Seafood Pot with Cheddar Bay Biscuit Topping (Printable Version)
Creamy seafood filling with shrimp, crab, and fish, crowned with golden cheddar bay biscuits for a cozy, comforting meal.
# What You Need:
→ Seafood
01 - 1/2 pound large shrimp, peeled, deveined, and chopped
02 - 1/2 pound lump crab meat, picked over for shells
03 - 1/2 pound firm white fish (cod or haddock), cut into 1-inch pieces
→ Vegetables
04 - 1 cup frozen peas
05 - 1 cup carrots, diced
06 - 1 cup celery, diced
07 - 1 small onion, diced
→ Sauce Base
08 - 4 tablespoons unsalted butter
09 - 1/4 cup all-purpose flour
10 - 2 cups seafood stock or fish broth
11 - 1 cup whole milk
12 - 1/4 cup dry white wine
13 - 1 teaspoon Old Bay seasoning
14 - 1/2 teaspoon kosher salt
15 - 1/4 teaspoon black pepper
16 - 2 tablespoons fresh parsley, chopped
→ Cheddar Bay Biscuit Topping
17 - 2 cups all-purpose flour
18 - 2 teaspoons baking powder
19 - 1/2 teaspoon baking soda
20 - 1 teaspoon garlic powder
21 - 1 teaspoon sugar
22 - 1/2 teaspoon salt
23 - 1/2 cup cold unsalted butter, cubed
24 - 1 cup sharp cheddar cheese, shredded
25 - 3/4 cup cold buttermilk
26 - 2 tablespoons fresh chives or parsley, chopped
→ Garlic Butter Glaze
27 - 2 tablespoons unsalted butter, melted
28 - 1/2 teaspoon garlic powder
29 - 1 tablespoon fresh parsley, chopped
# Directions:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish or large ovenproof skillet.
02 - In a large skillet over medium heat, melt 4 tablespoons butter. Add onion, carrots, and celery; sauté until softened, about 5 minutes.
03 - Sprinkle in 1/4 cup flour; stir and cook for 2 minutes to form a roux.
04 - Gradually whisk in seafood stock and milk (and wine, if using), stirring constantly until smooth. Bring to a simmer and cook until thickened, 5–7 minutes.
05 - Stir in Old Bay, salt, pepper, and parsley. Add shrimp, crab, fish, and peas. Cook gently for 2–3 minutes (seafood will finish cooking in the oven).
06 - Pour the seafood mixture into the prepared baking dish.
07 - For the biscuit topping, whisk together flour, baking powder, baking soda, garlic powder, sugar, and salt in a large bowl.
08 - Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Fold in cheddar and herbs.
09 - Stir in cold buttermilk just until dough comes together.
10 - Drop large spoonfuls of biscuit dough evenly over the seafood filling.
11 - Bake 25–30 minutes, until biscuit topping is golden and cooked through.
12 - While baking, mix melted butter, garlic powder, and parsley for the glaze.
13 - As soon as the pot pie comes out of the oven, brush biscuits with the garlic butter glaze. Let cool 10 minutes before serving.
# Expert Tips:
01 -
- The cheddar bay biscuit topping transforms an already comforting pot pie into something that feels like a treat from a seafood shack
- Everything cooks in one dish, and the seafood stays tender because it finishes in the oven instead of overcooking on the stovetop
02 -
- Do not overcook the seafood on the stove, it will turn rubbery and tough by the time it finishes baking
- Keep your butter and buttermilk ice cold for the biscuits, warmth makes them dense instead of fluffy
03 -
- If the biscuits brown too quickly, tent with foil for the last 10 minutes of baking
- Add a pinch of cayenne to the filling if you like heat, it plays nicely with the sweetness of the seafood