Description
This Seafood Pot Pie with Cheddar Biscuit topping is a delicious and comforting dish combining tender mixed seafood in a creamy, herb-infused sauce, all crowned with flaky, sharp cheddar biscuits. Perfect for a savory meal that’s both elegant and easy to prepare, this recipe balances the rich flavors of seafood and creamy filling with the buttery, cheesy biscuits baked to golden perfection.
Ingredients
Scale
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
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 cold buttermilk
- 2 tablespoons melted butter, for brushing
Instructions
- Sauté vegetables: In a large, deep skillet or Dutch oven, heat olive oil over medium heat. Add chopped onion, celery, and carrots and cook until softened and slightly translucent, about 5-7 minutes, stirring occasionally to prevent burning.
- Add garlic and make roux: Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle flour over vegetables and cook for 1-2 minutes, stirring constantly to create a roux that will thicken the sauce.
- Deglaze with wine: Pour in dry white wine, scraping up browned bits from the pan’s bottom. Let simmer for 1-2 minutes to slightly reduce and concentrate flavor.
- Add stock and cream: Gradually whisk in fish or chicken stock until smooth, then stir in heavy cream. Bring mixture to a gentle simmer, stirring occasionally.
- Season sauce: Stir in parsley, tarragon, lemon juice, Old Bay seasoning, salt, and pepper. Taste and adjust seasoning carefully as the seafood will add natural saltiness.
- Cook seafood: Gently add mixed seafood to the sauce and cook until just done, about 3-5 minutes. Shrimp should be pink and opaque, scallops firm but not rubbery. Avoid overcooking.
- Add frozen vegetables: Stir in frozen peas and corn, cooking just until heated through, about 1-2 minutes.
- Prepare biscuit dough: Remove seafood filling from heat. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, baking soda, and salt until combined.
- Cut in butter: Add cold cubed butter to dry ingredients. Using a pastry blender or fingertips, cut butter into flour until mixture resembles coarse crumbs with pea-sized pieces for flakiness.
- Add cheese: Stir shredded sharp cheddar cheese into the flour-butter mixture evenly.
- Mix dough: Make a well in the center and pour in cold buttermilk. Gently stir until just combined into a shaggy, slightly sticky dough. Do not overmix to keep biscuits tender.
- Shape biscuits: Turn dough onto lightly floured surface and gently pat into a 1-inch thick rectangle. Use a 2-inch biscuit cutter or sharp knife to cut into biscuits without twisting the cutter to maintain rising ability.
- Arrange and brush: Place biscuits on prepared baking sheet with space between. Brush tops with melted butter for golden color and rich flavor.
- Bake biscuits: Bake in preheated oven for 12-15 minutes until golden brown and cooked through.
- Assemble pot pies: Divide warm seafood filling into oven-safe bowls or ramekins. Arrange cheddar biscuits on top, overlapping or neatly placed as desired.
- Final heat (optional): If filling has cooled significantly, bake assembled pot pies at 375°F (190°C) for 10-15 minutes until filling is hot and biscuits remain golden. This step is optional if filling is still warm.
- Serve: Garnish with fresh parsley if desired and serve immediately for best texture and flavor.
Notes
- Do not overcook the seafood to avoid rubbery texture; cook just until opaque and firm.
- Cold butter pieces in biscuit dough help create flaky, tender biscuits.
- Avoid overmixing biscuit dough to keep them light and fluffy.
- If you do not have fish stock, chicken stock is a good substitute.
- Use fresh herbs for best flavor, but dried can be substituted in reduced amounts if necessary.
- This recipe can be prepared in advance by making the filling and biscuit dough separately and assembling just before the final bake.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend and ensure stock and seasonings are gluten-free.
