This seafood pot pie is everything comfort food should be: warm, creamy, filling, and full of flavor. But what really sets it apart is the biscuit topping. Cheddar Bay biscuits, known for their buttery, cheesy goodness, bring a savory richness that perfectly complements the tender seafood and velvety sauce.

It’s a great way to make use of frozen shrimp or crab meat, and you don’t need to be a seafood expert to pull it off. Plus, it’s flexible—add extra veggies, spice it up, or switch up the seafood based on what you have. It’s a satisfying dish you’ll turn to again and again.

Cheddar Bay Biscuit Seafood Pot Pie

Ingredients
1 pound shrimp, peeled and deveined
1 pound lump crab meat
1 cup frozen mixed vegetables (peas, carrots, corn)
¼ cup butter
¼ cup all-purpose flour
2 cups seafood stock
1 cup heavy cream
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
Salt and pepper, to taste
1 package Cheddar Bay biscuit mix
½ cup shredded cheddar cheese
¾ cup milk (for biscuit mix)

Instructions

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish or oven-safe skillet.
In a large skillet over medium heat, melt the butter. Add the shrimp and cook until just pink, about 3 to 4 minutes.
Stir in the crab meat and frozen vegetables. Cook for another 2 to 3 minutes, stirring gently to avoid breaking up the crab.
Sprinkle the flour over the seafood and vegetables. Stir to coat everything evenly.
Slowly pour in the seafood stock and heavy cream, stirring constantly. Bring to a gentle simmer and cook until the mixture thickens, about 5 minutes.
Season with garlic powder, onion powder, dried thyme, salt, and pepper. Taste and adjust as needed.
Transfer the seafood mixture to your prepared baking dish or skillet, spreading it out evenly.
In a separate mixing bowl, combine the Cheddar Bay biscuit mix, shredded cheddar cheese, and milk. Stir just until a soft dough forms.
Drop spoonfuls of the biscuit dough over the seafood mixture, covering the surface while leaving small gaps for steam to escape.
Bake for 25 to 30 minutes, or until the biscuits are golden brown and cooked through.
Let the pot pie cool for 10 to 15 minutes before serving to allow the filling to set.

Variations
Add lobster or scallops for an even more decadent version.
Use fresh vegetables instead of frozen for a brighter, firmer bite.
Add a pinch of cayenne pepper or a few dashes of hot sauce for a spicy kick.
Swap seafood stock with chicken stock if needed—it still delivers great flavor.
Make it gluten-free by using a gluten-free biscuit mix and flour.

Heating and Storage
To store, let the pot pie cool completely, then cover and refrigerate for up to 3 days.
To freeze, tightly wrap the cooled dish in foil and store for up to 2 months.
To reheat, bake covered in a 350°F oven for 20 to 25 minutes until warmed through, or microwave individual portions on medium heat for 1 to 2 minutes.

Conclusion
This Cheddar Bay Biscuit Seafood Pot Pie is the kind of meal that makes people gather around the table. It’s warm, hearty, and packed with flavor—just the thing when you need something truly satisfying. With simple ingredients and big impact, it’s a recipe that feels both cozy and elevated. Whether you’re cooking for a crowd or treating yourself, it’s a dish that always hits the spot.