So I saw that viral TikTok video about cheddar bay biscuit pot pie and thought “there’s NO way it’s that good.” Spoiler alert: I was wrong. So wrong. And now I’ve made this thing like six times in the past month and my family might actually revolt if I serve it again this week.
But here’s the thing—everyone does the chicken version, right? I wanted to try something different because I had all this leftover shrimp and some frozen langostino tails from Costco that I bought on impulse. (Why do I always do that?) Anyway, I figured if the red lobster biscuit pot pie concept works with chicken, why not make it actually seafood? You know, like Red Lobster would do?
Best decision ever.
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My First Attempt Was… Interesting
Okay, full disclosure. The first time I made this seafood pot pie recipe, I completely forgot to thaw the langostino. Just dumped it in frozen. The texture was weird and rubbery and my husband politely said “it’s good” in that voice that means “please never make this again.” I almost gave up.
But I’m stubborn. Also I’d already bought two more boxes of that Red Lobster biscuit mix at Target because they were on sale. So attempt number two happened.
This time I actually followed some semblance of logic, and oh my god. THAT’S when I understood what all the fuss was about. The buttery, garlicky biscuit topping paired with creamy seafood filling? It’s like if Red Lobster and pot pie had a baby and that baby was absolutely delicious.
What You Need for This Easy Seafood Pot Pie
Alright, let’s talk ingredients. This pot pie with cheddar bay biscuits is actually pretty forgiving once you get the hang of it.
For the filling:
- 1 lb shrimp (peeled and deveined—don’t be a hero, buy them already cleaned)
- 12 oz langostino tails or lobster meat (I use the frozen Costco kind because lobster is expensive and I’m not made of money)
- 8 oz lump crabmeat (the canned stuff works fine, just drain it)
- 1 cup diced onion
- ½ cup chopped bell pepper (I use red because it looks prettier)
- ¼ cup celery
- Salt, pepper, and olive oil
For the gravy:
- 2 cups chicken broth
- 1 cup heavy cream (I’ve tried half-and-half when I ran out—works okay but not as rich)
- 4 tablespoons butter
- 5 tablespoons flour
- 1 tablespoon minced garlic (or like 3 cloves because I love garlic)
- 1 teaspoon dried thyme
- 1 teaspoon dried tarragon
- ½ teaspoon smoked paprika
- Salt and pepper to taste
For the biscuit topping:
- 1 box Red Lobster Cheddar Bay Biscuit Mix (11.36 oz—don’t use a different brand, trust me)
- ¾ cup milk
- ½ cup shredded cheddar cheese (the sharp kind, none of that mild nonsense)
Quick shopping tip: I always grab an extra box of the biscuit mix because my kids will literally eat those biscuits plain as a snack. They disappear.
How to Make Cheddar Bay Biscuit Pot Pie (The Actual Way)
Okay, let me walk you through this homemade cheddar bay biscuit pot pie step by step, including all my mistakes so you don’t repeat them.
Step 1: Cook the Seafood
Heat some olive oil in a large skillet over medium heat. Season your shrimp and langostino with salt and pepper, then toss them in. Cook for about 2-3 minutes until the shrimp just start to turn pink.
Here’s where I messed up the second time—I cooked them ALL the way through. Don’t do that. They’re going in the oven later and they’ll keep cooking. Pull them out when they’re like 80% done. Set them aside with the crabmeat.
Step 2: Sauté Your Veggies
In the same pan (don’t wash it, all that flavor!), throw in your onions, bell peppers, and celery. Cook until they’re soft, maybe 5-6 minutes. My neighbor knocked on the door once during this step and I burned the onions a little. Still tasted fine. Just saying.
Step 3: Make the Gravy (This Is Important)
Lower the heat to medium-low. Add your butter and let it melt. Then sprinkle in the flour and stir it around to make a roux. It’ll look like paste. That’s normal.
Now—and this is where people panic—slowly pour in the chicken broth while whisking constantly. I use one of those flat whisks because regular whisks are annoying in skillets. Add the heavy cream next, still whisking.
Throw in your garlic, thyme, tarragon, smoked paprika, salt, and pepper. Let it simmer until it thickens, maybe 3-4 minutes. Taste it. Does it need more salt? Add more salt. I always add more garlic too because that’s just who I am as a person.
Gently fold your seafood back into this mixture. Be careful with the crab—you want chunks, not mush.
Step 4: The Biscuit Topping
Preheat your oven to 425°F. While it’s heating, mix your biscuit mix, milk, and shredded cheddar in a bowl. The dough will be shaggy and lumpy. DO NOT OVERMIX. I made that mistake and the biscuits turned out tough and sad.
Step 5: Assemble This Beauty
You can do this two ways. I usually use a 9×13 baking dish because I’m feeding a family. But you can also use individual ramekins if you’re feeling fancy or having guests over.
Pour your seafood filling into whatever dish you’re using. Then drop spoonfuls of the biscuit dough on top. They don’t have to cover every inch—they’ll spread as they bake.
Bake for 14-16 minutes until the biscuits are golden brown and your kitchen smells AMAZING.
Step 6: The Finishing Touch
Remember that little seasoning packet that came with the biscuit mix? Melt about ¼ cup butter and mix it with that garlic herb seasoning. Brush it all over the biscuits as soon as they come out of the oven.
This step is what makes it taste like actual Red Lobster biscuits. Don’t skip it.
Tips I’ve Learned Making This Viral Pot Pie Recipe
After making this easy pot pie recipe with biscuits approximately a million times, here’s what I know:
Use frozen seafood if it’s cheaper. Just thaw it first. I learned this the hard way (see: attempt number one).
The gravy should be thick but pourable. If it’s too thick, add a splash more broth. Too thin? Let it simmer longer or add a tiny bit more flour mixed with cold water.
You can totally meal prep the filling. I’ve made the seafood mixture the day before, kept it in the fridge, then just topped it with biscuits and baked when I was ready. Works perfectly.
Substitute whatever seafood you want. I’ve done this with just shrimp when langostino was out of stock. I’ve added scallops. One time I used imitation crab because that’s what I had. Still good. This recipe is forgiving.
Individual ramekins are great for portion control and also make you look like a fancy restaurant chef. My mother-in-law was VERY impressed when I served it that way. Haven’t told her how easy it actually is.
Why This Seafood Dinner Recipe Works
The genius of this comfort food pot pie is that it combines two things people already love—creamy pot pie and those addictive Red Lobster biscuits—and makes them even better together. The biscuits soak up some of the gravy from the bottom while staying crispy on top. It’s perfection.
And can we talk about how this is basically a red lobster copycat recipe without having to leave your house or spend $30 per person? I’m feeding my family of four for maybe $25-30 depending on seafood sales, and there’s usually leftovers.
My 11-year-old, who normally picks at seafood, ate TWO servings. My husband asked if we could have it for his birthday dinner. I think I might actually be onto something here.
Serving Suggestions from Real Life
I usually serve this with a simple green salad because the pot pie is so rich. Sometimes I’ll do roasted asparagus if I’m feeling motivated. Honestly though? This is a complete meal in one dish. The biscuits, the protein, the veggies—it’s all there.
Leftovers (if you have any) are amazing. I reheat them in the oven at 350°F for about 10 minutes. Microwave works in a pinch but the biscuits get a little soggy.
Oh, and wine pairing? I’m not a wine expert, but I had this with a Chardonnay once and it was really good. My friend who IS into wine said something about buttery notes complementing the biscuits. Sure, that sounds right.
Final Thoughts on This Recipe
Look, I’m not saying this cheddar bay biscuit seafood pot pie will change your life. But it might change your dinner rotation. It’s become my go-to for when I want something that feels special but doesn’t require me to be in the kitchen for three hours.
Is it the healthiest thing ever? No. Is it absolutely worth every calorie? YES.
If you try this, let me know how it goes! Did you use different seafood? Add extra cheese? Burn the onions because someone knocked on your door? I want to hear all about it.
Now if you’ll excuse me, I need to go hide the last box of biscuit mix before my kids find it. 🦞🧈
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