Creamy Seafood Pot Pie with Biscuit Topping

The Story & Intro

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.

Now let me tell you a little story about Creamy Seafood Pot Pie with Biscuit Topping, a dish that swept me off my feet long before I started testing recipes professionally. The very first winter I spent in the U.S., I remember craving something warm, luxurious, and comforting the kind of food that wraps you in a soft blanket and whispers, “Everything will be okay.” Back home, my maman used to make rustic fish pies with flaky pastry, but when I discovered the American twist that golden, buttery biscuit topping oh là là, it was love at first bite.

This creamy seafood pot pie with biscuit topping quickly became a staple in my kitchen. It combines everything I adore: velvety sauce, tender vegetables, perfectly cooked seafood, and that irresistible biscuit crown. Every time I make it, I feel like I’m stirring together little pieces of my French heritage and my new American life.

And so today, I’m sharing this recipe not just because it’s delicious, but because it’s a bowl full of warmth, elegance, and pure comfort. Whether you’re hosting friends, feeding family, or treating yourself after a long day, this creamy seafood pot pie with biscuit topping will always deliver a hug in every spoonful.

Let’s get cozy, my friends. ❤️

⏱️ Time

Prep: 20 minutes
Cook: 35–40 minutes
Total: 55–60 minutes

🛒 Ingredients

For the Creamy Seafood Filling

• 2 tbsp butter
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 celery stalks, chopped
• 2 carrots, chopped
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups seafood stock (or chicken stock)
• 1 cup heavy cream
• 1/2 cup white wine (optional but heavenly!)
• 1 tsp Old Bay seasoning
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 cup diced potatoes (optional but very comforting)
• 1 lb mixed seafood (shrimp, scallops, crab, lobster — use what you love!)
• 1 cup frozen peas
• 2 tbsp fresh parsley, chopped
• Juice of 1/2 lemon

For the Biscuit Topping

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 tsp sugar
• 6 tbsp cold unsalted butter, cubed
• 3/4 cup buttermilk (plus more if needed)
• Optional: 1/2 cup shredded cheddar for a cheesy biscuit top

👩‍🍳 Instructions

1. Sauté the Aromatics

In a large skillet or pot, heat the butter and olive oil over medium heat. Add the onion, celery, and carrots. Cook until everything becomes tender and fragrant about 5–6 minutes. Add the garlic and cook another 30 seconds. Your kitchen will smell heavenly already.

2. Create the Creamy Roux

Sprinkle the flour over the vegetables and stir well to coat them. Cook for 1 minute to remove the raw flour taste. Slowly pour in the seafood stock and white wine, whisking constantly. Let the mixture bubble and thicken.

3. Add the Cream & Season

Pour in the heavy cream, then stir in Old Bay, paprika, salt, and pepper. Bring to a gentle simmer. Add the diced potatoes, if using, and cook until just tender (about 8–10 minutes).

4. Stir in the Seafood

Now the magic moment! Add the shrimp, scallops, crab, lobster whatever combination you’re using. Let them cook gently until opaque and tender, about 3–4 minutes. Fold in peas, parsley, and lemon juice for brightness.

5. Prepare the Biscuit Topping

In a bowl, whisk together flour, baking powder, salt, and sugar. Work in the cold butter with your hands or a pastry cutter until the mixture resembles coarse crumbs. Stir in the buttermilk just until the dough comes together. Don’t overmix!

6. Assemble the Pot Pie

Pour the creamy seafood filling into a baking dish. Drop spoonfuls of biscuit dough over the top (or gently flatten pieces into rustic rounds). Leave space for steam to escape.

7. Bake to Golden Bliss

Bake at 400°F (200°C) for 20–25 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges. Let it rest 10 minutes before serving the hardest part, I know!

Serving Suggestions

• Spoon into warm bowls alongside a crisp green salad
• Add a splash of hot sauce for heat lovers
• Serve with lemon wedges for extra brightness
• Pair with a chilled glass of Chardonnay or a buttery French white (my favorite!)
• Add biscuits on the side for extra carb happiness

Recipe Card

⭐ Creamy Seafood Pot Pie with Biscuit Topping

⏱️ Time: 55–60 minutes
🍽️ Servings: 6
🥘 Difficulty: Easy–Medium

🛒 Ingredients

• Mixed seafood (shrimp, scallops, crab, lobster)
• Vegetables: onion, celery, carrots, potatoes (optional), peas
• Cream, butter, flour, stock
• Herbs & spices
• Homemade biscuit dough

👩‍🍳 Instructions

1. Sauté vegetables in butter.
2. Add flour and create a creamy roux.
3. Stir in stock, wine, cream & seasonings.
4. Add seafood and peas.
5. Make biscuit topping.
6. Assemble and bake at 400°F until golden.

📝 Notes

• Swap buttermilk with milk + 1 tbsp lemon juice.
• Use pre-made biscuits if you’re short on time.
• Don’t overcook seafood it becomes tough.

🍽️ Nutrition (Per Serving – Approx.)

• Calories: ~480
• Protein: 28g
• Carbs: 36g
• Fat: 24g

Conclusion

This creamy seafood pot pie with biscuit topping isn’t just a meal it’s a warm hug, a cozy blanket, and a little reminder that home can be anywhere you create comfort. Every spoonful blends French coastal nostalgia with American heartiness, bringing together the best of both worlds in one bubbling, golden dish.

Whether you’re cooking for loved ones or just treating yourself (because you deserve it!), I hope this recipe becomes one of your new favorites. From my kitchen to yours bon appétit, my friends! ❤️