Description
A 45-minute comfort dish combining buttery Cheddar biscuits, a creamy seafood stew with carrots, celery, and peas, and the signature Old Bay seasoning for depth. Ideal for family dinners or meal prep, this pot pie balances sharp cheese, tender seafood, and golden flaky texture—all in one easy-bake format.
Ingredients
Unsalted butter 2 Tbsp (for seafood base)
Olive oil 1 Tbsp (neutral flavor)
Onion 1 cup, diced
Carrots 1 cup, diced
Celery 1 cup, diced
Garlic 3 cloves, minced
All-purpose flour 1/3 cup (roux)
Seafood stock 3–4 cups (use chicken broth for flexitarians)
Heavy cream 1 cup (non-dairy optional)
Old Bay seasoning 1 tsp
Dried thyme 1/2 tsp
Peas/corn 1/2 cup each (frozen works)
Shrimp 1/2 lb (90g) (fresh or canned)
White fish 1/2 lb (90g) (sustainable haddock)
Crab meat 1/2 lb (90g) (real lump preferred)
Flour (biscuits) 2 cups (self-rising optional)
Baking powder 1 tbsp
Cheddar cheese 1 cup, shredded (sharp white)
Butter (biscuits) 1/2 cup (softened)
Instructions
Preheat oven to 400°F (200°C)
Heat butter and olive oil in a pot, sauté onion, carrots, celery, and garlic until tender
Sprinkle flour into the veggies to form a roux, stir constantly for 1-2 minutes
Gradually whisk in seafood stock, bring to a simmer
Stir in heavy cream, Old Bay seasoning, and thyme until thickened (about 10 minutes)
Add frozen peas, corn, shrimp, white fish, and crab meat, cook 5 more minutes
Let filling cool slightly
t cup flour and 1 tbsp baking powder in a bowl, cut in 1/2 cup softened butter
Add 1 cup shredded cheddar cheese to the biscuit dough
Press half of the biscuit dough into a deep-dish pie shell, fill with seafood mixture
Top with remaining biscuit dough, cover the filling completely
Bake 25-30 minutes until golden brown and bubbly
Notes
Chicken broth is a flexible substitute for seafood stock
Fresh seafood absorbs more liquid—adjust stock as needed
Old Bay seasoning is essential for authentic flavor
Double the filling to freeze extras for later
Top precursor Charges permissionnly if allergic
- Prep Time: 20
- Cook Time: 25
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pot pie portion
- Calories: 600
- Sugar: 2g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 20g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 200mg