Cheddar Bay Biscuit Seafood Pot Pie

Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes
Servings: 6 generous portions
Skill Level: Intermediate
Recipe Intensity: Moderate (Involves making both a filling and a biscuit dough, but steps are clear and sequential).

For the Seafood Filling:

3 tablespoons unsalted butter
1 medium leek (white and light green parts only), halved and thinly sliced
2 medium carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
⅓ cup all-purpose flour
½ cup dry sherry or white wine (optional, but recommended)
2 cups seafood or chicken stock
1 cup whole milk or half-and-half
1 teaspoon Old Bay seasoning
½ teaspoon smoked paprika
½ teaspoon dried thyme
Salt and freshly ground black pepper, to taste
1 lb mixed seafood (we recommend: ½ lb large shrimp, peeled/deveined; ½ lb bay scallops; ½ lb firm white fish like cod or haddock, cut into 1-inch chunks)
1 cup frozen sweet peas
¼ cup fresh parsley, chopped

For the Cheddar Bay Biscuit Topping:

Large, deep oven-proof skillet or braiser (10-12 inch), OR a 9×13 inch baking dish
Medium mixing bowl
Box grater (for butter and cheese)
Whisk
Rolling pin (optional)

Preheat & Prep: Preheat your oven to 400°F (200°C). Pat all seafood dry with paper towels and set aside.
Sauté Aromatics: In your large oven-proof skillet, melt the 3 tablespoons of butter over medium heat. Add the leek, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes until the vegetables have softened. Add the garlic and cook for 1 more minute until fragrant.
Create the Roux: Sprinkle the ⅓ cup flour over the vegetables. Stir constantly and cook for 2 minutes to eliminate the raw flour taste. This forms your roux and will thicken the sauce.
Deglaze and Simmer: Slowly pour in the sherry (or wine), whisking vigorously to scrape up any browned bits and to create a smooth paste. Let it simmer for 1-2 minutes. Gradually whisk in the seafood stock and milk until smooth and combined.
Season: Stir in the Old Bay, smoked paprika, dried thyme, 1 teaspoon salt, and ½ teaspoon pepper. Bring the mixture to a gentle simmer. It will thicken noticeably. Cook for 5-7 minutes, stirring often. Remove from heat.
Fold in Seafood & Veggies: Gently stir in the mixed seafood, frozen peas, and fresh parsley. The residual heat will begin to cook the seafood. Taste and adjust seasoning—it should be well-seasoned, as the biscuit topping is mild. Set the skillet aside while you make the biscuit dough.

Combine Dry Ingredients: In a medium bowl, whisk together the 2 cups flour, baking powder, sugar, 1 teaspoon garlic powder, salt, and optional cayenne.
Cut in Butter & Cheese: Add the cold, grated butter and shredded cheddar cheese to the dry ingredients. Using a pastry cutter, fork, or your fingertips, work the butter and cheese into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining. This creates flaky layers.
Add Buttermilk: Make a well in the center and pour in the cold buttermilk. Using a fork, gently stir just until a shaggy dough forms and no dry flour remains. Do not overmix. If it seems too dry, add 1 more tablespoon of buttermilk.
Shape the Topping: Turn the dough out onto a lightly floured surface. Gently pat or roll it into a shape roughly the size of your skillet (a 10-12 inch circle) or to fit your 9×13 dish. You can also simply drop the dough in large, rustic spoonfuls over the filling for a more “cobbler” style.

Assemble: If you used a different pan for the filling, transfer it now to your baking dish. Carefully place the rolled biscuit dough over the top of the seafood filling, or arrange the biscuit drops. Tuck in any edges. Using a sharp knife, cut 3-4 small slits in the top of the dough to allow steam to escape.
Bake: Place the pot pie on a baking sheet (to catch any potential bubbles) and bake in the preheated oven for 30-35 minutes, or until the biscuit topping is deeply golden brown, firm to the touch, and the filling is bubbling vigorously around the edges.
Garlic Butter Wash: While the pie bakes, mix the 2 tablespoons melted butter with ¼ teaspoon garlic powder and the chopped parsley. As soon as you pull the pot pie from the oven, immediately brush this garlic butter generously over the entire biscuit top.
Rest: This is the hardest but most crucial step. Let the pot pie rest for 15-20 minutes before serving. This allows the filling to thicken to the perfect consistency and ensures you won’t burn your mouth on molten-hot seafood.

Note: Nutritional information is an estimate calculated using an online tool and will vary based on specific ingredients and brands used.

Seafood Selection: This is your chance to customize! Use equal weight of your favorites. Lobster meat, lump crab, or even mussels (added at the very end) would be luxurious additions. Just ensure total weight is around 1 lb to not overcrowd the sauce.
Make-Ahead Magic: You can prepare the filling 1-2 days ahead and store it covered in the fridge. Let it come to room temperature for 30 minutes before topping with the biscuit dough and baking. You may need to add 5-10 minutes to the bake time.
The Biscuit Secret: The key to fluffy, tender biscuits is cold ingredients and minimal mixing. Handle the dough as little as possible.
No Buttermilk? Make your own by adding 2 teaspoons of lemon juice or white vinegar to ¾ cup of regular milk. Let it sit for 5 minutes to curdle.
Storage & Reheating: Store leftovers covered in the fridge for up to 2 days. Reheat individual portions in the oven at 350°F or in an air fryer to re-crisp the biscuit top. Microwave reheating will make the biscuit soggy.