Cheddar Bay Biscuit Hack: The Ultimate Southern Seafood Pot Pie

Ingredients

• 4 tablespoons Unsalted Butter (divided, melted in skillet)
• 1 pound Large Shrimp, peeled and deveined (tails on, deveined)
• 8 ounces Crawfish Tails (cooked, thawed if frozen)
• 8 ounces Lump Crab Meat (picked over for shells)
• 1 medium Onion (diced)
• 2 stalks Celery Stalks (diced)
• 2 medium Carrots (diced)
• 3 cloves Garlic Cloves (minced)
• 2 teaspoons King Creole No Salt Seasoning Blend (or Old Bay seasoning)
• 3 tablespoons All-Purpose Flour (for roux)
• 2 cups Seafood Stock (low‑sodium)
• 1 cup Heavy Cream (full‑fat)
• 1 teaspoon Delta Dust (Papadum Spice Blend) (or a mix of paprika, cumin, and garlic powder)
• 1 cup Frozen Peas (no need to thaw)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 package Cheddar Bay Biscuit Mix (about 15 oz, store‑bought)
• ½ cup Water (as directed on biscuit mix package)
• 1 cup Shredded Cheddar Cheese (sharp cheddar, grated)
• 2 tablespoons Garlic Butter Topping (softened butter mixed with 1 tsp minced garlic or garlic powder)

Instructions

1. Cook the Seafood

   Melt 2 Tbsp butter in a large skillet over medium heat. Add the shrimp and crawfish tails, cooking until the shrimp turn pink, about 3‑4 minutes. Stir in the crab meat just to warm through, then transfer all seafood to a plate and set aside.

   Time: PT5M

   Temperature: medium heat

2. Sauté the Vegetables

   Add the remaining 2 Tbsp butter to the same skillet. Add diced onion, celery, carrots, and minced garlic. Sauté until the vegetables are softened, about 4‑5 minutes. Sprinkle the King Creole No Salt seasoning and stir to coat.

   Time: PT5M

   Temperature: medium heat

3. Create the Roux

   Sprinkle the flour over the vegetables and stir continuously for 2‑3 minutes to cook the raw flour taste, forming a smooth roux.

   Time: PT2M

   Temperature: medium heat

4. Add Stock and Cream

   Slowly pour in the seafood stock while whisking, then bring to a gentle boil. Reduce heat and stir in the heavy cream, Delta dust, and a pinch more King Creole if desired. Simmer until the sauce thickens, about 3‑5 minutes.

   Time: PT5M

   Temperature: medium heat

5. Combine Seafood and Peas

   Return the cooked shrimp, crawfish, and crab to the skillet. Add frozen peas and lemon juice. Stir gently to combine and heat through, about 2 minutes.

   Time: PT2M

   Temperature: medium heat

6. Prepare Biscuit Topping

   In a mixing bowl, combine the Cheddar Bay Biscuit mix with the measured water. Stir until just combined, then fold in the shredded cheddar cheese. Using a spoon, drop generous mounds of biscuit dough over the seafood mixture, leaving small gaps between each mound.

   Time: PT5M

7. Bake the Pie

   Place the skillet (or transfer to a 9‑inch baking sheet) in a pre‑heated oven at 375°F. Bake for 25 minutes, or until the biscuit tops are golden brown and the sauce is bubbling around the edges.

   Time: PT25M

   Temperature: 375°F

8. Finish with Garlic Butter

   While the biscuits bake, melt the garlic butter topping. Once the pie is out of the oven, drizzle the melted garlic butter over the biscuit tops for extra flavor.

   Time: PT2M

Nutrition Facts

Calories

420

Protein

25 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine
• Instead of Large Shrimp, peeled and deveined: Medium shrimp
• Instead of Crawfish Tails: More shrimp
• Instead of Lump Crab Meat: Imitation crab
• Instead of Onion: Shallot
• Instead of Celery Stalks: Fennel
• Instead of Carrots: Parsnip
• Instead of Garlic Cloves: Garlic powder (1 tsp)
• Instead of King Creole No Salt Seasoning Blend: Old Bay seasoning
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Seafood Stock: Chicken stock
• Instead of Heavy Cream: Half‑and‑half
• Instead of Delta Dust (Papadum Spice Blend): Paprika + cumin
• Instead of Frozen Peas: Fresh peas
• Instead of Lemon Juice: White wine vinegar (1 tsp)
• Instead of Cheddar Bay Biscuit Mix: Homemade biscuit dough
• Instead of Shredded Cheddar Cheese: Monterey Jack
• Instead of Garlic Butter Topping: Herb butter

Equipment Needed

• Large Skillet
• Mixing Bowl
• Whisk
• Measuring Cups and Spoons
• Chef’s Knife
• Cutting Board
• Baking Sheet
• Oven
• Spatula or Wooden Spoon
• Spoon (for dropping biscuit dough)

Critical Steps — Do Not Skip

• Do not overcook the shrimp in the first step; they will finish cooking in the sauce.
• Whisk the flour into the vegetables gradually to avoid lumps and achieve a smooth roux.
• Simmer the sauce just until thickened; over‑simmering can make it too stiff.
• Bake until the biscuit tops are golden; under‑baking leaves them doughy.

Chef Tips from the Video

• For extra depth, add a splash of white wine after sautéing the vegetables before the flour.
• A pinch of smoked paprika in the sauce adds a subtle smoky note reminiscent of a seafood boil.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Cool completely, then freeze in a freezer‑safe container for up to 2 months. Reheat in oven to retain biscuit texture.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the seafood filling up to step 5 and refrigerate; add biscuit topping and bake just before serving.
• The biscuit dough can be mixed a day ahead and kept covered in the fridge.

Frequently Asked Questions