Introduction: A Maritime Masterpiece

If you love the buttery, garlic-scented biscuits from a certain famous seafood restaurant, imagine them topping a bubbling cauldron of shrimp, scallops, or fish. The Cheddar Bay Biscuit Seafood Pot Pie is a masterclass in savory harmony. Instead of a dense, sometimes soggy bottom crust, this pot pie focuses on a lush seafood filling capped with airy, cheesy biscuits that absorb the cream sauce as they bake.

This recipe is the ultimate “weeknight rescue” for when you want a meal that feels like a celebration but comes together in one pan. It’s rich, herbaceous, and soooo good. Whether you’re a seafood lover or just looking for a “classy look” dinner to impress guests, this pot pie is a guaranteed win. Let’s get the butter melting!

Ingredients: The Seafood & Biscuit Toolkit

Gather these essentials for a filling that is thick, creamy, and packed with flavor:

For the Filling (Base):

• 1 tbsp Olive Oil & 2 tbsp Butter: The fats needed to sauté our aromatics.
• 1/2 Onion: Diced finely to melt into the sauce.
• 2 Garlic Cloves: Minced. This sets the stage for the garlic-heavy biscuits.
• The Seafood: 1 lb mixed seafood (shrimp, scallops, or firm white fish like cod).
• The Sauce: 1/4 cup flour, 2 cups seafood or chicken broth, and 1/2 cup heavy cream.
• The Veggies: 1 cup frozen peas and carrots for that classic pot pie feel.

For the Biscuit Topping:

• 1 box (11 oz) Biscuit Mix: (Cheddar Bay style).
• 1 cup Shredded Sharp Cheddar: For that extra cheesy “chef’s kiss.”
• The Glaze: 3 tbsp melted butter mixed with 1/2 tsp garlic powder and 1 tsp dried parsley.

Instructions: Sauté, Simmer, and Bake