Seafood pot pie with old bay cheddar biscuits

Ingredients

• 2 medium Carrots (diced)
• 2 stalks Celery (diced)
• 1 large Onion (yellow, diced)
• 1 large Bell Pepper (green, diced)
• 3 stalks Green Onions (sliced)
• 2 teaspoons Cajun Seasoning (Arasan seasoning equivalent)
• 2 cloves Garlic (minced)
• 6 tablespoons Unsalted Butter (divided: 4 tbsp for pot, 2 tbsp for biscuit brush)
• 6 ounces Crab Meat (picked or canned, drained)
• 8 ounces Shrimp (peeled, deveined)
• 6 ounces Crawfish Tails (cooked, thawed if frozen)
• 2 tablespoons All-Purpose Flour (for roux)
• 2 cups Chicken Stock (low‑sodium)
• 1 cup Heavy Cream (full‑fat)
• 1 leaf Bay Leaf (whole)
• 1 teaspoon Fresh Thyme (or small bundle, leaves stripped)
• 1 package Cheddar Bay Biscuit Mix (about 15.5 oz, follow package directions)
• 1 cup Milk (use instead of water for biscuit mix)
• 1 teaspoon Old Bay Seasoning (for butter brush)
• 2 tablespoons Chives (finely chopped, for butter brush)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prep Vegetables

   Dice carrots, celery, onion, bell pepper, and slice the green onions; set aside.

   Time: PT15M

2. Sauté Mirepoix

   Melt 2 Tbsp butter in the pot over medium heat. Add the diced vegetables, Cajun seasoning, and minced garlic. Cook, stirring occasionally, until the vegetables are softened but not browned.

   Time: PT5M

3. Add Seafood

   Add the crab meat, shrimp, and crawfish tails to the pot. Cook just until the shrimp turn pink and the seafood is heated through.

   Time: PT3M

4. Make Roux

   Push the seafood to one side of the pot. Add the remaining 2 Tbsp butter and 2 Tbsp flour to the empty space. Stir constantly for 1–2 minutes to form a light roux.

   Time: PT2M

5. Add Stock and Cream

   Gradually whisk in the chicken stock, followed by the heavy cream, scraping the bottom to dissolve the roux. Bring the mixture to a gentle simmer.

   Time: PT5M

   Temperature: medium‑high

6. Simmer and Thicken

   Add the bay leaf and fresh thyme. Reduce heat and let the stew simmer for about 10 minutes, or until it thickens and coats the back of a spoon.

   Time: PT10M

   Temperature: low

7. Finish Stew

   Remove the bay leaf, taste and adjust salt and pepper as needed.

   Time: PT2M

8. Preheat Oven

   Preheat the oven to 425°F (220°C).

   Time: PT5M

   Temperature: 425°F

9. Prepare Biscuit Dough

   In a mixing bowl, combine the Cheddar Bay Biscuit mix with 1 cup milk. Stir just until combined; the dough will be slightly sticky.

   Time: PT5M

10. Bake Biscuits

    Drop spoonfuls of dough onto a parchment‑lined baking sheet, spacing them about 2 in apart. Bake for 12–15 minutes, until golden brown on top.

    Time: PT15M

    Temperature: 425°F

11. Make Old Bay Butter Brush

    While the biscuits bake, melt 2 Tbsp butter and stir in 1 tsp Old Bay seasoning and the chopped chives.

    Time: PT2M

12. Brush Biscuits

    Remove biscuits from the oven and immediately brush each with the seasoned butter.

    Time: PT1M

13. Serve

    Ladle the thickened seafood stew into bowls and serve with the warm Cheddar Bay biscuits on the side.

    Time: PT0M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

3 g

Ingredient Substitutions

• Instead of Carrots: parsnips
• Instead of Celery: fennel stalks
• Instead of Onion: white onion
• Instead of Bell Pepper: red bell pepper
• Instead of Green Onions: chives
• Instead of Cajun Seasoning: Creole seasoning, Old Bay
• Instead of Garlic: garlic powder (1/2 tsp)
• Instead of Unsalted Butter: margarine
• Instead of Crab Meat: imitation crab
• Instead of Shrimp: large prawns
• Instead of Crawfish Tails: lobster tail pieces
• Instead of All-Purpose Flour: whole wheat flour
• Instead of Chicken Stock: vegetable stock
• Instead of Heavy Cream: half‑and‑half
• Instead of Bay Leaf: dried thyme (extra)
• Instead of Fresh Thyme: dried thyme (1/4 tsp)
• Instead of Cheddar Bay Biscuit Mix: store‑bought biscuit dough
• Instead of Milk: buttermilk (1 cup)
• Instead of Old Bay Seasoning: Cajun seasoning
• Instead of Chives: green onion tops
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper

Equipment Needed

• Large Dutch Oven or Heavy‑Bottomed Pot
• Cutting Board
• Chef's Knife
• Wooden Spoon or Silicone Spatula
• Measuring Spoons
• Measuring Cups
• Baking Sheet
• Pastry Brush
• Oven

Critical Steps — Do Not Skip

• Add Seafood – avoid overcooking shrimp
• Make Roux – cook flour to remove raw taste
• Simmer and Thicken – achieve proper sauce consistency
• Bake Biscuits – ensure golden brown exterior

Chef Tips from the Video

• Use fresh thyme leaves for a brighter flavor; dried thyme can be used but reduce the amount by half.
• For extra richness, finish the stew with a drizzle of melted butter just before serving.
• Toast the chives lightly before adding to the butter brush for a nuttier aroma.

Troubleshooting

Storage

Refrigerator: Store stew in an airtight container for up to 3 days. Reheat gently on the stove.

Freezer: Freeze stew in freezer‑safe containers for up to 2 months. Thaw overnight and reheat.

Room temperature: Biscuits are best served warm; can sit at room temperature for up to 2 hours.

Make-Ahead Tips

• The seafood stew can be prepared a day ahead; refrigerate and gently reheat, adding a splash of stock if it thickens too much.
• Biscuits can be baked ahead and reheated in a 350°F oven for 5 minutes; brush with butter again before serving.

Frequently Asked Questions