Easy Cheddar Bay Seafood Pie

This is my cozy, slightly extra version of a pot pie: a creamy seafood stew tucked under a fluffy Cheddar Bay biscuit lid that bakes up golden and buttery and makes the whole kitchen smell like you did something fancy on purpose. It’s weeknight-friendly, date-night impressive, and the leftovers (if there are any) are dangerously good. Think shrimp, crab, sweet peas, a splash of wine if you’ve got it, lemony Old Bay sauce, and those dreamy, cheesy biscuit clouds on top. That’s Easy Cheddar Bay Seafood Pie, and she’s a keeper.

My husband calls this “sea pie” and has zero chill when it comes out of the oven. He does the thing where he burns his mouth because he can’t wait, then pretends it’s fine while sweating. We’ve eaten it on the couch during a snow day, and we’ve also made it for my parents when I wanted to seem more put-together than I am. It always gets that quiet-at-the-table moment where nobody talks for like 30 seconds because we’re busy inhaling.

How to Make It

Okay, first things first: preheat the oven to 425°F and stick your rack in the center. We’re building this straight in a big oven-safe skillet or a 9×13 if that’s what you’ve got. Melt a good chunk of butter (3 tablespoons) and soften some onion and celery until they’re glossy and friendly. Garlic goes in last so it doesn’t burn. Sprinkle flour over the veggies and stir until it looks like a pasty mess—this is good. Slowly stream in seafood stock and a splash of wine, whisking like you mean it, then a little cream to make it lush. Season with Old Bay, lemon zest, salt, and pepper. It’ll thicken up and smell amazing.

Now the seafood: I use about 1 pound peeled shrimp and 8 ounces lump crab. Shrimp go in first (they need a head start), and the crab is delicate so it’s last—fold it gently so you don’t break it into oblivion. Toss in peas (and corn if you like) because we’re adults who love sweet little pops of color. When the shrimp are just turning pink, kill the heat. It’ll finish in the oven.

Biscuit time. Stir together a box of Cheddar Bay biscuit mix with the seasoning packet, a handful of cheddar, and the liquid the box calls for (usually water or milk). Don’t overthink it—drop spoonfuls over the creamy filling like little islands. Brush with melted butter if you have the energy. Bake until those biscuits are puffed and golden and the edges of the filling are bubbling like a lava lamp. Give it 5 minutes to cool so you don’t scorch your tongue. Ask me how I know.

✔Ingredient Notes

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– Cheddar Bay biscuit mix: The shortcut superstar. Use the seasoning packet! It’s where the magic lives. Don’t overmix or the tops get tough.
– Shrimp (1 lb, peeled/deveined): Medium or large; frozen is fine—just thaw and pat super dry or you’ll water down the sauce.
– Lump crab (8 oz): Sweet, delicate, and totally optional if your budget says “maybe not.” If skipping, bump up the shrimp or add scallops.
– Butter (3 tbsp): For sautéing and brushing the biscuit tops. If you skip the brush, you’ll miss that glossy, salty finish.
– Onion + celery: Classic pot-pie base. Dice small so every bite is cozy, not crunchy.
– Garlic (3 cloves): Add it late so it doesn’t burn. Burnt garlic = bitter and sad.
– Flour (3 tbsp): Thickener for the sauce. If it tastes floury, you didn’t cook it long enough before adding stock.
– Seafood stock (1½ cups): Big flavor. Chicken stock works in a pinch. Water is… fine, just add extra Old Bay.
– Heavy cream (½ cup): Makes it luxurious. Half-and-half works; milk will be thinner but still tasty.
– Old Bay + lemon: Non-negotiables. Zest first, then squeeze. Zingy and perfect with seafood.
– Peas (1 cup) and corn (optional): Sweet pops of color and texture. Frozen is easiest—no need to thaw.
– Dry white wine (¼ cup): Optional. Splashes in brightness. If not using, add a bit more stock and a squeeze of lemon.

✔Recipe Steps

1. Preheat oven to 425°F with rack in the center; set out a 10–12 inch oven-safe skillet or a 9×13 baking dish.
2. Melt 3 tbsp butter in the skillet; sauté 1 cup diced onion and 1/2 cup diced celery until soft, then add 3 minced garlic cloves for 30 seconds.
3. Sprinkle in 3 tbsp flour; cook 1 minute, then slowly whisk in 1½ cups seafood stock and 1/4 cup white wine until smooth and thickened.
4. Stir in 1/2 cup heavy cream, 2 tsp Old Bay, 1 tsp lemon zest, salt, and pepper; simmer 2–3 minutes until glossy.
5. Add 1 lb shrimp; cook 1–2 minutes until just pink at edges, then fold in 8 oz lump crab, 1 cup peas (and 1/2 cup corn if using); remove from heat and squeeze in 1–2 tbsp lemon juice.
6. Mix 1 box Cheddar Bay biscuit mix with seasoning packet, 1/2 cup shredded cheddar, and called-for liquid; drop spoonfuls over filling, brush with melted butter, and bake 18–22 minutes until biscuits are golden and filling bubbles; rest 5 minutes before serving.

What to Serve It With

– Simple green salad with lemony vinaigrette
– Steamed asparagus or garlicky green beans
– Sliced tomatoes with flaky salt (summer perfection)
– Crisp white wine, cold beer, or lemon seltzer
– Hot sauce on the side for the heat lovers

✔Tips & Mistakes

– Don’t overcook the shrimp on the stovetop—they finish in the oven. If they’re fully cooked before baking, they’ll go rubbery.
– Biscuit mix too thick? Splash in a tablespoon of milk or water. Too thin? A little extra mix or flour.
– If your sauce looks thin, simmer an extra minute before adding seafood. It should coat the back of a spoon.
– Use a hot oven. 425°F helps the biscuits lift and keeps the bottoms from getting soggy.
– Taste and adjust salt after adding Old Bay—it’s salty on its own.

✔Storage Tips

Fridge it: Cover and refrigerate up to 2 days. The biscuit tops soften (still good), and the flavors settle in even more. Reheat in a 350°F oven, uncovered, 12–15 minutes until hot and steamy, or do the microwave thing for a minute or two if you’re in a rush.
Freezer: The baked pie doesn’t freeze perfectly (biscuits get mealy), but the filling freezes like a dream up to 2 months—thaw, rewarm, and top with fresh biscuit dough to bake.
Cold breakfast confession: I’ve eaten a chilled square straight from the dish. It’s weirdly delightful. No shame.

✔Variations and Substitutions

– No crab? All shrimp works. Or do half shrimp, half scallops. Mussels aren’t great here—too fussy.
– Gluten-free: Use a GF biscuit mix and thicken the sauce with cornstarch (1½ tbsp mixed with 2 tbsp cold stock).
– Dairy-free-ish: Use olive oil instead of butter, coconut milk instead of cream (mild brand), and a DF biscuit mix. Different, but tasty.
– Veggies: Swap peas/corn for diced carrots, mushrooms, or spinach. Sauté carrots and mushrooms first so they’re tender.
– No wine: Add extra stock and another squeeze of lemon. Still bright.
– Seasoning swap: Old Bay is iconic, but Cajun seasoning works for a spicier vibe.
– Cheese: Sharp cheddar is best, but Colby or pepper jack has had us licking plates.

Frequently Asked Questions

Easy Cheddar Bay Seafood Pie

Creamy, savory seafood in a rich Old Bay–kissed sauce, topped with golden Cheddar Bay biscuit clouds. This easy, crowd-pleasing pie bakes up bubbling and irresistibly fragrant for a cozy coastal dinner.

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 tablespoon olive oil for sautéing
• ▢ 4 tablespoon unsalted butter for roux
• ▢ 1 cup yellow onion, diced
• ▢ 0.5 cup celery, diced
• ▢ 0.5 cup carrot, diced
• ▢ 2 clove garlic, minced
• ▢ 0.25 cup all-purpose flour
• ▢ 0.25 cup dry white wine optional
• ▢ 2 cup seafood stock
• ▢ 0.75 cup heavy cream
• ▢ 1 tablespoon lemon juice fresh
• ▢ 1.5 teaspoon Old Bay seasoning
• ▢ 1 teaspoon kosher salt
• ▢ 0.5 teaspoon black pepper freshly ground
• ▢ 0.75 cup frozen peas
• ▢ 1 cup red potatoes, par-cooked and diced about 2 small
• ▢ 0.75 pound medium shrimp, peeled and deveined
• ▢ 0.5 pound bay scallops
• ▢ 0.5 pound lump crab meat picked over for shells
• ▢ 2 tablespoon fresh parsley, chopped
• ▢ 11.36 ounce Red Lobster Cheddar Bay Biscuit Mix or about 2 cups biscuit mix
• ▢ 0.75 cup cold milk
• ▢ 1 cup sharp cheddar cheese, shredded
• ▢ 0.25 cup unsalted butter, melted for biscuit topping glaze
• ▢ 1 tablespoon fresh chives, chopped for garnish

Instructions

Preparation Steps

• Preheat oven to 400°F. Lightly grease a 9-inch deep pie dish or a 9×9 inch baking dish.
• Warm olive oil and 4 tablespoons butter in a large skillet over medium heat. Add onion, celery, and carrot; cook until softened, about 5 minutes. Stir in garlic and cook 0.5 minute.
• Sprinkle flour over the vegetables. Cook, stirring, for 2 minutes to form a blond roux.
• Whisk in white wine (optional) and reduce for 1 minute. Gradually whisk in seafood stock until smooth; simmer 3 to 5 minutes until thickened. Stir in heavy cream, lemon juice, Old Bay, salt, and pepper; simmer 2 minutes.
• Fold in potatoes and peas and cook 2 minutes. Add shrimp and scallops; cook just until edges turn opaque, about 2 minutes. Remove from heat, gently fold in crab and parsley, then transfer filling to the prepared dish.
• In a bowl, combine Cheddar Bay Biscuit Mix, cold milk, and shredded cheddar to make a thick drop-biscuit dough.
• Spoon the dough in heaping tablespoons over the hot filling, leaving small gaps for steam to escape.
• Bake 22 to 25 minutes, until biscuits are golden and the filling is bubbling around the edges.
• Stir the seasoning packet (from the mix) into the melted butter and brush over the hot biscuits. Rest 10 minutes to set.
• Garnish with chives and serve warm.

Notes

For a thicker gravy, simmer an extra 2 to 3 minutes after adding stock. You can swap seafood stock with clam juice or low-sodium chicken broth. If using frozen seafood, thaw and pat very dry before cooking to prevent a watery filling.