Imagine a cozy evening with the aroma of a rich seafood pot pie wafting through your kitchen. This Seafood Pot Pie with Cheddar Bay Crust brings together succulent shrimp and tender lobster mingled in a creamy bisque, topped with those iconic flaky biscuits. I’ve tested this recipe multiple times, making notes of what worked and what didn’t, each time falling in love with the warming flavors. If seafood isn’t always your go-to, check out my Carrot Cake Oatmeal Cookies for a delightful treat!
About Seafood Pot Pie with Cheddar Bay Crust
This dish is a heartwarming classic that combines seafood with a creamy texture, making it perfect for any dinner table. During my testing phase, I noted the vibrant colors of the vegetables against the creamy lobster bisque. It feels like a special occasion, yet it’s easy enough for a weeknight meal. I often serve it on chilly nights, and it never fails to bring comfort.
- Budget-friendly, using frozen seafood is a great way to lower costs.
- Versatile – can substitute any seafood based on what’s available.
- Family favorite with vibrant flavors that appeal to both kids and adults.
- Hearty ingredients ensure it’s filling and satisfying.
Key Ingredients & Their Roles
- Shrimp: Adds sweetness and a tender bite; can substitute with scallops if desired.
- Lobster meat: A luxurious element; use canned for an easier option.
- Cream: Brings richness to the filling; half-and-half can serve as a lighter alternative.
- Cheddar Bay Biscuits: The iconic topping; homemade biscuits can also be used.
How to Make Seafood Pot Pie with Cheddar Bay Crust
- In a large pot over medium-low heat, melt 3 tablespoons of butter. Once hot, add the shrimp and lobster meat, cooking for 3–4 minutes until just translucent, then remove and set aside.
- Add the chopped shallot, carrots, celery, thyme sprigs, and cayenne pepper to the pot. Sauté for 3–4 minutes until softened, then stir in 5 cloves of minced garlic for an additional 2 minutes until fragrant.
- Mix in 2 tablespoons of tomato paste and 4 tablespoons of flour, stirring until you form a smooth paste. Gradually add 3 cups of seafood stock and 1 cup of chicken stock, mixing until combined.
- Fold in 1/2 cup each of peas and corn, allow the mixture to simmer for 15 minutes while stirring frequently.
- As the filling simmers, preheat the oven to 375°F. Prepare the Cheddar Bay biscuits according to the package instructions, including the flavored butter.
- Once the filling is ready, stir in 1/2 cup of heavy cream and 6 ounces of crab meat. Divide filling among four ½-quart ramekins, filling each about three-quarters full.
- Top each ramekin with a layer of biscuit dough (about 1/4-1/3 cup), either pressing it down or shaping it between parchment paper.
- Bake for 15–17 minutes until the tops are golden brown. Brush with the remaining biscuit butter before serving.
Pro Tips & Troubleshooting
- Cooking seafood just until opaque keeps it tender rather than rubbery; a quick sauté is key.
- Common mistake: Overworking the biscuit dough can lead to tough biscuits. Handle gently!
- For seasonal variety, incorporating in-season vegetables like asparagus or peas can enhance freshness.
- This recipe is easily scalable; double the ingredients for a larger gathering without altering the baking time significantly.
Storage & Make-Ahead Guide
This Seafood Pot Pie can be stored in the fridge for up to 3 days. For longer storage, place it in the freezer for about 2 months. When reheating, the oven is ideal; cover with foil to prevent over-browning and heat at 350°F for about 20 minutes. I discovered that freezing the filling separately from the biscuits kept everything fresher and allowed for a quicker meal on busy nights.
Serving Suggestions
This Seafood Pot Pie pairs beautifully with a light arugula salad for a fresh contrast, or serve it with crusty baguette slices for dipping. Try it alongside my Homemade Garlic Bread for a comforting touch.
Frequently Asked Questions
- How do I ensure my seafood stays tender? Cook it just until opaque and avoid overcooking.
- Can I make this ahead of time? Yes, you can prepare the filling and freeze it or refrigerate it for later use!
- What can I substitute for lobster meat? Canned or frozen crab meat is a great substitute.
- How can I make the filling gluten-free? Use gluten-free flour and stock to thicken the bisque.
- Is this seafood pot pie kid-friendly? Absolutely! The buttery, flaky crust and creamy filling are sure to please.
Final Thoughts
This Seafood Pot Pie with Cheddar Bay Crust is a versatile dish that brings warmth and satisfaction. Each bite takes you on a comforting journey, and I love enjoying it with my family, especially on those cold nights. I can’t wait for you to try it and share your thoughts!
More Recipes You’ll Love
- Homemade Creamy Seafood Linguine – a rich seafood dish that steps up to the pie with a creamy base.
- Seafood Pasta with Shrimp & Crab – brings together fresh seafood and a satisfying texture that complements pie crusts.
- Homemade Crab Corn Chowder – a delicious creamy soup that pairs well with the savory cheddar bay crust.
I’ve been using the CAROTE 44-piece cookware set for my recipes, and it’s been amazing. The nonstick coating works beautifully, heats evenly on induction, and cleans up fast. The elegant design, sturdy handles, and included knives make it a complete, reliable kitchen upgrade.
Seafood Pot Pie with Cheddar Bay Crust
Ingredients
- 3 tbsp butter
- 1 lb small shrimp
- oz lobster meat 6-8 oz (approx. 3 4 oz lobster tails)
- 1 cup chopped carrots
- 1 large celery stick chopped
- 1 shallot minced
- 3 sprigs thyme
- 1/2 tsp cayenne pepper
- 5 cloves garlic minced
- 2 tbsp tomato paste
- 4 tbsp flour
- 1/2 cup peas
- 1/2 cup corn
- 3 cups seafood stock
- 1 cup chicken stock
- 6 oz crab meat
- 1/2 cup heavy cream
- 1 box cheddar bay biscuits (Red Lobster)
- 1/2 cup shredded cheddar cheese
- 3 tbsp butter
Instructions
- In a large pot over medium-low heat, add 3 tbsp of butter. Once hot, toss in the shrimp and lobster meat. Cook for 3–4 minutes, then remove and set aside.
- Add the shallot, carrots, celery, thyme, and cayenne pepper to the pot. Sauté for 3–4 minutes. Stir in the garlic and cook for an additional 2 minutes.
- Add the tomato paste and flour to the pot, stir to form a paste.
- Toss in the peas, corn and pour in the stock. Mix to combine, and let it simmer for 15 minutes.
- While the filling simmers, prepare the biscuits and the biscuit butter. (these instructions are on the box)
- Preheat the oven to 375°F.
- To the pot add the heavy cream and seafood (cooked and crab) to the pot and divide the filling evenly into four ½-quart ramekins or cocottes, filling each about three-quarters full.
- Top with a thin layer (1/4-1/3 cup) of cheddar bay biscuit dough. Either use wet hands to form a layer or press it between 2 pieces of parchment paper.
- Bake for 15–17 minutes, or until the tops are golden brown. Brush with biscuit butter and serve.