Name: Seafood Pot Pie with Cheddar Bay Biscuit Topping: The Ultimate Comfort Food with a Coastal Twist
Ingredients: 1 tbsp olive oil or butter; 1 small onion, finely diced; 2 celery stalks, diced; 1 carrot, diced (optional); 2 garlic cloves, minced; ¼ cup all-purpose flour; 1½ cups seafood or chicken broth; ½ cup heavy cream or whole milk; 1 tsp Old Bay seasoning (or ½ tsp paprika + ¼ tsp thyme + pinch of cayenne); ½ tsp dried dill or parsley; Salt & black pepper to taste; 1 lb (450g) mixed seafood (e.g., peeled shrimp + flaky white fish like cod or halibut, cut into bite-sized pieces); ½ cup frozen peas; 1½ cups (190g) all-purpose flour; 1 tbsp baking powder; ½ tsp sugar; ½ tsp garlic powder; ½ tsp onion powder; ½ tsp salt; ½ cup (1 stick / 115g) cold unsalted butter, cubed; ¾ cup shredded sharp cheddar cheese; ¾ cup whole milk; Optional: extra cheese or parsley for topping

Ingredients

Scale

For the seafood filling:

1 tbsp olive oil or butter
1 small onion, finely diced
2 celery stalks, diced
1 carrot, diced (optional)
2 garlic cloves, minced
¼ cup all-purpose flour
1½ cups seafood or chicken broth
½ cup heavy cream or whole milk
1 tsp Old Bay seasoning (or ½ tsp paprika + ¼ tsp thyme + pinch of cayenne)
½ tsp dried dill or parsley
Salt & black pepper to taste
1 lb (450g) mixed seafood (e.g., peeled shrimp + flaky white fish like cod or halibut, cut into bite-sized pieces)
½ cup frozen peas

For the Cheddar Bay biscuit topping:

1½ cups (190g) all-purpose flour
1 tbsp baking powder
½ tsp sugar
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
½ cup (1 stick / 115g) cold unsalted butter, cubed
¾ cup shredded sharp cheddar cheese
¾ cup whole milk
Optional: extra cheese or parsley for topping

Instructions

Preheat oven to 375°F (190°C). Grease a 9×13″ baking dish or deep 10-cup casserole.
Make the filling:
- In a large skillet or Dutch oven, heat oil over medium heat. Sauté onion, celery (and carrot, if using) 5–6 min until soft. Add garlic; cook 30 sec.
- Sprinkle in flour; stir 1–2 min to form a roux.
- Gradually whisk in broth and cream. Bring to a simmer; cook 3–4 min until thickened.
- Stir in Old Bay, dill, salt, and pepper.
- Gently fold in seafood and peas. Cook 2–3 min until shrimp turn pink and fish is just opaque (don’t overcook—seafood will finish baking). Pour into baking dish.
Make biscuit topping:
- In a bowl, whisk flour, baking powder, sugar, garlic powder, onion powder, and salt.
- Cut in cold butter until mixture resembles coarse crumbs. Stir in cheese.
- Add milk; stir until just combined (do not overmix).
Assemble & bake:
- Drop biscuit dough by spoonfuls over hot seafood filling.
- Optional: sprinkle extra cheese on top.
- Bake 20–25 minutes until biscuits are golden and filling is bubbly.
- Let rest 5–10 minutes before serving (filling will thicken as it cools).

Prep Time & Nutrition (per serving, serves 6):