Name: Cheddar Bay Seafood Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup cheddar cheese (sharp, grated) (Grate it yourself for better flavor.); 2 cups mixed seafood (shrimp, crab, scallops) (Use raw or thawed if frozen.); 1 prepared pie crust (9-inch single crust) (A deep-dish crust works well.); 1 cup heavy cream (Substituting half-and-half will yield a thinner filling.); 3 tablespoons butter; 1 tablespoon Old Bay seasoning (Adjust to taste.); 2 tablespoons fresh parsley, chopped (For brightness and color.)

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I grew up with pies that warmed the kitchen and quieted the room — savory, cheesy, and somehow exactly what a chilly weeknight or a casual dinner party needs. This Cheddar Bay Seafood Pie riffs on the buttery, Old Bay–kissed flavors of the coast and wraps them in a flaky pie crust for an easy, crowd-pleasing main. It’s the kind of dish you make when you want something comforting but a little special — seafood without the fuss of a full multi-course meal. If you like baking for dinner as much as for dessert, compare this cozy idea to this perfect banana nut bread recipe for more homestyle comfort.

Why you’ll love this dish

This pie balances rich cheddar and cream with briny seafood and a hit of Old Bay for classic seaside flavor. It’s quick to assemble, uses one prepared crust, and turns pantry-and-freezer staples into dinner that feels celebratory. Make it for a simple family night, a potluck where you want something unique, or a holiday table when you want seafood without slaving over multiple courses.

“Rich, cozy, and incredibly simple — a new family favorite that never fails to disappear.” — a friend who requested this pie three times in six weeks

Reasons to try it:

Minimal hands-on time: cook the filling on the stovetop, pour into a crust, and bake.
Flexible with seafood: use a mix of shrimp, crab, and scallops fresh or frozen.
Crowd-friendly: easily scales up for guests and looks impressive on the table.

The cooking process explained

Before you start: this recipe is straightforward — cook the seafood briefly in butter, add cream and seasoning, melt in cheddar, then bake in a prepared crust until golden. Expect about 10–15 minutes of stove work and 25–30 minutes in the oven. The goal is a thick, creamy filling that holds together when sliced, with flaky crust and melted-cheddar richness.

Useful expectation: if your seafood is already cooked (precooked shrimp or canned crab), reduce initial stove time so you only warm gently and avoid rubbery textures. If using frozen raw seafood, thaw and pat dry so the filling doesn’t become watery.

For more ideas on savory, shareable proteins that pair well with pies and gatherings, check this easy homemade summer sausage if you want an alternate protein for picnic-style menus.

Ingredients — What you’ll need

1 cup cheddar cheese (sharp cheddar for flavor; grate it yourself if possible)
2 cups mixed seafood (shrimp, crab, scallops — raw or thawed if frozen)
1 prepared pie crust (9-inch single crust; deep-dish works well)
1 cup heavy cream
3 tablespoons butter
1 tablespoon Old Bay seasoning (adjust to taste)
2 tablespoons fresh parsley, chopped (for brightness and color)

Notes and substitutions:

Cheese: a mix of sharp cheddar and Monterey Jack mellows the bite. For a creamier texture, swap half the cheddar with Gruyère.
Seafood: canned crab is fine — drain well. Larger shrimp cut into bite-size pieces; small bay scallops are ideal.
To make it lighter: use half-and-half instead of heavy cream, but expect a slightly thinner filling. If using half-and-half, simmer a bit longer to reduce and thicken.

For a festive side suggestion, this pie pairs nicely with bright finger foods like these festive cranberry pinwheels at holiday gatherings.

Directions — How to prepare it

Cheddar Bay Seafood Pie with a golden crust and seafood filling

Preheat the oven to 375°F (190°C). Place the prepared pie crust in a 9-inch pie dish and set aside.
In a medium saucepan over medium heat, melt the butter until foaming. Add the mixed seafood and cook just until pieces turn slightly opaque — about 2–4 minutes depending on size. Avoid overcooking.
Pour in the heavy cream and sprinkle the Old Bay seasoning. Stir and simmer gently until the mixture thickens enough to coat the back of a spoon, about 3–5 minutes.
Reduce heat to low and add the shredded cheddar. Stir until the cheese melts and the filling is smooth. Taste and adjust seasoning — a pinch of salt or a squeeze of lemon brightens it.
Pour the creamy seafood mixture into the prepared pie crust. Sprinkle the chopped parsley evenly over the top.
Bake for 25–30 minutes, or until the crust is golden brown and the filling is bubbling at the edges.
Remove from the oven and let the pie rest 10–15 minutes before slicing so the filling sets and slices cleanly. Serve warm.

Quick technique note: if your crust edges brown too quickly, cover them with foil for the last 10 minutes of baking.

Best ways to enjoy it

Serve slices on warm plates with a simple green salad tossed in lemon vinaigrette to cut the richness. Other pairing ideas:

Light, crisp white wine like Sauvignon Blanc or an unoaked Chardonnay.
Steamed green beans or sautéed asparagus for a springtime meal.
For a souped-up brunch, top slices with a fried egg and a sprinkle of chives.

Plating tip: serve pie wedges with a lemon wedge on the side for guests to finish with a bright squeeze.

Storage and reheating tips

Refrigerator: Cool the pie to room temperature (no more than 2 hours), cover tightly, and refrigerate for up to 2 days. Seafood-based cream fillings are best eaten fresh; beyond 48 hours flavors and texture degrade.
Freezing: For best texture, assemble unbaked and freeze wrapped well for up to 1 month. Thaw overnight in the fridge and bake as directed (you may need to add a few extra minutes). Baked pie can also be frozen, but the cream may separate slightly on reheating.
Reheating: Reheat individual slices in a 325°F (160°C) oven until warmed through (about 10–15 minutes). Microwaving is possible but may make the crust soggy.

Food safety: always reheat to an internal temperature of 165°F (74°C) when reheating seafood leftovers.

Helpful cooking tips

Dry seafood for the best texture: pat frozen seafood dry after thawing to prevent a watery filling.
Use freshly grated cheddar: pre-shredded cheese often contains anti-caking agents that can affect melting.
Don’t over-salt: Old Bay will add a lot of seasoning, and many crab products already contain salt. Taste before adding extra.
For a crisper bottom crust: blind-bake the crust for 8 minutes at 375°F, then fill and finish baking.
Lemon and heat: a teaspoon of lemon zest or a pinch of cayenne brightens the dish without overpowering the seafood.

Creative twists

Spicy New Orleans: add a splash of hot sauce, smoked paprika, and a handful of chopped andouille for a cajun spin.
Lobster upgrade: swap crab for lobster tails for a luxurious version — expect higher cost but wow factor.
Veggie-forward: replace seafood with sautéed mushrooms, artichokes, and spinach for a vegetarian take. Add a teaspoon of Dijon mustard to the filling for depth.
Cheesy crust: top with a light sprinkle of Panko mixed with melted butter and extra cheddar for a crunchy finish.

FAQ — Common questions

Q: Can I use pre-cooked seafood?
A: Yes. If using pre-cooked shrimp, crab, or scallops, add them at the end of the cream step and heat just until warmed to avoid rubberiness.

Q: Can I make this ahead of time?
A: You can prepare the filling and store it in the fridge for up to 24 hours, then pour into the crust and bake when ready. Assembling and freezing before baking is also a great make-ahead option.

Q: Is it safe to freeze this pie?
A: Yes — best frozen unbaked for up to 1 month. Baked pie can be frozen, but the texture of the cream may change slightly on thawing.

Q: How do I prevent a soggy bottom crust?
A: Blind-bake the crust for 6–8 minutes before filling, or make sure you cook the filling until it’s noticeably thickened so it releases less moisture into the crust.

Q: Can I use half-and-half instead of heavy cream?
A: You can, but the filling will be looser. Simmer it a bit longer to reduce and thicken, or add a small slurry of cornstarch (1 tsp cornstarch + 1 tbsp cold water) if needed.

Conclusion

For a similar seafood-in-a-crust idea with a Cheddar Bay twist, see this take on a Seafood Pot Pie (with Cheddar Bay Crust) that expands on the same flavor profile. If you like the comfort-food biscuit angle, this Chicken Pot Pie With Red Lobster Biscuits is a playful, biscuit-topped cousin. Need side inspiration for a seafood spread? These suggestions for what to serve with crab legs include salads, starches, and veg that pair beautifully with this pie.