Cheddar Bay Biscuit Seafood Pot Pie – Easy Shrimp Dinner Recipe

 

Golden, cheesy bicuits baked on top of creamy, garlicky seafood filling—just saying “Cheddar Bay Biscuit Seafood Pot Pie” makes my mouth water. The first time I made this, the kitchen smelled like a cross between my favorite beachside restaurant and a homey Southern bakery. Honestly, I wish screens had a scratch-and-sniff button because the aroma alone is pure comfort.

I stumbled onto this shrimp dinner idea one rainy night when I craved something cozy but a little fancier than the usual. I’d just snagged a box of Cheddar Bay biscuit mix (the kind you get at Red Lobster), and there were shrimp and scallops waiting in the freezer. The plan was simple: mash up my love for classic pot pie with the irresistible flavor of those fluffy, cheesy biscuits. The result? Magic in a casserole dish—my family devoured it, and friends started asking for the “seafood biscuit pie” recipe every time we hosted game night.

If you love seafood, crave comfort food, or just want to wow your dinner crowd without breaking the bank, you’re in for a treat. This cheddar bay biscuit seafood pot pie is hearty enough for a chilly night, yet impressive enough for a special occasion. I’ve tested this recipe more times than I can count (tweaking the filling, playing with different seafood, even making it gluten-free once for my cousin). Each time, it’s a hit. So grab your oven mitts and let’s make the shrimp dinner your weeknight (or weekend) has been waiting for!

Why You’ll Love This Recipe

There’s something about pulling a bubbling, golden-topped pot pie out of the oven that just feels like winning at life. Here’s why my Cheddar Bay Biscuit Seafood Pot Pie deserves a spot in your recipe rotation:

• Quick & Easy: You can have this on the table in just about an hour, and most of that is hands-off oven time. It’s perfect for busy weeknights (or when company shows up with zero warning).
• Simple Ingredients: No running around for fancy seafood—frozen shrimp, scallops, and a can of crab do the trick. Most of the other stuff is probably in your pantry or fridge.
• Perfect for Any Occasion: This dish is fancy enough for a holiday dinner but cozy enough for a regular Tuesday. I’ve made it for everything from family birthdays to laid-back Sunday suppers.
• Crowd-Pleaser: Kids love the biscuit topping, adults love the rich and creamy filling—and I’ve never had leftovers last more than a day.
• Unbelievably Delicious: The combo of cheesy, buttery biscuits with garlicky seafood is pure comfort food joy. The texture, the flavors, the aroma—it’s all there.

What really makes this version stand out is the biscuit layer. Mixing the Cheddar Bay biscuit dough right into the seafood makes every bite fluffy, cheesy, and just a little bit garlicky. And I don’t skimp on the seafood—shrimp, crab, scallops, and just enough veggies to make you feel good about it. There’s no complicated roux or fussy steps, just straight-up goodness. I blend the filling enough to keep it creamy, but leave plenty of chunky bites (because, let’s face it, nobody wants a mushy pot pie).

After making dozens of pot pies through the years, I can honestly say this is my all-time favorite. It checks all the boxes: easy, filling, impressive, and totally satisfying. Whether you’re feeding a crowd or just want leftovers for lunch (hint: it reheats like a dream), this cheddar bay biscuit seafood pot pie is the shrimp dinner recipe you’ll come back to again and again.

Ingredients Needed

This recipe uses simple, wholesome ingredients to create a seafood pot pie that’s both rich and comforting. Most of these are easy to find at any grocery store, and you can swap things around based on what you have. Here’s what you’ll need for the ultimate cheddar bay biscuit seafood pot pie:

• For the Filling:
  • 1 lb (450g) large shrimp, peeled and deveined (fresh or frozen both work—just thaw first)
  • 1 cup (150g) lump crab meat (canned, fresh, or imitation)
  • 1 cup (150g) sea scallops, quartered if large (bay scallops are great too, or just add more shrimp if you prefer)
  • 1/2 cup (75g) frozen peas (adds color and sweetness)
  • 1/2 cup (75g) diced carrots (for crunch and color—frozen is fine!)
  • 1/2 cup (75g) sweet corn kernels (canned, frozen, or fresh)
  • 1/2 cup (120ml) heavy cream (for richness)
  • 1 cup (240ml) seafood or chicken broth (seafood broth amps up the flavor, but chicken broth works in a pinch—Kitchen Basics makes a good seafood stock)
  • 3 tbsp (45g) unsalted butter (for sautéing and flavor)
  • 3 tbsp (24g) all-purpose flour (to thicken the filling—use gluten-free flour if needed)
  • 1/2 tsp Old Bay seasoning (adds that classic seafood flavor)
  • Salt & pepper, to taste
• For the Biscuit Topping:
  • 1 batch Cheddar Bay biscuit mix (about 2 cups dry mix, or use homemade—Red Lobster brand is my go-to)
  • 1 cup (100g) shredded sharp cheddar cheese (the sharper the better for flavor)
  • 2 tbsp (30g) melted butter (for brushing over the biscuits at the end)
  • 1 tbsp chopped fresh parsley (optional, but it adds a pop of color)

Ingredient Tips: If you can’t find scallops or crab, just double up on the shrimp—it’s still delicious. For a lighter version, swap heavy cream for half-and-half. If you want to sneak in more veggies, diced bell peppers or mushrooms work well. And if you need to make it dairy-free, use a plant-based butter and your favorite dairy-free biscuit mix.

I like to keep a bag of frozen seafood mix on hand for emergencies—just be sure to thaw and pat everything dry. And don’t stress if you only have canned crab or imitation crab sticks; honestly, it’s all about the sauce and the biscuits here!

Equipment Needed

Making this seafood pot pie doesn’t require fancy appliances—just a few kitchen basics and you’re set. Here’s what I use:

• Large skillet or sauté pan (for preparing the filling—nonstick or stainless both work; I love my old cast iron for even heat)
• Medium mixing bowl (to mix the biscuit dough—any bowl will do!)
• Whisk and wooden spoon (for stirring the sauce and filling)
• 2-quart oven-safe baking dish (an 8×8-inch or 9-inch round works great; you can use a deep pie dish in a pinch)
• Measuring cups and spoons (accuracy matters in baking, but I admit I eyeball the cheese sometimes!)
• Pastry brush (for buttering the biscuit tops—fingers work if you’re in a hurry)

If you don’t have a skillet big enough for the filling, cook it in batches or use a large saucepan. For the baking dish, I’ve even used a Dutch oven—just make sure it’s oven-safe. And if you’re short on mixing bowls, rinse out the skillet and use it for the biscuits too (less to wash, yay!).

Pro tip: Keep your mixing tools clean by rinsing them right after use, especially if you’re working with seafood. For budget-friendly options, check out your local thrift store—I snagged my favorite pie dish there for less than five bucks.

Preparation Method

1. Prep the oven and ingredients:
   • Preheat your oven to 400°F (205°C).
   • If using frozen seafood, thaw and pat dry with paper towels. Chop scallops if they’re large. Shred the cheese if not pre-shredded.
   • Grease a 2-quart baking dish with a bit of butter or cooking spray.
2. Cook the veggies and make the roux:
   • In a large skillet over medium heat, melt 3 tbsp (45g) butter. Add the diced carrots and cook for about 3 minutes—they should start to soften but not color.
   • Sprinkle in 3 tbsp (24g) flour. Stir constantly for 2 minutes until it forms a paste and smells a bit nutty. (Don’t let it brown—if it does, start over. Trust me, burnt flour ruins the whole thing!)
3. Make the creamy filling:
   • Gradually whisk in 1 cup (240ml) broth and 1/2 cup (120ml) cream. Keep whisking until smooth and thickened, about 3-4 minutes. You want the sauce to coat the back of a spoon, not run off it.
   • Add 1/2 tsp Old Bay, a pinch of salt, and a few cracks of pepper. Taste and adjust seasoning—it should be flavorful but not salty, since the seafood will add more.
4. Add the seafood and veggies:
   • Gently stir in the shrimp, crab, scallops, peas, and corn. Simmer for 2-3 minutes, stirring often, until the shrimp just turn pink and the mixture is bubbling. (The seafood will finish cooking in the oven, so don’t overdo it here.)
5. Assemble in the baking dish:
   • Pour the seafood filling into your prepared dish. Smooth the top a bit, but don’t pack it down.
6. Mix the Cheddar Bay biscuit topping:
   • In a medium bowl, prepare the biscuit dough as directed on the package. Fold in 1 cup (100g) shredded cheddar cheese—this makes them extra cheesy and melty.
   • If making from scratch, combine 2 cups biscuit mix, 3/4 cup cold milk, and the cheese. Stir until just combined—don’t overmix

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