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A single serving of creamy seafood pot pie scooped into a bowl, showing the shrimp, scallops, and vegetables in the rich sauce next to a piece of the biscuit topping.

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.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
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.
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