Shrimp & Lobster Cheddar Bay Biscuit Pot Pie Recipe

Introduction

This Shrimp & Lobster Cheddar Bay Biscuit Pot Pie combines rich seafood flavors with a cheesy, buttery biscuit topping. It’s a comforting and elegant dish perfect for a weeknight dinner or special occasion. Ready in just 45 minutes, it’s sure to impress your guests or family.

Ingredients

• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1 small onion, finely chopped
• 1 stalk celery, diced
• 2 tablespoons all-purpose flour
• 1½ cups seafood stock (or chicken stock)
• ½ cup heavy cream
• 1 teaspoon Old Bay seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ pound shrimp, peeled and deveined
• ½ pound cooked lobster meat, chopped
• 1 tablespoon chopped fresh parsley
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• 2 tablespoons cold butter, grated
• ½ cup shredded sharp cheddar cheese
• ⅓ cup whole milk (plus 1 tablespoon if needed)
• 1 tablespoon chopped fresh chives or parsley (optional)

Instructions

1. Step 1: Preheat oven to 400°F (200°C).
2. Step 2: In a saucepan over medium heat, melt butter. Add garlic, onion, and celery. Cook until soft, about 5 minutes.
3. Step 3: Stir in flour and cook for 1 minute to form a roux.
4. Step 4: Slowly whisk in seafood stock and cream. Stir until smooth and slightly thickened, about 5–7 minutes.
5. Step 5: Season with Old Bay, salt, and black pepper.
6. Step 6: Add shrimp and cook 2–3 minutes until pink. Stir in lobster and parsley. Remove from heat.
7. Step 7: In a bowl, whisk together flour, baking powder, garlic powder, and salt for the biscuit topping.
8. Step 8: Cut in the grated cold butter until the mixture is crumbly. Stir in cheddar cheese and herbs if using.
9. Step 9: Add milk and mix until just combined. The dough will be sticky.
10. Step 10: Spoon the seafood mixture into ramekins or a baking dish. Drop biscuit dough over the top, spreading gently to cover.
11. Step 11: Bake for 20–25 minutes, until biscuits are golden and cooked through.
12. Step 12: Let rest for 5–10 minutes before serving.

Tips & Variations

• Use cooked crab meat instead of lobster for a different seafood twist.
• If you can’t find seafood stock, chicken stock works well and still delivers great flavor.
• Add a splash of white wine when cooking the roux for extra depth.
• Try pepper jack cheese in place of cheddar for a little spicy kick.
• For a lower-carb version, serve the seafood mixture without the biscuit topping or with a cauliflower biscuit substitute.

Storage

Store any leftovers covered in the refrigerator for up to 2 days. To reheat, warm in a 350°F (175°C) oven for about 15 minutes or until heated through and the biscuit topping is crisp. Avoid microwaving to preserve biscuit texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pot pie ahead of time?

You can prepare the seafood filling and biscuit dough separately and store them in the refrigerator for up to 24 hours. Assemble and bake just before serving to keep the biscuits fresh and fluffy.

What can I substitute for lobster?

If lobster is unavailable or too pricey, cooked crab meat or additional shrimp make excellent substitutes that maintain the seafood flavor profile.

Shrimp & Lobster Cheddar Bay Biscuit Pot Pie Recipe

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This Shrimp & Lobster Cheddar Bay Biscuit Pot Pie combines a rich, creamy seafood filling with tender cheddar-infused biscuits baked on top for a decadent, comforting meal. Featuring succulent shrimp, sweet lobster meat, and a savory seafood cream sauce, this pot pie is topped with flaky cheddar biscuits that add a buttery, herby crust. Perfect for seafood lovers looking for an indulgent twist on classic pot pie.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Seafood Filling

• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1 small onion, finely chopped
• 1 stalk celery, diced
• 2 tablespoons all-purpose flour
• 1½ cups seafood stock (or chicken stock)
• ½ cup heavy cream
• 1 teaspoon Old Bay seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ pound shrimp, peeled and deveined
• ½ pound cooked lobster meat, chopped
• 1 tablespoon chopped fresh parsley

Biscuit Topping

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• 2 tablespoons cold butter, grated
• ½ cup shredded sharp cheddar cheese
• ⅓ cup whole milk (plus 1 tablespoon if needed)
• 1 tablespoon chopped fresh chives or parsley (optional)

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pot pie.
2. Sauté Aromatics: In a saucepan over medium heat, melt the butter, then add minced garlic, finely chopped onion, and diced celery. Cook until the vegetables are softened, about 5 minutes.
3. Make the Roux: Stir in the flour and continue cooking for 1 minute to cook off the raw flour taste and form a roux that will thicken the sauce.
4. Add Liquids: Slowly whisk in the seafood stock and heavy cream, stirring continuously until the mixture is smooth and starts to thicken, approximately 5 to 7 minutes.
5. Season the Filling: Add Old Bay seasoning, salt, and black pepper to the sauce, mixing well to combine all flavors.
6. Cook Seafood: Add the shrimp to the sauce and cook for 2 to 3 minutes until the shrimp turn pink. Stir in the chopped lobster meat and fresh parsley, then remove the saucepan from the heat.
7. Prepare Biscuit Dough: In a separate bowl, whisk together the flour, baking powder, garlic powder, and salt. Cut in the grated cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
8. Add Cheese and Herbs: Stir in the shredded sharp cheddar cheese and chopped fresh chives or parsley if using.
9. Mix in Milk: Add the milk and gently mix until the dough just comes together; it will be slightly sticky. Add an extra tablespoon of milk if needed to reach the right consistency.
10. Assemble the Pot Pie: Spoon the seafood mixture into individual ramekins or a single baking dish, then drop spoonfuls of the biscuit dough over the top, spreading gently but not perfectly smooth.
11. Bake: Place in the preheated oven and bake for 20 to 25 minutes, or until the biscuits are golden brown and fully cooked through.
12. Rest and Serve: Remove from oven and let the pot pie rest for 5 to 10 minutes before serving to allow the filling to set slightly.

Notes

• You can substitute chicken stock for seafood stock if unavailable.
• Ensure shrimp are peeled and deveined for the best texture and taste.
• Cold grated butter helps create a flaky biscuit topping.
• Serve with a simple green salad for a complete meal.
• Leftovers can be refrigerated and reheated but may lose some biscuit crispness.

Keywords: Shrimp pot pie, Lobster pot pie, Cheddar biscuits, Seafood pot pie, Comfort food, Seafood casserole