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Creamy Seafood Medley Pot Pie & Cheddar Bay Biscuits

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Indulge in the ultimate comfort food with this Seafood Medley Pot Pie, featuring a luxurious creamy filling and topped with fluffy Cheddar Bay Biscuits. Perfect for cozy evenings or impressing guests, this dish is a hearty hug in a bowl.

Ingredients

Scale
  • 1 pound firm white fish (like cod or haddock), cut into 1-inch pieces
  • 1 pound medium shrimp, peeled and deveined
  • 1 pound bay scallops
  • 1 cup chopped imitation crab meat (optional)
  • 1 cup cooked mussels (optional)
  • 1 yellow onion, finely diced
  • 2 stalks celery, finely diced
  • 2 carrots, finely diced
  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups fish broth or vegetable broth
  • 1 cup heavy cream (or half-and-half)
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 tablespoon Old Bay seasoning
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped
  • Salt to taste
  • Freshly ground black pepper to taste
  • 2 cups all-purpose flour (for biscuits)
  • 1 tablespoon baking powder
  • 1/4 teaspoon sugar
  • 1/2 teaspoon salt (for biscuits)
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 1 cup shredded sharp cheddar cheese
  • 1 teaspoon garlic powder (for biscuits)
  • 1 teaspoon dried parsley (for biscuits)
  • 3/4 cup cold buttermilk (or milk with lemon juice/vinegar)
  • 2 tablespoons unsalted butter (for garlic butter glaze)
  • 1/2 teaspoon garlic powder (for garlic butter glaze)
  • 1/2 teaspoon dried parsley (for garlic butter glaze)

Instructions

  1. If using frozen seafood, ensure it's completely thawed and pat it very dry with paper towels. Cut any larger pieces of fish into 1-inch chunks. Dice your onion, celery, and carrots finely. Have your broth, cream, flour, and seasonings measured out.
  2. In a large, heavy-bottomed pot or Dutch oven, melt 4 tablespoons of unsalted butter over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
  3. Sprinkle the all-purpose flour over the softened vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste. This creates a roux, which will thicken your sauce.
  4. Gradually whisk in the fish or vegetable broth, a little at a time, making sure to incorporate it fully after each addition to prevent lumps. Once all the broth is in, slowly whisk in the heavy cream. Bring the mixture to a gentle simmer, stirring frequently, until the sauce begins to thicken, about 5-7 minutes. It should be thick enough to coat the back of a spoon.
  5. Stir in the Old Bay seasoning, fresh dill, fresh parsley, salt, and black pepper. Taste and adjust seasonings as needed. Add the frozen peas and corn to the pot, stirring to combine.
  6. Reduce the heat to low. Carefully fold in your thawed shrimp, scallops, and white fish pieces. Cook for just 3-5 minutes, or until the seafood is opaque and cooked through. Be very careful not to overcook the seafood, as it will continue to cook a bit more in the oven. Remove the pot from the heat.
  7. While your filling is cooling slightly, preheat your oven to 400°F (200°C) and prepare a 9×13-inch baking dish or individual ramekins.
  8. In a large bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of sugar.
  9. Add 6 tablespoons of very cold unsalted butter, cut into small cubes, to the dry ingredients. Using a pastry blender, your fingertips, or a fork, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
  10. Stir in 1 cup of shredded sharp cheddar cheese, 1 teaspoon of garlic powder, and 1 teaspoon of dried parsley. Pour in 3/4 cup of cold buttermilk. Mix gently with a fork or your hands just until the dough comes together.
  11. Turn the dough out onto a lightly floured surface. Gently pat it into a rough rectangle about 3/4-inch thick. Using a 2-inch round biscuit cutter or a knife, cut out about 8-10 biscuits.
  12. Pour the hot seafood filling into your prepared baking dish. Arrange the biscuits evenly on top of the filling, leaving a little space between them for expansion.
  13. Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown on top and the filling is bubbly around the edges.
  14. While the pot pie is baking, melt 2 tablespoons of unsalted butter. Stir in 1/2 teaspoon of garlic powder and 1/2 teaspoon of dried parsley.
  15. As soon as the pot pie comes out of the oven, generously brush the warm garlic butter glaze over the tops of the hot biscuits. Let it cool for 5-10 minutes before serving to allow the filling to set slightly.

Nutrition

Keywords: Don't overcook the seafood to prevent it from becoming rubbery. Use cold butter for flaky biscuits and avoid overmixing the biscuit dough.

Find it online: https://mamablueberry.com/creamy-seafood-medley-pot-pie-cheddar-bay-biscuits/