The first time I made this Seafood Pot Pie, my entire kitchen filled with the buttery aroma of Cheddar Bay biscuits and the savory steam of simmering seafood. I remember standing over the pot, feeling a mix of excitement and curiosity, because I had never combined lobster, shrimp, and crab in such a comforting, cozy dish before. When the pot pie came out of the oven—golden, bubbling, and smelling like a New England seafood feast—I knew instantly it would become one of my favorite cold-weather comfort recipes.
Why You’ll Love This Recipe
You’ll love this Seafood Pot Pie because it brings together the richness of a creamy seafood chowder and the heartwarming nostalgia of a classic pot pie, all topped with the irresistible flavor of Cheddar Bay biscuit mix. It feels gourmet without being complicated, and every spoonful is loaded with tender seafood, soft vegetables, and a fluffy, golden topping. It’s warm, indulgent, and shockingly easy to prepare, even on a busy weeknight.
Ingredients
- 1 package Red Lobster Cheddar Bay Biscuit Mix (plus seasoning packet)
- 1 cup langostino lobster meat, thawed
- 1 cup cooked shrimp, peeled & deveined
- 1 cup lump crab meat
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup diced potatoes, cooked
- 3 tbsp butter
- 3 tbsp flour
- 2 cups seafood stock or chicken broth
- 1 cup heavy cream
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp Old Bay seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup shredded cheddar (optional, for extra richness)
I’ve played around with different seafood combinations, and the beauty of this recipe is how forgiving it is. If you can’t find langostino, lump lobster works perfectly. I’ve also swapped lump crab for imitation crab in a pinch, and it still tasted amazing. The biscuit topping is flexible too—sometimes I add shredded cheddar directly into the dough for extra cheesiness, and other times I use the mix as is. The broth and cream create a velvety sauce, and using seafood stock adds incredible depth, though chicken broth works if that’s what you have.
Equipment Needed
- Large saucepan or Dutch oven
- Mixing bowls
- Whisk
- Rubber spatula
- 9×9 baking dish or oven-safe ramekins
- Measuring cups & spoons
- Oven mitts
I personally love using individual ramekins because it turns the pot pies into charming, restaurant-style servings. But a basic baking dish works just as well and makes cleanup simpler. A sturdy whisk is essential for ensuring the cream sauce stays smooth and lump-free. And if you have a Dutch oven, it’s wonderful for building flavor and keeping everything warm before pouring it into the baking dish. Oven mitts are a must too—this dish gets bubbly, hot, and incredibly aromatic.
Step-by-Step Instructions
I start by melting butter in a large saucepan over medium heat. As it sizzles, I sprinkle in the flour, whisking until it forms a bubbly paste. This roux is what transforms the pot pie filling into a silky, comforting sauce. The smell of butter cooking with flour always reminds me of classic comfort food—it’s that warm, nutty aroma that tells me something delicious is on the way. Once everything is smooth, I pour in the broth slowly, whisking constantly so no lumps form.
As the broth thickens, I add heavy cream, garlic powder, onion powder, Old Bay, salt, and pepper. The sauce becomes rich and creamy, and I always taste it at this point to make sure the seasoning is perfect. If you like a little spice, adding extra Old Bay or even a pinch of cayenne gives the pot pie a nice kick. Once the sauce is simmering gently, I fold in the mixed vegetables and potatoes, letting them soften and absorb the flavors.(See the next page below to continue…)