Seafood Pot Pie with Biscuits

This Cheddar Bay Biscuit Seafood Pot Pie transforms basic ingredients into a restaurant-quality comfort dish that will make everyone think you spent hours in the kitchen. The flaky, cheesy biscuit topping crowns a creamy seafood filling for the ultimate cozy dinner that satisfies both seafood lovers and comfort food enthusiasts alike.

I first created this recipe when looking for a way to elevate frozen seafood into something special. Now it has become our Friday night tradition during the cold months, and my family actually cheers when they smell the garlicky biscuits baking.

Ingredients

• Frozen mixed seafood: a convenient time-saver that delivers restaurant quality flavor without the fuss of preparing fresh seafood
• Heavy cream: creates the luxurious sauce base that ties everything together
• Cheddar Bay Biscuit mix: the secret weapon that turns this dish from ordinary to extraordinary with minimal effort
• Unsalted butter: use a good quality butter as it forms the foundation of your flavor
• Mixed vegetables: adds color, nutrition, and texture balance to the rich seafood
• Garlic powder: infuses the dish with that classic seafood companion flavor throughout
• Dill weed: provides the perfect herbal note that complements seafood beautifully

Step-by-Step Instructions

Prepare Your Oven:

Set your oven to preheat at 375°F. This temperature perfectly balances cooking the seafood through while allowing the biscuit topping to become golden and flaky without drying out. Take this time to also gather and measure all ingredients to streamline the cooking process.

Sauté The Foundation:

Melt butter in a large skillet over medium heat until it begins to foam but not brown. Add your mixed vegetables and sauté for about 5 minutes until they soften but still maintain some texture. The vegetables should be tender but not mushy as they will continue cooking in the oven.

Cook The Seafood:

Add the frozen seafood mix directly to the vegetables. Stir gently to combine and cook just until the shrimp turn pink and opaque about 3 to 4 minutes. Be careful not to overcook as the seafood will continue cooking in the oven. The seafood should be just barely done at this stage.

Create The Creamy Sauce:

Pour in the heavy cream along with garlic powder and dill weed. Stir to combine everything evenly and bring to a gentle simmer. Allow the mixture to cook for 5 minutes stirring occasionally until the sauce thickens slightly to coat the back of a spoon. The cream will reduce further in the oven.

Prepare The Biscuit Topping:

Mix the Cheddar Bay Biscuit mix according to package directions. The typical instructions call for water and butter but follow exactly what your specific package recommends. Do not overmix the dough it should be just combined for the flakiest results.

Assemble The Pot Pie:

Transfer your seafood mixture to a 9x13 baking dish spreading it into an even layer. Using a large spoon or cookie scoop drop portions of the biscuit dough across the top of the seafood mixture leaving some space between each dollop as the biscuits will expand during baking.

Bake To Golden Perfection:

Place the assembled pot pie in your preheated oven and bake for 20 to 25 minutes. The pot pie is done when the biscuit topping has turned a deep golden brown and the filling is bubbling around the edges. Let stand for 5 minutes before serving to allow the filling to set.

The dill in this recipe was an accidental discovery when I ran out of thyme one evening. My husband declared it was even better than the original version and now we consider it the signature flavor that makes this pot pie special. Sometimes the best cooking discoveries happen by chance.

Make Ahead Options

This seafood pot pie can be partially prepared in advance to make dinner time even easier. Complete all steps through assembling in the baking dish but do not add the biscuit topping. Cover tightly and refrigerate for up to 24 hours. When ready to serve prepare the biscuit topping fresh allow the seafood base to come to room temperature for about 20 minutes then top with biscuits and bake. You may need to add an additional 5 minutes to the baking time if starting with a chilled base.

Customizing Your Seafood Mix

While the frozen seafood mix provides excellent convenience you can absolutely customize this pot pie with your preferred seafood selections. For a more luxurious version add chunks of fresh salmon or substitute the entire mix with 1 pound of fresh lump crab meat. If using fresh seafood reduce the initial stovetop cooking time by half since fresh seafood cooks more quickly than frozen. This flexibility allows you to take advantage of whatever seafood looks freshest at your market or to accommodate specific preferences.

Serving Suggestions

This pot pie is substantive enough to serve as a complete meal but pairs wonderfully with simple sides that complement without competing. A crisp green salad dressed with lemon vinaigrette offers a refreshing contrast to the rich filling. For special occasions consider starting with a small cup of clear seafood broth as an appetizer to set the theme. A chilled glass of unoaked Chardonnay or Pinot Grigio makes the perfect beverage pairing bringing out the delicate seafood flavors while cutting through the creamy richness.

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Recipe FAQs

→ Can I use fresh seafood instead of frozen?

Absolutely! Fresh seafood works wonderfully in this dish. Just reduce the cooking time slightly since fresh seafood cooks faster than frozen. Cook until shrimp are pink and opaque, and scallops are just translucent in the center.

→ What can I substitute for the Cheddar Bay Biscuit mix?

You can use any biscuit mix or make homemade drop biscuits. To mimic the Cheddar Bay flavor, add 1/2 cup shredded cheddar cheese, 1/4 teaspoon garlic powder, and 1 tablespoon chopped parsley to your preferred biscuit recipe.

→ Can I prepare this dish ahead of time?

Yes! You can prepare the seafood filling up to a day ahead and refrigerate it. When ready to serve, bring the filling to room temperature, top with freshly prepared biscuit mix, and bake as directed, adding a few extra minutes to account for the cooler filling.

→ What sides pair well with this seafood pot pie?

A simple green salad with lemon vinaigrette makes an excellent light accompaniment. For heartier appetites, roasted asparagus or steamed broccoli complement the rich flavors of the pot pie nicely.

→ Can I freeze leftovers of this dish?

While you can freeze leftovers for up to 1 month, the texture of the biscuit topping may change slightly upon thawing. For best results, reheat in a 350°F oven until heated through rather than using a microwave to help maintain some crispness in the topping.

→ How can I make this dish lower in calories?

To reduce calories, substitute half-and-half or whole milk for the heavy cream (though the sauce will be thinner). You can also increase the vegetable content and slightly decrease the seafood portion. Using a reduced-fat biscuit topping can further lower the calorie count.