Bisquick Cheddar Bay Shrimp Pot Pie Casserole (9x1

Filling

• 2 tbsp butter

• 1 small onion, diced

• 2–3 ribs celery, diced (optional)

• 2 cloves garlic, minced

• 1½ cups frozen mixed veggies (peas/carrots/corn)

• 3 tbsp flour

• 2 cups chicken broth (or seafood stock)

• 1 cup milk or half-and-half

• 1 tsp Old Bay (or Cajun seasoning), optional but tasty

• Salt + pepper

• 1–1¼ lb shrimp, peeled/deveined (thawed if frozen)

• Optional: 4 oz cream cheese (extra creamy) or ½ cup shredded cheddar in the filling

• Optional: 1 tbsp lemon juice

Biscuit topping (Bisquick “Cheddar Bay style”)

• 2 cups Bisquick

• ⅔ cup milk (up to ¾ cup if it feels too thick)

• 1½ cups shredded sharp cheddar

• ½ tsp garlic powder

• ½ tsp dried parsley (or 1 tbsp fresh)

Garlic-butter brush

• 3 tbsp butter, melted

• ½ tsp garlic powder (or 1 small clove grated)

• ½ tsp dried parsley

• Pinch salt

• Optional: pinch Old Bay

Make it

1. Heat oven to 375°F. Grease a 9x13 dish.

2. Cook the filling base

• Melt 2 tbsp butter in a skillet over medium.

• Sauté onion (and celery) 4–5 min until soft.

• Add garlic 30 seconds.

• Sprinkle in 3 tbsp flour, stir 1 minute.

3. Make it creamy

• Slowly whisk in broth, then milk/half-and-half.

• Simmer 3–5 minutes until thick like gravy.

• Season with Old Bay, salt, pepper.

• Stir in veggies.

• If using cream cheese, add now and melt smooth.

• Add shrimp and cook just 1–2 minutes (they’ll finish in the oven).

• Optional: stir in lemon juice.

• Pour into the baking dish.

4. Mix biscuit topping

• In a bowl, mix Bisquick + garlic powder + parsley + cheddar.

• Stir in milk just until combined. Dough should be thick and scoopable.

• Too stiff? Add 1–2 tbsp milk.

• Too loose? Add 1–2 tbsp Bisquick.

5. Top + bake

• Drop big spoonfuls of biscuit dough over the filling (little “clouds”).

• Bake 20–25 minutes until biscuits are golden and the filling is bubbling.

6. Brush the garlic butter

• Mix melted butter with garlic powder, parsley, salt (and Old Bay if using).

• Brush over hot biscuits right out of the oven.

7. Rest 10 minutes so the sauce thickens and stops lava-flowing.

Little tweaks (choose your mood)

• More “Red Lobster” vibe: add ¼ tsp sugar to the biscuit mix and use sharp cheddar.

• Spicy: add ¼ tsp cayenne to the filling or biscuit dough.

• Extra thick filling: use 4 tbsp flour instead of 3.

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