Cheddar Bay Biscuit Seafood Pot Pie: Incredible Comfort

Cheddar Bay Biscuit Seafood Pot Pie An Incredible Comforting Delight, indeed, is not just a dish; it’s an experience. Imagine the rich, briny flavors of the ocean, encapsulated in a creamy, savory filling, all crowned with the beloved, garlicky, cheesy goodness of a homemade Cheddar Bay Biscuit. If you’ve ever dreamt of combining two ultimate comfort food champions into one unforgettable meal, your culinary aspirations are about to come true. This recipe takes the heartwarming essence of a classic pot pie, elevates it with a generous medley of fresh seafood, and then tops it with a buttery, herb-infused biscuit crust that’s utterly irresistible.

While traditional pot pies boast a long and storied history dating back centuries, this particular rendition is a modern masterpiece, blending the nostalgic charm of a robust seafood stew with the iconic, crave-worthy appeal of those famous Red Lobster biscuits. We’re talking about a dish that promises to transport you to a place of pure culinary bliss with every single bite. People absolutely adore this creation for its harmonious blend of textures – the flaky, tender biscuits complementing the succulent seafood and velvety sauce – and its intensely satisfying flavor profile. It’s the kind of meal that wraps you in a warm hug on a chilly evening, making every gathering feel special and every dinner a celebration. Get ready to discover why Cheddar Bay Biscuit Seafood Pot Pie An Incredible Comforting Delight is destined to become a staple in your recipe rotation.

Ingredients:

For the Cheddar Bay Biscuits:

• 2 cups (240g) all-purpose flour
• 1 tablespoon granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon cayenne pepper (optional, for a little kick and warmth)
• 1 teaspoon salt
• 1/2 cup (113g) unsalted butter, very cold and cut into small cubes
• 1 cup (240ml) cold buttermilk
• 1 1/2 cups (170g) shredded sharp cheddar cheese, freshly grated for best melt and flavor

For the Garlic Herb Butter Topping:

• 1/4 cup (57g) unsalted butter, melted
• 1-2 cloves garlic, minced very finely, or 1/2 teaspoon garlic powder
• 1/2 teaspoon dried parsley flakes

For the Creamy Seafood Filling:

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 large yellow onion, finely diced
• 2 stalks celery, finely diced
• 2 large carrots, peeled and finely diced, approximately 1 cup
• 8 ounces (about 1 1/2 cups) cremini mushrooms, sliced (optional, but adds great depth and earthiness)
• 3 cloves garlic, minced
• 1/4 cup (30g) all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon dried dill
• 1/2 teaspoon Old Bay seasoning, a crucial element for that classic seafood flavor
• 1/4 teaspoon black pepper, freshly ground if possible
• Pinch of red pepper flakes (optional, for a subtle warmth that enhances the other flavors)
• 2 cups (480ml) seafood or clam broth, low sodium if preferred
• 1 cup (240ml) whole milk or half-and-half, for a richer, creamier texture
• 1/2 cup (120ml) dry white wine (like Sauvignon Blanc or Pinot Grigio), optional but highly recommended for adding complexity and brightness
• 1 pound mixed seafood, cut into bite-sized pieces (e.g., shrimp, bay scallops, cod, salmon, or a pre-packaged seafood medley mix). Ensure all pieces are roughly uniform in size for even cooking.
• 1 cup frozen peas, no need to thaw
• 1/2 cup chopped fresh parsley, divided for cooking and garnish
• Salt to taste, adjust carefully after adding broth and Old Bay

Equipment You’ll Need:

• Large oven-safe skillet (like a cast iron skillet, 10-12 inches in diameter) or a 9×13 inch baking dish
• Large mixing bowls (at least two)
• Whisk
• Pastry blender or two forks (for cutting butter into flour)
• Measuring cups and spoons
• Cutting board and sharp knife
• Spatula or wooden spoon

Preparing the Cheddar Bay Biscuit Topping

This is where we create that iconic, savory, and tender biscuit topping that makes this pot pie truly special. Follow these steps carefully to achieve perfectly flaky and flavorful biscuits that will crown your “Cheddar Bay Biscuit Seafood Pot Pie An Incredible Comforting Delight”.

1. Preheat your oven and prepare your baking sheet: Before you even start mixing any ingredients, set your oven to 400°F (200°C). This ensures your oven is at the correct temperature when you’re ready to bake, which is crucial for biscuit rise. If you plan to bake the biscuits separately (though for this recipe, they go directly on the pot pie), you would line a baking sheet with parchment paper. For the pot pie, simply ensure your oven is preheated and ready for when the filling is done.
2. Combine dry ingredients: In a large mixing bowl, whisk together the 2 cups of all-purpose flour, 1 tablespoon of granulated sugar, 1 tablespoon of baking powder, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of dried parsley flakes, 1/4 teaspoon of cayenne pepper (if you’re opting for that subtle warmth), and 1 teaspoon of salt. Make sure all these dry ingredients are thoroughly combined and there are no visible lumps. This step is important for ensuring an even distribution of the leavening agents and seasonings throughout your biscuits, guaranteeing consistent flavor and rise.
3. Cut in the cold butter: Add the 1/2 cup of very cold unsalted butter, which you’ve previously cut into small cubes, to the dry ingredient mixture. Using a pastry blender, two forks, or even your fingertips (working quickly to avoid warming the butter), cut the butter into the flour. Your goal is for the mixture to resemble coarse crumbs, but it’s absolutely fine and even desirable to have some pea-sized pieces of butter still visible. It is paramount for the butter to remain as cold as possible; this is the quintessential secret to achieving wonderfully flaky biscuits. As these small pockets of cold butter melt in the hot oven, they release steam, which creates distinct layers in the dough, resulting in a light, airy, and tender texture. Avoid overworking the dough with your hands, as the warmth can melt the butter prematurely, leading to a denser biscuit.
4. Add the buttermilk and cheese: Pour in the 1 cup of cold buttermilk and add the 1 1/2 cups of shredded sharp cheddar cheese to the flour-butter mixture. Using a sturdy spoon or a rubber spatula, gently mix until the ingredients are just combined. The dough will appear shaggy, slightly sticky, and perhaps even a bit crumbly, but it will come together. Resist the strong urge to overmix at this stage. Overmixing develops the gluten in the flour excessively, which will result in tough, dense biscuits instead of the tender, melt-in-your-mouth texture we are striving for. Don’t worry if you see a few small dry spots; they will hydrate as the dough rests slightly.
5. Rest the dough (optional, but highly recommended): For optimal results, cover the bowl securely with plastic wrap and place it in the refrigerator for about 15-20 minutes. This short resting period serves a dual purpose: it allows the flour to fully hydrate, which contributes to a more tender biscuit, and it permits the gluten to relax, making the dough easier to handle. Crucially, it also ensures the butter stays perfectly cold, reinforcing the flakiness factor.
6. Prepare the garlic herb butter topping: While your biscuit dough is chilling in the refrigerator, melt 1/4 cup of unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Once melted, stir in the 1-2 cloves of finely minced garlic (or 1/2 teaspoon garlic powder) and 1/2 teaspoon of dried parsley flakes. Give it a good stir to combine all the aromatic elements. Set this intensely flavorful garlic herb butter aside; we’ll generously brush it over the hot biscuits immediately after they come out of the oven, or during the final stage of the pot pie baking. This aromatic garlic butter infusion is a signature and non-negotiable element that delivers that authentic “Cheddar Bay” experience.

Creating the Creamy Seafood Filling

Now we embark on crafting the heart of our “Cheddar Bay Biscuit Seafood Pot Pie An Incredible Comforting Delight”—the rich, incredibly flavorful, and ultimately satisfying creamy seafood filling. This section requires a bit of patience and a thoughtful layering of flavors to achieve truly spectacular results.

7. Sauté the aromatics and vegetables: In a large oven-safe skillet (such as a 10-12 inch cast iron skillet that can go from stovetop to oven, or a large heavy-bottomed pot if you’ll be transferring the filling later), melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium heat. Once the butter is melted and shimmering, add the finely diced yellow onion, celery, and carrots. Cook these vegetables, stirring occasionally, for about 8-10 minutes, or until they have softened significantly and the onion has become beautifully translucent. It is imperative not to rush this step; allowing the vegetables to gently soften and caramelize slightly helps them release their natural sugars, which is absolutely key to building a deep, complex flavor base for our pot pie.
8. Add mushrooms and garlic: If you’re using them, add the sliced cremini mushrooms to the skillet. Continue to cook for another 5-7 minutes, stirring occasionally, allowing the mushrooms to release their moisture and then brown slightly, intensifying their savory umami flavor. Then, add the 3 cloves of minced garlic and cook for just 1 minute more, stirring constantly, until the garlic becomes wonderfully fragrant. Be vigilant here; garlic can burn very quickly and turn bitter, so keep a close eye on it.
9. Create a roux: Sprinkle the 1/4 cup of all-purpose flour evenly over the cooked vegetables in the skillet. Stir constantly with your wooden spoon or spatula for 2-3 minutes, allowing the flour to cook out its raw taste. This mixture, famously known as a roux, will be the essential thickening agent for our pot pie filling, providing it with a rich, velvety, and luxurious texture. Ensure the flour is fully incorporated with the butter and vegetable juices; it will form a thick, cohesive paste.
10. Deglaze with wine (optional) and add seasonings: If you’ve chosen to use it, pour in the 1/2 cup of dry white wine into the skillet. Stir vigorously, scraping up any delicious browned bits (fond) from the bottom of the pan with your spoon. Let it simmer for 2-3 minutes until the wine has mostly evaporated and the mixture has thickened considerably. Then, stir in the 1 teaspoon of dried thyme, 1 teaspoon of dried dill, 1/2 teaspoon of Old Bay seasoning, 1/4 teaspoon of freshly ground black pepper, and a pinch of red pepper flakes (if using). Cook for another minute, stirring, allowing these wonderful spices to “bloom” in the heat and release their full aromatic potential. The Old Bay seasoning is particularly important here, lending that unmistakable and beloved classic seafood seasoning profile.
11. Whisk in liquids: Gradually whisk in the 2 cups of seafood or clam broth into the flour-vegetable mixture, ensuring a smooth consistency. Follow this by gradually whisking in the 1 cup of whole milk or half-and-half. Continue to whisk continuously until the mixture is completely smooth and lump-free. Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally to prevent sticking. As it heats and simmers, it will begin to thicken into a gorgeously creamy sauce. Reduce the heat to low and let it continue to simmer very gently while you quickly prepare your seafood.
12. Add the seafood and frozen peas: Add the 1 pound of mixed seafood (whether it’s shrimp, scallops, cod, salmon, or a medley, ensuring it’s all cut into uniform, bite-sized pieces) and the 1 cup of frozen peas directly to the simmering sauce. Stir gently to combine all the ingredients. Cook for only 3-5 minutes, or just until the seafood is opaque and cooked through. It is absolutely crucial not to overcook the seafood at this stage, as it can become tough and rubbery. Remember, it will continue to cook slightly during the baking process in the oven. Shrimp will turn vibrant pink, scallops will become opaque, and white fish will flake easily.
13. Season and finish the filling: Taste the filling and adjust the salt as needed. Be cautious with adding salt, as both seafood broth and Old Bay seasoning can contribute significant sodium; add incrementally and taste after each addition. Stir in about half of the fresh chopped parsley at this stage. This adds a lovely burst of freshness and a vibrant green color throughout the filling. Remove the skillet from the heat. If you are not using an oven-safe skillet, carefully transfer the hot, aromatic filling into your chosen 9×13 inch baking dish now. The rich, aromatic steam rising from the filling is a testament to the incredible layers of flavor we’ve built, making it ready for its grand topping.

Assembling and Baking the “Cheddar Bay Biscuit Seafood Pot Pie An Incredible Comforting Delight”

This is the exciting moment everything comes together! We’ll lovingly top our glorious, creamy seafood filling with those delightful, savory Cheddar Bay Biscuits and bake it to golden, bubbly, aromatic perfection. Prepare for an incredible comforting delight!

14. Prepare the biscuit dough for topping: Retrieve the chilled biscuit dough from the refrigerator. On a lightly floured surface, gently pat or roll the dough into a uniform 1-inch thick circle or rectangle. Using a 2-inch biscuit cutter, or simply a sharp knife to cut into squares, cut out individual biscuits. You should yield approximately 10-12 biscuits, depending on the size and shape you choose. Remember to handle the dough as little as possible to maintain its tenderness and flakiness.
15. Arrange biscuits on top: Carefully arrange the cut biscuits directly on top of the hot seafood filling in your oven-safe skillet or baking dish. Place them relatively close together, but allow for a little bit of space between each biscuit for them to expand during baking. They don’t need to perfectly cover the entire surface, as they will spread and puff up, forming a cohesive, golden crust. Ensure some of the biscuits are nestled slightly into the filling; this helps them bake more evenly and allows them to soak up some of that incredibly delicious, creamy sauce, making each bite even more flavorful.
16. Bake the pot pie: Transfer the skillet or baking dish to your preheated 400°F (200°C) oven. Bake for 25-35 minutes, or until the biscuit topping is beautifully golden brown, wonderfully puffed up, and cooked through, and the rich filling is visibly bubbly and piping hot around the edges. It’s important to keep a close eye on the biscuits, especially towards the end of the baking time; if they start to brown too quickly, you can loosely tent the pot pie with a piece of aluminum foil for the last 10-15 minutes of baking to prevent over-browning while allowing the filling to finish cooking. The internal temperature of the filling should register at least 165°F (74°C) for food safety and optimal enjoyment.
17. Brush with garlic herb butter: Once the “Cheddar Bay Biscuit Seafood Pot Pie An Incredible Comforting Delight” is removed from the oven, immediately and generously brush the tops of the hot biscuits with the prepared garlic herb butter topping. The warmth of the freshly baked biscuits will eagerly absorb the melted butter, infusing them with an irresistible garlicky aroma and imparting a beautiful, glossy shine. This step, as mentioned earlier, is absolutely non-negotiable for achieving that signature, crave-worthy Cheddar Bay flavor profile!
18. Rest and serve: Allow the magnificent “Cheddar Bay Biscuit Seafood Pot Pie An Incredible Comforting Delight” to rest for a crucial 5-10 minutes before you scoop out individual servings. This resting period is vital as it allows the filling to settle, thicken slightly, and evenly distribute its heat, preventing it from being too runny when you begin to serve. Finally, garnish with the remaining fresh chopped parsley, which adds a vibrant pop of color and a burst of fresh flavor that wonderfully complements the rich, savory notes of the pot pie. Serve warm, directly from the skillet or baking dish, ensuring each lucky recipient gets a generous portion of the creamy, flavorful seafood filling along with a fluffy, savory, garlic-buttery biscuit. This incredibly satisfying dish is a complete meal in itself, perfect for a cozy evening, a special family dinner, or feeding a hungry crowd. Enjoy every single comforting and unforgettable bite!

Conclusion:

As we wrap up our culinary journey with this truly exceptional dish, I hope you’re feeling as excited as I am about the prospect of bringing this magnificent creation into your own kitchen. We’ve explored every delicious layer, from the succulent medley of seafood swimming in a rich, creamy sauce to the golden, cheesy crown of those iconic Cheddar Bay biscuits. This isn’t just another dinner; it’s an experience, a heartwarming embrace on a plate that promises to become an instant classic in your household. Imagine the aroma filling your home, the anticipation building as you pull it from the oven, and that first incredible spoonful where every texture and flavor sings in perfect harmony. It’s truly a dish designed to delight the senses and soothe the soul, transforming a simple meal into a memorable occasion. I genuinely believe this recipe offers a unique blend of comfort and gourmet appeal that is rarely found in a single dish, making it a standout addition to any home cook’s repertoire.

What makes this recipe an absolute must-try, you ask? Well, beyond the obvious deliciousness, it’s the masterful fusion of familiar comfort with gourmet sophistication. The base of tender, perfectly cooked seafood—whether it’s sweet shrimp, flaky cod, delicate scallops, or plump mussels—is elevated by a deeply flavorful, velvety sauce that clings to every morsel. This sauce, rich with aromatic vegetables and a hint of herbs, forms the perfect bed for your chosen ocean delights. But the real game-changer, the element that truly sets this pot pie apart, is the topping. Forget soggy pastry crusts; here, we crown our masterpiece with the irresistible, garlicky, cheesy goodness of homemade Cheddar Bay biscuits. These aren’t just any biscuits; they’re the quintessential savory, fluffy, and incredibly flavorful addition that adds a unique textural contrast and an explosion of taste. The combination is simply irresistible, offering a harmony of textures and flavors that is both surprising and utterly satisfying. This is precisely why I confidently call it the Cheddar Bay Biscuit Seafood Pot Pie An Incredible Comforting Delight – it genuinely lives up to every single word of that description, delivering a gourmet experience with every single bite that will leave everyone at the table utterly impressed and completely satisfied. It’s comforting in the most profound way, yet feels utterly special, making it perfect for both weeknight dinners and special gatherings.

When it comes to serving this magnificent pot pie, I find that sometimes less is more. Its richness and robust flavor profile mean it can certainly stand alone as a complete meal, offering substantial satisfaction without needing much else. However, for those who appreciate a well-rounded dinner, a simple, crisp green salad with a light vinaigrette makes for a perfect companion. The fresh, zesty notes of the salad cut through the creaminess of the pot pie beautifully, offering a refreshing counterpoint that brightens the palate. A glass of chilled crisp white wine, perhaps a Sauvignon Blanc or a Pinot Grigio, would also be an excellent pairing, enhancing the seafood’s delicate flavors without overpowering the dish and elevating the entire dining experience. For a slightly heartier side, some steamed asparagus or green beans tossed with a hint of lemon and garlic would complement the meal wonderfully, adding freshness and a touch of vibrancy to your plate without stealing the spotlight from the star of the show. Alternatively, a simple crusty bread to sop up any extra sauce is never a bad idea!

One of the joys of cooking is personalization, and this recipe is incredibly adaptable, allowing you to truly make it your own. Feel free to experiment with your favorite seafood. While shrimp and cod are fantastic, consider adding crab meat for a touch of luxury, or firm white fish like halibut for a different texture. Don’t shy away from incorporating more vegetables either! Peas and carrots are classics, but corn, chopped bell peppers (red and yellow add great color!), or even a handful of spinach wilted into the sauce would be delightful additions, boosting both nutrition and color. For those who enjoy a little heat, a pinch of red pepper flakes in the sauce can add a subtle kick that really wakes up the palate and adds another layer of flavor. You could also try different cheeses in your biscuits; a sharp aged cheddar, Monterey Jack for meltiness, or even a blend of Italian cheeses would offer interesting variations on the cheesy topping, transforming the flavor profile slightly each time. The possibilities are truly endless, allowing you to tailor this dish to your family’s unique preferences and discover new favorite combinations every time you make it. It’s a versatile canvas for your culinary creativity, ensuring this dish never gets boring.

Now, it’s your turn! I genuinely hope you’re inspired to roll up your sleeves and give this extraordinary recipe a try. Don’t be intimidated by the seemingly long ingredient list; each step is straightforward, and the reward is absolutely worth every moment spent in the kitchen. Gather your ingredients, put on some music, and embark on this delicious adventure. Imagine the pride you’ll feel as you present this beautiful, bubbling pot pie to your loved ones. When you do, please, please come back and share your experience with me and our community! Did you add a unique twist? What was your favorite part – the creamy filling or the cheesy biscuits? I absolutely love hearing about your cooking triumphs, your creative modifications, and seeing your finished dishes. Your feedback and stories are what make this culinary journey so much more enjoyable and enriching for everyone. So go forth, create, savor, and share – I can’t wait to hear all about your incredible Cheddar Bay Biscuit Seafood Pot Pie experience! Happy cooking, my friends!

Frequently Asked Questions (FAQs)

Can I use frozen seafood for this pot pie?

Absolutely! Using frozen seafood is a convenient and perfectly acceptable option for this recipe. Just be sure to thaw it completely before cooking, and pat it dry with paper towels to remove any excess moisture. This will ensure your seafood cooks evenly and doesn’t water down the sauce. Pre-cooked frozen seafood, like shrimp, can be added closer to the end of the sauce cooking time to prevent overcooking.

What kind of seafood is best for this pot pie?

The beauty of this pot pie is its versatility! A fantastic combination includes shrimp, flaky white fish (like cod, haddock, or halibut), and scallops. You can also add crab meat, lobster, or even mussels (cooked and removed from their shells) for an extra special touch. Aim for a mix of textures and flavors. Just ensure all pieces are cut to a similar, bite-sized dimension for even cooking.

Can I make the seafood pot pie ahead of time?

Yes, you can definitely prepare parts of this dish in advance! You can make the seafood filling (the creamy sauce with the cooked seafood and vegetables) a day or two ahead and store it in an airtight container in the refrigerator. When you’re ready to bake, transfer the filling to your baking dish, prepare the fresh Cheddar Bay biscuit topping, and assemble for baking. The biscuits are best made fresh to ensure their signature fluffiness and crisp exterior.

How do I store and reheat leftovers?

Leftover pot pie should be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use the microwave for individual servings, though the biscuits might lose some crispness. For best results, especially with the topping, reheat larger portions in an oven preheated to 300-325°F (150-160°C) until warmed through, usually about 20-30 minutes. Cover loosely with foil to prevent the biscuits from over-browning.

Can I make this recipe gluten-free?

Making this recipe gluten-free is certainly possible! For the sauce, you’ll need to substitute the all-purpose flour with a gluten-free flour blend (ensure it’s suitable for thickening sauces, like a cup-for-cup blend) or a cornstarch slurry. For the Cheddar Bay biscuits, you’ll need to use a reliable gluten-free biscuit mix or follow a gluten-free biscuit recipe, ensuring it has a similar texture and can be flavored in the same way with garlic and cheese. Always double-check all your ingredient labels for hidden gluten.

Cheddar Bay Biscuit Seafood Pot Pie

An incredibly comforting delight, this dish combines rich, briny flavors of the ocean in a creamy, savory filling, all crowned with the beloved, garlicky, cheesy goodness of homemade Cheddar Bay Biscuits. This modern masterpiece blends the nostalgic charm of a robust seafood stew with the iconic, crave-worthy appeal of famous biscuits, offering a harmonious blend of textures and intensely satisfying flavors for an unforgettable meal.

Prep Time
45 Minutes

Cook Time
15 Minutes

Total Time
10 Minutes

Servings
8 servings

Ingredients

• 2 cups (240g) all-purpose flour
• 1 tablespoon granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon cayenne pepper (optional)
• 1 teaspoon salt
• 1/2 cup (113g) unsalted butter, very cold and cubed
• 1 cup (240ml) cold buttermilk
• 1 1/2 cups (170g) shredded sharp cheddar cheese
• 1/4 cup (57g) unsalted butter, melted
• 1-2 cloves garlic, minced, or 1/2 teaspoon garlic powder
• 1/2 teaspoon dried parsley flakes
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 large yellow onion, finely diced
• 2 stalks celery, finely diced
• 2 large carrots, peeled and finely diced (approx. 1 cup)
• 8 ounces (approx. 1 1/2 cups) cremini mushrooms, sliced (optional)
• 3 cloves garlic, minced
• 1/4 cup (30g) all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon dried dill
• 1/2 teaspoon Old Bay seasoning
• 1/4 teaspoon black pepper
• Pinch of red pepper flakes (optional)
• 2 cups (480ml) seafood or clam broth
• 1 cup (240ml) whole milk or half-and-half
• 1/2 cup (120ml) chicken or vegetable broth (non-alcohol substitute for dry white wine)
• 1 pound mixed seafood, cut into bite-sized pieces (e.g., shrimp, scallops, cod, salmon)
• 1 cup frozen peas
• 1/2 cup chopped fresh parsley, divided
• Salt to taste

Instructions

1. Step 1
   Preheat oven to 400°F (200°C). In a large bowl, whisk together 2 cups flour, 1 tbsp sugar, 1 tbsp baking powder, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried parsley flakes, 1/4 tsp cayenne (optional), and 1 tsp salt. Cut in 1/2 cup very cold cubed unsalted butter until coarse crumbs form. Stir in 1 cup cold buttermilk and 1 1/2 cups shredded sharp cheddar cheese until just combined. Refrigerate dough for 15-20 minutes.
2. Step 2
   Melt 1/4 cup unsalted butter. Stir in 1-2 cloves minced garlic (or 1/2 tsp garlic powder) and 1/2 tsp dried parsley flakes. Set aside.
3. Step 3
   In a large oven-safe skillet or pot, melt 2 tbsp unsalted butter with 1 tbsp olive oil over medium heat. Sauté 1 large diced yellow onion, 2 diced celery stalks, and 2 large diced carrots for 8-10 minutes until softened. Add 8 oz sliced cremini mushrooms (optional) and cook 5-7 minutes. Add 3 minced garlic cloves and cook 1 minute until fragrant.
4. Step 4
   Sprinkle 1/4 cup all-purpose flour over vegetables; cook 2-3 minutes, stirring, to create a roux. Pour in 1/2 cup chicken or vegetable broth; simmer 2-3 minutes. Stir in 1 tsp dried thyme, 1 tsp dried dill, 1/2 tsp Old Bay seasoning, 1/4 tsp black pepper, and a pinch of red pepper flakes (optional); cook 1 minute.
5. Step 5
   Gradually whisk in 2 cups seafood or clam broth, then 1 cup whole milk or half-and-half. Whisk until smooth, bring to a gentle simmer, stirring occasionally, until thickened into a creamy sauce.
6. Step 6
   Add 1 lb bite-sized mixed seafood and 1 cup frozen peas to the simmering sauce. Cook for 3-5 minutes until seafood is opaque. Season with salt to taste and stir in half of the 1/2 cup fresh chopped parsley. Remove from heat. (If not using an oven-safe skillet, transfer filling to a 9×13 inch baking dish).
7. Step 7
   Retrieve chilled biscuit dough; pat or roll to 1-inch thick and cut into 10-12 biscuits. Arrange biscuits on top of the hot seafood filling. Bake for 25-35 minutes at 400°F (200°C), or until biscuits are golden brown and puffed, and filling is bubbly. Loosely tent with foil if biscuits brown too quickly.
8. Step 8
   Immediately brush baked biscuits generously with the prepared garlic herb butter topping. Let the pot pie rest for 5-10 minutes before serving. Garnish with remaining fresh chopped parsley. Serve warm.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.