Seafood Pot Pie Easy Recipe With Red Lobster Cheddar Bay Biscuits

Ingredients

• 16 ounce Lump Crab Meat (fresh or frozen, thawed)
• 1 pound Shrimp (peeled and deveined)
• 8 ounce Sea Scallops (dry‑packed, rinsed)
• 0.5 piece Lemon (juiced)
• 1 teaspoon Old Bay Seasoning (store‑bought)
• 1 packet Goya Sazon Packet (any flavor)
• 1 tablespoon Shrimp and Crab Oil Concentrate (use gloves, can irritate skin)
• 1 tablespoon Olive Oil (or vegetable oil)
• 0.25 piece Red Bell Pepper (quartered)
• 0.25 piece Green Bell Pepper (quartered)
• 2 stalks Green Onion (sliced)
• 2 stalks Celery (sliced)
• 0.5 piece Yellow Onion (diced)
• 12 ounce Frozen Mixed Vegetables (green beans, peas, corn, carrots) (bag from Costco or grocery store)
• 4 potatoes Red Potatoes (medium, cubed then microwaved)
• 0.5 stick Unsalted Butter (for sauce, melted)
• 2 cup Chicken Broth (low‑sodium)
• 1 cup Heavy Whipping Cream (full‑fat)
• 1 pinch Red Pepper Flakes (adjust heat to taste)
• 1 teaspoon Smoked Paprika (store‑bought)
• 1 tablespoon Oregano (dried)
• 1 tablespoon Onion Powder (store‑bought)
• 1 tablespoon Garlic Powder (store‑bought)
• 2 tablespoon All‑Purpose Flour (for thickening)
• 10 ounce Cream of Mushroom Soup (canned, optional)
• 1 tablespoon Adobo Seasoning (store‑bought)
• 2 cup All‑Purpose Flour (for biscuits)
• 1 teaspoon Baking Soda (for biscuits)
• 2 teaspoon Baking Powder (for biscuits)
• 1 cup Sharp Cheddar Cheese (shredded)
• 0.25 cup Fresh Parsley (chopped)
• 1 stick Unsalted Butter (cold, cubed for biscuits)
• 1 cup Buttermilk (room temperature)
• 2 sheet Pillsbury Pie Crust (thawed, kept cold)
• 1 stick Unsalted Butter (for topping sauce, melted)
• 2 tablespoon Fresh Parsley (chopped for topping)

Instructions

1. Chop Vegetables and Prep Potatoes

   Quarter the red and green bell peppers, slice the green onions, celery, and half a yellow onion. Cube the red potatoes and microwave them covered with water for 5 minutes to soften.

   Time: PT15M

2. Season the Shrimp

   In a bowl combine the shrimp with 1 tsp Old Bay, 1 packet Goya Sazon, and 1 tbsp shrimp‑crab oil concentrate. Wear disposable gloves to avoid skin irritation.

   Time: PT5M

3. Sauté Aromatics

   Heat 1 tbsp olive oil in a large skillet over medium‑high until shimmering. Add the chopped bell peppers, green onions, celery, and onion. Sauté for about 5 minutes until softened.

   Time: PT5M

4. Add Frozen Veg and Potatoes

   Stir in the frozen mixed‑vegetable bag and the softened red potatoes. Cook for 3 minutes, allowing the vegetables to heat through.

   Time: PT3M

5. Create the Creamy Base

   Add 0.5 stick unsalted butter and let it melt. Pour in 2 cups chicken broth and 1 cup heavy whipping cream. Bring to a gentle simmer and cook for 3 minutes.

   Time: PT3M

6. Season the Sauce

   Stir in a pinch of red pepper flakes, 1 tsp smoked paprika, 1 tbsp dried oregano, 1 tbsp onion powder, and 1 tbsp garlic powder. Mix well for 1 minute.

   Time: PT1M

7. Cook the Seafood

   Add the seasoned shrimp, lump crab meat, and scallops to the skillet. Cook for 8 minutes, or until the shrimp turn pink and the scallops are opaque.

   Time: PT8M

8. Thicken the Filling

   Sprinkle 2 tbsp all‑purpose flour over the mixture and stir to combine, eliminating any lumps. Add the 10‑oz can of cream of mushroom soup (optional) and 1 tbsp adobo seasoning. Cook for 2 minutes until the sauce thickens.

   Time: PT2M

9. Prepare Cheddar Bay Biscuit Dough

   In a large mixing bowl combine 2 cups flour, 1 tsp baking soda, 2 tsp baking powder, 1 tbsp garlic powder, 1 tbsp onion powder, 1 cup shredded sharp cheddar, and 1/4 cup chopped parsley. Cut in 1 stick cold butter until the mixture resembles coarse crumbs. Add 1 cup buttermilk and stir just until a sticky dough forms.

   Time: PT10M

10. Line the Skillet and Add Biscuit Tops

    Line a 10‑inch cast‑iron skillet with the two Pillsbury pie crust sheets, pressing gently and pricking the bottom with a fork. Drop the biscuit dough into 10 equal balls and place them on top of the crust, spacing evenly.

    Time: PT5M

11. Bake the Pot Pie

    Place the skillet in a preheated oven at 375°F and bake for 25 minutes, or until the biscuit tops are golden brown and the filling is bubbling.

    Time: PT25M

    Temperature: 375°F

12. Make Parsley Butter Glaze and Rest

    While the pie bakes, melt 1 stick unsalted butter in a small saucepan and stir in 2 tbsp chopped parsley. Drizzle the parsley butter over the hot biscuits when they come out of the oven. Let the pot pie rest for 15 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

25g

Carbohydrates

35g

Fat

22g

Fiber

4g

Ingredient Substitutions

• Instead of Lump Crab Meat: Imitation crab
• Instead of Shrimp: Pre‑cooked shrimp
• Instead of Sea Scallops: Large shrimp
• Instead of Lemon: Lime juice
• Instead of Old Bay Seasoning: Seafood seasoning
• Instead of Goya Sazon Packet: Other Sazon packets
• Instead of Shrimp and Crab Oil Concentrate: Seafood flavor oil
• Instead of Olive Oil: Vegetable oil
• Instead of Red Bell Pepper: Any bell pepper
• Instead of Green Bell Pepper: Any bell pepper
• Instead of Green Onion: Scallions
• Instead of Celery: Celery sticks
• Instead of Yellow Onion: White onion
• Instead of Frozen Mixed Vegetables (green beans, peas, corn, carrots): Individual frozen veg
• Instead of Red Potatoes: Any waxy potatoes
• Instead of Unsalted Butter: Margarine
• Instead of Chicken Broth: Bouillon cubes dissolved in water
• Instead of Heavy Whipping Cream: Half‑and‑half
• Instead of Red Pepper Flakes: Cayenne pepper
• Instead of Smoked Paprika: Regular paprika
• Instead of Oregano: Italian seasoning
• Instead of Onion Powder: Dried onion flakes
• Instead of Garlic Powder: Fresh minced garlic
• Instead of All‑Purpose Flour: Whole‑wheat flour
• Instead of Cream of Mushroom Soup: Mushroom broth
• Instead of Adobo Seasoning: Soy sauce + garlic
• Instead of All‑Purpose Flour: Self‑rising flour (omit leavening)
• Instead of Baking Soda: Baking powder (increase amount)
• Instead of Baking Powder: Baking soda + acid
• Instead of Sharp Cheddar Cheese: Colby‑Jack
• Instead of Fresh Parsley: Dried parsley
• Instead of Unsalted Butter: Cold margarine
• Instead of Buttermilk: Milk + 1 tbsp lemon juice
• Instead of Pillsbury Pie Crust: Homemade pie crust
• Instead of Unsalted Butter: Margarine
• Instead of Fresh Parsley: Dried parsley

Equipment Needed

• Chef's Knife
• Cutting Board
• Mixing Bowl
• Measuring Cups
• Measuring Spoons
• Large Skillet or Cast Iron Skillet
• Microwave (optional)
• Wooden Spoon or Spatula
• Fork
• Oven
• Baking Sheet or Cast Iron Skillet (optional)
• Paper Towel (optional)
• Grater (optional)
• Whisk (optional)

Critical Steps — Do Not Skip

• Season shrimp with oil concentrate using gloves (irritates skin)
• Do not overcook seafood before baking; it will finish in the oven
• Thicken the sauce with flour and ensure no lumps
• Use cold butter and avoid overmixing biscuit dough
• Bake biscuits until golden brown for proper texture

Chef Tips from the Video

• Keep all butter for the biscuits chilled until just before mixing for maximum flakiness
• Use a light hand when folding in the cheese and parsley to keep biscuits tender
• If you don’t have a cast‑iron skillet, a deep baking dish works equally well

Troubleshooting

Storage

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

Freezer: Freeze portions in freezer‑safe containers for up to 2 months

Room temperature: Do not store at room temperature; refrigerate promptly

Make-Ahead Tips

• Prepare the biscuit dough, cover, and refrigerate up to 24 hours
• Cook the seafood filling a day ahead; reheat gently before assembling
• Make the parsley butter topping and store in the fridge; warm before drizzling

Frequently Asked Questions