Cheddar Biscuit Crab Pot Pie

Name: Cheddar Biscuit Crab Pot Pie
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 tbsp butter; 1/4 cup all-purpose flour; 3 cups chicken broth; 1 (15 oz) can sweet peas and carrots, drained; 1 lb lump crab meat; Old Bay seasoning, to taste; Onion powder, to taste; Garlic powder, to taste; Black pepper, to taste; 2 packages cheddar biscuit mix (approx. 11.36 oz each); 1 cup water; 1 cup shredded cheddar cheese; 1/4 cup butter, melted; 1 garlic herb seasoning packet (from biscuit mix)

This crab pot pie combines lump crab meat, peas, carrots, and a creamy Old Bay–seasoned sauce under a golden cheddar biscuit crust. It's a one-dish seafood comfort meal that comes together quickly with biscuit mix.

🌍American 🏷️Crab pot pie 🏷️Pot pie 🏷️Casserole 🏷️Cheddar biscuit Crab

🏷️

🏷️Seafood

-0:00

TikTok

Total

35 min

Servings

6

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

3 tbsp butter
1/4 cup all-purpose flour
3 cups chicken broth
1 (15 oz) can sweet peas and carrots, drained
1 lb lump crab meat
Old Bay seasoning, to taste
Onion powder, to taste
Garlic powder, to taste
Black pepper, to taste
2 packages cheddar biscuit mix (approx. 11.36 oz each)
1 cup water
1 cup shredded cheddar cheese
1/4 cup butter, melted
1 garlic herb seasoning packet (from biscuit mix)

14 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a large skillet over medium heat, melt 3 tablespoons of butter.
2
Whisk in the flour to create a roux and cook for about a minute.
3
Gradually whisk in the chicken broth until smooth.
4
Bring the mixture to a simmer and cook for about 5 minutes, or until the sauce has thickened.
5
Stir in the drained peas and carrots.
6
Gently fold in the lump crab meat.
7
Season the filling with Old Bay, onion powder, garlic powder, and black pepper to taste. Stir to combine and then turn off the heat.
8
Preheat your oven to 425°F (220°C).
9
In a separate bowl, prepare the biscuit topping by combining the two packages of biscuit mix, water, and shredded cheddar cheese. Mix until just combined.
10
Pour the crab filling into an oven-safe baking dish and spread it into an even layer.
11
Using an ice cream scoop or large spoon, drop spoonfuls of the biscuit dough over the top of the filling.
12
Bake for about 20 minutes, or until the biscuit topping is golden brown and cooked through.
13
While the pot pie is baking, melt 1/4 cup of butter and stir in the garlic herb seasoning packet from the biscuit mix box.
14
Remove the pot pie from the oven and immediately brush the garlic herb butter over the hot biscuit topping.
15
Let it cool for a few minutes before serving.

Was this recipe helpful?

Tips & Notes

Pro tips

Make a proper roux with butter and flour before adding broth to ensure a silky, lump-free sauce base.
Drain canned peas and carrots thoroughly to prevent excess liquid from making the pot pie soupy.
Add biscuits to the filling only after it has cooled slightly (about 5 minutes); hot filling will partially cook the biscuit bottoms.
Do not overbake. Golden-brown biscuits (12–15 minutes) signal doneness; overcooked biscuits become dry.

Substitutions

Chicken broth → seafood or vegetable broth (milder flavor, works well with crab)
Canned peas and carrots → fresh peas and diced carrots, sautéed 3–4 minutes until tender-crisp
Lump crab meat → canned crab meat, well-drained (check for shell fragments)
Cheddar biscuit mix → buttermilk biscuit mix with 1/2 cup shredded sharp cheddar stirred in

Storage & make-ahead

Store covered in the refrigerator for up to 2 days. Reheat uncovered at 350°F for 10–12 minutes until warmed through. Biscuit topping will soften upon reheating.

Common Questions

Can I use frozen crab meat instead of lump crab?

Yes. Thaw and drain frozen crab thoroughly before adding to the filling to avoid excess liquid that will make the pot pie watery.

Can I make this ahead of time?

Assemble the filling in the baking dish up to 4 hours ahead, cover, and refrigerate. Top with biscuits and bake just before serving. Do not bake, cool, and reheat—the biscuits will lose crispness.

What if I don't have cheddar biscuit mix?

Use plain biscuit mix and stir 1/2 cup shredded sharp cheddar and 1/4 tsp Old Bay into the dry mix before adding liquid.

How do I know when the pot pie is done?

Bake until the biscuit topping is golden brown (12–15 minutes) and the filling is bubbling around the edges.

Can I double this recipe?

Yes. Use two baking dishes or one large 9×13-inch dish, and increase the filling ingredients proportionally. Biscuit baking time may increase by 3–5 minutes.