Cheddar Bay Muffin Seafood Pot Pie

Cheddar Bay Muffin Seafood Pot Pie – A Creamy, Cheesy, Coastal-Inspired Comfort Food

If you love the flavors of the sea and the warm, cozy feel of homemade pot pie, this Cheddar Bay Muffin Seafood Pot Pie is the recipe you don’t want to miss. Imagine flaky, golden, cheddar-filled muffin tops baked over a rich, creamy seafood filling loaded with shrimp, crab, celery, and tender vegetables. It’s the perfect weeknight winner that combines the buttery taste of cheddar bay biscuits with the soul-soothing richness of a seafood chowder, all in one dish.

 Ingredients

For the Seafood Filling:

• 1 lb cooked shrimp, peeled & deveined
• 1/2 lb crab meat (lump or imitation)
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup diced carrots
• 2 cloves garlic, minced
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 2 cups seafood stock (or chicken broth)
• 1 cup heavy cream
• 1 tsp Old Bay seasoning (or paprika + cayenne mix)
• 1/2 tsp black pepper
• 1/2 tsp salt (adjust to taste)
• 1/2 cup frozen peas
• 1/2 cup corn kernels (optional)

For the Cheddar Bay Muffin Topping:

• 2 cups biscuit mix (or all-purpose flour + 1 tbsp baking powder + 1/2 tsp salt)
• 1 cup shredded sharp cheddar cheese
• 3/4 cup milk
• 1/4 cup melted butter
• 1 tsp garlic powder
• 1 tsp dried parsley

 Step-by-Step Instructions

1. Prepare the Creamy Seafood Filling

1. In a large skillet, melt the butter over medium heat.
2. Add the onion, celery, carrots, and garlic. Sauté until softened (about 5 minutes).
3. Sprinkle the flour over the vegetables and stir well to make a roux. Cook for 1–2 minutes.
4. Slowly whisk in the seafood stock until smooth and thickened.
5. Stir in the heavy cream, Old Bay seasoning, salt, and black pepper.
6. Add shrimp, crab, peas, and corn. Let simmer on low heat for 5–7 minutes until the filling is creamy and rich.

2. Make the Cheddar Bay Muffin Batter

1. In a mixing bowl, combine biscuit mix, cheddar cheese, milk, melted butter, garlic powder, and parsley.
2. Mix until just combined (don’t overmix – the batter should be thick but scoopable).

3. Assemble the Pot Pie

1. Preheat the oven to 375°F (190°C).
2. Pour the creamy seafood filling into a greased casserole dish or oven-safe skillet.
3. Drop spoonfuls of the cheddar bay muffin batter evenly over the top. (It doesn’t need to fully cover – the topping will spread as it bakes).

4. Bake

• Bake uncovered for 25–30 minutes, until the muffin topping is golden brown and cooked through.
• Remove from the oven and let rest for 5 minutes before serving.

 Tips for Success

1. Seafood options – Swap shrimp or crab with scallops, lobster chunks, or even firm white fish.
2. Extra cheesy topping – Add more cheddar for a gooey, melty bite.
3. Make it spicier – Stir in a dash of hot sauce or cayenne for a little heat.
4. Meal prep friendly – Make the filling ahead, refrigerate, and just add topping + bake when ready.

 Serving Ideas

• Serve with a crisp green salad for balance.
• Pair with garlic butter roasted asparagus or steamed broccoli.
• Add a drizzle of hot sauce or lemon wedges for brightness.

 FAQ

1. Can I use canned crab meat?
Yes, but drain it well to avoid excess liquid. Fresh or lump crab is best.

2. Can I freeze this pot pie?
Yes! Prepare the filling and topping, assemble, then freeze before baking. Bake directly from frozen, adding 10–15 extra minutes.

3. Can I make mini versions?
Absolutely. Use individual ramekins for personal pot pies – they bake beautifully and look impressive for guests.

 Nutrition (per serving, approx. 1/6 of casserole):

• Calories: 420
• Protein: 28g
• Carbs: 25g
• Fat: 22g