Golden Cheddar Bay biscuits crown a velvety seafood medley in this elevated comfort dish that blends Southern hospitality with rich coastal flavor. Plump shrimp, tender crab, and vibrant vegetables are folded into a luscious cream sauce seasoned with Old Bay and garlic, then baked under buttery, cheddar-laced biscuits for a soul-warming one-dish showstopper. Perfect for an elegant brunch, relaxed dinner party, or your next “impress-the-in-laws” evening.

Ingredients

Seafood Filling

• 2 cups cooked seafood (shrimp, crab, or a mix)
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 cup heavy cream
• 1 cup seafood or chicken broth
• 1/2 cup finely chopped onion
• 1/4 cup all-purpose flour
• 1 Tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Biscuit Topping

• 1 package (8.5 oz) Cheddar Bay Biscuit mix
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup whole milk

Preparation

1. Preheat oven to 400°F (200°C). Lightly grease a 9-inch pie dish or deep ceramic baking dish.
2. Sauté aromatics: In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until soft and translucent, about 3–4 minutes.
3. Build the roux: Sprinkle in the flour, garlic powder, Old Bay, salt, and pepper. Stir continuously for 1–2 minutes until a thick paste forms.
4. Create the sauce: Slowly whisk in the cream and broth. Simmer over medium heat, stirring often, until the sauce is smooth and thick enough to coat a spoon—about 5 minutes.
5. Fold in seafood & vegetables: Gently stir in the seafood and frozen vegetables. Heat through, then remove from heat.
6. Prepare biscuit topping: In a medium bowl, combine the biscuit mix with milk and shredded cheddar. Stir just until a soft dough forms—do not overmix.
7. Assemble: Pour the seafood filling into the prepared baking dish. Drop spoonfuls of biscuit dough evenly over the top, leaving small gaps to allow steam to escape.
8. Bake: Place on a baking sheet and bake for 20–25 minutes, or until the biscuits are golden and cooked through and the filling is bubbling.
9. Cool slightly before serving: Let the pot pie rest for 5 minutes before serving, allowing the flavors to settle.

Chef’s Tips & Variations

• Add depth: A splash of dry sherry or white wine in the sauce adds a subtle complexity.
• For a kick: Mix in a pinch of cayenne pepper or minced Jalapeño with the onion.
• Make it elegant: Use individual ramekins for personal pot pies—perfect for dinner parties.
• Seafood alternatives: Try scallops, lobster, or even smoked salmon for an elevated variation.