If you’re craving a cozy yet impressive meal, look no further than this Seafood Pot Pie with Cheddar Biscuit Topping Recipe. It combines the luscious flavors of tender shrimp, scallops, crab, and lobster simmered in a creamy, herb-infused sauce, all crowned with fluffy, golden cheddar biscuits. This dish strikes the perfect balance between comfort food and elegant dining, making it ideal for sharing with family and friends on any occasion.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the first step toward creating this mouthwatering pot pie. Each component plays a key role: from the savory seafood blend to the fresh herbs that brighten the filling, and the rich cheddar biscuits that add that irresistible golden crust and buttery zest.
- Mixed seafood (1 pound): A delightful medley of shrimp, scallops, crab, and lobster cut into bite-sized pieces for perfect bite-sized morsels.
- Olive oil (1 tablespoon): For sautéing vegetables and building flavor right from the start.
- Yellow onion (1 medium): Finely chopped to lend natural sweetness and depth to the sauce.
- Garlic (2 cloves): Minced to infuse the filling with an aromatic kick.
- Celery (1/2 cup) and carrots (1/2 cup): Finely chopped to add texture and vibrant color.
- All-purpose flour (1/4 cup + 2 cups): The first portion thickens the sauce, and the larger amount forms the base of the biscuit topping.
- Fish stock or chicken stock (2 cups): Creates a flavorful, savory broth foundation.
- Heavy cream (1 cup): Brings richness and smoothness to the sauce.
- Dry white wine (1/2 cup): Adds brightness and depth for a gourmet touch.
- Fresh parsley (1/4 cup) and tarragon (2 tablespoons): Chopped herbs that brighten and freshen the pot pie’s flavors.
- Lemon juice (1 tablespoon): Elevates the seafood with a splash of zesty acidity.
- Old Bay seasoning (1 teaspoon): A classic blend that perfectly complements the seafood.
- Salt and black pepper: To taste, balancing all the flavors.
- Frozen peas (1/2 cup) and corn (1/2 cup): Sweet vegetables that add bursts of color and flavor.
- Baking powder (1 tablespoon), baking soda (1/2 teaspoon), and salt (1 teaspoon): These leaveners ensure the biscuits rise beautifully.
- Cold unsalted butter (1/2 cup): Cubed, for flaky, tender cheddar biscuits.
- Sharp cheddar cheese (3/4 cup, shredded): Delivers bold, cheesy goodness to the biscuit topping.
- Cold buttermilk (3/4 cup): Adds tang and moisture for soft, fluffy biscuits.
- Melted butter (2 tablespoons): For brushing the biscuits to a golden, shiny finish.
How to Make Seafood Pot Pie with Cheddar Biscuit Topping Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion, celery, and carrots, cooking gently until softened and just translucent, about 5 to 7 minutes. Stir occasionally to develop sweet, mellow flavors without browning, setting the perfect foundation for your pot pie filling.
Step 2: Build the Roux
Next, add the minced garlic and cook it for about a minute until fragrant, careful not to burn it. Sprinkle the flour over the veggies and stir constantly for 1 to 2 minutes to form a roux, which will thicken your sauce beautifully and give it that silky texture.
Step 3: Deglaze and Simmer
Pour in the dry white wine, scraping up any flavorful browned bits from the pan’s bottom. This deglazing step adds so much depth! Let the wine reduce for a couple of minutes before whisking in the fish stock, stirring until smooth. Follow with heavy cream and bring everything to a gentle simmer.
Step 4: Season and Add Herbs
Sprinkle in fresh parsley, tarragon, lemon juice, Old Bay seasoning, salt, and pepper. Taste as you go to make sure the flavors sing in harmony. Keep in mind the seafood also lends saltiness, so a delicate hand here creates a well-balanced sauce.
Step 5: Cook the Seafood
Gently fold the bite-sized seafood pieces into the simmering sauce. Cook just until the seafood turns opaque and tender, about 3 to 5 minutes, so it stays juicy and succulent without becoming rubbery. This step guarantees every mouthful bursts with ocean-fresh goodness.
Step 6: Incorporate the Veggies
Stir in frozen peas and corn, letting them warm through for a minute or two. Their slight sweetness and pop of color brighten up the filling and perfectly complement the seafood.
Step 7: Prepare Cheddar Biscuit Dough
While the seafood mixture rests off the heat, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut cold cubed butter into this mix using fingertips or a pastry blender until it resembles coarse crumbs—this ensures extra flaky biscuits packed with buttery flavor.
Step 8: Add Cheese and Buttermilk
Stir in the shredded sharp cheddar cheese, then pour in the cold buttermilk. Gently mix just until combined; overmixing will lead to tough biscuits, so keep it light for soft, tender dough.
Step 9: Shape and Bake Biscuits
Turn the dough onto a lightly floured surface and pat it into a one-inch thick rectangle. Use a 2-inch biscuit cutter to cut out rounds without twisting the cutter, or slice with a knife. Place biscuits on the baking sheet spaced slightly apart, brush tops with melted butter for that beautiful golden crust, and bake for 12 to 15 minutes until golden brown.
Step 10: Assemble the Pot Pies
Decide whether you want to serve individual portions or family-style. Spoon the warm seafood filling into oven-safe bowls or a casserole dish. Arrange the cheddar biscuits on top, overlapping or neatly spaced for a charming rustic look. Optionally, pop the assembled pot pies into a 375°F (190°C) oven for 10–15 minutes to reheat and meld flavors if the filling has cooled.
Step 11: Serve and Enjoy!
Your Seafood Pot Pie with Cheddar Biscuit Topping Recipe is now ready to delight your taste buds. The freshly baked biscuits atop the creamy, herb-infused seafood filling create a comforting yet sophisticated meal that’s simply irresistible.
How to Serve Seafood Pot Pie with Cheddar Biscuit Topping Recipe
Garnishes
A sprinkle of freshly chopped parsley over the top adds a bright, herbal note and a pop of color, instantly elevating the appearance and flavor of your pot pie. You could also add a little lemon zest for extra zing, enlivening each bite.
Side Dishes
This dish is quite hearty on its own, but a crisp green salad tossed with a light vinaigrette makes a refreshing accompaniment. Steamed green beans or roasted asparagus with a squeeze of lemon can provide a lovely balance and make your meal feel well-rounded and festive.
Creative Ways to Present
For a unique touch, serve the seafood pot pie in individual mini cast iron skillets or even hollowed-out bread bowls for a charming rustic vibe. Another idea is layering the filling and biscuit topping in a clear glass baking dish so guests can admire the colorful layers before digging in.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover seafood pot pie in airtight containers in the refrigerator. It will keep fresh for up to three days, allowing you to enjoy those tasty bites again without a fuss.
Freezing
This dish freezes well if you want to plan ahead. Assemble the pot pies without baking and wrap tightly with plastic wrap and foil. Freeze for up to two months. When ready to enjoy, bake from frozen at 375°F (190°C) until heated through and bubbly.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for about 15–20 minutes, or until warmed through. This keeps the biscuit tops crispier than using a microwave, preserving that delightful texture you love.
FAQs
Can I use a single type of seafood instead of mixed seafood?
Absolutely! While this recipe shines with a mix, using just shrimp, scallops, or any favorite seafood works well. Just adjust cooking times accordingly to avoid overcooking.
Is there a non-dairy alternative for the heavy cream and buttermilk?
You can substitute canned coconut milk or a non-dairy creamer for heavy cream, and a mixture of almond milk with a splash of vinegar for buttermilk. Keep in mind the flavor and texture might be slightly different.
Can I prepare the biscuit dough ahead of time?
Yes, you can mix the biscuit dough and refrigerate it for a few hours before baking. When ready, shape and bake as usual. This offers great flexibility for meal prep.
How do I avoid overcooking the seafood?
Keep a close eye when adding seafood to the simmering sauce and cook just until it turns opaque and firm to the touch. Seafood cooks quickly, so removing it promptly is key to tender results.
Can I make this Seafood Pot Pie with Cheddar Biscuit Topping Recipe gluten-free?
Yes! Use a gluten-free flour blend in place of all-purpose flour for both the sauce and biscuit topping. Also, ensure your seasonings and stocks are gluten-free to keep the dish safe for dietary needs.
Final Thoughts
This Seafood Pot Pie with Cheddar Biscuit Topping Recipe is truly a crowd-pleaser, blending the best of comforting homestyle cooking with fresh, vibrant seafood flavors. I hope you enjoy making and sharing it as much as I do. Once you try it, I promise it’ll become a beloved favorite in your recipe collection!
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Seafood Pot Pie with Cheddar Biscuit Topping Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Pot Pie
- Method: Baking
- Cuisine: American
Description
This Seafood Pot Pie with Cheddar Biscuit topping is a comforting and flavorful dish perfect for any seafood lover. Featuring a savory seafood filling with shrimp, scallops, crab, and lobster in a creamy herb sauce, topped with golden, flaky cheddar biscuits, this recipe combines rich textures and fresh flavors for an impressive yet easy-to-make meal.
Ingredients
Seafood Filling
- 1 pound mixed seafood (shrimp, scallops, crab meat, lobster meat), cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup celery, finely chopped
- 1/2 cup carrots, finely chopped
- 1/4 cup all-purpose flour
- 2 cups fish stock (or chicken stock)
- 1 cup heavy cream
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 cup frozen peas
- 1/2 cup frozen corn
Cheddar Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3/4 cup shredded sharp cheddar cheese
- 3/4 cup buttermilk, cold
- 2 tablespoons melted butter, for brushing
Instructions
- Sauté Vegetables: In a large, deep skillet or Dutch oven, heat olive oil over medium heat. Add chopped onion, celery, and carrots and cook for 5-7 minutes until softened and slightly translucent, stirring occasionally.
- Add Garlic and Flour: Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle flour over vegetables and cook 1-2 minutes, stirring constantly to form a roux for thickening.
- Deglaze with Wine: Pour in the white wine, scraping up any browned bits from the pan. Let simmer for 1-2 minutes to reduce slightly.
- Add Stock and Cream: Gradually whisk in fish or chicken stock until smooth, then stir in heavy cream. Bring mixture to a simmer, stirring occasionally.
- Season Sauce: Add parsley, tarragon, lemon juice, Old Bay seasoning, salt, and pepper. Taste and adjust seasonings as needed.
- Cook Seafood: Gently fold in mixed seafood and cook 3-5 minutes until just cooked through; shrimp should be pink and scallops firm. Avoid overcooking to prevent rubbery texture.
- Add Vegetables: Stir in frozen peas and corn, cooking an additional 1-2 minutes until heated through.
- Set Aside Filling: Remove filling from heat and set aside to prepare biscuits.
- Preheat Oven: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients for Biscuits: In a large bowl, whisk together flour, baking powder, baking soda, and salt until combined.
- Cut in Butter: Add cold cubed butter and use a pastry blender or fingertips to cut into flour until mixture resembles coarse crumbs with pea-sized pieces.
- Add Cheese: Stir shredded cheddar cheese into the flour mixture.
- Add Buttermilk: Make a well in the center, pour in cold buttermilk, and gently stir until just combined into a shaggy, slightly sticky dough. Do not overmix.
- Shape Dough: Turn dough onto floured surface and pat into a 1-inch thick rectangle.
- Cut Biscuits: Use a 2-inch biscuit cutter or sharp knife to cut out biscuits without twisting to maintain flakiness.
- Arrange Biscuits: Place biscuits on prepared baking sheet, spaced slightly apart.
- Brush with Butter: Brush biscuit tops with melted butter for a golden color and rich flavor.
- Bake Biscuits: Bake 12-15 minutes until golden brown and cooked through.
- Assemble Pot Pies: Divide seafood filling evenly into oven-safe bowls or ramekins.
- Top with Biscuits: Place cheddar biscuits on top of the filling in each bowl, arranging as desired.
- Optional Reheat: If filling has cooled, bake assembled pot pies at 375°F (190°C) for 10-15 minutes until heated through and biscuits are golden. Skip if filling is warm.
- Serve: Garnish with fresh parsley if desired and serve immediately for best flavor and texture.
Notes
- Be careful not to overcook the seafood; it should be just opaque and firm.
- Do not overmix biscuit dough to keep biscuits tender and flaky.
- If you don’t have fish stock, chicken stock works well as a substitute.
- Deglazing the pan with white wine adds depth and flavor to the sauce.
- For a richer biscuit topping, use sharp cheddar cheese but feel free to experiment with other cheeses.
- The optional reheating step ensures the filling is warm when serving if it cooled down during biscuit baking.
