Cheddar Bay Biscuit Seafood Pot Pie: A Comforting Coastal Classic

cheddar bay biscuit seafood pot pie
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If you’re seeking a dish that embodies pure comfort, one that marries the cosiness of a traditional pot pie with the glorious flavour of cheesy garlic biscuits, then your search is over. Picture this: a bubbling, luxurious cream filling, brimming with tender seafood and fresh vegetables, all tucked beneath a golden-brown crown of savoury cheddar biscuits. If this sounds like your idea of culinary bliss, we are delighted you’re here. Together, we’ll walk through the creation of a sensational cheddar bay biscuit seafood pot pie that is sure to have everyone asking for another helping.

Why We Adore This Seafood Pot Pie Recipe

There is something truly special about combining two much-loved comfort foods into a single, magnificent dish. This is no ordinary pot pie. The topping takes its inspiration from the famous, buttery Cheddar Bay Biscuits, and we think our homemade version is even more delightful. The flaky, cheesy, and subtly garlicky scone-like topping eagerly soaks up the rich sauce below, ensuring every mouthful is absolute perfection.

The filling itself is a sumptuous blend of juicy prawns, flaky cod, and sweet scallops, all swimming in a velvety cream sauce that’s beautifully seasoned with classic herbs and a touch of Old Bay. It is the kind of meal that feels both sophisticated and deeply comforting, making it just right for a family supper on a cool evening or for making a wonderful impression on guests. We find it to be a genuine celebration of flavour and texture that we simply cannot resist.

Essential Ingredients for Your Pot Pie

To begin this culinary adventure, we must first assemble the finest ingredients. For clarity, we have separated them into two main components: the rich seafood filling and the iconic biscuit topping. Using high-quality ingredients is the foundation of any unforgettable dish.

For the Creamy Seafood Filling

  • Butter: We use unsalted butter to have full control over the saltiness when sautéing the vegetables and creating the roux.
  • Vegetables: A classic mirepoix of 1 large onion, 2 carrots, and 2 celery sticks, all finely diced, forms the flavourful base of our sauce.
  • Garlic: 3 minced cloves to provide an aromatic depth.
  • Flour: Plain flour is what we use to thicken our sauce into a lovely, creamy consistency.
  • Chicken or Vegetable Stock: This provides a savoury, flavourful foundation for the sauce.
  • Double Cream: Essential for giving the sauce its wonderfully rich and luxurious texture.
  • Seafood: Our preferred combination is 200g of raw king prawns, 300g of cod fillet cut into chunks, and 200g of scallops. You can, of course, substitute with your personal favourites.
  • Seasoning: A simple mix of 1 tsp Old Bay seasoning, a pinch of dried thyme, salt, and freshly ground black pepper is all you need.
  • Frozen Peas: We add these for a lovely burst of sweetness and vibrant colour.
  • Fresh Parsley: Chopped and stirred in at the end for a touch of freshness.

For the Homemade Cheddar Bay Biscuits

  • Flour: Self-raising flour is key to achieving a light and airy biscuit.
  • Baking Powder: We add a little extra just to guarantee a perfect rise every time.
  • Sugar: Just a pinch of caster sugar is needed to balance the savoury notes.
  • Salt: A crucial element that enhances all the other flavours.
  • Butter: It must be very cold, unsalted butter, diced into small cubes. This is the secret to achieving a flaky texture.
  • Cheddar Cheese: We recommend a mature or extra-mature cheddar, coarsely grated for the best flavour.
  • Buttermilk: This provides a tender crumb and a subtle tang. Ensure it is kept cold.
  • Garlic Powder & Dried Parsley: These are incorporated into the dough for that authentic Cheddar Bay flavour.
Ingredients for cheddar bay biscuit seafood pot pie

For the Garlic Butter Topping

  • Butter: Melted, unsalted butter forms the base.
  • Garlic Powder: This ensures a smooth, even garlic flavour throughout the topping.
  • Fresh Parsley: Finely chopped for a fresh, vibrant finish.

Step-by-Step Instructions: Crafting the Perfect Pot Pie

Let’s walk through the creation process together. If you follow these steps with care, you will be rewarded with a truly magnificent meal. We suggest having a quick read through everything first to familiarise yourself with the method.

  1. Sauté the Vegetables: In a large, oven-safe skillet or Dutch oven, melt the butter over a medium heat. Add your finely diced onion, carrots, and celery. Cook gently for 8–10 minutes, stirring now and then, until the vegetables are soft. Add the minced garlic and continue to cook for another minute until it releases its wonderful aroma.
  2. Create the Sauce: Sprinkle the plain flour over your softened vegetables and stir constantly for about two minutes to cook out the raw flour taste and form a roux. Gradually whisk in the stock until the mixture is completely smooth. Next, slowly pour in the double cream, continuing to whisk until everything is well combined.
  3. Simmer and Season: Bring the sauce to a gentle simmer, at which point it will begin to thicken. Stir in the Old Bay seasoning, dried thyme, salt, and pepper. Allow it to simmer softly for 5 minutes, stirring occasionally so it doesn’t stick to the bottom of the pan.
  4. Add the Seafood and Peas: Take the skillet off the heat and gently fold in the chunks of seafood, the prawns, and the frozen peas. The residual warmth will start the cooking process. Stir through the chopped fresh parsley and set the filling aside whilst you prepare the biscuits. Now is the time to preheat your oven to 200°C (180°C Fan/Gas Mark 6).
  5. Make the Biscuit Dough: In a large mixing bowl, whisk together the self-raising flour, baking powder, sugar, and salt. Add the cold, cubed butter. Using your fingertips or a pastry blender, rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs. Now, stir in the grated cheddar, garlic powder, and dried parsley.
  6. Form the Biscuits: Pour in the cold buttermilk and use a fork to lightly bring the mixture together until a soft, slightly tacky dough is formed. Take care not to overmix it. Drop generous spoonfuls of the biscuit dough over the seafood filling. This should yield about 8–10 biscuits.
  7. Bake to Perfection: To catch any drips, place the skillet on a baking tray. Bake for 20–25 minutes, or until the filling is bubbling hot and the biscuit topping has turned a lovely deep golden brown.
  8. The Finishing Touch: While the pot pie bakes, prepare the garlic butter by mixing the melted butter, garlic powder, and fresh parsley. As soon as the pot pie is out of the oven, generously brush this mixture over the hot biscuits. Allow it to rest for 5–10 minutes before you serve it.

Tips and Tricks for a Flawless Cheddar Bay Biscuit Seafood Pot Pie

We have picked up a few helpful pointers that will help you elevate your pot pie from simply great to absolutely unforgettable. These little details can make all the difference.

Choosing Your Seafood

One of the finest qualities of this comfort food recipe is its adaptability. Although we are partial to the blend of cod, prawns, and scallops, you could easily swap in other firm white fish such as haddock or pollock. For those who enjoy varied textures, adding some smoked haddock can introduce a lovely, deep flavour. Should you be looking for other ways to prepare cod, our recipe for Baked Cod With Lemon Dill Sauce is a superb, lighter choice. Remember to pat your seafood dry before adding it to the sauce to avoid a watery filling.

Getting the Biscuit Topping Just Right

The secret to an airy, tender biscuit lies in using chilled ingredients and a very light touch. Your butter and buttermilk must be properly cold, as this helps to create steam pockets during baking, which results in that desirable fluffy texture. When you mix the dough, stop as soon as it has just come together. Overworking the gluten will only result in tough, dense biscuits—the very opposite of our goal!

Achieving the Perfect Creamy Seafood Filling

The final consistency of your creamy seafood filling is paramount. If it appears a little too thin after you have added the cream, simply allow it to simmer for a few more minutes to reduce and thicken further. Conversely, if it seems too thick, a small splash of milk or stock will loosen it up. Bear in mind that the filling will continue to thicken slightly as it bakes in the oven.

Make-Ahead and Storage Advice

The filling can be prepared up to one day in advance and kept in an airtight container in the refrigerator. When you are ready to bake, gently reheat it on the hob before adding the freshly prepared biscuit dough on top. Any leftovers can be refrigerated for up to 2 days and are best reheated in the oven until piping hot.

Serving Suggestions and Variations

This cheddar bay biscuit seafood pot pie is a wonderfully complete meal on its own, but a simple side dish can round it out nicely. We suggest serving it with a crisp green salad tossed in a sharp lemon vinaigrette, or perhaps some lightly steamed green beans. For a tasty variation, you might consider adding a splash of dry white wine to the sauce with the stock for extra depth of flavour, or stir through a handful of fresh spinach right at the end for more nutrients. If you have any leftover prawns, they are wonderful in other quick dishes, like our Garlic Shrimp Crostini With Avocado.

Frequently Asked Questions (FAQ)

Can I use a pre-made biscuit mix?

Of course. If you are pressed for time, a shop-bought scone or biscuit mix is a great shortcut. We would still advise stirring in your own grated cheddar and garlic powder to achieve that signature flavour we all love.

What is the best seafood combination for this pot pie?

Our favourite trio is cod, prawns, and scallops, which provides a fantastic combination of textures and flavours. However, please feel free to use salmon, haddock, or even mussels. The main thing is to use seafood that cooks relatively quickly and will hold its shape in the sauce.

Can I make this recipe gluten-free?

Yes, this recipe can be adapted to be gluten-free. You will need to use a high-quality gluten-free all-purpose flour blend for both the sauce thickener and the biscuits. Just be sure that your baking powder is also certified gluten-free.

How do I stop my cheddar bay biscuit seafood pot pie filling from being watery?

A watery filling is most often caused by excess moisture released from the seafood. If you are using frozen seafood, ensure it is fully defrosted and then pat it thoroughly dry with paper towels before you add it to the sauce. It is also important to make sure your sauce has thickened sufficiently on the hob before you introduce the seafood.

A Commitment to Sustainable Seafood

As we cherish the wonderful foods our oceans provide, we also feel a responsibility to help protect them for the future. When shopping for your ingredients, we warmly encourage you to look for seafood that has been sustainably sourced. You can find excellent resources and learn about certified products by visiting the Marine Stewardship Council’s website. It is a small action that contributes to a significant positive impact.

Conclusion: Your New Favourite Comfort Meal

And there you have it—we have guided you through every detail, from the luscious, creamy base to its glorious cheesy crown, to ensure your pot pie is utterly spectacular. This dish is so much more than a mere recipe; it is a whole experience. It is the delightful aroma that fills your home, the beautiful sight of that golden, bubbling topping, and the immense satisfaction of serving a meal made with care and love.

So, we ask, what are you waiting for? It is time to gather your ingredients, switch on your oven, and prepare to create a meal that your family and friends will request time and time again. We have no doubt this will become a cherished recipe in your kitchen. Please don’t forget to leave a comment below to tell us how your cheddar bay biscuit seafood pot pie turned out!

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