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Easy One Pan Cheddar Bay Biscuit Seafood Pot Pie

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Indulge in the ultimate comfort food with this Easy One Pan Cheddar Bay Biscuit Seafood Pot Pie, featuring a rich seafood filling topped with fluffy, cheesy biscuits. Perfect for a cozy weeknight dinner, this dish combines gourmet flavors with minimal cleanup.

Ingredients

Scale
  • 1 package Cheddar Bay Biscuit Mix (Red Lobster recommended)
  • Water (as per package instructions)
  • Shredded cheddar cheese (as per package instructions)
  • 1 lb medium shrimp (peeled and deveined)
  • 1 lb bay scallops
  • 1 lb firm white fish (like cod or halibut), cut into 1-inch pieces
  • Imitation crab meat (optional)
  • Calamari rings (optional)
  • Salmon (optional)
  • 1 diced yellow onion
  • 1 diced celery stalk
  • 2–3 cloves minced garlic
  • Frozen peas (to taste)
  • Frozen carrots (to taste)
  • Corn (optional)
  • Chopped red bell pepper (optional)
  • Fresh spinach (optional)
  • Mushrooms (optional)
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1.5 cups chicken broth
  • 1 cup whole milk or half-and-half
  • Splash of non-alcoholic white wine alternative or 1 teaspoon white wine vinegar mixed with white grape juice (optional)
  • 1 tablespoon Old Bay Seasoning
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of cayenne pepper (optional)
  • Fresh chopped parsley or dill (for garnish)

Instructions

  1. Prepare Your Ingredients: First things first, get everything ready. If using frozen seafood, ensure it's fully thawed and patted dry. Chop your onion, celery, and any other fresh vegetables you're using. Preheat your oven to 400°F (200°C). Prepare your Cheddar Bay Biscuit mix according to the package directions, adding the specified amount of water and shredded cheddar cheese. Set the dough aside.
  2. Sauté Aromatics and Harder Vegetables: Melt 3 tablespoons of unsalted butter in a large, oven-safe skillet over medium heat. Add the diced onion and celery, cooking until softened, about 5-7 minutes. Stir in 2-3 cloves of minced garlic and cook for another minute until fragrant. If using fresh carrots or other harder vegetables, add them now and cook for 2-3 minutes.
  3. Build the Roux and Sauce Base: Sprinkle 1/4 cup of all-purpose flour over the cooked vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux. Slowly whisk in 1.5 cups of chicken broth, followed by 1 cup of whole milk or half-and-half. Stir continuously to prevent lumps. Bring the mixture to a gentle simmer, stirring frequently, until the sauce thickens to your desired consistency, usually 3-5 minutes. If using, stir in your non-alcoholic white wine alternative or lemon juice at this point.
  4. Add Seafood and Softer Vegetables: Reduce the heat to low. Gently fold in the thawed shrimp, scallops, and white fish pieces. Add the frozen peas and corn (or any other quick-cooking vegetables like spinach). Stir everything together, ensuring the seafood is submerged in the sauce. Season generously with 1 tablespoon of Old Bay Seasoning, 1 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for just 2-3 minutes, stirring gently, until the seafood is just beginning to turn opaque.
  5. Taste and Adjust: This is a crucial step! Taste the filling and adjust seasonings as needed.
  6. Top with Biscuits: Remove the skillet from the heat. Drop spoonfuls (about 2 tablespoons each) of the prepared Cheddar Bay Biscuit dough directly onto the hot seafood filling, aiming for 6-8 biscuits.
  7. Bake to Golden Perfection: Carefully transfer the skillet to your preheated oven. Bake for 18-25 minutes, or until the biscuits are golden brown on top, cooked through, and the filling is bubbling around the edges.
  8. Finishing Touch and Serve: While the pot pie bakes, melt the butter and combine with the garlic-herb packet (if your biscuit mix includes one) or with 1 teaspoon garlic powder and 1 tablespoon fresh chopped parsley. Once the pot pie is out of the oven, immediately brush the tops of the hot biscuits with this flavorful butter mixture. Let the pot pie rest for 5-10 minutes before serving.

Nutrition

Keywords: Don't overcook the seafood, as it will continue to cook in the oven. Ensure your filling is adequately thickened to prevent soggy biscuit bottoms. Customize your veggies based on preference, and consider using heavy cream for a richer sauce.

Find it online: https://softtasty.com/easy-one-pan-cheddar-bay-biscuit-seafood-pot-pie/