Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried dill
  • 1/2 cup (1 stick, 113g) unsalted butter, cold and cut into cubes
  • 3/4 cup (180ml) whole milk
  • 1 cup (115g) sharp cheddar cheese, shredded
  • 2 tablespoons unsalted butter, melted (for brushing)
  • 1/2 teaspoon garlic powder (for brushing)
  • 1/4 teaspoon dried parsley (for brushing)
  • 4 tablespoons (57g) unsalted butter
  • 1 medium yellow onion, chopped (approximately 1 cup)
  • 2 carrots, peeled and diced (approximately 1 cup)
  • 2 celery stalks, diced (approximately 1 cup)
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (720ml) fish stock or seafood broth
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio) Optional, use more broth if omitting
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1 pound (450g) mixed seafood (such as shrimp, scallops, cod, and mussels), cut into bite-sized pieces
  • 1 cup (100g) frozen peas
  • 1/4 cup (5g) fresh parsley, chopped

Instructions:

  1. Whisk together dry ingredients for biscuits. Cut in cold butter until mixture resembles coarse crumbs. Stir in cheese. Add milk and mix until just combined. Rest in fridge while preparing filling.
  2. Melt butter in a large saucepan or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened.
  3. Stir in flour and cook for 1-2 minutes to create a roux.
  4. Gradually whisk in fish stock and white wine (if using). Bring to a simmer, stirring constantly, until thickened. Stir in heavy cream. Season with salt and pepper.
  5. Add mixed seafood and frozen peas to the sauce. Cook until seafood is opaque and cooked through. Don't overcook!
  6. Pour the seafood filling into the baking dish.
  7. Drop spoonfuls of biscuit dough (or use a large cookie scoop) evenly over the filling.
  8. Bake in a preheated oven at 400°F (200°C) until biscuits are golden brown and the filling is bubbly.
  9. While pot pie is baking, melt butter for topping. Mix with garlic powder and parsley.
  10. Remove from oven and immediately brush biscuits with the melted garlic butter.
  11. Let stand for 10 minutes before serving.