Cheddar Bay Biscuit Seafood Pot Pie (A Red Lobster Copycat)

Craving that iconic, cheesy seafood goodness from Red Lobster? You’ve come to the right place. This Cheddar Bay Biscuit Seafood Pot Pie recipe is the ultimate comfort food mashup, combining a rich, creamy seafood filling with that legendary, garlicky cheddar biscuit topping. It’s a restaurant-quality meal that’s surprisingly simple to make in your own kitchen.

Forget separate dishes. We’re bringing the best of both worlds together in one glorious bake. This is the recipe that will have everyone asking for seconds.

Why This Cheddar Bay Biscuit Seafood Pot Pie is a Must-Try

This isn’t just another seafood recipe; it’s a game-changer for dinner. It captures the essence of the beloved Red Lobster classic but gives you full control over the quality of the ingredients. The filling is loaded with a generous mix of shrimp, scallops, and crab in a perfectly seasoned cream sauce.

But the real star is the topping. We’re not just making biscuits on the side; we’re baking them right on top of the savory filling. As the pot pie bakes, the bottoms of the biscuits soak up some of the creamy sauce while the tops get golden brown and cheesy. Each bite is a perfect combination of flavors and textures. For another comforting classic, you might also enjoy this Crockpot Beef Stew recipe.

Ingredients You’ll Need

We’ve broken down the ingredients into two parts: the savory seafood filling and the iconic biscuit topping. Using quality ingredients here is key to achieving that restaurant-level flavor.

For the Creamy Seafood Filling

• Butter: Provides the rich base for our sauce. Unsalted is best to control the sodium.
• Vegetables: A classic mirepoix of onion, carrots, and celery forms the aromatic foundation. We also add garlic for flavor and frozen peas for a pop of sweetness.
• All-Purpose Flour: This is our thickening agent that creates a perfect, velvety roux.
• Chicken or Seafood Stock: Use a quality stock for the best flavor. Seafood stock will enhance the ocean notes.
• Heavy Cream: This is the secret to an extra-rich and creamy sauce.
• Seasoning: Old Bay seasoning, dried parsley, salt, and black pepper are essential.
• Seafood Medley: A mix of raw shrimp (peeled and deveined), bay scallops, and lump crab meat.

For the From-Scratch Cheddar Bay Biscuit Topping

• All-Purpose Flour: The structural base for our biscuits.
• Baking Powder: The leavening agent that makes the biscuits light and fluffy.
• Sugar & Salt: For balanced flavor.
• Garlic Powder: A key ingredient for that signature biscuit taste.
• Cold Butter: Use very cold, cubed butter to create flaky layers.
• Sharp Cheddar Cheese: Freshly shredded is always best for melting.
• Buttermilk: The acid in buttermilk creates an incredibly tender biscuit crumb.
• Garlic Herb Butter Topping: A simple mix of melted butter, garlic powder, and fresh parsley to brush on top.

How to Make Cheddar Bay Biscuit Seafood Pot Pie (Step-by-Step)

Follow these simple steps to create a show-stopping dinner. We’ll make the filling first, then whip up the biscuit dough while the filling simmers.

Step 1: Prepare the Vegetables

In a large oven-safe skillet or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, until they begin to soften. Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Make the Creamy Sauce

Sprinkle the flour over the cooked vegetables and stir constantly for one minute to cook out the raw flour taste. This creates your roux. Slowly whisk in the chicken or seafood stock until smooth, then whisk in the heavy cream. Bring the mixture to a simmer and let it cook for 3-5 minutes, stirring occasionally, until it has thickened. Season with Old Bay, dried parsley, salt, and pepper.

Step 3: Add the Seafood

Gently stir the shrimp, scallops, and frozen peas into the thickened sauce. Remove from the heat. The seafood will cook through in the oven. Fold in the lump crab meat last to keep it in nice chunks. If you love shrimp dishes, our creamy shrimp bisque is another reader favorite.

Step 4: Make the Biscuit Topping

In a separate bowl, whisk together the flour, baking powder, sugar, salt, and garlic powder. Using a pastry cutter or your fingers, cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs. Stir in the shredded cheddar cheese. Pour in the cold buttermilk and stir until just combined—do not overmix.

Step 5: Assemble and Bake

Preheat your oven to 400°F (200°C). Drop spoonfuls of the biscuit dough over the top of the seafood filling in the skillet. You should have enough for about 8-10 biscuits. Bake for 20-25 minutes, or until the filling is bubbly and the biscuit topping is golden brown and cooked through. While it’s baking, mix together the ingredients for the garlic herb butter. Brush the melted butter mixture over the hot biscuits as soon as they come out of the oven. Let it rest for 10 minutes before serving.

Tips for the Perfect Seafood Pot Pie

• Don’t Overcook the Seafood: The seafood is added to the filling off the heat and finishes cooking in the oven. This ensures it stays tender and doesn’t become rubbery.
• Use Cold Ingredients for Biscuits: For the flakiest, most tender biscuits, make sure your butter and buttermilk are very cold.
• Don’t Overmix the Dough: Mix the biscuit dough until it just comes together. Overmixing develops gluten and results in tough biscuits.
• Shred Your Own Cheese: Pre-shredded cheese is coated in anti-caking agents that prevent it from melting smoothly. Shredding your own from a block makes a big difference. Looking for another cheesy bake? Try these cheesy baked stuffed tomatoes.

Frequently Asked Questions

Storage and Reheating Instructions

You can store leftover Cheddar Bay Biscuit Seafood Pot Pie in an airtight container in the refrigerator for up to 3 days. To reheat, place it in an oven-safe dish and bake at 350°F (175°C) for 15-20 minutes, or until heated through. This method helps the biscuit topping stay crispier than microwaving.

Cheddar Bay Biscuit Seafood Pot Pie Recipe

Cheddar Bay Biscuit Seafood Pot Pie (A Red Lobster Copycat)

The ultimate comfort food! This Cheddar Bay Biscuit Seafood Pot Pie features a creamy, savory filling packed with shrimp, scallops, and crab, all baked under a homemade, cheesy garlic biscuit topping. A true restaurant-quality meal at home.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 680

Ingredients Equipment Method Notes

Ingredients

  

For the Creamy Seafood Filling

• 4 tbsp Unsalted Butter
• 1 Yellow Onion finely chopped
• 2 Carrots peeled and diced
• 2 Celery Stalks diced
• 3 cloves Garlic minced
• 1/3 cup All-Purpose Flour
• 1.5 cups Seafood or Chicken Stock
• 1 cup Heavy Cream
• 1 tsp Old Bay Seasoning
• 1/2 tsp Dried Parsley
• 1/2 tsp Salt or to taste
• 1/4 tsp Black Pepper or to taste
• 1 lb Raw Shrimp peeled and deveined
• 1/2 lb Bay Scallops
• 1/2 cup Frozen Peas
• 8 oz Lump Crab Meat picked over for shells

For the Cheddar Bay Biscuit Topping

• 2 cups All-Purpose Flour
• 1 tbsp Baking Powder
• 1 tsp Sugar
• 1/2 tsp Salt
• 1/2 tsp Garlic Powder
• 1/2 cup Unsalted Butter very cold and cubed
• 1.5 cups Sharp Cheddar Cheese shredded
• 3/4 cup Buttermilk cold

For the Garlic Herb Butter

• 2 tbsp Unsalted Butter melted
• 1/4 tsp Garlic Powder
• 1 tbsp Fresh Parsley chopped

Equipment

• 1 Large oven-safe skillet or Dutch oven
• 2 Mixing Bowls
• 1 Pastry cutter Optional

Instructions

 

1. Preheat oven to 400°F (200°C).
2. In a large oven-safe skillet or Dutch oven, melt 4 tbsp of butter over medium heat. Add the onion, carrots, and celery and sauté for 5-7 minutes, until softened. Stir in the minced garlic and cook for 1 more minute until fragrant.
3. Sprinkle the 1/3 cup of flour over the vegetables and stir for one minute to create a roux.
4. Slowly whisk in the stock, followed by the heavy cream, until the mixture is smooth. Bring to a simmer and cook for 3-5 minutes until thickened. Season with Old Bay, dried parsley, salt, and pepper.
5. Remove the skillet from the heat. Gently stir in the raw shrimp, scallops, and frozen peas. Fold in the lump crab meat last.
6. To make the biscuit topping, whisk together the 2 cups of flour, baking powder, sugar, salt, and 1/2 tsp garlic powder in a large bowl. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the cheddar cheese.
7. Pour in the cold buttermilk and mix with a fork until just combined. Do not overmix.
8. Drop large spoonfuls of the biscuit dough over the top of the seafood filling.
9. Bake for 20-25 minutes, until the filling is bubbly and the biscuits are golden brown.
10. While baking, mix the melted butter, 1/4 tsp garlic powder, and fresh parsley for the topping. Brush this mixture over the hot biscuits as soon as they come out of the oven.
11. Let the pot pie rest for 10 minutes before serving to allow the filling to set.

Notes

For the best biscuits: Make sure your butter and buttermilk are as cold as possible for a tender, flaky texture.
Seafood options: Feel free to substitute with other seafood like lobster meat or chunks of firm white fish like cod.

We Hope You Enjoy!

This Cheddar Bay Biscuit Seafood Pot Pie is pure comfort in a dish. It’s perfect for a cozy Sunday dinner or to impress guests. If you make it, we’d love to hear from you! Leave a comment below or share a picture of your creation on Pinterest!