Cheddar Bay Biscuit Seafood Pie

Cheddar Bay Biscuit Seafood Pot Pie is pure comfort in a dish. This recipe layers sweet, tender shrimp, langostino, and crab in a silky herb gravy, then crowns it all with fluffy, cheesy biscuit topping. Warm, extravagant, and surprisingly simple, it is perfect for special nights in or when you need a wow-factor casserole that doesn’t take hours.

Every time I make this, I am blown away by how quickly it all comes together. After the first time, my family started requesting it for birthdays and cozy Sundays.

Ingredients

• Shrimp: peeled and deveined This gives the pie a juicy texture Use large or extra large for the best result
• Langostino tails or lobster: Adds sweet ocean flavor If using frozen thaw before cooking
• Jumbo lump crabmeat: Go for real crabmeat not imitation The big chunks are worth it
• Onions: Chopped for deep flavor Sauté until soft for sweetness
• Bell pepper: Brings color and subtle sweetness Red or yellow work well
• Celery: Adds classic pot pie aroma Look for firm stalks with crisp leaves
• Salt and pepper: Season every layer Taste as you go for perfect seasoning
• Olive oil: Use enough to coat the veggies and seafood Select a mild oil for best flavor
• Chicken broth: Choose unsalted for control over salt level Homemade or quality boxed both work
• Heavy cream: Gives the gravy lush richness Look for cream with a high fat content
• Butter: Creates a rich base for gravy and biscuit topping Prefer unsalted to control salt
• Flour: Thickens the gravy All purpose for standard or gluten free if needed
• Garlic: minced or paste Fresh garlic brings deep savory flavor
• Thyme and dried tarragon: Brings subtle herbiness to gravy Go for vibrant green dried herbs
• Smoked paprika: Adds warmth and color Spanish smoked paprika is best
• Red Lobster Cheddar Bay Biscuit mix: The shortcut that makes this recipe shine Look for the signature box at most grocery stores
• Milk: Brings biscuit dough together Use whole milk for tenderness
• Shredded mild cheddar cheese: Melts into the biscuits for signature cheesy top Grate it fresh if you can
• Butter melted: For brushing the biscuit topping after baking
• Garlic herb seasoning pouch: Use the one from the biscuit box This makes the buttery finish craveable

Step-by-Step Instructions

Sear the Seafood:

In a large skillet over medium heat cook the shrimp and langostino with salt and pepper for about three minutes Stir gently until just opaque and barely cooked through then lift out onto a clean plate This keeps the seafood tender

Sauté the Veggies:

In the same pan add a little more oil if needed then add the chopped onions bell pepper and celery Cook over medium heat for about five minutes Stir often and scrape up any bits from the bottom Let the veggies get translucent and soft for deep flavor

Make the Gravy:

To the softened veggies add butter Let it melt then sprinkle in flour Stir constantly until the flour disappears and coats everything This helps thicken the sauce Slowly pour in the chicken broth while stirring Then stir in the heavy cream Bring to a simmer and add the garlic thyme tarragon salt pepper and smoked paprika Simmer until the gravy looks creamy and thickened about five minutes Taste and adjust seasoning

Combine:

Gently return all the seafood and any juices to the pan Mix carefully so the seafood stays whole and the filling is evenly combined

Prepare Biscuit Topping:

In a bowl stir together the Cheddar Bay Biscuit mix milk and shredded cheddar cheese until just combined Do not overmix or the biscuits will be tough The dough should be shaggy not smooth

Assemble and Bake:

Preheat your oven to four hundred twenty five degrees F Transfer the seafood filling to ramekins or baking dish Top with heaped spoonfuls of biscuit dough leaving small gaps for steam Bake for about fifteen minutes until the biscuit topping is deeply golden and cooked through

Finish with Herb Butter Sauce:

Mix the melted butter with the garlic herb seasoning pouch and brush all over the hot biscuits Let rest about five minutes before serving for the best biscuit texture

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The fresh crab is hands down my favorite part I still remember watching my kids dig for the biggest crab chunks in their own mini pot pies and seeing their faces light up

Storage Tips

Let leftovers cool completely then cover and refrigerate for up to three days I like to reheat portions in a low oven loosely covered so the biscuits do not get soggy The pot pie can also be assembled ahead of time then topped and baked when needed

Ingredient Substitutions

If langostino is hard to find use extra shrimp or chunks of cooked lobster For dairy free try canned coconut cream in the gravy and use a dairy free biscuit topping Mixed mushrooms or hearts of palm can stand in for seafood for a vegetarian spin

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Serving Suggestions

Serve each portion with a crisp salad and plenty of lemon wedges for a bright contrast This dish works well with a side of steamed green beans or a big bowl of buttered peas For dinner parties I serve it in small ramekins for a personalized touch

Cultural and Historical Context

Seafood pot pie is an American classic with roots in coastal towns where fresh catches met homey techniques The Cheddar Bay Biscuit twist is a nod to beloved seafood chain comfort and it brings a warm Southern flair to the traditional pot pie

Recipe FAQs

→ Can I use lobster in place of langostino?

Yes, lobster tails work well as a substitute, offering a sweet and tender texture to the filling.

→ How can I make this dish gluten free?

Swap the regular biscuit mix and flour for certified gluten-free versions to keep the dish gluten free.

→ Which vegetables pair best with the seafood?

Onions, bell peppers, and celery provide classic flavor, but you may add peas, carrots, or corn for added variety.

→ How can I add extra heat?

For a spicier flavor, mix in cayenne pepper or a dash of hot sauce to the seafood or gravy mixture.

→ What is the best way to serve this dish?

Serve hot from the oven, ideally in individual ramekins or a large dish, with a simple green salad on the side.

→ Can I prepare this meal ahead of time?

Prepare the filling in advance, store in the fridge, and top with biscuit dough just before baking for fresh results.