Seafood Pot with Cheddar Bay Biscuits (Printable Version)
Rich and creamy seafood pot filled with shrimp, crab, and vegetables beneath a golden layer of cheesy garlic biscuits.
# What You Need:
→ Seafood
01 - ½ pound large shrimp, peeled, deveined, and chopped
02 - ½ pound lump crab meat, picked over for shells
03 - ½ pound firm white fish (cod or haddock), cut into 1-inch pieces
→ Vegetables
04 - 1 cup frozen peas
05 - 1 cup carrots, diced
06 - 1 cup celery, diced
07 - 1 small onion, diced
→ Sauce
08 - 4 tablespoons unsalted butter
09 - ¼ cup all-purpose flour
10 - 2 cups seafood stock or fish broth
11 - 1 cup whole milk
12 - ¼ cup dry white wine (optional)
13 - 1 teaspoon Old Bay seasoning
14 - ½ teaspoon kosher salt
15 - ¼ teaspoon black pepper
16 - 2 tablespoons fresh parsley, chopped
→ Cheddar Bay Biscuit Topping
17 - 2 cups all-purpose flour
18 - 2 teaspoons baking powder
19 - ½ teaspoon baking soda
20 - 1 teaspoon garlic powder
21 - 1 teaspoon sugar
22 - ½ teaspoon salt
23 - ½ cup cold unsalted butter, cubed
24 - 1 cup sharp cheddar cheese, shredded
25 - ¾ cup cold buttermilk
26 - 2 tablespoons fresh chives or parsley, chopped
→ Biscuit Butter Glaze
27 - 2 tablespoons unsalted butter, melted
28 - ½ teaspoon garlic powder
29 - 1 tablespoon fresh parsley, chopped
# How to Make It:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish or large ovenproof skillet.
02 - In a large skillet over medium heat, melt 4 tablespoons butter. Add onion, carrots, and celery; sauté until softened, about 5 minutes.
03 - Sprinkle in ¼ cup flour; stir and cook for 2 minutes to remove raw flour taste.
04 - Gradually whisk in seafood stock and milk (and wine, if using), stirring constantly until smooth. Bring to a simmer and cook until thickened, 5–7 minutes.
05 - Stir in Old Bay, salt, pepper, and parsley. Add shrimp, crab, fish, and peas. Cook gently for 2–3 minutes (seafood will finish cooking in the oven).
06 - Pour the seafood mixture into the prepared baking dish.
07 - Whisk together flour, baking powder, baking soda, garlic powder, sugar, and salt in a large bowl.
08 - Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Fold in cheddar and herbs.
09 - Stir in cold buttermilk just until dough comes together. Do not overmix.
10 - Drop large spoonfuls of biscuit dough evenly over the seafood filling.
11 - Bake 25–30 minutes, until biscuit topping is golden and cooked through.
12 - While baking, mix melted butter, garlic powder, and parsley for the glaze.
13 - As soon as the pot pie comes out of the oven, brush biscuits with the garlic butter glaze.
14 - Let cool 10 minutes before serving to allow filling to set.
# Expert Tips:
01 -
- The combination of tender seafood in creamy sauce meets buttery cheesy biscuits in every bite
- It transforms humble ingredients into something that tastes like it came from a coastal restaurant
- The leftovers reheat beautifully making it perfect for meal prep
02 -
- Do not overcook the seafood in the skillet or it will become rubbery during baking
- Cold ingredients are crucial for flaky biscuits, so keep your butter and buttermilk refrigerated until the last moment
- The sauce will thicken as it bakes, so make it slightly thinner than you think you need
03 -
- Use a pastry cutter for the biscuits, but clean hands work just as well if you do not have one
- Let the pie cool for the full 10 minutes or the filling will be too runny to serve neatly