Seafood Pie with Biscuits

This decadent Cheddar Bay Seafood Pie transforms premium seafood into a luxurious comfort dish topped with cheesy biscuits. The combination of tender shrimp and sweet crab meat nestled in a rich cream sauce creates an unforgettable meal that feels both special and satisfying.

I created this dish when I wanted to elevate a standard pot pie into something memorable for my seafood loving family. The first time I served it during a coastal vacation, everyone went completely silent for the first few minutes because they were too busy savoring every bite.

• Shrimp peeled and deveined forms the protein backbone while remaining tender in the creamy sauce
• Lump crab meat adds sweet delicate flavor and luxurious texture that makes this dish feel special
• Celery onion and bell pepper create the classic aromatic foundation that complements seafood perfectly
• Fresh garlic brings essential aromatic punch that pairs beautifully with cream based sauces
• Heavy cream provides the silky richness that makes this dish truly indulgent
• Old Bay seasoning delivers that signature seafood flavor profile in one convenient blend
• Sharp cheddar cheese both in the sauce and biscuits creates incredible depth and savory notes
• Cheddar Bay Biscuit mix recreates the famous restaurant experience with minimal effort

How To Make Cheddar Bay Seafood Pie

Create the Base

Heat butter in a large skillet over medium heat until melted but not browned. Add the trio of celery onion and red bell pepper and sauté for 5 to 7 minutes. Watch for the onions to become translucent and vegetables to soften without browning which indicates they've released their flavors into the butter.

Build the Roux

Add minced garlic to the softened vegetables and cook for exactly one minute until fragrant but not burnt which would create bitterness. Sprinkle flour evenly over the vegetables and whisk continuously for 1 to 2 minutes. The mixture should look paste like and slightly golden which means the flour is cooking properly to remove any raw taste.

Create the Sauce

Gradually pour in heavy cream and seafood stock about a quarter cup at a time while whisking constantly to prevent lumps. Continue stirring as the sauce simmers and thickens to a consistency that coats the back of a spoon about 3 to 4 minutes. The sauce should be velvety and rich but still fluid enough to envelop the seafood.

Add the Seafood

Gently fold in the shrimp and crab meat being careful not to break up the delicate crab pieces. Simmer just until the shrimp turn opaque and pink which takes only about 2 to 3 minutes. Overcooked seafood becomes rubbery so remove from heat as soon as shrimp are barely cooked through.

Finish the Filling

Stir in shredded cheddar cheese until completely melted and incorporated. Add Old Bay seasoning fresh parsley and season with salt and pepper to taste. The mixture should be creamy fragrant and perfectly seasoned with visible pieces of seafood and colorful vegetables throughout.

Prepare the Topping

Transfer the seafood mixture to greased individual ramekins or a medium casserole dish spreading evenly. Prepare the Cheddar Bay Biscuit mix according to package directions. Drop generous spoonfuls of batter over the seafood mixture leaving small gaps for steam to escape and creating a cobblestone appearance.

Bake to Golden Perfection

Place in a preheated oven at 200°C and bake for 15 to 20 minutes. The biscuits should rise dramatically and turn golden brown while the filling bubbles gently around the edges. This contrast of textures is what makes this dish so special.

Final Touch

The moment the dish comes out of the oven brush the biscuit tops with melted butter for that signature glossy finish and enhanced flavor. Sprinkle with additional fresh parsley for color and a fresh herbal note.

My absolute favorite part of this recipe is the moment when you break through the golden biscuit crust and reveal the creamy seafood filling underneath. The steam that rises carries the most intoxicating aroma that instantly transports me to seaside dinners. My grandmother who rarely gives compliments about modern recipes declared this better than her traditional seafood casserole which has been our family standard for decades.

Make Ahead Options

This seafood pie works wonderfully as a make ahead meal. Prepare the filling completely and transfer to your baking dish then cover and refrigerate for up to 24 hours. When ready to bake prepare the biscuit topping fresh mix according to package directions drop onto the cold filling and bake as directed adding about 5 to 7 minutes to the baking time. The contrast between the cold filling and fresh topping actually creates an even more dramatic rise in the biscuits.

Perfect Substitutions

If shrimp isnt your preference or you have dietary restrictions this recipe adapts beautifully to other seafood options. Firm white fish like cod or halibut cut into 1inch chunks works wonderfully. For a more economical version use all shrimp and skip the crab meat. Vegetarians can substitute diced mushrooms particularly cremini or portobello for a similar texture and umami flavor. For the cheddar bay topping if you dont have access to the mix a simple drop biscuit recipe with added cheddar and a pinch of garlic powder creates a similar effect.

Serving Suggestions

This seafood pie deserves thoughtful accompaniments that complement without overwhelming. A simple lemon arugula salad dressed with light vinaigrette provides brightness that cuts through the richness. For a more substantial meal roasted asparagus or green beans offer color and texture contrast. If serving for a special occasion consider starting with a light seafood bisque in small cups as an appetizer to set the theme. Wine lovers will appreciate how a crisp unoaked Chardonnay or Sauvignon Blanc pairs perfectly with the creamy seafood flavors.

For a beautiful presentation serve individual portions in ramekins placed on small plates with a sprig of fresh herbs. The golden topped pies with their bubbly edges look stunning and allow each person to enjoy the perfect ratio of topping to filling. If making this for a family style meal a shallow 2quart baking dish creates the ideal depth for the proper proportion of seafood filling to biscuit topping.

Recipe FAQs

→ Can I use frozen seafood for this dish?

Yes, you can use frozen shrimp and crab, but make sure to thaw them completely and pat dry before adding to the sauce. Excess moisture can make the filling too watery.

→ What can I substitute for seafood stock?

Chicken broth is an excellent substitute as mentioned in the recipe. You can also use vegetable broth or clam juice for a more pronounced seafood flavor.

→ Can I make this ahead of time?

You can prepare the seafood filling a day ahead and refrigerate. However, it's best to make the biscuit topping just before baking to ensure it rises properly.

→ What's a good substitute for Old Bay seasoning?

You can make your own by combining paprika, black pepper, salt, celery salt, cayenne pepper, and a pinch of nutmeg. Alternatively, Cajun or Creole seasoning works well as a substitute.

→ What side dishes pair well with this seafood pie?

A simple green salad with a light vinaigrette complements this rich dish perfectly. Steamed asparagus or roasted green beans also make excellent sides.

→ Can I use other types of seafood?

Absolutely! Scallops, lobster meat, or firm white fish like cod would work well. Just adjust cooking times accordingly as different seafood requires different cooking durations.