Seafood Pot Pie Cheddar Biscuit: A Delicious & Easy Recipe

Seafood Pot Pie Cheddar Biscuit: Imagine sinking your teeth into a flaky, buttery cheddar biscuit, only to discover a treasure trove of succulent seafood simmered in a creamy, decadent sauce. This isn’t your grandmother’s pot pie – unless your grandmother was a culinary genius with a penchant for the ocean’s bounty! This recipe elevates the classic comfort food to a gourmet experience, perfect for a special occasion or a cozy weeknight indulgence.

Pot pies, in general, have a rich history, dating back to ancient Greece where they were primarily meat-filled pastries. Over time, different cultures have adapted the concept, incorporating local ingredients and flavors. This Seafood Pot Pie Cheddar Biscuit variation takes inspiration from coastal cuisines around the world, celebrating the freshest catches in a comforting, familiar format.

What makes this dish so irresistible? It’s the perfect marriage of textures and tastes. The cheddar biscuits offer a delightful savory and slightly tangy counterpoint to the rich, creamy seafood filling. People adore this dish because it’s both elegant and approachable, offering a sophisticated flavor profile without requiring hours in the kitchen. The combination of flaky biscuit, tender seafood, and creamy sauce is simply divine. Plus, who can resist the allure of a warm, comforting pot pie, especially when it’s topped with a golden-brown cheddar biscuit?

this Recipe

Ingredients:

• For the Seafood Filling:
• 1 pound mixed seafood (shrimp, scallops, crab meat, lobster meat), cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup celery, finely chopped
• 1/2 cup carrots, finely chopped
• 1/4 cup all-purpose flour
• 2 cups fish stock (or chicken stock)
• 1 cup heavy cream
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh tarragon
• 1 tablespoon lemon juice
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• For the Cheddar Biscuits:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• 3/4 cup shredded sharp cheddar cheese
• 3/4 cup buttermilk, cold
• 2 tablespoons melted butter, for brushing

Preparing the Seafood Filling:

1. Sauté the Aromatics: In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, celery, and carrots and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning. You want them to be tender and slightly translucent.
2. Add Garlic and Flour: Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly. This will create a roux that will help thicken the sauce.
3. Deglaze with Wine: Pour in the white wine and scrape up any browned bits from the bottom of the pan. This is called deglazing, and it adds a lot of flavor to the sauce. Let the wine simmer for a minute or two to reduce slightly.
4. Add Stock and Cream: Gradually whisk in the fish stock (or chicken stock) until smooth. Then, stir in the heavy cream. Bring the mixture to a simmer, stirring occasionally.
5. Season the Sauce: Add the parsley, tarragon, lemon juice, Old Bay seasoning, salt, and pepper. Taste and adjust the seasonings as needed. Remember that the seafood will also add some saltiness to the dish, so don’t over-season at this stage.
6. Cook the Seafood: Gently add the mixed seafood to the sauce. Cook until the seafood is just cooked through, about 3-5 minutes, depending on the size of the pieces. Be careful not to overcook the seafood, as it can become rubbery. The shrimp should be pink and opaque, and the scallops should be firm.
7. Add Vegetables: Stir in the frozen peas and corn. Cook for another minute or two, until the vegetables are heated through.
8. Set Aside: Remove the seafood filling from the heat and set aside while you prepare the cheddar biscuits.

Making the Cheddar Biscuits:

1. Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure everything is well combined.
3. Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. The butter should be in small pieces, about the size of peas. This is crucial for creating flaky biscuits.
4. Add Cheese: Stir in the shredded cheddar cheese.
5. Add Buttermilk: Make a well in the center of the dry ingredients and pour in the cold buttermilk. Gently stir until just combined. Do not overmix! The dough should be shaggy and slightly sticky. Overmixing will result in tough biscuits.
6. Turn Out Dough: Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch thick rectangle.
7. Cut Biscuits: Use a 2-inch biscuit cutter or a sharp knife to cut out the biscuits. Do not twist the cutter, as this can seal the edges and prevent the biscuits from rising properly. If using a knife, cut straight down.
8. Place on Baking Sheet: Place the biscuits onto the prepared baking sheet, leaving a little space between each biscuit.
9. Brush with Butter: Brush the tops of the biscuits with the melted butter. This will give them a golden-brown color and a rich flavor.
10. Bake: Bake for 12-15 minutes, or until the biscuits are golden brown and cooked through.

Assembling the Seafood Pot Pie:

1. Portion the Filling: Divide the seafood filling evenly among oven-safe bowls or ramekins. You can use individual ramekins for single servings or a larger casserole dish for a family-style pot pie.
2. Top with Biscuits: Place the cheddar biscuits on top of the seafood filling in each bowl or ramekin. You can arrange them neatly or slightly overlap them for a rustic look.
3. Bake (Optional): If the seafood filling has cooled down significantly, you can bake the assembled pot pies in a preheated 375°F (190°C) oven for 10-15 minutes, or until the filling is heated through and the biscuits are golden brown. This step is optional if the filling is still warm.
4. Serve Immediately: Serve the seafood pot pies immediately. Garnish with a sprinkle of fresh parsley, if desired. Enjoy!

Conclusion:

This Seafood Pot Pie with Cheddar Biscuit topping isn’t just dinner; it’s an experience! The creamy, decadent seafood filling, bursting with tender shrimp, flaky white fish, and sweet crab, nestled under a golden, cheesy biscuit, is a symphony of flavors and textures that will leave you craving more. I truly believe this recipe is a must-try because it elevates the classic comfort food to a gourmet level, without requiring hours in the kitchen. It’s surprisingly simple to make, and the results are absolutely stunning.

Think of it: the rich, savory seafood mingling with the buttery, sharp cheddar of the biscuit. It’s a culinary hug on a cold evening, a celebratory meal for a special occasion, or simply a delightful way to treat yourself after a long day. The aroma alone, as it bakes in the oven, is enough to make your mouth water and your family gather around the table in anticipation.

But the best part? This recipe is incredibly versatile! Feel free to adapt it to your own tastes and preferences. Not a fan of crab? Substitute with more shrimp or lobster. Want to add a bit of spice? A pinch of red pepper flakes to the filling will do the trick. For a vegetarian option, you could easily swap the seafood for hearty vegetables like mushrooms, potatoes, and carrots, and use vegetable broth instead of fish stock.

Serving Suggestions and Variations:

* Serve it with a simple green salad dressed with a light vinaigrette to balance the richness of the pot pie.
* A side of steamed asparagus or green beans would also complement the dish beautifully.
* For a truly decadent experience, try adding a splash of sherry or dry white wine to the seafood filling.
* If you’re short on time, you can use store-bought biscuit dough, but I highly recommend making the cheddar biscuits from scratch – they’re so worth the extra effort!
* Individual ramekins are perfect for portion control and elegant presentation.
* Consider adding some chopped fresh herbs like parsley, thyme, or chives to the biscuit dough for an extra burst of flavor.
* For a richer flavor, use a combination of different cheeses in the biscuit topping, such as Gruyere or Parmesan.

I’m so excited for you to try this Seafood Pot Pie recipe! I know you’ll love it as much as I do. It’s a guaranteed crowd-pleaser and a dish that you’ll be proud to serve to your family and friends.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece. And most importantly, don’t forget to share your experience with me! I’d love to hear about your variations, your serving suggestions, and how much you enjoyed this recipe. Tag me in your photos on social media, or leave a comment below. I can’t wait to see your creations! Happy cooking! I am confident that this will become a staple in your recipe collection. Enjoy!