If you are craving a heartwarming comfort dish that feels both elegant and homey, this Seafood Pot Pie with Cheddar Biscuit Topping Recipe will become your new favorite. Imagine plump, tender seafood nestled in a creamy, herb-infused sauce, all topped with golden, flaky cheddar biscuits that bring a perfect savory crunch. Every bite bursts with layers of flavor and texture, making it an ideal meal for cozy nights or special gatherings alike. Trust me, once you try this recipe, you’ll want to keep it in your regular rotation!
Ingredients You’ll Need
This recipe shines because of its straightforward ingredients, each carefully chosen to boost flavor and create that irresistible texture contrast between creamy filling and cheesy biscuits. Getting these basics right is the secret to your success.
- Mixed seafood (1 pound): Use a combination of shrimp, scallops, crab, and lobster for maximum flavor and variety in texture.
- Olive oil (1 tablespoon): For sautéing veggies and building the flavorful base of your sauce.
- Yellow onion (1 medium): Adds sweetness and depth when softened.
- Garlic (2 cloves): Brings aromatic warmth without overpowering.
- Celery (1/2 cup) and carrots (1/2 cup): Classic mirepoix to elevate both taste and color.
- All-purpose flour (1/4 cup plus 2 cups): The first portion thickens the filling; the second part is for your biscuit dough.
- Fish or chicken stock (2 cups): Adds a savory richness to the filling without heaviness.
- Heavy cream (1 cup): Creates a silky, luscious sauce to gently embrace the seafood.
- Dry white wine (1/2 cup): Enhances the fragrance and complexity of your pot pie’s base.
- Fresh parsley and tarragon: Bright herbs that lift the flavors and add herbal freshness.
- Lemon juice (1 tablespoon): A splash of acidity to balance the richness beautifully.
- Old Bay seasoning (1 teaspoon): Classic seafood spice for that perfect savory kick.
- Salt and black pepper: Essential to bring out all the flavors in perfect harmony.
- Frozen peas and corn (1/2 cup each): Sweet hints and texture contrast in your filling.
- Baking powder and baking soda: Leavening agents for light, fluffy biscuits.
- Cold unsalted butter (1/2 cup): Key for flaky biscuit layers.
- Sharp cheddar cheese (3/4 cup shredded): Gives the biscuits a savory, tangy bite.
- Cold buttermilk (3/4 cup): Moistens dough and adds tender crumb texture.
- Melted butter (2 tablespoons): For brushing biscuit tops to a perfect golden finish.
How to Make Seafood Pot Pie with Cheddar Biscuit Topping Recipe
Step 1: Sauté the Vegetables
Start by heating olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped onion, celery, and carrots, stirring occasionally to soften and gently caramelize them. This 5 to 7-minute step builds the foundational sweetness and aroma for your filling.
Step 2: Add Garlic and Flour for the Roux
Next, toss in the minced garlic and cook it briefly until fragrant, taking care not to let it burn. Then sprinkle the flour evenly over the vegetables and stir for 1 to 2 minutes to create a roux, the classic thickening agent that will give your sauce a creamy richness.
Step 3: Deglaze with White Wine
Pour in the white wine and use your spoon to scrape up the tasty browned bits from the pan bottom, infusing the sauce with deep flavor. Let the wine simmer down for a couple of minutes to concentrate its essence.
Step 4: Incorporate Stock and Cream
Gradually whisk in the fish or chicken stock, followed by the heavy cream. Bring this mixture to a gentle simmer, stirring occasionally so it thickens into a velvety base ready to cuddle your seafood.
Step 5: Season the Filling
Stir in fresh parsley, tarragon, lemon juice, Old Bay seasoning, salt, and black pepper. Taste at this point, since your seafood will also contribute saltiness, and tweak the seasoning to your delight to achieve balanced flavor.
Step 6: Cook the Seafood
Gently fold in your seafood pieces and cook for 3 to 5 minutes until just opaque and tender. This gentle cooking ensures the shrimp turn pink and scallops firm but not rubbery. Timing is crucial here to maintain the delicate texture.
Step 7: Add Frozen Peas and Corn
Mix in frozen peas and corn, cooking briefly until warmed through. These veggies add pops of sweetness and freshness that brighten the creamy filling.
Step 8: Prepare for Biscuit Topping
Remove the seafood mixture from heat and set aside while you whip up the delicious cheddar biscuit dough that will crown your pot pie.
Step 9: Preheat Oven and Prepare Baking Sheet
Set your oven to 425°F (220°C) and line a baking sheet with parchment paper, so your biscuits bake perfectly without sticking.
Step 10: Combine Dry Ingredients for Biscuits
In a large bowl, whisk together flour, baking powder, baking soda, and salt. This dry mix is the biscuit’s backbone, providing lift and texture.
Step 11: Cut in the Butter
Add cold butter cubes to the dry mix and use a pastry cutter or your fingers to work it into coarse crumbs. Small pea-sized bits of butter are key here to create those delightful flaky layers in your biscuits.
Step 12: Stir in Cheddar Cheese
Mix shredded sharp cheddar cheese into the flour and butter mixture to infuse every biscuit with savory goodness and a little tang.
Step 13: Add Buttermilk
Make a well in the center, pour in cold buttermilk, and gently stir just until the dough comes together. Resist the urge to overmix; a lightly sticky, shaggy dough means tender biscuits.
Step 14: Shape and Cut the Dough
Turn the dough onto a floured surface and pat it into a 1-inch thick rectangle. Use a 2-inch biscuit cutter or a knife to create individual biscuits, taking care to cut straight down without twisting for maximum rise.
Step 15: Arrange and Brush Biscuits
Place your biscuits on the baking sheet with a bit of space between each. Before baking, brush the tops with melted butter to ensure a golden, rich crust.
Step 16: Bake the Biscuits
Pop those beauties in the oven for 12 to 15 minutes, until they’re just golden brown and baked through, filling your kitchen with irresistible aroma.
Step 17: Assemble and Finish Baking
Divide the warm seafood filling into oven-safe bowls or ramekins. Top with the cheddar biscuits, arranging them neatly or overlapping for a rustic farmhouse feel. If your filling has cooled, a brief 10-15 minute bake at 375°F (190°C) will reheat everything beautifully and meld the flavors together.
Step 18: Serve and Enjoy
Once baked, add a sprinkle of fresh parsley on top if you’re feeling fancy, and serve your delightful Seafood Pot Pie with Cheddar Biscuit Topping Recipe straight away. It’s pure comfort in every spoonful!
How to Serve Seafood Pot Pie with Cheddar Biscuit Topping Recipe
Garnishes
A simple sprinkle of chopped fresh parsley or tarragon adds a bright, herbal note that freshens the dish beautifully. You could also zest a little lemon over the top for a zesty lift that cuts through the richness perfectly.
Side Dishes
This Seafood Pot Pie pairs wonderfully with crisp green salads or roasted seasonal vegetables for a balanced meal. If you want to keep things cozy, steamed green beans or a light coleslaw with a tangy vinaigrette complement the dish without overwhelming it.
Creative Ways to Present
Serving this pot pie in individual ramekins makes it feel extra special, perfect for dinner parties or romantic dinners. For a casual vibe, bake it family-style in a large casserole dish so everyone can dig in together. You can even fill mini cast-iron skillets for personal servings with rustic charm.
Make Ahead and Storage
Storing Leftovers
Place any leftover seafood pot pie with cheddar biscuit topping in airtight containers and refrigerate for up to 3 days. Separate the biscuit topping if possible to keep it from getting soggy, reheating them individually for best texture.
Freezing
You can freeze the filling and biscuits separately for up to 2 months. Store the filling in a freezer-safe container, and freeze the raw biscuit dough on a baking sheet before transferring to a bag. Bake from frozen, adding a few extra minutes, whenever the craving hits.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through, about 20 minutes, covering the pot pie loosely with foil if the biscuits brown too quickly. This brings back that fresh-baked charm better than a microwave ever could.
FAQs
Can I use just one type of seafood?
Absolutely! If you prefer shrimp alone or just scallops, the recipe will still shine. The mix offers variety, but feel free to customize based on your favorites or what’s fresh at the market.
Is it possible to make the biscuits gluten-free?
You can experiment with a gluten-free flour blend, but results may vary. Using a blend formulated for baking and adjusting liquid slightly usually works best for tender, flaky biscuits that pair with this pot pie.
Can I prepare the filling a day in advance?
Yes, making the filling a day ahead is a great time-saver. Just cool it completely, store in the fridge, and bake with freshly prepared biscuits when ready to serve.
What wine pairs well with this dish?
A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio complements the delicate seafood flavors without overpowering them. These wines also add a refreshing acidity to balance the creamy pot pie.
Can I substitute the cheddar biscuit topping with a traditional pie crust?
Of course! While the cheddar biscuits add a unique savory twist, a flaky pie crust works beautifully if you want a classic pot pie finish. Just adjust baking time as needed.
Final Thoughts
This Seafood Pot Pie with Cheddar Biscuit Topping Recipe is a beautiful balance of creamy, savory, and cheesy flavors wrapped up in a cozy, inviting dish. It’s perfect for impressing guests or indulging yourself on a chilly evening. I encourage you to give it a try and discover just how comforting and delicious seafood pot pie can be when topped with those golden cheddar biscuits. You’ll be hooked, just like I am!
