Cheddar Bay Muffin Seafood Pot Pie

Cheddar Bay Muffin Seafood Pot Pie is a rich and indulgent twist on classic comfort food, marrying the warm, savory filling of a traditional pot pie with the buttery, garlicky flavor of cheddar bay biscuits. Brimming with tender shrimp, succulent langostino tails, and sweet jumbo lump crab, this dish is topped with a golden, fluffy biscuit crust for a satisfying and elegant meal. Served in ramekins or a large casserole, it’s a show-stopping centerpiece perfect for cozy dinners or entertaining guests.

Why You’ll Love This Recipe

This seafood pot pie is the definition of elevated comfort. The creamy, herb-infused filling is loaded with premium seafood and vegetables, while the cheddar bay muffin topping adds a savory crunch that perfectly contrasts the luscious base. It’s an easy yet impressive dish that works equally well for weeknight indulgence or holiday feasts. And with individual ramekin servings, it feels gourmet without being complicated.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 12 oz langostino tails (or substitute with lobster meat)
• 1 lb shrimp, peeled and deveined
• 8 oz jumbo lump crabmeat (cooked)
• 1 box Red Lobster Cheddar Bay Biscuit Mix
• 1 pouch garlic herb seasoning (included in biscuit mix)
• 1 cup onions, diced
• ½ cup bell pepper, diced
• ¼ cup celery, diced
• 1 tbsp garlic, minced or garlic paste
• 2 cups chicken broth
• 1 cup heavy cream
• ¾ cup milk
• 5 tbsp flour
• 8 tbsp butter
• 1 tsp dried tarragon
• 1 tsp dried thyme
• 2 tsp salt
• 2 tsp pepper
• ½ tsp smoked paprika
• ½ cup mild cheddar cheese
• 1 tbsp olive oil

Directions

1. Preheat the oven to 400°F (200°C). Grease six ramekins or a large casserole dish and set aside.
2. Sauté the vegetables:
   In a large skillet, heat olive oil and 4 tablespoons of butter over medium heat. Add onions, bell pepper, celery, and garlic. Cook for about 5 minutes, until the vegetables soften.
3. Make the roux:
   Sprinkle the flour over the sautéed vegetables and stir continuously for 1–2 minutes to remove the raw flour taste.
4. Add liquids and thicken:
   Gradually pour in the chicken broth, whisking constantly to avoid lumps. Stir in the milk and heavy cream. Simmer for 5–7 minutes until the mixture thickens.
5. Season the filling:
   Stir in the tarragon, thyme, smoked paprika, salt, pepper, and cheddar cheese. Mix until cheese is melted and fully incorporated.
6. Add seafood:
   Add shrimp and langostino tails to the mixture and cook for 3–4 minutes until they just turn opaque. Gently fold in the crab meat to avoid breaking it apart.
7. Prepare biscuit topping:
   In a separate bowl, prepare the Cheddar Bay Biscuit mix according to the package directions, incorporating the garlic herb seasoning.
8. Assemble and bake:
   Divide the seafood filling evenly among ramekins (or pour into a casserole dish). Spoon the biscuit batter on top of the filling.
9. Bake:
   Place in the preheated oven and bake for 20–25 minutes until the biscuit topping is golden and the filling is bubbling.
10. Cool and serve:
    Let the pot pies cool slightly for 5 minutes before serving.

Servings and timing

• Servings: 6
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Calories: Approximately 490 kcal per serving

Variations

• Add Vegetables: Mix in peas, carrots, or mushrooms for extra texture and color.
• Spicy Version: Add a pinch of cayenne or a dash of hot sauce for a spicy kick.
• Herb Swaps: Replace tarragon with dill or parsley for a different herbal note.
• Cheese Upgrade: Use sharp white cheddar or Gruyère for added depth in the topping.
• Crust Alternative: Use puff pastry instead of biscuit mix for a flakier topping.

storage/reheating

Store leftover seafood pot pies in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (175°C) oven for 10–15 minutes until warmed through. If reheating from frozen, thaw overnight in the refrigerator and then bake until heated thoroughly. Microwaving is not recommended, as it may affect the texture of the biscuit topping.

FAQs

Can I use frozen seafood?

Yes, just be sure to thaw and drain it thoroughly to prevent excess moisture in the filling.

What is a good substitute for langostino?

Lobster meat or additional shrimp can be used in place of langostino.

Can I make this ahead of time?

You can prepare the filling a day in advance and store it refrigerated. Add biscuit topping just before baking.

How do I avoid overcooking the seafood?

Add shrimp and langostino tails toward the end of the cooking process and bake just until done to avoid toughness.

Can I use a different biscuit mix?

Yes, any savory biscuit or drop-scone mix can be substituted if Cheddar Bay is not available.

Is this recipe freezer-friendly?

The filling freezes well, but the biscuit topping is best baked fresh. Freeze the filling separately and top with fresh dough before baking.

Can I make this in one large dish?

Yes, bake in a 9×13 inch casserole dish and adjust baking time as needed.

What sides go well with this dish?

Serve with a light green salad, roasted vegetables, or crusty bread to complement the rich filling.

Can I omit the cheese in the biscuit mix?

Yes, though it will alter the flavor and texture. Consider replacing it with a dairy-free or alternative mix if needed.

How do I know when the pot pie is done?

The biscuit topping should be golden brown and the filling should be bubbling around the edges.

Conclusion

Cheddar Bay Muffin Seafood Pot Pie is a decadent, flavor-packed meal that transforms traditional pot pie into something extraordinary. With a creamy seafood medley and a cheesy, golden biscuit crust, it’s an ideal dish for cozy nights in or impressing guests with coastal flair. Easy to prepare and even easier to enjoy, it’s a standout addition to your seafood recipe collection.

Cheddar Bay Muffin Seafood Pot Pie

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Dive into coastal comfort with this Cheddar Bay Muffin Seafood Pot Pie—brimming with tender langostino tails, shrimp, and crab in a rich, creamy filling. Topped with golden Cheddar Bay biscuit crust, this indulgent dish is perfect for cozy dinners or gourmet entertaining in individual ramekins.

• Author: Asma
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: Serves 6
• Category: Main Course
• Method: Baking
• Cuisine: American / Coastal

Ingredients

For the Filling:

• 12 oz langostino tails (or lobster meat)

• 1 lb shrimp, peeled and deveined

• 8 oz jumbo lump crabmeat (cooked)

• 1 cup onions, diced

• 1/2 cup bell pepper, diced

• 1/4 cup celery, diced

• 1 tbsp garlic, minced or paste

• 2 cups chicken broth

• 1 cup heavy cream

• 3/4 cup milk

• 5 tbsp flour

• 8 tbsp butter (divided)

• 1 tbsp olive oil

• 1 tsp dried tarragon

• 1 tsp dried thyme

• 2 tsp salt

• 2 tsp black pepper

• 1/2 tsp smoked paprika

• 1/2 cup mild cheddar cheese

For the Biscuit Topping:

• 1 box Red Lobster Cheddar Bay Biscuit Mix

• 1 pouch garlic herb seasoning (from mix)

• Ingredients listed on biscuit box (usually water or milk)

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Instructions

1. Prep Oven and Dish:
   Preheat oven to 400°F (200°C). Lightly grease 6 ramekins or a large casserole dish.

2. Make the Seafood Filling:

   • In a large skillet, heat olive oil and 4 tbsp butter over medium heat.

   • Add onions, bell pepper, celery, and garlic. Sauté 5 minutes until softened.

   • Sprinkle flour over the vegetables, stir to combine, and cook 1–2 minutes.

   • Gradually whisk in chicken broth, then add milk and cream. Simmer 5–7 minutes until thickened.

   • Stir in tarragon, thyme, paprika, salt, pepper, and cheddar cheese.

   • Add shrimp and langostino; cook 3–4 minutes until just opaque. Gently fold in crab meat.

3. Prepare Biscuit Topping:
   In a bowl, prepare Cheddar Bay Biscuit mix according to box directions. Add seasoning pouch and stir well.

4. Assemble & Bake:

   • Spoon seafood mixture into ramekins or casserole dish.

   • Drop spoonfuls of biscuit dough over the top.

   • Bake 20–25 minutes, until biscuits are golden brown and filling is bubbling.

5. Cool & Serve:
   Let rest a few minutes before serving. Garnish with chopped parsley or lemon zest if desired.

Notes

• Langostino tails can be replaced with lobster or scallops.

• For a richer crust, brush biscuit topping with melted butter before baking.

• Make it ahead: Prepare filling a day in advance and bake just before serving.

Nutrition

• Calories: 490 kcal per serving