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Shrimp & Lobster Cheddar Bay Biscuit Pot Pie Recipe

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★★★★★

5 from 85 reviews

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.

Ingredients

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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

Find it online: https://foodbylina.com/shrimp-and-lobster-cheddar-bay-biscuit-pot-pie-recipe/