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Easy Cheddar Bay Seafood Pie

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
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

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.