Cheddar Bay Biscuit Seafood Pot Pie: The Ultimate Comfort Food Recipe
Introduction to Cheddar Bay Biscuit Seafood Pot Pie
When it comes to comfort food, few dishes can compare to a hearty seafood pot pie topped with fluffy Cheddar Bay biscuits. This delightful recipe combines fresh sea scallops and wild sockeye salmon in a creamy filling, all encased under a golden biscuit topping that will make your taste buds sing. Perfect for family gatherings or cozy dinners, this dish is both satisfying and simple to prepare. Let’s dive into the delicious world of Cheddar Bay Biscuit Seafood Pot Pie!
A Personal Story Behind My Cheddar Bay Biscuit Seafood Pot Pie Journey
My love for seafood pot pie began during a family gathering where my grandmother made her famous version. The aroma of the filling simmering on the stove and the anticipation of that first bite is a cherished memory. As I grew older, I wanted to recreate that experience and add my own twist to it. Incorporating the beloved Cheddar Bay biscuit mix into the recipe was a natural choice, bringing a new level of flavor and nostalgia to this classic dish. Now, every time I make this Cheddar Bay Biscuit Seafood Pot Pie, it reminds me of those warm family moments.
What Makes This Cheddar Bay Biscuit Seafood Pot Pie Recipe Special?
This recipe stands out for several reasons. Firstly, the combination of fresh seafood, including tender sea scallops and rich sockeye salmon, creates a luxurious filling that’s packed with flavor. Secondly, using frozen mixed vegetables not only saves time but also adds a colorful and nutritious element to the dish. Lastly, the Cheddar Bay biscuit topping is a game-changer, providing a delightful contrast to the creamy filling. The buttery, cheesy biscuits are the perfect finishing touch, making this pot pie a true culinary masterpiece.
The Full Cheddar Bay Biscuit Seafood Pot Pie Recipe
Ingredients
- 1 lb. Fresh Sea Scallops
- 1 Bristol Bay wild sockeye salmon fillet
- ¼ cup plus 2 tablespoons unsalted butter
- 1 (12-oz.) package frozen mixed vegetables
- ½ cup chopped red onion
- ½ teaspoon smoked paprika
- ¼ teaspoon Louisiana Fish Fry Products Shrimp & Crab Boil
- 1 ½ cups water
- 2 (10.5-oz.) cans 25% less sodium condensed mushroom soup
- ½ lb. The Little Potato Company garlic herb potatoes
- 1 (11.36-oz.) package Red Lobster Cheddar Bay biscuit mix
- ½ cup shredded sharp Cheddar cheese
Instructions
- Preheat the oven: Preheat your oven to 425°F (218°C). Spray 8 (4-inch-round) ramekins with nonstick spray and place them in a rimmed baking pan. This step ensures easy removal after baking.
- Prepare the seafood: Pat dry the scallops and salmon with paper towels and set aside. In a large, deep nonstick skillet over medium-low heat, melt ¼ cup of butter. Add the scallops and salmon, cooking for 3 to 4 minutes until the scallops brown and the salmon flakes, turning occasionally.
- Add vegetables: Stir in the frozen mixed vegetables, chopped red onion, smoked paprika, and shrimp & crab boil. Cook for an additional 2 to 3 minutes until the vegetables are heated through.
- Combine the filling: Add 3/4 cup of water, the cream of mushroom soup, garlic herb potatoes, and 2 teaspoons of the potato seasoning packet to the skillet. Cook for another 3 to 4 minutes until everything is heated through. Divide the mixture evenly into the prepared ramekins and set aside.
- Make the biscuit topping: For the biscuit topping, reserve the biscuit seasoning packet. In a mixing bowl, combine the biscuit mix, remaining 3/4 cup of water, and shredded cheese until a dough forms. Avoid overmixing to keep the biscuits light and fluffy.
- Top the seafood mixture: Using a 2-inch scoop, place a mound of biscuit dough on top of the seafood mixture in each ramekin. This will create a lovely topping that puffs up beautifully when baked.
- Bake: Bake for 14 to 16 minutes until the biscuits are golden brown and the seafood reaches an internal temperature of 145°F (63°C).
- Finish with butter: In a small microwave-safe bowl, melt the remaining 2 tablespoons of butter. Stir in the reserved biscuit seasoning until combined. Lightly brush this butter mixture on each biscuit topper for added flavor.
- Cool and serve: Allow the pot pies to stand for 5 minutes before serving. This resting time helps the filling set and makes it easier to enjoy!
Serving Suggestions and Variations for Cheddar Bay Biscuit Seafood Pot Pie
For an even more flavorful dish, consider adding fresh herbs like parsley or dill into the biscuit topping. You can also serve the pot pie with a light salad or some crusty bread to soak up the creamy filling. If you prefer a heartier meal, accompany it with mashed potatoes or a side of roasted vegetables. This recipe is versatile, so feel free to experiment with different seafood or vegetables to make it your own!
Frequently Asked Questions About Cheddar Bay Biscuit Seafood Pot Pie
Can I use other types of fish? Yes! You can substitute other fish such as cod or halibut if you prefer. Just ensure they are fresh and flake easily.
Is this recipe suitable for freezing? Absolutely! You can prepare the filling and freeze it without the biscuit topping. Just bake it fresh when you’re ready to serve.
Can I make this recipe gluten-free? Yes, simply use a gluten-free biscuit mix and ensure all other ingredients are gluten-free as well.
Recipe Stats
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Calories per Serving: 380
Servings: 8
Cheddar Bay Biscuit Seafood Pot Pie
Equipment
- Ramekins 8 (4-inch-round) ramekins are ideal for this recipe.
Ingredients
Main Ingredients
- 1 lb Fresh Sea Scallops
- 1 lb Bristol Bay wild sockeye salmon fillet
- 0.25 cup Unsalted butter
- 12 oz Frozen mixed vegetables
- 0.5 cup Chopped red onion
- 0.5 teaspoon Smoked paprika
- 0.25 teaspoon Louisiana Fish Fry Products Shrimp & Crab Boil
- 1.5 cups Water
- 21 oz Condensed mushroom soup (2 cans, 10.5 oz each)
- 0.5 lb Garlic herb potatoes The Little Potato Company
- 11.36 oz Red Lobster Cheddar Bay biscuit mix
- 0.5 cup Shredded sharp Cheddar cheese
Instructions
- Preheat your oven to 425°F (218°C). Spray 8 (4-inch-round) ramekins with nonstick spray and place them in a rimmed baking pan.
- Pat dry the scallops and salmon with paper towels and set aside. In a large, deep nonstick skillet over medium-low heat, melt ¼ cup of butter. Add the scallops and salmon, cooking for 3 to 4 minutes until the scallops brown and the salmon flakes, turning occasionally.
- Stir in the frozen mixed vegetables, chopped red onion, smoked paprika, and shrimp & crab boil. Cook for an additional 2 to 3 minutes.
- Add 3/4 cup of water, the cream of mushroom soup, garlic herb potatoes, and 2 teaspoons of the potato seasoning packet. Cook for another 3 to 4 minutes until heated through.
- Divide the mixture evenly into the prepared ramekins and set aside.
- In a mixing bowl, combine the biscuit mix, remaining 3/4 cup of water, and shredded cheese until a dough forms. Avoid overmixing.
- Using a 2-inch scoop, place a mound of biscuit dough on top of the seafood mixture in each ramekin.
- Bake for 14 to 16 minutes until the biscuits are golden brown and the seafood reaches an internal temperature of 145°F (63°C).
- Melt the remaining 2 tablespoons of butter in a small microwave-safe bowl. Stir in the reserved biscuit seasoning until combined.
- Lightly brush this butter mixture on each biscuit topper. Allow to stand for 5 minutes before serving.