Seafood Pot Pie W/ Red Lobster Cheddar Bay Biscuits AS Crust
SEAFOOD POT PIE W/ RED LOBSTER CHEDDAR BAY BISCUITS AS CRUST is a medium American recipe that serves 6. 520 calories per serving. Recipe by Tamar’s Kitchen on YouTube.
Prep: 20 min | Cook: 45 min | Total: 1 hr 20 min
Cost: $54.24 total, $9.04 per serving
Ingredients
- 2 tablespoons Olive Oil (for sautéing vegetables)
- 1 medium Onion (peeled and diced)
- 2 medium Carrot (peeled and diced)
- 2 medium Potato (peeled and diced)
- 3 cloves Garlic (minced, added near end of sauté)
- 5 tablespoons Unsalted Butter (3 tbsp for roux, 2 tbsp for biscuit topping)
- 3 tablespoons All-Purpose Flour (for thickening the sauce)
- 2 cups Seafood Stock (store‑bought or homemade)
- 1 cup Heavy Whipping Cream (adds richness)
- 1 teaspoon Old Bay Seasoning (classic seafood seasoning)
- 0.5 teaspoon Smoked Paprika
- to taste Black Pepper
- 0.5 teaspoon Garlic Powder
- 0.5 teaspoon Onion Powder
- to taste Salt
- 1 pound Shrimp (peeled and deveined)
- 1 pound Crab Meat (prefer lump or claw meat)
- 0.5 pound Scallops (dry‑packed, cleaned)
- 2 small Lobster Tails (cooked, meat removed from shells)
- 2 tablespoons Fresh Parsley (chopped, for garnish and topping)
- 1 cup Red Lobster Biscuit Mix (store‑bought mix for topping)
- 2 sheets Pie Crust (store‑bought, used for side walls and top)
Instructions
Prep Vegetables
Dice the onion, carrots, and potatoes into bite‑size pieces and mince the garlic.
Time: PT10M
Sauté Vegetables
Heat olive oil in a large skillet over medium heat. Add carrots, onions, and potatoes; sauté for about 10 minutes until they begin to soften.
Time: PT10M
Temperature: medium heat
Add Garlic and Season
Season the vegetables with salt and pepper, then add the minced garlic and cook for another 2 minutes, stirring constantly.
Time: PT2M
Temperature: medium heat
Make the Roux
Push the vegetables to the side, melt 3 tablespoons of butter in the same skillet, then sprinkle in 3 tablespoons of flour. Cook, stirring constantly, for 1 minute to eliminate the raw flour taste.
Time: PT1M
Temperature: medium heat
Add Stock and Cream
Gradually whisk in the seafood stock followed by the heavy whipping cream, ensuring a smooth mixture.
Time: PT2M
Season the Sauce
Stir in Old Bay seasoning, smoked paprika, black pepper, garlic powder, and onion powder. Taste and adjust seasoning as needed.
Time: PT1M
Simmer Until Thickened
Reduce heat to low and let the sauce simmer for about 5 minutes, stirring occasionally, until it thickens and coats the back of a spoon.
Time: PT5M
Temperature: low heat
Add Seafood
Gently fold in the shrimp, crab meat, scallops, and lobster meat. Cover the skillet and cook for 5 minutes, just until the seafood is opaque and cooked through.
Time: PT5M
Temperature: medium heat
Cool the Filling
Remove the skillet from heat and let the filling cool for about 5 minutes before assembling the pie.
Time: PT5M
Prepare the Pie Crust
Line the sides of a 9‑inch pie dish with pieces of the two pie crust sheets, trimming as needed to cover the walls fully.
Time: PT5M
Fill the Pie
Pour the cooled seafood filling into the crust‑lined dish, spreading it evenly.
Time: PT2M
Prepare Red Lobster Biscuit Topping
In a mixing bowl combine the Red Lobster biscuit mix with melted butter and a pinch of garlic powder until a sticky dough forms. Spread the mixture over the entire surface of the filling.
Time: PT5M
First Bake
Place the assembled pie in a pre‑heated oven at 375°F and bake for 15 minutes.
Time: PT15M
Temperature: 375°F
Butter‑Parsley Glaze
While the pie bakes, melt 2 tablespoons of butter, stir in the chopped parsley and a pinch of garlic powder. After the first bake, brush this mixture over the biscuit topping.
Time: PT5M
Final Bake
Return the pie to the oven and bake for an additional 5 minutes, or until the biscuit topping is golden brown.
Time: PT5M
Temperature: 375°F
Rest and Serve
Remove the pot pie from the oven and let it rest for 5‑10 minutes before slicing and serving.
Time: PT5M
Nutrition Facts
- Calories
- 520
- Protein
- 30 g
- Carbohydrates
- 35 g
- Fat
- 28 g
- Fiber
- 4 g
Dietary info: Contains seafood, Contains dairy, Contains gluten
Allergens: Shellfish, Dairy, Gluten
Ingredient Substitutions
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Onion: shallot, leek
- Instead of Carrot: parsnip, sweet potato
- Instead of Potato: sweet potato, yukon gold potato
- Instead of Garlic: garlic powder (1/2 tsp)
- Instead of Unsalted Butter: margarine, ghee
- Instead of All-Purpose Flour: gluten‑free flour blend
- Instead of Seafood Stock: chicken broth, vegetable broth
- Instead of Heavy Whipping Cream: half‑and‑half, whole milk + butter
- Instead of Old Bay Seasoning: seafood seasoning blend
- Instead of Smoked Paprika: regular paprika
- Instead of Black Pepper: white pepper
- Instead of Garlic Powder: fresh garlic
- Instead of Onion Powder: fresh onion
- Instead of Salt: sea salt, kosher salt
- Instead of Shrimp: large peeled shrimp
- Instead of Crab Meat: imitation crab
- Instead of Scallops: sea scallops
- Instead of Lobster Tails: lobster meat chunks
- Instead of Fresh Parsley: cilantro
- Instead of Red Lobster Biscuit Mix: buttermilk biscuit mix
- Instead of Pie Crust: homemade pastry crust
Equipment Needed
- Large Skillet
- Wooden Spoon
- Measuring Spoons
- Measuring Cups
- Mixing Bowl
- Chef's Knife
- Cutting Board
- 9‑inch Pie Dish
- Pastry Brush
- Oven
Critical Steps — Do Not Skip
- Cooking the roux for exactly 1 minute to avoid a raw flour taste.
- Adding garlic at the end of sauté to prevent burning.
- Cooking the seafood just until opaque to keep it tender.
- Spreading the sticky Red Lobster biscuit topping evenly.
- Achieving a golden‑brown biscuit crust during the final bake.
Chef Tips from the Video
- Use a mix of fresh and frozen seafood for convenience and cost balance.
- For extra flavor, toast the crust pieces lightly before lining the pie dish.
- A pinch of lemon zest added to the sauce brightens the seafood taste.
Troubleshooting
Sauce is too thin after adding stock and cream.
Simmer longer to reduce, or whisk in an extra teaspoon of flour mixed with cold water.
Biscuit topping is too crumbly and falls apart.
Add a little more melted butter or a splash of milk to achieve a stickier consistency.
Seafood becomes rubbery.
Do not overcook; remove the pan as soon as the seafood turns opaque and finish cooking in the oven.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly and freeze for up to 2 months; reheat in oven.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the filling up to step 9 and refrigerate; assemble and bake just before serving.
- The biscuit topping can be mixed a day ahead and kept covered in the fridge.
Frequently Asked Questions
What is the cultural significance and history of Seafood Pot Pie in American cuisine?
Seafood pot pie is a comforting American adaptation of traditional British meat pies, incorporating abundant coastal seafood and creamy sauces. It became popular in the United States during the mid‑20th century as a hearty, one‑dish meal for families living near the ocean.
What are the traditional regional variations of Seafood Pot Pie in the United States?
In New England, the pie often features lobster and clams with a New England clam chowder‑style broth. In the Gulf Coast, shrimp and crab dominate, and the sauce may include Cajun spices. The version on Tamar’s Kitchen blends a creamy base with a Red Lobster biscuit topping, a nod to restaurant‑style comfort food.
How is Seafood Pot Pie traditionally served in American households?
It is usually served hot straight from the oven, sliced into wedges, and accompanied by a simple green salad or steamed vegetables. Some families drizzle a little melted butter or lemon juice over the top for extra richness.
What occasions or celebrations is Seafood Pot Pie traditionally associated with in American culture?
Seafood pot pie is a popular choice for holiday gatherings such as Thanksgiving or Christmas in coastal regions, as well as for casual weekend family meals and potluck events because it feeds a crowd and can be made ahead.
How does Seafood Pot Pie fit into the broader American comfort‑food tradition?
It embodies the American love for hearty, oven‑baked casseroles that combine protein, vegetables, and a rich sauce under a buttery crust. The use of readily available seafood and a familiar biscuit topping makes it both indulgent and approachable.
What are the authentic traditional ingredients for Seafood Pot Pie versus acceptable substitutes?
Traditional ingredients include a mix of shrimp, crab, scallops, and lobster, a creamy seafood stock‑based sauce, and a flaky pastry crust. Substitutes can be any combination of available seafood, chicken broth in place of seafood stock, and a biscuit topping instead of a full pastry crust.
What other American dishes pair well with Seafood Pot Pie?
A crisp Caesar salad, roasted asparagus, or a simple coleslaw complement the richness of the pie. For a full meal, serve with garlic‑buttered corn on the cob or a light lemon‑herb rice pilaf.
What are the most common mistakes to avoid when making Seafood Pot Pie?
Common errors include overcooking the seafood, which makes it rubbery; under‑cooking the roux, leaving a raw flour taste; and spreading the biscuit topping unevenly, which can cause gaps or soggy spots. Follow the timing cues and keep the topping moist for best results.
Why does this Seafood Pot Pie recipe use a Red Lobster biscuit topping instead of a traditional pastry crust on top?
The Red Lobster biscuit topping adds a buttery, slightly sweet crunch that contrasts with the creamy filling, creating a restaurant‑style texture. It also simplifies the recipe by using a pre‑made mix, saving time while delivering a distinctive flavor.
Can I make the Seafood Pot Pie ahead of time and how should I store it?
Yes. Prepare the filling up to step 9, let it cool, then cover and refrigerate for up to 24 hours. Assemble the pie, add the biscuit topping, and bake when ready. Leftovers store in the refrigerator for 3 days or freeze for up to 2 months.
What does the YouTube channel Tamar’s Kitchen specialize in?
The YouTube channel Tamar’s Kitchen specializes in approachable, home‑cooked comfort food recipes with a focus on seafood, hearty casseroles, and creative twists on classic dishes, all presented in clear, step‑by‑step video tutorials.
How does the YouTube channel Tamar’s Kitchen's approach to American seafood cooking differ from other cooking channels?
Tamar’s Kitchen emphasizes using store‑bought shortcuts like Red Lobster biscuit mix while still delivering restaurant‑quality results, and she often shares cost‑saving tips and ingredient substitutions that make upscale seafood dishes accessible to everyday home cooks.
Last updated: August 29, 2026
