If savory comfort food had a crown, the Seafood Pot Pie (with Cheddar Bay Crust) would be wearing it with pride. Imagine a bubbling, creamy medley of shrimp, lobster, and crab mingling beneath a flaky, cheesy biscuit crust that puts any boring pie top to shame. This dish transforms a cool evening into an event, dazzling your table with bright veggies, luxurious seafood, and that Red Lobster-inspired cheddar bay blanket you’ll want to sink your fork into again and again.

Seafood Pot Pie (with Cheddar Bay Crust) Recipe

Ingredients You’ll Need

This mouthwatering Seafood Pot Pie (with Cheddar Bay Crust) comes together with surprisingly accessible ingredients, each playing a crucial role in building layers of flavor and a delightful medley of textures. From the sweet pop of corn to the creaminess of the biscuits, here’s what you’ll need and why you’ll love it:

Butter (3 tbsp for cooking, 3 tbsp for biscuit topping): Adds rich flavor to the seafood and creates an irresistible finish on the crust.
Small shrimp (1 lb): Tender and quick-cooking, these absorb all the savory flavors in the filling.
Lobster meat (6-8 oz, about 3 small tails): The crown jewel—lush, sweet bites make the pie luxurious.
Chopped carrots (1 cup): Bring color and just a touch of sweetness.
Large celery stick (chopped): Foundations of flavor—celery rounds out the classic soffritto base.
Shallot (1, minced): Adds a subtle, aromatic sweetness more complex than everyday onion.
Thyme (3 sprigs): Fresh, woodsy notes that pair perfectly with seafood.
Cayenne pepper (½ tsp): Just enough heat to wake up your palate without overpowering the seafood.
Garlic (5 cloves, minced): Because every cozy pot pie craves a good garlic punch.
Tomato paste (2 tbsp): Deepens the filling’s flavor and gives it a beautiful color.
Flour (4 tbsp): This thickens your filling so each scoop is luxuriously creamy.
Peas (½ cup): Sweet green pops in every bite!
Corn (½ cup): Little bursts of sunshine that balance out the savory richness.
Seafood stock (3 cups): Intensifies the oceany flavor so no bite feels bland.
Chicken stock (1 cup): Adds body and a hint of savory depth to complement the seafood.
Crab meat (6 oz): Delicate, sweet, and absolutely irresistible; a crucial flavor anchor.
Heavy cream (½ cup): For that ultra-luxurious, velvety finish in the filling.
Cheddar bay biscuit mix (1 box, Red Lobster): The signature crust, guaranteed to steal the show.
Shredded cheddar cheese (½ cup): Melty, cheesy goodness, both in the crust and for an optional topping boost.

How to Make Seafood Pot Pie (with Cheddar Bay Crust)

Step 1: Sear the Seafood

Start by melting 3 tablespoons of butter in a large pot over medium-low heat. When it’s sizzling gently, add your shrimp and lobster pieces. Give them 3–4 minutes, just enough to become opaque and lightly golden without overcooking. Remove the seafood with a slotted spoon and set aside—they’ll get plenty cozy in the pie later on.

Step 2: Sauté the Aromatics and Veggies

Add the minced shallot, chopped carrots, celery, thyme sprigs, and a sprinkle of cayenne pepper right into the buttery base. Stir often and sauté for 3–4 minutes, getting those veggies glossy and aromatic. Toss in the minced garlic and cook another two minutes, filling your kitchen with that warm, savory scent.

Step 3: Build the Roux and Tomato Base

Spoon in the tomato paste and flour, then stir everything into a thick, aromatic paste. This mixture is key—it sets up the creamy texture of the finished filling and gives each bite just a hint of tangy richness.

Step 4: Add Veggies and Simmer with Stock

Add the peas and corn, then pour in the seafood and chicken stocks. Give everything a gentle mix, scraping up any brown bits from the bottom (that’s extra flavor!). Let the filling simmer on medium-low for 15 minutes so the flavors can marry and the base thickens into a rich sauce.

Step 5: Prep the Cheddar Bay Biscuit Topping

While your seafood filling gently bubbles, follow the box directions to mix up the cheddar bay biscuit dough and the biscuit butter topping. Don’t forget to fold in some of that shredded cheddar for extra cheesy pull with every bite!

Step 6: Preheat the Oven

Get your oven ready to work its magic! Preheat to 375°F so everything is set for perfect browning and biscuits that rise up golden and crispy.

Step 7: Bring It All Together

Pour in the heavy cream, then gently fold your cooked shrimp, lobster, and crab meat back into the pot. Spoon the creamy, seafood-packed filling into four ½-quart ramekins or mini cocottes, stopping just shy of the rim to leave space for the biscuit crust.

Step 8: Top with Biscuit Dough

Scoop about ¼ to ⅓ cup of biscuit dough for each serving and form a thin layer to cover the filling either by hand (damp hands make this easier) or by flattening between pieces of parchment. Press gently to ensure full coverage right to the edges—this is what makes the Seafood Pot Pie (with Cheddar Bay Crust) so unforgettable!

Step 9: Bake and Butter

Arrange the ramekins on a baking sheet to catch any overflowing deliciousness, and bake 15–17 minutes until the crust is puffed and golden. Brush with biscuit butter while piping hot, then prepare yourself for oohs and ahhs at the table.

How to Serve Seafood Pot Pie (with Cheddar Bay Crust)

Seafood Pot Pie (with Cheddar Bay Crust) Recipe - Recipe Image

Garnishes

A little flourish goes a long way here! Sprinkle fresh chopped parsley or a bit of extra cheddar cheese on top right out of the oven for color and added pop. A wedge of lemon on the side makes each bite spark with fresh citrus, complementing the seafood beautifully.

Side Dishes

Let this star shine! Pair your Seafood Pot Pie (with Cheddar Bay Crust) with a simple green salad tossed in a tangy vinaigrette, or maybe some roasted asparagus or green beans. You want something light and crisp to balance the creamy, decadent pie.

Creative Ways to Present

Think outside the ramekin! Spoon the filling into a large family-style casserole dish and dollop with biscuit dough for sharing, or go mini for parties with single-serve portions in ovenproof mugs. For an extra-festive look, bake in small mason jars and tie with twine for a bistro vibe.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap your leftover Seafood Pot Pie (with Cheddar Bay Crust) tightly in plastic wrap or a snug-fitting lid. Store in the refrigerator for up to three days. The flavor honestly gets better as the filling settles, making next-day lunches pure joy.

Freezing

This dish is a surprise freezer hero! Assemble everything right up to the point of baking, then cover tightly with foil and freeze. When you’re ready for a quick, impressive meal, bake straight from frozen at 350°F for 30–35 minutes until heated through and bubbling at the edges.

Reheating

Reheat individual ramekins in a 350°F oven, uncovered, for best results. This keeps the cheddar bay crust crisp and the filling perfectly creamy. Microwaving works in a pinch; just use medium power and pause to stir the filling so it warms evenly.

FAQs

Can I use only one kind of seafood?

Absolutely! While the trio of shrimp, crab, and lobster creates a balanced flavor, you can double up on your favorite or swap in scallops or firm white fish. Just keep the total seafood weight about the same for best results.

What’s the best substitute for cheddar bay biscuit mix?

If you don’t have the Red Lobster mix, use your favorite biscuit dough and add shredded cheddar plus a pinch of Old Bay seasoning for that signature flavor.

Do I need special ramekins?

Nope! Any small ovenproof bowls or even a single large baking dish works. Individual servings add a fancy touch but aren’t required for perfect Seafood Pot Pie (with Cheddar Bay Crust).

How can I make it less spicy?

Just reduce the cayenne or leave it out entirely. You’ll still have tons of flavor thanks to the thyme, garlic, and seafood stock.

Can I make this gluten-free?

Yes! Use a gluten-free flour blend for the roux, and seek out a gluten-free biscuit mix for the crust. Everything else should be naturally gluten-free, making this indulgence accessible for all.

Final Thoughts

If you’re looking to sweep someone off their feet—or just treat yourself to something extraordinary—this Seafood Pot Pie (with Cheddar Bay Crust) is pure comfort and class in one dish. Gather your favorite seafood, channel your inner chef, and let that golden, cheesy crust steal the spotlight at your next dinner. You really have to taste it to believe how something so easy can be so impressive—so go ahead, give it a try!

Seafood Pot Pie (with Cheddar Bay Crust) Recipe

★★★★★

5 from 14 reviews

Author: lilan
Total Time: 1 hour
Yield: 4 servings 1x
Diet: Diabetic

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Description

This Seafood Pot Pie with Cheddar Bay Crust is a comforting and indulgent dish that combines a rich seafood filling with a cheesy biscuit topping. Perfect for a special occasion or a cozy family dinner.

Instructions

Cook Seafood: In a large pot, cook shrimp and lobster in butter, then set aside.
Sauté Vegetables: Cook shallot, carrots, celery, thyme, cayenne, and garlic.
Add Paste: Stir in tomato paste and flour.
Add Stock: Mix in peas, corn, and stock, simmer for 15 minutes.
Prepare Biscuits: Follow instructions on the box.
Assemble Pot Pies: Add cream and seafood to the filling, divide into ramekins.
Add Biscuit Topping: Top with cheddar bay biscuit dough.
Bake: Bake until golden brown, then brush with biscuit butter.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Baking
Cuisine: American