Cheddar Bay Seafood Pie Comfort

This Cheddar Bay seafood pie delivers pure comfort in every forkful. Under a golden crust of fluffy Cheddar Bay biscuits, you will find plump shrimp, sweet lump crab, and a creamy sauce laced with Old Bay and packed with tender vegetables. Whether you are trying to impress company or making a weeknight feel celebratory, this recipe brings both warmth and a little seafood magic to your table.

I first made this dish for my dad’s birthday when I was short on time and ingredients. It came together so easily, and watching everyone go back for seconds and thirds made it an instant family favorite.

Ingredients

• Shrimp: tender and sweet wild-caught gives best flavor and texture
• Lump crab meat: delicate and savory always check for shell bits for the best bite
• Celery: brings crunch and herbal note crisp bright stalks work best
• Onion: adds classic savory depth sweet yellow onions are ideal
• Red bell pepper: adds color and subtle sweetness pick shiny firm peppers
• Garlic: heightens flavor fresh minced brings sharpness without overpowering
• Butter: forms a creamy fragrant base choose unsalted to control saltiness
• All purpose flour: thickens the sauce sift before measuring for lump free texture
• Heavy cream: lends a silky rich finish freshest cream shines brightest
• Seafood stock or chicken broth: adds rounded flavor seafood stock gives best depth
• Old Bay seasoning: classic coastal essence always use a fresh can for best pop
• Salt and black pepper: balances flavors grind fresh for cleaner taste
• Shredded sharp cheddar cheese: melts to gooey luxuriousness extra sharp for bold flavor
• Fresh parsley: finishes with color and freshness flat leaf is most fragrant
• Cheddar Bay Biscuit mix or homemade: for fluffy topping use real cheddar for richness
• Milk: brings together the biscuit dough whole milk for extra plushness
• Melted butter: for brushing biscuit tops real butter gives golden color and taste

Step-by-Step Instructions

Prep and Sauté Vegetables:

Melt butter on medium heat in a skillet. Add chopped celery, onion, and bell pepper. Cook gently stirring for five to seven minutes until the vegetables are soft but not browned. This savory base makes the finished pie taste truly homemade.

Build the Roux and Aromatics:

Stir in minced garlic and let it become fragrant for one minute. Sprinkle in the flour then whisk or stir constantly for one to two minutes until the mixture forms a blond paste. This thickens your sauce while building flavor.

Make the Creamy Sauce:

Slowly pour in the heavy cream and seafood stock while stirring and scraping any bits from the pan bottom. The mixture will thicken and become velvety in minutes. Keep heat gentle so the cream stays smooth and does not scorch.

Add Seafood and Cheese:

Fold in shrimp and crab gently to avoid breaking up the crab lumps. Simmer just until the shrimp turn pink and are cooked through. Stir in shredded cheddar cheese until melted then season with Old Bay parsley salt and black pepper.

Fill the Baking Dish:

Grease ramekins or your casserole dish generously. Spoon in the seafood filling spreading evenly to all corners for even cooking and serving.

Make Biscuit Topping:

Prepare Cheddar Bay Biscuit dough using milk per package or homemade instructions. Drop generous spoonfuls of dough evenly over the filling leaving a few gaps for the sauce to peek through.

Bake to Golden Perfection:

Bake at four hundred degrees for fifteen to twenty minutes. Biscuits should puff and turn golden brown at the edges. Watch closely to avoid overbaking.

Finish and Serve:

Brush hot biscuits with melted butter and scatter with chopped parsley. Let cool for a few moments so the sauce sets slightly before serving warm and fragrant.

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The Old Bay aroma hits the kitchen and my kids start hovering until dinner lands on the table. No matter how many times I make it I still look forward to the gooey cheddar top and the buttery garlic kick from the biscuits. The sweet crab is always the highlight for me—such a treat when everyone’s schedule lines up for dinner together.

Storage Tips

Let the pie cool before covering and refrigerating. Store in an airtight container for up to two days. To bring back the fresh biscuit texture reheat uncovered at three hundred fifty degrees or give a quick broil to return the golden top.

Ingredient Substitutions

No crab Replace with extra shrimp or chunks of cooked white fish for a mild seafood swap. Out of Old Bay Try a pinch of smoked paprika plus extra celery salt for a flavor boost. Light cream can sub for heavy if you prefer a lighter sauce.

Serving Suggestions

Serve in deep bowls with lots of filling so you scoop both sauce and biscuit together. Pair with a crisp green salad or roasted asparagus. For a festive weekend brunch this pie shines next to fruit salad and mimosas.

Cultural Context

Cheddar Bay biscuits started with coastal Southern cooking and soon became a seafood house staple. Hearty seafood pies have roots in communities where cooks stretched the fresh daily catch into comfort food. This pie blends nostalgia for classic seafood bakes with quick modern touches you can trust on a busy night.

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Recipe FAQs

→ Can I substitute the seafood?

Scallops or firm white fish can replace shrimp or crab. Adjust cooking times accordingly to ensure each type is properly cooked.

→ What type of stock works best?

Seafood stock provides the richest depth of flavor, but chicken broth offers a good alternative without overpowering the dish.

→ How can I make the biscuits from scratch?

Combine flour, baking powder, salt, butter, milk, and shredded sharp cheddar. Mix gently and drop spoonfuls over the filling before baking.

→ How do I store leftovers?

Cover and refrigerate for up to two days. Reheat uncovered in the oven to preserve the biscuit's texture and sauce quality.

→ Can this be made ahead?

Yes, prepare the filling and biscuit dough separately. Refrigerate both, then assemble and bake fresh when ready to serve.