Cheddar Bay Seafood Pot Pie
A delightful twist on a classic pot pie, filled with succulent seafood and wrapped in a cheesy, buttery Cheddar Bay biscuit crust.
Ingredients
Seafood and Vegetables
- 1 pound mixed seafood (shrimp, crab, and scallops)
- 2 cups mixed vegetables (carrots, peas, and corn) Can vary based on personal preference.
- 1 cup heavy cream Can substitute with lower-fat cream if desired.
- 1 cup chicken or seafood broth
- 2 tablespoons butter For sautéing vegetables.
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Old Bay seasoning Makes a significant flavor difference.
- Salt and pepper, to taste
For the Crust
- 2 cups biscuit mix
- 1 cup shredded sharp cheddar cheese
- 2/3 cup milk
Instructions
Preparation
- Preheat your oven to 400°F (205°C).
- In a large skillet, melt the butter over medium heat. Sauté the diced onions and minced garlic until the onion is translucent.
- Add the mixed vegetables and stir for about five minutes.
- Gently stir in the mixed seafood, heavy cream, broth, and Old Bay seasoning, and allow to bubble and simmer for about 5-7 minutes until everything is cooked through.
- Season to taste with salt and pepper.
- In a separate bowl, mix together the biscuit mix, shredded cheese, and milk until combined.
- Pour the seafood mixture into a greased pie dish or oven-safe skillet and spoon the biscuit mixture on top evenly.
- Bake in the preheated oven for about 20-25 minutes, or until the crust is golden brown.
- Let it cool for a few minutes before serving.
Notes
Feel free to swap seafood types based on what's available. Storage: cover and refrigerate leftovers for up to three days.