 30–35 minutes, covering it loosely with foil if needed.

Conclusion

This seafood pot pie with Cheddar Bay Biscuit topping is pure comfort food with a coastal twist. I love the rich, creamy filling paired with the garlicky biscuit crust—it feels fancy enough for guests but cozy enough for a weeknight treat. Whether I’m using lobster or keeping it simple with shrimp, it’s a recipe I turn to whenever I’m craving something indulgent and satisfying.