Creamy Seafood Pot Pie with Biscuit Topping

The Story & Intro

If there’s one dish that instantly wraps me in a blanket of comfort, it’s a warm, creamy seafood pot pie with biscuit topping. I still remember the first time I made it on a rainy fall afternoon the kind of day where the clouds hang low and you want nothing more than something cozy bubbling in the oven. I’d just come back from the market with fresh shrimp and crab, and the smell of buttery garlic filling my kitchen felt like pure magic.

And because I can’t ever resist sharing my heart when I’m cooking, here’s where my story truly begins:

“Bonjour my friends! 👋 I’m Lacamorea, a 31-year-old French girl who traded the cobblestone streets of Paris for the cozy kitchens of America 🇫🇷➡️🇺🇸. Ever since I could reach the countertop, I’ve been whisking, stirring, and sneaking tastes of cake batter when no one was looking 🍰😋. Cooking isn’t just my passion it’s my love language, my therapy, and my favorite way to make people smile.”

This creamy seafood pot pie with biscuit topping brings all of that together warmth, joy, comfort, and a little bit of indulgence. It’s the kind of dish that makes a family gather around the table faster than you can shout “Dinner’s ready!” The creamy filling, packed with tender shrimp, crab, scallops, and veggies, melts beautifully under a golden, fluffy biscuit crust. And don’t worry even though it feels fancy, this recipe keeps things simple, approachable, and fun.

While I grew up learning to make rustic savory pies in my grandmother’s kitchen, this American twist with a biscuit topping completely stole my heart. It’s hearty, it’s creamy, it’s dreamy… and it’s exactly the kind of recipe that makes memories.

So come cook with me let’s fill your kitchen with that same dreamy aroma and create something delicious together.

And yes… we’re going to say the keyword creamy seafood pot pie with biscuit topping at least a few times, because this beauty deserves to be celebrated!

⏱️ Time

• Prep: 20 minutes
• Cook: 35–40 minutes
• Total: ~1 hour

🛒 Ingredients

For the Creamy Seafood Filling

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 celery stalks, sliced
• 2 carrots, diced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 cups seafood stock (or chicken broth)
• 1 cup heavy cream
• 1/2 cup white wine (optional but heavenly)
• 1 cup shrimp, peeled & deveined
• 1 cup scallops (bay or chopped sea scallops)
• 1 cup lump crab meat
• 1 cup frozen peas
• 1 tsp Old Bay seasoning
• 1/2 tsp paprika
• Salt & pepper to taste
• 2 tbsp fresh parsley, chopped

For the Biscuit Topping

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 tsp garlic powder
• 6 tbsp cold butter, cubed
• 3/4 cup buttermilk
• 1 egg (for egg wash)

👩‍🍳 Instructions

1. Sauté the Aromatics

In a large skillet or pot, melt the butter with olive oil over medium heat. Add onion, celery, and carrots. Cook 5–7 minutes until soft and fragrant. Add garlic and stir for 1 minute don’t let it burn!

2. Create the Creamy Base

Sprinkle the flour over the veggies and stir continuously to form a roux (that’s your thickener). Slowly pour in the seafood stock, whisking to avoid lumps. Add heavy cream and white wine.

Let it simmer until thickened and silky.

3. Add the Seafood

Gently fold in shrimp, scallops, and crab. Sprinkle in Old Bay, paprika, salt, and pepper. Add peas last to keep them bright.

Simmer for 3–4 minutes don’t overcook the seafood, it will finish in the oven.

4. Prepare the Biscuit Topping

In a bowl: mix flour, baking powder, salt, and garlic powder. Cut in the cold butter until the mixture resembles coarse crumbs. Add buttermilk and gently bring it together. Don’t overmix we want fluffy biscuits!

5. Assemble the Pot Pie

Pour the creamy seafood filling into a baking dish or cast-iron skillet. Drop spoonfuls of biscuit dough over the top, leaving a few gaps for steam to escape.

Brush biscuits with beaten egg for that golden glow.

6. Bake to Perfection

Bake at 400°F (200°C) for 20–25 minutes or until biscuits are puffed and golden-brown.

7. Cool Slightly

Let your creamy seafood pot pie with biscuit topping sit for 5 minutes before serving so everything sets beautifully.

Serving Suggestions

Serve this creamy seafood pot pie with:

• A crisp green salad with lemon vinaigrette
• Roasted asparagus or tender green beans
• A glass of chilled Chardonnay or sparkling water with lemon
• Fresh herbs sprinkled on top for color and brightness

It’s also fabulous reheated the next day the flavors deepen beautifully!

Recipe Card

📇 Creamy Seafood Pot Pie with Biscuit Topping

⏱️ Time
• Prep: 20 min
• Cook: 40 min
• Total: ~1 hour

🛒 Ingredients
• Shrimp, scallops, crab
• Cream, stock, veggies, peas
• Butter, flour, seasonings
• Homemade biscuit topping

👩‍🍳 Instructions

1. Sauté vegetables
2. Make creamy sauce
3. Add seafood
4. Mix biscuit topping
5. Assemble & bake
6. Enjoy warm

📝 Notes
• Don’t overcook seafood before baking
• Biscuit dough must stay cold for fluffiness
• Seafood stock gives deeper flavor

🍽️ Nutrition (approx. per serving)
Calories: 520
Protein: 28g
Carbs: 42g
Fat: 26g

Note

• You can swap scallops for extra shrimp.
• Add corn for sweetness or mushrooms for earthiness.
• Store leftovers in the fridge for up to 3 days.
• Freeze before baking if prepping ahead.

Conclusion

This creamy seafood pot pie with biscuit topping is exactly the kind of cozy, heartwarming dish that brings people together the kind I grew up dreaming about and now love sharing with all of you. Whether you’re cooking for family, friends, or just yourself on a chilly evening, this recipe fills your kitchen with comfort and joy.

From my French-American kitchen to yours, bon appétit my friends! 💛