Cheddar Bay Biscuit Seafood Pot Pie: The Ultimate Comfort Food with a Seafood Twist
If you’re a fan of creamy pot pies and crave that savory, buttery goodness of Red Lobster’s famous Cheddar Bay Biscuits, then this Cheddar Bay Biscuit Seafood Pot Pie is about to become your new favorite comfort food! Packed with succulent shrimp, langostino tails, and jumbo lump crab, it’s a seafood lover’s dream wrapped in a cheesy, golden biscuit topping. The rich, flavorful gravy, infused with garlic, thyme, and tarragon, adds depth and warmth, making this dish the perfect choice for cozy nights at home.
Whether you’re entertaining guests or treating yourself to something special, this easy-to-make seafood pot pie is guaranteed to impress. And the best part? It uses a store-bought Cheddar Bay Biscuit mix to give you all the cheesy, flaky goodness without the extra fuss. Read on for how to make this irresistible dish that’s sure to have everyone asking for seconds!
Why You’re Going to Love This Recipe
- Seafood Bliss: With shrimp, langostino, and jumbo lump crab, this pot pie is packed with luxurious seafood in every bite.
- Cheddar Bay Biscuit Topping: The cheesy, golden-brown biscuit topping gives you the comforting feel of a classic pot pie with a delicious twist.
- Creamy and Flavorful Gravy: A rich, herb-infused gravy made with garlic, thyme, and tarragon ties everything together, making it perfect for cozy evenings.
- Individual Portions or One Big Dish: Make it your way—either in individual ramekins or a family-sized pie.
- Easy Store-bought Biscuit Mix: The Red Lobster Cheddar Bay Biscuit mix cuts down on prep time without sacrificing flavor.
Ingredients You’ll Need
- For the Seafood & Vegetable Filling: Shrimp, langostino tails or lobster, jumbo lump crabmeat, onions, bell peppers, celery, salt, pepper, and olive oil for cooking.
- For the Creamy Gravy: Chicken broth, heavy cream, butter, flour, garlic, thyme, tarragon, salt, pepper, and smoked paprika.
- For the Biscuit Topping: Red Lobster Cheddar Bay Biscuit mix, cheddar cheese, and milk.
- For the Herb Butter Sauce: Butter and garlic herb seasoning from the biscuit mix box.
How to Make Cheddar Bay Biscuit Seafood Pot Pie (VIDEO)
- Sear the Seafood: Start by cooking the shrimp and langostino tails in olive oil with a sprinkle of salt and pepper. Sauté until just cooked through, then set aside.
- Sauté the Veggies: In the same pan, sauté onions, bell peppers, and celery until they’re soft and fragrant.
- Make the Gravy: Lower the heat, add butter, then stir in flour to create a roux. Slowly whisk in chicken broth and heavy cream until smooth. Add garlic, thyme, tarragon, smoked paprika, salt, and pepper for layers of rich flavor. Gently fold the seafood back into the pan.
- Prepare the Biscuit Topping: Combine the Red Lobster biscuit mix, shredded cheddar cheese, and milk to form a shaggy dough. Don’t overmix to keep it tender and light.
- Assemble and Bake: Preheat the oven to 425°F. Transfer the seafood filling to ramekins or a baking dish. Top with the biscuit dough, then bake for 14-16 minutes until golden brown.
- Finish with Herb Butter Sauce: Brush the freshly baked biscuits with a garlic herb butter sauce for that extra savory touch.
Storage Suggestions
These seafood pot pies are best enjoyed fresh, but you can store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350F for 8-10 minutes to keep the biscuit topping crisp.
Cheddar Bay Biscuit Seafood Pot Pie
Equipment
- 6 ramekins or baking dish
Ingredients
Seafood & Vegetable Filling
- 1 lb shrimp peeled and deveined
- 12 oz langostino tails or lobster
- 8 oz jumbo lump crabmeat cooked
- 1 cup onions chopped
- 1/2 cup bell pepper chopped
- 1/4 cup celery chopped
- 1 tsp salt plus more to taste
- 1 tsp pepper plus more to taste
- Olive oil for cooking
Creamy Gravy
- 2 cups chicken broth
- 1 cup heavy cream
- 4 tbsp butter
- 5 tbsp flour
- 1 tbsp garlic minced or paste
- 1 tsp thyme
- 1 tsp tarragon dried
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp smoked paprika
Cheddar Bay Biscuit Topping
- 1 box red lobster cheddar bay biscuit mix 11.36oz
- 3/4 cup milk
- 1/2 cup mild cheddar cheese shredded
Herb Butter Sauce
- 1/4 cup butter melted
- 1 pouch garlic Herb seasoning from the box
Instructions
Seafood & Vegetable Filling
- To a pan over medium heat, add olive oil and sear the shrimp and langostino with salt and pepper for 2-3 minutes. Remove from the pan and set aside once cooked.
- To the same pan, sauté onions, bell peppers and celery, cook until the onions are translucent. This should take about 4-5 minutes.
Creamy Gravy
- Turn the heat down to medium low and add the butter and stir. Once the butter is melted, sprinkle in the flour and continue to stir until all the flour is absorbed by the vegetables.
- Deglaze the pan with chicken broth and allow to come to a slight simmer. Then, pour in the heavy cream and stir until combined.
- Season with garlic, thyme, tarragon, salt, pepper and smoked paprika. Let the gravy cook for 2-3 minutes then gently fold in the seared shrimp, langostino and jumbo lump crabmeat. Remove from heat and set aside.
Herb Butter Sauce
- In a small bowl, mix together all ingredients listed under “Herb Butter Sauce” and set aside.
- Cheddar Bay Biscuit Topping
- To a bowl add the dry biscuit mix, cheddar cheese and milk. Using a fork, mix together until the dough starts to form. Be care not to over mix here. You really just need to stir enough to get a shaggy dough.
Assemble
- Pre-heat your oven to 425F.
- Transfer the seafood & vegetable filling to the baking dish of your choice. I decided to divide the filling between 6 ramekins. Top each ramekin with the cheddar bay biscuit dough.
- Place on a baking tray, and bake until the biscuit topping is cooked through and golden brown, about 14-16 minutes.
- As soon as they come out of the oven, brush on the herb garlic butter and serve. Enjoy!
- My First Item
- My Second Item
- My Third Item
[/checklist]
Creamy Mac and Cheese
Ingredients
- 16 oz. medium shells cooked
- 4 cups half and half
- 2 cup mozzarella cheese shredded
- 2 cups muenster cheese shredded
- 1 cup parmesan cheese
- 5 tbsp. unsalted butter
- 5 tbsp. flour
- 1 1/2 tbsp. garlic minced
- 1 tbsp. onion powder
- 1 tbsp. oregano dried
- 1 tsp. nutmeg ground
- 1 tsp. salt
- 1/2 tsp. white pepper
Instructions
- In a large skillet over medium heat, add in unsalted butter. Once the butter is melted and starting to slightly bubble, sprinkle in the flour and whisk to combine. Cook for 1-2 minutes consistently whisking.
- Once the roux is a light brown in color start whisking in the half and half slowly. As the roux absorbs the half and half it will begin to thicken.
- Continue to pour and whisk increasing the amount of half and half being added until the roux is lump free.
- Bring to a simmer and add in the white pepper, onion powder, nutmeg, salt and garlic.
- Cook until the sauce coats the back of a spoon and is a thick smooth consistency. That should take 5-6 minutes over medium heat.
- Once the sauce has reached the proper consistency, remove from the heat.
- Whisk in 1 cup of the muenster cheese, parmesan cheese and the shredded mozzarella cheese.
- Follow that by folding in the cooked shells and mix throughly.
- Transfer the mixture to a rimmed baking dish.
- Sprinkle the top with oregano and remaining 1 cup of muenster cheese. Drizzle with olive oil and bake at 350F for 30-45 minutes or until golden brown.
- Allow to cool for 10-15 minutes and serve!
Video
Ingredients
So to get started, I wanted to get away from the canned goodness that is cream of mushroom soup and share how easy it is to make your own cream sauce! When you decide to use fresher produce, you get to adjust the taste to your liking and make things taste even better. And it’s just as convenient! I used fresh green beans and mushrooms as well, to add a vibrant bite to the dish. Once you make the switch you will never go back! And last but not least: Bacon! You can never go wrong with crispy and delicious bacon. Adding some protein gives this casserole legs to stand on its own.
Start with Bacon
First things first, you want to start with the bacon so you can use the natural grease instead of having to add oil to the pan.
Preheat oven to 350F. In a large skillet over medium heat, add in the chopped bacon and cook until crispy. Once cooked, transfer to a plate lined with paper towel and set aside. Reserve half of the bacon grease in the pan.
Taste the Difference
Then you will add into the pan the diced mushrooms, garlic, and butter, and sauté until golden brown. Next, add in the flour and stir to combine and allow to cook for 30 seconds or so, while continuously stirring to prevent burning. By adding the flour you’re making a roux to help thicken and keep your cream sauce together while it bakes.
Add in the green beans and salt and pepper to taste and mix thoroughly. Cook for 6-8 minutes. This helps wilt the green beans a little before baking. You can also cut the green beans into small pieces if you’d like.
Fresh green beans give this casserole dish body and a nice chew when it’s done baking. At times, canned green beans can turn a little mushy after baking. So you can avoid that altogether by using fresh green beans :).
Finally, add in the cream and half of the cooked bacon. Mix thoroughly and transfer to a baking dish.
Baked Goodness
Top with mozzarella cheese, the rest of the cooked bacon, half of the fried onions, oregano, and top it with a drizzle of olive oil.
Allow to bake for 25-30 minutes or until the top is golden brown and bubbling.
Once it’s out of the oven, top with remaining fried onions.
Let cool for a few minutes before serving.
Enjoy!
Creamy Bacon Green Bean Casserole
Ingredients
- 1 ½ lbs. green beans
- 1 cup bacon chopped
- 2 1/2 cup mushrooms diced
- 1 cup French fried onions
- 2 cups heavy cream
- 1 cup mozzarella cheese shredded
- 1 tbsp. butter
- 1 tbsp. flour
- 1 tbsp. garlic minced
- 1 tbsp. oregano dried
- salt and pepper to taste
- olive oil
Instructions
- Preheat oven to 350 F.
- In a large skillet over medium heat, add in chopped bacon and cook until crispy. Once golden, transfer to a plate lined with paper towel and set aside. Reserve half of the bacon grease in the pan.
- Add in the diced mushrooms, garlic, and butter, and sauté until golden brown. Next add in the flour and stir to combine and allow to cook for 30 seconds or so, while continuously stirring to prevent burning.
- Add in the green beans and add salt and pepper to taste, mix thoroughly. Cook for 6-8 minutes.
- Add in the cream and half of the cooked bacon. Mix thoroughly and transfer to a baking dish.
- Top with shredded mozzarella cheese, the rest of the cooked bacon, half of the fried onions, oregano, and top with a drizzle of olive oil.
- Allow to bake for 25-30 minutes or until the top is golden brown and bubbling.
- Once out of the oven, top with remaining fried onions.
- Let it cool for a few minutes before serving and enjoy!
Thanks for stopping by! Drop a comment if you give this recipe a try! Don’t forget sharing is caring!
*On Pinterest? Click the pic below to pin!*
See how easy that was?!? Until next time, cook like a king!
Ok, now thats out the way, lets talk about this new recipe!
It’s hard to live life without a little pasta. Especially when you bake it, add bacon and lots of cheese 
. Coming up with this recipe was so much fun and delicious. This is an obvious combination anyone would enjoy. This recipe is perfect for the family and uses basic items you have in your fridge and pantry right now. I’m a visual learner, so I’m going to hit you all with a lot of process pictures so you’ll be able to see the entire dish come together. This is such a simple dish that comes together in less than 60 mins and tastes like it’s been cooking for hours. Let’s get started!
The Sauce
To elevate your basic marinara sauce you gotta add some additional ingredients to brighten up the sauce. Adding some ingredients like fresh chopped tomatoes, onions, garlic, and thyme will really take a your marinara from simple to amazing! Throw in a a few dried herbs and it’ll taste like your marinara sauce was made from scratch!
To add more texture and flavor to the sauce, you want to add some ground meat of your choice (for this recipe I picked ground sausage, but ground beef or turkey will work just fine) and of course bacon! Bacon is the secret ingredient to this sauce…shhhhhhh :). It really helps to deepen the sauce and bring the flavors together.
In a large pot add a couple of tablespoons of olive oil and start to cook your bacon until it’s nice and crispy. Once that’s done, remove the bacon and add ground sausage and cook until browned, breaking up large pieces as it cooks. Once cooked throughout, remove and set aside and add in the chopped onion and garlic. Cook until onions begin to become translucent. Then, you will add in the diced tomato and the marinara sauce of your choice. I always, always use Trader Joe’s Tuscano Marinara Sauce simply because the ingredients are straight to the point and it has no additives. It’s just a great kitchen hack and I make sure to keep a couple of cans at home at all times. (And no, Trader Joe’s isn’t paying me to say that lol, I wish. I just love Trader Joe’s!) Return the bacon and cooked sausage to the sauce and stir to mix. Add in bay leaves, dried oregano, dried basil, chopped thyme and a little salt and pepper to taste. Once everything is in the pot, cover and let those flavors marry. This is a sauce that you can let go for hours; the longer the better, but 30 mins usually does it if you don’t have a lot of time on hand. Thats the great part about using this marinara sauce, you save time without sacrificing flavor.
While the sauce is building, cook pasta according to packaging. You want to cook your pasta al dente so it still has a bite to it and can hold the sauce. Also, at this point you want to pre-heat your oven to 375F.
Time To Build The Ziti
Once your sauce is done, add in cooked ziti pasta or any short pasta you have on hand (bowtie, rigatoni, etc). Give it a good stir to combine with the sauce. At this point you, will add in one cup of shredded muenster cheese and one cup of shredded mozzarella cheese. Mixing the cheese into the pasta creates little pockets of cheesy heaven throughout the dish – just another secret to getting that cheesy goodness in every bite! I picked these two cheeses because they have the best “pull” when you dig in and their flavors aren’t over powering. Mix throughly and transfer to a baking dish.
Now cover the top of the dish with 1 cup of shredded muenster cheese and 1 cup of shredded mozzarella cheese and top with some dried oregano. I like to add a little extra virgin olive oil before it goes into the oven, it really helps keep the cheese from burning and drying out while in the oven. I’m giving away so many of my secrets in this recipe lol, I hope you guys give them all a try. You won’t regret it, I promise!
Pop into the oven uncovered for about 20 mins or until the cheese is melted and bubbly.
The Reveal!
Let’s take a moment to appreciate this beautiful dish full of cheesy, meaty pasta goodness! Adding the extra virgin olive oil before baking really keeps the cheese smooth and moist.
Serve Immediately!
No need to wait for this to cool down. You want to get maximum pull right before serving to impress all your guests, or yourself, if you don’t intend on sharing lol.
Serve with grated or shaved parmesan and enjoy!
[highlight style=”eg. green, yellow, purple, blue, red, black, gray”]…[/highlight]
Thanks for stopping by, if you try a recipe, drop a comment! I’d love to hear about!
*On Pinterest? Click Picture Below To Pin*
See how easy that was?!? Until next time, cook like a king!
The post Baked Rigatoni first appeared on kingcooks.]]>