It was one of those rainy afternoons when the sky turned silver, and the whole town smelled like wet pavement and comfort. I’d just clocked out from work, my brain still juggling spreadsheets, when I realized I hadn’t planned dinner. The kids were home early, the house buzzing with chatter, and my husband had texted, “Anything warm for dinner?” That’s all the encouragement I needed to open the fridge and see what magic I could make happen.
There sat a mix of shrimp, crab, and white fish left from our last seafood night—just waiting to be turned into something hearty. I remembered a biscuit mix I’d used for cheddar bay biscuits last month, and suddenly, the idea clicked: a Cheddar Bay Seafood Pie. Something creamy, rich, and comforting enough to turn an ordinary Tuesday into a little coastal escape.
By the time the crust was golden and the sauce bubbling gently underneath, the kitchen smelled like a seaside bakery. My daughter peeked into the oven and said, “Mom, that looks fancy!” It wasn’t fancy, really, it was practical, delicious, and made with love. That’s exactly how I like to cook: using what’s on hand, no stress, all flavor.
Short Description
A cozy, creamy seafood pie layered with cheddar-infused sauce and topped with a tender, buttery crust. Perfect for family dinners when you want something warm, filling, and a little indulgent without extra fuss.
Key Ingredients
For the Filling:
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- 1 lb mixed seafood (shrimp, crab, and white fish), chopped
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 tbsp all-purpose flour
- 1 tsp Old Bay seasoning
- Salt and black pepper, to taste
- 1 tsp lemon juice
- 2 tbsp fresh parsley, chopped
For the Crust/Topping:
- 1½ cups all-purpose flour
- ½ cup cold butter, cubed
- ¼ cup shredded cheddar cheese
- ½ tsp baking powder
- ¼ tsp salt
- 2–3 tbsp cold milk
Tools Needed
- Large skillet
- Mixing bowls
- Whisk
- Wooden spoon or spatula
- Rolling pin
- 9-inch pie dish
Cooking Instructions
Step 1: Prepare the Filling
Melt butter in a skillet over medium heat. Add onion and garlic and cook until soft and fragrant, about 3–4 minutes. Sprinkle flour over the mixture and stir for a minute to create a roux. Slowly whisk in heavy cream and sour cream until the sauce is smooth and velvety. S
tir in cheddar cheese, Old Bay seasoning, salt, and pepper. Let the cheese melt completely before adding the seafood. Cook just until the seafood turns opaque, about 2–3 minutes. Stir in lemon juice and parsley, then remove from heat.
Step 2: Prepare the Crust/Topping
In a large bowl, mix flour, baking powder, salt, and cheddar cheese. Cut in the cold butter using your fingers or a pastry cutter until it forms coarse crumbs. Add cold milk, one tablespoon at a time, until the dough just comes together. Roll it out or pat it to fit the top of your pie dish. If it feels sticky, dust lightly with flour.
Step 3: Assemble and Bake
Preheat the oven to 375°F (190°C). Pour the seafood filling into a greased pie dish, then gently place the crust over the top, sealing the edges lightly. Cut small slits in the dough to allow steam to escape. Bake for 25–30 minutes, or until the crust is golden and the filling bubbles around the edges.
Step 4: Serve
Let the pie rest for about 5 minutes before slicing. Sprinkle extra parsley and give it a small squeeze of lemon to brighten the flavors before serving.
Why You’ll Love This Recipe
Rich and Comforting: Creamy cheddar sauce with tender seafood creates a cozy, satisfying bite.
Simple Ingredients: Everyday pantry staples come together into something special.
Family-Approved: Even kids who claim they “don’t like seafood” end up asking for seconds.
Perfect Make-Ahead Meal: You can prep the filling in advance and bake it fresh when ready.
Budget-Friendly: Uses small portions of mixed seafood without sacrificing taste or texture.
Mistakes to Avoid & Solutions
Overcooking the Seafood: Cook it just until opaque. Overcooked seafood becomes rubbery.
Solution: Pull the skillet off the heat as soon as the seafood firms up.
Soggy Crust: The crust needs proper ventilation.
Solution: Always cut small slits in the top so steam can escape.
Watery Filling: Adding too much liquid or skipping the flour can cause a thin sauce.
Solution: Whisk the roux thoroughly and simmer until thick before adding seafood.
Tough Dough: Overworking the dough can make the crust dense.
Solution: Handle it lightly—just enough to bring it together.
Too Salty: Old Bay seasoning already contains salt.
Solution: Taste your sauce before adding extra.
Serving and Pairing Suggestions
Serve warm as a main dish with a side of roasted vegetables or a crisp green salad.
Pair with a chilled white wine like Sauvignon Blanc or Chardonnay.
For a family-style dinner, cut it into squares and serve on a large platter.
Add a light soup starter, such as tomato basil, for a cozy meal combo.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To freeze, wrap tightly in foil and store for up to 2 months.
Reheat in the oven at 350°F for 10–15 minutes to keep the crust crisp.
Avoid microwaving for too long, it can make the crust soggy.
FAQs
1. Can I use frozen seafood?
Yes, but make sure to thaw and pat it dry before cooking to avoid extra moisture.
2. Can I make this pie ahead of time?
You can prepare the filling and dough separately, refrigerate them, and assemble just before baking.
3. Can I skip the crust and use biscuit dough instead?
Absolutely. Drop biscuit dough works beautifully as a quick topping.
4. Can I add vegetables?
Yes, peas, corn, or diced carrots blend well without overpowering the seafood flavor.
5. How do I know when it’s done baking?
The crust should be golden brown, and the filling should bubble gently around the edges.
Tips & Tricks
Chill your butter before cutting it into the dough for a flaky crust.
If you want a deeper flavor, sprinkle a pinch of paprika or cayenne into the sauce.
Use freshly grated cheddar—it melts better and tastes sharper.
Brush the top crust with a little milk before baking for a beautiful golden finish.
Let the pie rest a few minutes before slicing so the filling sets nicely.
Recipe Variations
Spicy Cajun Seafood Pie: Add ½ tsp Cajun seasoning and a dash of hot sauce to the sauce.
Garlic Herb Twist: Mix 1 tbsp of minced herbs (dill, thyme, or chives) into the crust dough.
Lobster Lover’s Pie: Substitute half the seafood mix with lobster meat for a rich, indulgent version.
Vegetable Seafood Pie: Add sautéed mushrooms and spinach to boost fiber and flavor.
Low-Carb Version: Skip the crust and bake the filling with a sprinkle of almond flour and cheese on top.
Final Thoughts
When that golden pie came out of the oven, the rain outside didn’t feel gloomy anymore, it felt peaceful. The kids were laughing at the table, my husband was stealing spoonfuls before I even sliced it, and I just stood there for a moment soaking in the comfort of it all.
That’s what I love about cooking after a long workday, it reminds me that the simplest meals often make the biggest impact. This Cheddar Bay Seafood Pie turned our ordinary Tuesday into something special, filled with warmth, laughter, and the kind of flavor that feels like home.
Cheddar Bay Seafood Pie
Ingredients
For the Filling:
- 2 cloves garlic minced
- 1 cup heavy cream
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- 1 lb mixed seafood shrimp, crab, and white fish, chopped
- 2 tbsp butter
- 1 small onion finely chopped
- 2 tbsp all-purpose flour
- 1 tsp Old Bay seasoning
- Salt and black pepper to taste
- 1 tsp lemon juice
- 2 tbsp fresh parsley chopped
For the Crust/Topping:
- 1½ cups all-purpose flour
- ½ cup cold butter cubed
- ¼ cup shredded cheddar cheese
- ½ tsp baking powder
- ¼ tsp salt
- 2 –3 tbsp cold milk
Instructions
- Melt butter in a skillet over medium heat, then cook onion and garlic until soft and fragrant, about 3–4 minutes. Stir in flour and cook for a minute to form a roux. Gradually whisk in heavy cream and sour cream until smooth, then add cheddar cheese, Old Bay seasoning, salt, and pepper.
- Once the cheese melts, stir in seafood and cook for 2–3 minutes until opaque. Add lemon juice and parsley, then remove from heat.
- In a large bowl, mix flour, baking powder, salt, and cheddar cheese. Cut in cold butter until coarse crumbs form, then add milk a tablespoon at a time until the dough comes together. Roll or pat it to fit your pie dish, adding a dusting of flour if sticky.
- Preheat oven to 375°F (190°C). Pour filling into a greased dish, top with crust, and lightly seal edges. Cut small slits for steam, then bake 25–30 minutes until golden and bubbly.
- Let rest for 5 minutes, garnish with parsley, and finish with a squeeze of lemon before serving.
