Seafood Pot Pie with Cheddar Bay Biscuits |

Seafood Pot Pie with Cheddar Bay Biscuits

A cast-iron skillet filled with creamy seafood pot pie topped with cheddar biscuits, fresh from the oven.

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Seafood Pot Pie with Cheddar Bay Biscuits: A Delicious Twist on a Classic Dish


2 tablespoons extra-virgin olive oil
2 medium shallots, diced
1/2 yellow onion, chopped
2 medium carrots, peeled and diced
1 stalk celery, diced
2 red potatoes, washed and diced
½ cup dry white wine (we used chardonnay)
2 Tb unsalted butter
3 tbsp all-purpose flour
2 cups seafood stock
1 T diced tarragon
1/4 teaspoon cayenne
½ cup heavy cream
¾ pound langostino tails
salt and pepper to taste

For the biscuits you’ll need:

1 box Red Lobster Cheddar bay biscuit mix
1/2 cup shredded sharp cheddar
3/4 cup cold water
1/3 cup butter

Making Seafood Pot Pie with Cheddar Bay Biscuits


  • Preheat the oven to 425 degrees.

Cooking the Filling:

  • In a large skillet over medium heat, coat with a couple tablespoons of olive oil.
  • Add chopped carrots, celery, shallots, onions and potatoes. Sauté until tender. Roughly 5-6 minutes.
  • Pour in the white wine and cook for about 5 minutes until it’s nearly evaporated.
  • Add the butter and heat until melted.
  • Add the flour and stir constantly for 1 minute. It should get some color to it but not much.
  • Add the seafood stock and tarragon. Give that a stir and simmer for 10 minutes.
  • Season with cayenne, salt and pepper to taste.
  • Remove from heat. Stir in the heavy cream and then add the tails.

Making the Biscuits:

  • Use a good ol’ red lobster cheddar bay biscuit mix.
  • Prepare per the directions on the box.


  • Drop large spoonfuls of the batter on top of the pie filling.
  • Put in the oven for 15 minutes.
  • Remove from the oven and brush on the garlic butter mixture onto the biscuits.
  • Put it back in the oven for an additional 3-4 minutes until it is nicely brown.


  • Cayenne definitely adds a kick so adjust to your liking.
  • Peas would be a good addition to the recipe.
  • Sherry is typically used in this recipe, but a nice Chardonnay like Big Churn can be a great substitute.
  • One cast iron skillet can be used to cook up the whole recipe. If you’d like, you can make the filling and transport it to a different baking dish to finish up the baking portion of the recipe.

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